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Apple cake
Oct. 21st, 2022 09:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefoxIngredients
4 large or 5 midsize crisp, sweet-tart apples such as Empires or Fujis (plus a couple extra in case one is off or mysteriously gets eaten during baking)
1 cup nuts or currants (optional)
Wet ingredients:
3 eggs, well beaten (or your preferred vegan egg substitute)
2½ sticks butter or margarine (or 1¼ cup refined coconut oil), melted
1 cup white sugar
1 cup packed dark brown sugar
2 tsp vanilla extract
Dry ingredients:
3 cups all-purpose flour or cup-for-cup gluten-free flour
1 tsp baking soda
1 tsp salt
½ tsp ground cinnamon or ground ginger
1 quart apple cider (to make cider syrup) or ⅔ cup honey
Directions
Line a 9x13" pan with parchment paper, or grease and sugar it. If you don't have a 9x13" pan, you can use an 8x8" or 9x9" square pan plus an 8x4" or 9x4" loaf pan. Or halve the recipe and use an 8x8" pan or 9" round springform pan. The baking time will be the same.
Peel and core the apples. Cut into 1 cm or half-inch dice—err on the side of smaller pieces, which will distribute better through the cake and make it moister. You should end up with about 3 cups of diced apple.
Measure flour into a 4-cup pitcher or bowl. Stir other dry ingredients into flour.
Gently melt the butter/margarine/oil until just liquified.
In a large bowl or a mixer with the paddle attachment, whisk the wet ingredients together. Add apples and optional nuts/currants, and mix well to coat. Stir in dry ingredients, and mix just until combined—don't overmix. Pour into prepared pan.
Let batter rest 15 minutes. While the batter is resting, preheat oven to 350F (or 325F if using a Pyrex or glass pan).
Bake at 350 degrees for 40 to 45 minutes, until cake inner temperature measures 205F or a toothpick comes out clean.
If making cider syrup: In a sturdy pot, bring cider to a boil, reduce heat to maintain a medium boil, and cook down to about 2/3 cup; it should have the consistency of maple syrup and coat the back of a spoon. Don't touch or taste! Boiling sugar can burn very badly.
Once the cake is done, poke a couple dozen holes in it with a wooden skewer. Pour syrup or honey evenly over the top of the cake until it's well glazed. Store any remaining cider syrup in the fridge.
Let cake cool completely to room temperature. Cover pan tightly with foil or plastic wrap. Refrigerate overnight.
Cut the cake. Just before serving, gently warm individual squares/wedges in the toaster oven or microwave. Top with vanilla ice cream or vanilla whipped cream and drizzle with reserved syrup/honey.
4 large or 5 midsize crisp, sweet-tart apples such as Empires or Fujis (plus a couple extra in case one is off or mysteriously gets eaten during baking)
1 cup nuts or currants (optional)
Wet ingredients:
3 eggs, well beaten (or your preferred vegan egg substitute)
2½ sticks butter or margarine (or 1¼ cup refined coconut oil), melted
1 cup white sugar
1 cup packed dark brown sugar
2 tsp vanilla extract
Dry ingredients:
3 cups all-purpose flour or cup-for-cup gluten-free flour
1 tsp baking soda
1 tsp salt
½ tsp ground cinnamon or ground ginger
1 quart apple cider (to make cider syrup) or ⅔ cup honey
Directions
Line a 9x13" pan with parchment paper, or grease and sugar it. If you don't have a 9x13" pan, you can use an 8x8" or 9x9" square pan plus an 8x4" or 9x4" loaf pan. Or halve the recipe and use an 8x8" pan or 9" round springform pan. The baking time will be the same.
Peel and core the apples. Cut into 1 cm or half-inch dice—err on the side of smaller pieces, which will distribute better through the cake and make it moister. You should end up with about 3 cups of diced apple.
Measure flour into a 4-cup pitcher or bowl. Stir other dry ingredients into flour.
Gently melt the butter/margarine/oil until just liquified.
In a large bowl or a mixer with the paddle attachment, whisk the wet ingredients together. Add apples and optional nuts/currants, and mix well to coat. Stir in dry ingredients, and mix just until combined—don't overmix. Pour into prepared pan.
Let batter rest 15 minutes. While the batter is resting, preheat oven to 350F (or 325F if using a Pyrex or glass pan).
Bake at 350 degrees for 40 to 45 minutes, until cake inner temperature measures 205F or a toothpick comes out clean.
If making cider syrup: In a sturdy pot, bring cider to a boil, reduce heat to maintain a medium boil, and cook down to about 2/3 cup; it should have the consistency of maple syrup and coat the back of a spoon. Don't touch or taste! Boiling sugar can burn very badly.
Once the cake is done, poke a couple dozen holes in it with a wooden skewer. Pour syrup or honey evenly over the top of the cake until it's well glazed. Store any remaining cider syrup in the fridge.
Let cake cool completely to room temperature. Cover pan tightly with foil or plastic wrap. Refrigerate overnight.
Cut the cake. Just before serving, gently warm individual squares/wedges in the toaster oven or microwave. Top with vanilla ice cream or vanilla whipped cream and drizzle with reserved syrup/honey.
