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Monday, 17 September 2007 |
spiced apple cake
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This was my grandmother’s recipe (even though it is sweeter than she was!) and it’s great for breakfast, as a snack, or as dessert. Plus it can be made with any crisp, fresh apple in the market right now.
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makes 15 pieces
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prep time: 20 minutes |
bake time: 55 minutes |
1-1/2 pounds crisp apples, peeled, cored, and diced
1-1/2 cups sugar
2-1/2 cups all-purpose flour
1-1/2 tablespoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs, at room temperature
3/4 cup canola or other plain vegetable oil
2 teaspoons vanilla extract
1 cup raisins
1/2 cup chopped walnuts
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Place the apples in a large bowl with the sugar; stir, then set aside for 15 minutes until juicy. Preheat an oven to 350° and grease a 13x9x2–inch baking dish.
In another bowl, stir together the flour, baking powder, cinnamon, and salt, then sift this over the bowl of apples. Add the eggs, oil, vanilla, raisins, and nuts. Fold until batter is completely blended, then spread in prepared dish.
Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool, then cut into pieces.
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To serve the cake: It’s fantastic with tea or coffee for breakfast or as that midday snack when you’re about to pass out; it can be wrapped up and tucked in a luncbox; it’s over-the-top drizzled with heavy cream for dessert. Or go berserk and serve with vanilla ice cream and caramel sauce!
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