Thursday, September 30, 2010
Easy Apple Cake
This fall, I may or may not flood my blog with apple-inspired desserts. Just sayin'. Consider yourself warned.
I thought I would share with you some of my favorite varieties of apples, because certain kinds work and taste best with certain desserts.
My all-time favorite apple is the Gala apple. I love its crispness and juiciness, and it is the perfect amount of sweet. I like this one for eating raw as well as baking. McIntosh apples are thick-skinned and the meat is very soft, making it the perfect apple to make applesauce and apple butter. Granny Smith apples are firm and tart, and if you need an apple to hold up well and balance your other sweet ingredients then she is perfect for your dessert. Sometimes I combine Gala and Granny Smith in my apple pies. Though not as "well-known," I also really like Pink Lady apples. They are juicy like Galas, but much more tart, more like Granny Smiths.
Basically, I love the versatility, adaptability, and affordability of apples! Fall definitely brings out the apple in me!
Easy Apple Cake
Generously adapted from Bakerella
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cups applesauce
1 teaspoons vanilla
1 1/2 cups diced apples
1/2 cup raisins
1/2 cup chopped hazelnuts
1/2 cup brown sugar
1/4 cup butter
2 tbl. milk
Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended. Add eggs and vanilla, mixing until combined. Add flour mixture and mix well.
Stir in nuts, dates and apples. The batter will be very thick.
Pour into a greased and floured 9-in. round or square cake pan and bake for 30-35 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake letting some seep into the cake.
**Below is some eye candy!