Here we are! in 2010. The new year!
I am yet to decide which I like best.
What is it about New years that we feel we have to have brilliant, exciting plans?
Why can't we be content with being in 2009 one minute, and 2010 the next?
I am yet to decide which I like best.
What is it about New years that we feel we have to have brilliant, exciting plans?
Why can't we be content with being in 2009 one minute, and 2010 the next?
Today I have a recipe for you all, that I made on Christmas day. It's an apple spice cake with a texture similar to pumpkin pie, entirely delicious, and pretty too. It definitely deserves a spot in my big black book of favorites .
Maybe... even...... in the first few pages.
That's a big deal.
I've made this cake several times, and each time it tastes better and better. This recipe is fairly simple, and there aren't too many ingredients, aside from the ton of apples that you'll need.
That's a big deal.
I've made this cake several times, and each time it tastes better and better. This recipe is fairly simple, and there aren't too many ingredients, aside from the ton of apples that you'll need.
I promise you, you'll enjoy!
Apple spice cake
Inspiration: Gordon Ramsay
5-6 cooking apples (I used macintosh)
1/4 cup sugar
2 tbsp butter
2 ripe (big) apples
juice of 1 lemon
1 1/3 cups whole wheat flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp freshly ground nutmeg
1 large egg, lightly beaten
1/2 cup olive oil
1-2 tbsp water
1. First things first, peel and slice the cooking apples and place in a saucepan with 1/4 cup sugar and butter. Cook over high heat for 15 minutes or until becomes mushy-like, almost an apple sauce. Transfer to a bowl and let cool completely.
2. Heat the oven to 325 F. Lightly grease a 9 inch pan with a removable bottom. Peel and very finely slice the 2 apples. Place in a bowl and pour over most of the lemon juice and a splash of water (this keeps the apples from browning).
3. In a large bowl, mix the whole wheat flour, baking powder, baking soda, salt, sugar and ground spices. Make a well in the centre and add the egg, olive oil and apple puree. Fold into the dry ingredients until just combined.
4. Transfer the mixture to the cake pan and gently level the top. Bake for 30 minutes.
5. Quickly overlap the sliced apples on top leaving a margin around the edge. Brush with lemon juice and return to oven for another 30-35 minutes.
6. Let the cake cool before removing it from the pan.
lo and behold, cake!
It's edible, as my Dad would say.
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6 comments:
is it mushy like pumpkin pie? or moist like pumpkin pie?
mushy AND moist!
Emma! This isn't fair. My husband and I are just beginning to try to eat more sensibly -- which kind of means, for us, cutting down on so many of the things that we really like -- like cheese, crackers, junk food, and SWEETS!
However, this is MY KIND OF CAKE. I have a spring pan with a hole in the middle just like yours and like to make apple sauce spice cakes and coffee cakes with a streusel top (I multiply the recipe times FOUR).
I will come to your blog and drool -- and on special occasions will attempt your recipes for which you've been the trail blazer.
As I'm IT-challenged, I will comment as Anonymous, but will put my name at the bottom of my posts, so you'll known who I am. (I'm already registered somewhere, and don't know if I'm still registered and, even if I am, I don't want to go by the name I chose, and I have no idea how to unregister. Yikes. This Web site stuff is great, unless you get all tangled up in it!) ;-(
jane
PS -- Bon appetit!
maybe emma could post some post-new-year-eat-wel-squared? good and good for you? though i know there is lots of both kinds of goodness in apples... and apple cake. waiting for more!
whoops... left out the word 'recipes' before the question mark!
Edible, indeed! And deliciously dense! It stays with you for hours - the savoury memory that is. And your wonderful pictorial enables me to enjoy it all again. Do you think it might be substantial enough to survive airmail passage all the way Vancouver, BC.
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