Apple cake

I've been wanting to make an apple cake for a while now.  I found a recipe for apple cake on gastronomy that looked both delicious and fairly simple to make.  I put off making the cake for a bit because the cake seems like an autumn cake and I've been stubbornly trying to ignore the signs that the seasons have changed.  Lucky for me, the good San Diego weather let me put off the change of seasons for almost a month now.  I'm a summer girl.  I love the warm weather, the long hours of daylight, the continuous days of sunshine.  Fall to me means chilly weather, people getting sick, and going for days without seeing the sun because of the shorter daylight hours and long work schedule.

This past week the weather has definitely cooled down in San Diego.  The grocery stores are full of pumpkins.  Fall has definitely arrived.  So I decided to go ahead and bake my apple cake.

The recipe was easy to follow.  I was surprised with the batter though.  It was very thick, almost like cookie batter.  Usually my cake batters are much more liquidy.  After  I baked it, the cake seemed a bit on the dry side.


It didn't taste that dry though.  Because the recipe calls for so many apples, the moistness of the apples makes you not notice the dryness of the batter.  I loved the combination of cinnamon and soft apples.  The pecans I put in gave a nice crunch.  Gastronomer got this recipe from another site which called the cake "the best apple cake of the whole wide world."  I enjoyed the cake, but I don't think it was the best recipe. If you sample the cake batter by itself though, it is a bit dry. So I think next time I'll try another recipe.

Ingredients

  • 1 1/3 cups vegetable 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 apples, cored and cut into 1/2-inch pieces (3 cups)
  • 1 cup chopped assorted nuts, such as pecans and walnuts (optional)

Directions

  1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with
    cooking spray; set aside
  2. Mix together
    flour, cinnamon, baking soda, and salt 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. Add in dry ingredients until just
    incorporated.
  5. Add apples and, if desired, nuts, to batter; mix to combine.
  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

   

5 Responses to “Apple cake”

  1. Gastronomer — October 13, 2009 at 11:36 pm

    Sup Kirbie! I’m glad you gave the cake a whirl, but bummed to hear it was sorta dry. Mine was crunchy on the outside, and pretty moist inside. Let me know if you bake up a superior apple cake! Best, CD

  2. Kirbie — October 14, 2009 at 12:26 am

    Mine was crunchy on the outside too, which I loved. But sorta dry inside. Maybe I overbaked it. I’ll keep searching and maybe try this recipe again.

  3. grippe — October 14, 2009 at 12:55 am

    Hello
    I like to cook and create different recipes.To try different types of cake is my all time favorite.Thank you for sharing a recipe of apple cake.I will try this recipe in my weekend.

  4. Kirbie — October 15, 2009 at 9:43 am

    I hope you enjoy the recipe

  5. Pingback: Apple cake | Online REL

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