Tuesday, October 2, 2007

Apple Cake

A request for an apple recipe sent me back to my books and I remembered flagging a couple of them in More from Magnolia.

The recipe made quite a lot of batter and since I was bringing these to work, I made these in cupcake size. I topped half the batch with 1 cup of walnuts and the other half with cinnamon sugar (2 tbs sugar + 1 tsp cinnamon).

Apple Cake
makes 36 cupcakes or 2 9-inch layerrs

1 cup or 2 sticks butter
2 cups sugar
5 eggs
1 1/2 tap vanilla extract
3 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
3 apples, chopped

Preheat oven at 350F. Cream the butter until pale before adding in the sugar and beating until fluffy. Add in the eggs one at a time until well combined then add in the vanilla. In a separate bowl, sift the flour, baking powder and salt together. Add the sifted mixture in three additions, alternating with the milk in two additions. Fold in the chopped apple. Scoop into cupcake liners or lined cake pans. Top cupcakes with walnuts or cinnamon sugar.
Bake for 25 minutes if making cupcakes or 40-50 minutes for 9-inch cakes. The original recipe recommends icing the cooled cake layers with Butterscotch Cream Cheese Frosting.

Verdict: The cake is light and fluffy as promised. The taste of the apple was definitely present but not overpowering and it was also nice biting into the soft juicy chunks. Will try it with the Butterscotch Cream Cheese Frosting next time.

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