I bit off more than I could chew because as usual I brought home way more many apples than I know what to do with. I hope to do various apple projects with this haul. As I was collecting apples it occured to me that I really wanted to try doing an apple cake. I wanted to do a cake that had just as much apple in it as batter. I was obsessed witht he idea of cutting through a slice and having just layers of apple throughout.
With my apples safe and sound at home, I began to prepare the cake. First, I used my trusty paring knife to peel all the apples. To slice the apples I used an apple corer/slicer. I highly recommend using one of these to process the apples quickly, I bought one specifically for this purpose and it was a lifesaver. I placed the slices in a bowl with some lemon juice and set aside.
I removed the bowl from the mixer and poured the batter over the apples slices in a large mixing bowl. I folded everything together, making sure all the apples were coated. It should be very chunky, like there might be one too many apples in it which sounds odd, but it works. I poured the batter into a buttered small round cake pan, it should come up 3/4s of the way up the pan. I baked in a 325 degree oven for 1 hour until a knife came out clean.
The cake was ridiculously good, it was hard not to eat a second slice. The apples were soft but did not turn to mush and melded perfectly with the strong cinnamon taste of the cake. The sour cream and apples kept the cake very moist, giving the cake the consistency that was like a cross between a cake and a bread pudding. For a firmer cake I would add a few ounces more flour and a few more minutes in the oven. It seems that the cake would hold up well and not lose too much moisture given the ingredients involded, making it a fairly simple but flavorful cake.
That looks pretty delicious.ReplyDelete
Can't wait to make one for the HusbyReplyDelete