I usually only deliver my baked goods from tried and true recipes. But today I have a last minute request for apple cake.
I was given 3 pounds of apples.
This can be a Apple Bread, like Banaa bread, a cake, like a bundt cake, or muffins or cupcakes.
Do any of you have a tried and true recipe you are willing to share?
I have downloaded about 6 recipes from different sources. Paula Dean, All Recipes, Food Network , Martha Stewart, Betty crocker, and Epicurius.. But I do not know how they will turn out.
Thank you so much..
This is the recipe that won the most votes.
We made 4 different recipes.
Fresh Apple Cake
Ingredients:
3 cups diced fresh apples (about 2 apples)
1 cup chopped walnuts (or pecans)
2 teaspoons vanilla extract
2 teaspoons rum (or imitation rum extract)
2 teaspoons ground cinnamon
1 teaspoon lemon zest
3 cups all-purpose fl
our
1 teaspoon baking soda
1 teaspoon salt
1/2 cup white granulated sugar
1/2 cup brown sugar
1 1/4 cup vegetable oil
1/4 cup orange juice
3 eggs
Directions:
Preheat oven to 325 degrees F. Lightly grease a Bundt pan or 9x12 inch sheet pan.
In a bowl, mix together the apples, walnuts, vanilla, rum, lemon zest and cinnamon.
In a separate bowl, sift together the fl
our, baking soda, and salt.
Using an electric mixer beat the sugars, oil, eggs and orange juice in a large bowl. Add in the dry
ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted
into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a cake plate.
Note:
the cake can be wrapped lightly and stored in the refrigerator for 3 to 5 days.
Thank you, Thank you!
I have so many apples, I am thinking I may make one of each!
Tried and true for 10+ years .... Even had one person tell me it was "just like his grandmother's".
http://allrecipes.com/recipe/jewish-apple-cake-i/
OK, so this isn't tried and true by ME, but it looks really really good and is definitely on my list to make. It's tried and true by the lady who blogged the recipe though, lol. Good luck!
L.,
I haven't made one in a long time, but googled recipes to see what's out there similar to what I used to make:
There is a Jewish Apple Cake where the batter and apples are layered:
http://allrecipes.com/video/3310/passover-apple-cake/deta...
There is a German Apple Cake, and I always used a bundt pan for this one:
http://allrecipes.com/recipe/german-apple-cake-i/
Both recipes are practically identical, and depending upon what type of pan and/or effect you want with the apples, whether layered or incorporated there you go.
I recommend mixing 1/2 melted butter and 1/2 oil. Both call for only vegetable oil. I prefer the butter flavor.
These cakes will turn out darker if you mix WW flour and brown sugar. And stay lighter if you use only white flour/sugar.
HTH
I just made an apple cake because I also have many pounds of apples to use. I'm sorry that I don't have time to type it out for you. HOWEVER, I am a frequent baker and I will frequently make a recipe from Martha Stewart, epicurious, or food network and serve it to guests without having to test it first. I trust those sources, especially martha stewart. With epicurious, the trick is to find a recipe with a lot of positive reviews. Follow the recipe exactly if you can't take chances (do you sell cakes?) The cake I made was a streusel bundt cake, and I'm sure you could find a similar recipe from martha. Her cake recipes are some of my favorites.
