Dana Treat – Treat Yourself

Giving Apples Their Due

Posted March 31, 2011

Apple Snacking Spice Cake
Makes one 10-inch round cake

I am including Chang’s instructions for turning the cake out onto a platter, but it was very clear to me that this cake was not going to leave my pan in one piece.  I opted to forgo the heartbreak that is a broken cake and just serve this out of the pan.

1 cup all-purpose flour
¾ cup cake flour
1½ tsp. baking soda
½ kosher salt
¼ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground cloves
1½ cups granulated sugar
¾ cup (1½ sticks) unsalted butter, at room temperature
2 eggs
4 cups peeled, cored, and chopped Granny Smith apples (2 to 3 apples)
½ cup raisins
1 cup pecan halves, toasted and chopped (I used walnuts)
Confectioners’ sugar for dusting

Position a rack in the center of the oven, and heat the oven to 350 degrees F.  Butter and flour a 10-inch round cake pan.

In the bowl of a standing mixer, sift together the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger, and cloves.  (Or, sift together into a medium bowl if using a hand-held mixer.)  Fit the mixer with the paddle attachment.  Add the granulated sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until the butter is fully incorporated into the dry ingredients.  Stop the mixer several times to scrape the paddle and the sides of the bowl to make sure all of the butter is mixed in.  Add the eggs and mix on low speed for 10 to 15 seconds, or until fully incorporated.  Then turn the mixer to medium-high speed and beat for about 1 minute, or until the batter is light and fluffy.

Using a rubber spatula, fold in the apples, raisins, and pecans.  The batter will be very stiff and thick.  It will look like too many apples and not enough batter, but that’s okay.  Scrape all of the batter into the prepared pan, then spread it evenly to fill the pan.

Bake for about 1 hour and 20 minutes, or until the cake feels firm when you press it int he middle and the top is dark golden brown.  (DT: Mine was done at 1 hour.  Be sure to check!) Let the cake cool completely in the pan on a wire rack.

Invert the cake onto a serving plate, lifting away the pan, and then invert the cake again so it is right-side up.  Slice and plate, then dust the slices with confectioners’ sugar.

The cake can be stored in an airtight container at room temperature for up to 3 days.  Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks.  Thaw overnight at room temperature before serving.

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