Saturday, October 17, 2009

Apple Cake

I've never had apple cake before. I guess that's why I like baking and cooking. I get to make food I like and food I'd like to try. I baked an apple pie ages ago and liked the combination of apples and the spices.

This particular cake is heavenly. Eaten warm, with ice cream to provide the added sweetness, this cake has become a favourite with me. This recipe is adapted from Joy of Baking.

3/4 cup Walnuts ; or pecans; chopped (75 grams)
454 grams Apple (about 3 medium apples)
1 tablespoon freshly squeezed lemon juice
1 1/2 cup All purpose flour ; (195 grams)
1/4 cup Granulated sugar ; (150 grams)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon Fine salt
6 tablespoons Unsalted butter ; melted (85 grams)
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons milk
1/3 cup Raisins ; (50 grams)

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan and then line with parchment paper or wax paper.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from oven and cool on a wire rack and then coarsely chop.

Peel, core, and coarsely chop the apples (about 1/2 inch cubes). Toss with 1 tablespoon of lemon juice.

In the bowl of your electric mixer (or with a hand mixer), combine the flour, sugar, baking powder, ground cinnamon, and salt. Add the melted butter, eggs, and vanilla extract and beat until fully incorporated. Fold in the chopped nuts, raisins, and chopped apples. If the batter is thick, stir in the milk.

Transfer the batter to the prepared pan and smooth the top. Bake in preheated oven for about 45 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove from oven and lift out cake with paper and place on a wire rack to cool.

Serve warm with softly whipped cream or vanilla ice cream. Cover and refrigerate leftovers. Reheat before serving.

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