Wednesday, September 16, 2009

Recipe of the Month - Apple Cake

While driving to work yesterday I noticed the leaves are starting to turn and it made me think about how much I love the Fall and wonderful smells from the kitchen. Here's a cake I found from The Cooke Shop Blog that I thought I would try. Living in the State of Washington we have so many wonderful apples.

Apple Spice Cake

This cake is very moist and tender, and the cinnamon scent will take over your kitchen when it’s in the oven.

The top, best part, gets this delicious and melt-in-your-mouth and beautiful and crumbly texture. I’ve made it with and without the nuts suggested in the recipe, and it gets extra special with walnuts. I even used pears instead of the apples, and it was delicious as usual.

• 1 1/3 cups vegetable oil (I use canola oil)
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 3 large eggs
• 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups) (use 3 apples, gala or fuji)
• 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray set aside or large angel food cake pan.

2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside. (I sift everything in a large bowl)

3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.

4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.

5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.

6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.

7. Remove from oven, and cool slightly on a wire rack.

8. Invert cake onto rack; turn cake right-side up to cool completely on rack

No comments:


web page counters