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Apple Cake Recipe

Apple Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan and then line with parchment paper or wax paper.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from oven and cool on a wire rack and then coarsely chop.

Peel, core, and chop the apples into bite-sized pieces. Toss with 1 - 2 tablespoons of lemon juice.

In the bowl of your electric mixer (or with a hand mixer), combine the flour, sugar, baking powder, ground cinnamon, and salt. Add the melted butter, eggs, vanilla extract, and milk and beat until fully incorporated. Fold in the chopped nuts, raisins, and chopped apples.

Transfer the batter to the prepared pan and smooth the top. Bake in preheated oven for about 35 - 45 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

While the cake is still warm, prepare the glaze. Place the apricot jam or preserves in a small saucepan and warm over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. Alternatively, place the apricot jam or preserves in a small bowl and heat in the microwave. Using a pastry brush, spread the warmed preserves over the apple cake.

Serve warm with softly whipped cream or vanilla ice cream. Cover and refrigerate leftovers. Reheat before serving.

Makes about 9 servings.

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Apple Cake:

3/4 cup (75 grams) chopped walnuts or pecans

1 pound (454 grams) apples (about 3 large)

1-2 tablespoons freshly squeezed lemon juice

1 1/2 cup (195 grams) all purpose flour

3/4 cup (150 grams) granulated white sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons (85 grams) unsalted butter, melted and cooled to room temperature

2 large eggs

1/2 teaspoon vanilla extract

2 tablespoons milk

1/3 cup (50 grams) raisins

Glaze: (optional)

1/3 cup (85 grams) apricot preserves or jam