Posted by fourclankitchen on October 14, 2012
This is apple cake recipe is from the NY Times (first published in the 1970s). It takes about 15 min to put together and can be eaten for breakfast or a coffee time snack. If it makes you feel less guilty about eating cake for breakfast, by all means put it in muffin pans or loaf pans. I even serve it for dinner sometimes, when I dress it up with a caramel sauce. Although I haven’t tried it, I think it would take very well to adding more cinnamon or substituting half the flour with whole wheat flour. The recipe follows the original exactly, with one exception. I added 1/2 cup of milk to it. I do this for all soda breads because I think it makes for a softer texture. This is a huge cake and takes very well to freezing (sliced up) for several months. So enjoy!
3 cups flour, plus more for dusting pan
Butter for greasing bundt pan
1 1/2 cups vegetable oil
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup milk
3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
1 cup chopped walnuts (optional)
1 cup raisins (optional, but delicious)
1. Preheat oven to 350 degrees. Butter and flour a 10-inch bundt pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy. Add the milk.
2. Mix together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts (if using) and raisins (if using) and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out.
Caramel Sauce (the recipe is from the blog: Thibeault’s Table; I did not make this, this time, but will add pictures when I do)
1 (2 sticks) cup butter (unsalted)
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 tsp vanilla
Place all the ingredient in a thick bottomed sauce pan and cook on medium heat for 5-6 min. Serve over the apple cake, vanilla ice cream… you get the picture. This is a lot of caramel sauce, but the left overs freeze very well, but I don’t know how long they last.