cinnamon + sugar + apple = yummy comfort
caramelized sides with an almost delicate, custard top
A simple name for a traditional cake. Not so fast there. This cake is amazing. After coming across the recipe on Smitten Kitchen, I felt compelled to make it. After my initial success with bananas, tackling apples seemed like the next logical choice. Being an avid fan of apple and cinnamon, this cake sounded pretty good. I was shocked at how much I adored it. I kept sneaking bites from the kitchen, until suddenly, all that was left in my pan were crumbs. Consider yourself warned.
Apple Cake
adapted from Smitten Kitchen
3 medium sized apples ( I used cortland apples)
1/2 tablespoon of cinnamon
2 1/2 tablespoons of sugar
1 1/3 cups of all-purpose flour
1/2 tablespoon of baking powder
1/2 teaspoon of salt
1/2 cup of vegetable oil
1 cups of sugar
1/8 cup of orange juice
1 teaspoons of vanilla
2 eggs
1. Preheat the oven to 350 degrees. Butter/grease a 8x8 baking pan. I baked this in a dark glass pan which resulted in a crispy, almost caramelized sides.
2. Peel, core, and dice apples into pieces. Combine with cinnamon and the tablespoons of sugar. Set aside.
3. In one bowl, combine flour, baking powder, and salt. In another bowl, combine oil, orange juice, sugar, and vanilla. Mix the wet ingredients into the dry ingredients. After, incorporate eggs one at a time.
4. Pour half of the batter into the pan and top with half of the apple-cinnamon mixture. Pour the rest of the batter on top, and scatter the remaining apple pieces over it. Bake for approximately 30 minutes, or until toothpick comes out clean.
apple chunks embedded in the delicate crumb cake interior
1 comments:
i usually don't like apple pie but the image of the warm gooeyness is changing my mind..
May 19, 2010 at 1:28 AMPost a Comment