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Apple Cake

Posted By Cenk On November 26, 2006 @ 11:54 pm In Cakes,Fruit | 7 Comments

It all started as an innocent attempt to bake apple muffins from a new book I bought: Williams Sonoma: Muffins.

It was my father again who brought apples to me and my brother, way more than we can possibly consume. I had to put them into good use. So instead of baking the same apple tart over and over again, I started measuring the dry ingredients for the apple muffins in the book. Somewhere along the way, I realized that I have put in an extra cup of flour. Adjusting all the other ingredients seemed too much work, so I said what the heck and started improvising.

One cup of cream cheese, lots of sugar and butter later, there came this wonderfully moist and rich apple cake from the oven, surprising myself as to how good it turned out (I tend to fail if I deviate from recipes in general).

So if you happen to have lots of apples lying around and looking for a crowd pleaser, you should try this.

APPLE CAKE RECIPE

Ingredients

  • 5 medium sized apples, cored and cut into cubes
  • 3 cups flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 cup brown sugar
  • 1 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 3 eggs
  • 400 gr cream cheese (at room temperature)
  • 1/2 cup (125 gr) butter (at room temperature)
  • Juice of 1 lemon
  • 4 tbsp cranberry juice (or cider)

Method

  1. Preheat the oven to 375 F.
  2. Core and cube the apples, toss with juice of 1 lemon, 4 tbsp cranberry juice, brown sugar and ground cinnamon and set aside.
  3. Cream the butter, white sugar and cream cheese with the paddle attachment for five-ten minutes until pale and fluffy.
  4. Mix flour, baking powder and salt in a bowl.
  5. Add the eggs and the flour mixture to the creamy mixture, alternating between the two and mix just until all the flour is dissolved.
  6. Butter a 10-inch spring form pan, transfer the mixture to the pan and level the top.
  7. Bake for an hour. Reduce the temperature to 300 F and bake for another 15 minutes, until the top is browned nicely and a wooden skewer inserted in the middle of the cake comes out clean.
  8. It can be stored for 3-4 days in an airtight container under room temperature.

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