Wednesday, October 14, 2009

Fresh Apple Cake


Fresh Apple Cake

Autumn is a season with seemingly endless possibilities of foods to cook and bake. There are so many foods that just scream FALL, football, changing leaves, and crisp air. This is yet another one of those recipes. The real story behind this cake is that it was supposed to be a bundt cake. Well, that bundt cake was an epic fail. But the cake that had baked inside that bundt was moist, flavorful, and too good to be included under the miserable label "failure." So, I instead made it a 13x9 pan. And since cake is not cake unless it's frosted, I added some of that as well.

3 c. peeled, diced apple (I used 1 medium granny smith and 1 large honeycrisp)
2 T. sugar
2 t. cinnamon
3 c. flour
3 t. baking powder
1/2 t. salt
1 c. sugar
1/2 c. brown sugar
1 c. vegetable oil
2-1/2 t. vanilla
4 eggs


Preheat oven to 350 degrees.
Combine apple, 2 T. sugar, and 2 t. cinnamon and toss to evenly coat.
In a separate bowl, combine flour, baking powder, and salt.
Cream sugars and vegetable oil in a mixing bowl. Beat in eggs one at a time. Mix in vanilla.
Fold in apple mixture and pour into a greased 13x9 square baking pan.
Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Frost with cream cheese icing.

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