Not everything about the links I share are going to be things I necessarily agree with or endorse, but they all have some valuable things to glean from! Take what you can use :)

Tuesday, May 9, 2017

My Mother's Apple Cake

My favourite dessert growing up was my mother's apple cake. Years have gone by and while the recipe was forgotten, the memory of it's deliciousness has never left my mind. Over the years I have tried many times to recreate it. I've come close too! This is definitely as close as I have come to replicating the dessert of my memories. I added a little twist this time and replaced one of the apples with a quince! It added just a little extra boost to the flavour. Another way to take apple cake (or pie) to a whole other level of deliciousness is to replace some of the apple with ripe pear! Whether using other fruits or sticking with tried and true apple-y goodness, this cake is bound to please. Dressy enough for Shabbat but would be a hit any night!

Preheat oven to 350*F, grease and flour a bundt pan.

In a large bowl (or in a mixer like I do)...

4 eggs
1/2 oil (I used light tasting olive oil this time but any light tasting oil will do)
1 stick butter, gently melted 
2 cups sugar
1 tbsp vanilla (or the seeds of one vanilla pod! Yowza!)
1/2 cup water

Beat well.

2 1/2 cups all purpose flour
1/2 tsp salt
1 tbsp baking powder

Stir together in a separate bowl then gently stir into the wet ingredients.

5 apples, peeled and chopped (my mother swore by Northern Spy, but any baking apple will work beautifully.)

Gently fold into the batter and scrape into prepared pan and bake for 1 hour and 10 minutes, until toothpick inserted into center of the pan comes out clean. Place pan on a cooling rack and after about 10 minutes shake the pan gently to get the cake to come away from the edges. When you are confident the cake is not sticking anywhere, carefully turn cake out onto rack to finish cooling. Drizzle with a caramel sauce or dust with icing sugar!

You will notice that unlike most apple recipes, this cake does not call for any cinnamon! My mother tells me that the recipe she originally used called for cinnamon in the batter but she used to sprinkle it on top of the cake before baking instead. I actually prefer to leave it off entirely, but feel free to sprinkle a little on the top if you'd rather.

I hope you enjoy this cake as much as we do :)

No comments:

Post a Comment

Please be kind; rude comments will be removed and that's no fun for anyone!