Apple season is almost over and I'm finally posting an apple recipe.
It hasn’t been the best of seasons for apples this year but I did manage to buy a half bushel of the Spy variety from a farmer’s market a few weeks ago. Unfortunately I really wasn't impressed by the quality or taste. After baking a few apple pies and several batches of apple muffins I was ready to try a new apple recipe.
I’ve already posted a good recipe for Apple Cake which layers sliced apples in the center of the cake and is baked in a square baking pan.
A few different recipes that I have saved over time differ by finely chopping or grating the apples and incorporating them right into the cake batter. A Bundt or Angel Food Cake pan is a good choice for this size cake as the tube in the center of these pans ensures even baking.
Even though the recipes are similar in ingredients and method of preparation, the one I finally chose to make called for a mix of brown and white sugar and used a little less sugar than the other recipes. This apple cake is moist, flavourful and light taking into consideration the two cups of apples that are added to the batter. I will definitely make it again and though very impressive baked in a specialty pan I might try using two loaf pans next time.
There was a time when an entire Bundt cake would have barely been enough to go around but is now definitely too much for a significantly smaller family. Some time ago I purchased a set of two small size Bundt pans which allow me to divide the batter and make two smaller cakes.
The cinnamon sticks placed in the center are entirely optional and used for presentation purposes although I once made a spice cake for a friend to be served at a special gathering and also used cinnamon sticks as a garnish. They disappeared along with the cake!
One smaller cake is easier to finish and the second one will be wrapped and placed in the freezer to be enjoyed at a later date.
Better still I could think of someone who would appreciate it and give it away instead!
Apple Harvest Cake
2 ¼ cups flour
1 tablespoon cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
¾ cups packed brown sugar
¾ cups corn or vegetable oil
1 teaspoon vanilla
2 cups (3 medium) apples, peeled and finely chopped
- Peel, core and finely chop apples.
- Sift together flour, cinnamon, baking powder, baking soda and salt.
- In a medium bowl beat until light and fluffy eggs, granulated and brown sugar vanilla and oil.
- Stir dry ingredients into wet then beat with mixer just until well mixed (about 1 minute.)
- Stir in apples.
- Place batter into well greased Bundt pan or divide into 2 smaller pans.
- Bake in a preheated 325 degree F. oven for 50 to 60 minutes until tooth pick inserted into center of cake comes out clean. Baking time will be shorter if baked in smaller pans, check if done at 40 minutes.
- Cool in pan for 15 minutes then invert onto cooling rack to cool completely.
Notes, Tips and Suggestions
- Make sure pan is well greased using shortening or cooking spray.
- Add ½ to ¾ cups chopped walnuts or pecans for a change.
- Top with a thin maple glaze by mixing together 1 cup confectioner’s sugar, ¼ cup maple syrup and 1 teaspoon of vanilla until smooth. Pour over cooled cake and allow to set.