Tuesday, June 8, 2010
Fresh Apple Cake
I made this cake when I had apples that I needed to use. It came out decently, but it is rather difficult to get a clean slice. This isn't much of an issue when you're having it with breakfast, but if you are slicing it up to put on trays like I was, then it's a problem. I imagine making this as muffins, mini loaves or even in a large loaf pan would be lovely. Doing so would also be a good option for those of you who are somewhat wary when it comes to tube pans. This recipe came from an issue of Good Housekeeping. I must've torn it out of a magazine at the doctor's office or some such location since I don't get Good Housekeeping but I have no idea where exactly.
Fresh Apple Cake
1 c. chopped walnuts
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
1 tsp. ground cinnamon
3 1/2 c. chopped Granny Smith apples
2 c. granulated sugar
1 c. vegetable oil
confectioners sugar for dusting (if desired)
1- Preheat oven to 325. Grease and flour 10" tube pan.
2- Place walnuts in a jelly roll pan and toast in the oven 7 minutes or until golden and fragrant. Cool completely in pan on wire rack. In a large bowl, whisk flour, baking soda and salt. In another large bowl, combine walnuts, vanilla, cinnamon and 3 cups of apples. Reserve remaining 1/2 cup of apples.
3- In a large bowl, with mixer on medium-high speed, beat granulated sugar, oil and eggs until well blended. With mixer on low speed, gradually add flour mixture. Beat 1 minute longer or until well combined. With spatula, fold in apple mixture (the batter will be thick). Spoon batter into prepared pan. Scatter remaining apple over top of batter and gently press into top of batter.
4- Bake 1 1/2 hours or until toothpick inserted comes out clean. Cool in pan on wire rack until completely cooled. Remove from pan and dust with confectioners sugar if desired.