Oh Apple of My Eye; An Apple Cake Recipe
October 14, 2006 at 8:21 PM
by Ashleigh
Behold, the apple cake. Doesn't it look beautiful? Tastes pretty damned good too! Here's the recipe in case you want to make one.
Apple Cake (loosely based on a recipe from The Food Processor Bible by Norene Gilletz)
Makes two 5 x 9 inch loaves which can be frozen
For the filling you need:
6 cups peeled, cored and sliced apples. Slice them very thinly. A food processor works best for this.
1/2 cup sugar
1 tbsp cinnamon
1/2 cup raisins
2 tbsp flour
Mix this all together in a big bowl and allow it to macerate while you make the batter.
For the batter you need:
1 cup butter
4 eggs
1 3/4 cups sugar
1 tsp vanilla
1/2 cup milk
2 3/4 cups flour
4 tsp baking powder
2 tbsp brown sugar (I used a brand called Carribbean Gold)
Preheat oven to 350F/180C.
- Beat the margarine, eggs, sugar and vanilla extract together for about 2 minutes and then add the milk and beat a little longer. Add the dry ingredients to the mixture and mix just to blend, like you would when making muffins.
- Spread 1/3 of the batter into the greased loaf tins and then cover the batter with a good layer of apples. Repeat using the rest of the batter, spreading it well into the corners and ending with a layer of apples. Try not to let too much of the apple mix touch the sides of the pan, although where it does you will get a gorgeous caramel finish! Just makes it more difficult to get out of the pan.
- When the apples are spread evenly over the surface, drizzle the juice left in the bottom of the bowl over the tops of the loaves and then sprinkle them with the brown sugar. Use a little more than a tablespoon per loaf if you want.
- Bake for 40 to 50 minutes, checking halfway to make sure the tops are not browning too much. If they are cover them with foil.
- Test with a toothpick to see if they're done. If not, add another five minutes and then remove from the oven, and allow to cool slightly before removing from the pans.
- If you bake these in decorative loaf tins you could just leave them in the tins. Mine came out of the tins fine, but when I moved them a little later they were sitting unevenly on the plate and they split. No problem for me because I wanted to cut them into thirds for freezing anyway, but if you planned to serve the loaf you'd need to be careful!
- Dust with icing sugar if you think it looks pretty. I do think it would look pretty but I didn't do it - too lazy.
- Use a serrated knife to cut thick slices and serve with a rosette of whipped cream.
Comments
Lovely recipe. I am going to try it. I came across your blog somehow, and do enjoy reading it. I happened to read your note on the sidebar that said you liked receiving comments. I thought I would leave one so you know others are enjoying it.
I spent some time last year in the Netherlands, and I wanted to find Dutch cross-stitch or needlepoint designs, but never found any. I was disappointed. Maybe you could do an entry on where to find Dutch designs online.
YUM!
That looks good I'll have to give it a try, I've got a bit of an apple mountain at the moment
That looks so good. Could you please mail me a good Dutch recipe for pumpkin pie? I can't find one in Dutch anywhere and I always get mixed up with the cups and the liters and the ounces and pounds - arrrggggh. I share your same cookbook dilemma. Thanks so much!!
Here you go: I'll do my comment as you did your last posts ;)
Wow, you went applepicking, great! It seems like y'all had lots of fun. And I love the red sweater (hot!). This coach sucks big time! I think you need to change clubs. At the club my sons play they allow any player their 5 minutes of fame (and that includes the hearing aided kid and the slightly autistic one....) Needless to say my kids and the afore mentioned kids don't play in the higher teams and they never will.... That's the other side of it. But at least all kids get to play!
Looks d-lish!!! I made an apple pie over the weekend and still in the apple mood so I'll print out this recipe to try sometime soon!
that looks so good,gotta try it! thanks
October 14, 2006 8:56 PM