RECIPE: Scrumptious Apple Cake

| October 3, 2007 | 4 Comments


I made two apple cakes last night and totally forgot to take a picture, with the exception of this one. These are the cake remnants (didn’t grease the pan well enough … oops) and ice cream. Mmmm. So good. And the scent that it fills the house with? Pure heaven.

Fall has descended on us here in the northeast. One minute we were lamenting our summer-like days and the next we were digging through closets for sweaters. It’s such a relief to not have the hum of air conditioners be the soundtrack for my life anymore. In fact, with any luck, the air conditioners will have been removed and stored for the winter by the time I get home from work today (thank you Shawn!).

Meanwhile, I think I bought WAY more apples than I thought I did. I have made a batch of applesauce that’s canned and stored until we want it. Another batch, that has just a touch of honey and cinnamon was made last night for enjoying this week. I’ve also made two apple cakes — one is already in the freezer, awaiting its trip to the FoodSaver. And my countertop still overflows with apples. Tonight I will whip up two apple pies – one to eat and one to store. And I think Shawn might transform some of the apples into fresh apple juice today. Mmmm. But I am not sure that will even put a dent in the pounds and pounds and pounds of apples that I lugged back from the orchard this weekend.

So what else should I do with these apples? Suggestions please!

Did you know that the old adage “An apple a day will keep the doctor away,” isn’t just a saying? Apples are low in calories but contain good amounts of calcium and vitamin C – be sure to eat the skin though, as that’s were most of the nutrition lies.

Anyway, apple cake. This recipe is a cinch to double (just use two cake pans and bake for about 30-35 minutes, until cake tester — you know, a toothpick or a knife — comes out clean). A note on the batter: it’s going to be thick so you’ll probably have to spoon it into the pan(s). And be sure to grease well.

Apple Cake
yields 16 slices

1 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
1/4 cup butter, softened
1 cup granulated sugar
1 egg
1/2 tbsp vanilla extract
2 cups sliced and peeled apples

Preheat oven to 400 degrees and grease an 8″ round cake pan.

Stir together flour, baking soda, ground cinnamon, ground nutmeg and salt. Set aside.

In the bowl of your electric mixer, beat butter and sugar until well combined. Add egg and continue to beat. Slowly mix in dry ingrediant mix, followed by vanilla. Finally, stir in apple slices.

Pour into greased cake pan and level gently. Place in the oven and cook for 25-30 minutes, until toothpick inserted in center comes out clean.

Remove cake from pan and cool on a rack

TO SERVE: drizzle with caramel or top with a scoop of vanilla ice cream.

Category: Dessert, Eating Locally, Homecooking, Gardening, Farm Fresh, Fruit

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (4)

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  1. Cate says:

    Woman, when do you SLEEP?

  2. Patti says:

    I’m with Cate. When do you sleep??

    This apple cake looks delish. I wish I had your energy.

  3. Michael says:

    You brought back memories of when I lived in an apple orchard. I mean the edge of the trees came within 15 or 20 feet of the house. And walking into the apple storage shed was like heaven. The aroma was almost overwhelmingly wonderful. Keep up the good work.

  4. Bethany says:

    Okay I’m gonna try this one. Been looking for things to do with apples this afternoon, we have a bumper crop to be harvested in just a few weeks. I haven’t even thought about apple cake… used to have it a lot when I was a kid growing up in Germany… I think I’ll have to try this recipe this weekend!

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