50-year apple cake

December 3, 2013

Labeled:

You know you have a good recipe when it’s been made the same way for years and years. I was immediately struck reading the intro to this apple cake recipe, not only by its heartwarming tradition but also because the chef says while the recipe makes 8-12 servings, she prefers to limit the guests to 8 so that she can have leftovers the next morning with her coffee. I love a recipe that you can enjoy at nighttime, and also in the morning over breakfast and the newspaper. Apple cake is a delicious dessert that isn’t too sweet or rich. I found this recipe to be just perfectly right! I can guarantee I’ll be making it again!

Apple Cake from Emily Luchetti

makes 8-12 servings


INGREDIENTS
2 large eggs
2 cups sugar
1 tsp ground cinnamon
1/2 cup oil
1/2 cup chopped walnuts
3 cups Granny Smith or Pippin apples (2 Medium) + 1 for slicing on top if you want
1 cup golden raisins
2 cups all-purpose flour, sifted
1 tsp salt
2 tsp baking soda

DIRECTIONS

Preheat the oven to 350 degrees. Grease the bottom of a 9-by-13 baking pan and line it with parchment paper. Peel, quarter and core the apples. Cut into 1/2 inch pieces.
In a large bowl (make sure it’s large otherwise you’ll have to dirty two like I did!), lightly whisk the eggs and the sugar until combined. Get a spatula and stir in the cinnamon, oil, walnuts, apples and raisins. Sift together the flour, baking soda and salt in a separate bowl and then stir it into the apple mixture. The batter will be thick. So thick you might need someone to help you hold the bowl so you can spread the batter into the prepared pan. Bake until a skewer inserted in the middle comes out clean, about 45 minutes. Cool completely at room temperature.
Run a knife around the inside edge of the pan to loosen the edges of the cake from the pan. Place a cutting board on top of the pan, invert the cake and the board. Remove the pan and carefully peel off the parchment paper. Cut into 12 pieces. Place right side up. Serve with vanilla ice cream or whipped cream. Whipped cinnamon cream would be amazing with this!
*note: I decided to thinly slice an apple to add on top of the cake, or I should say on part of it. I thought it looked really pretty with the thin apple slices but the part that didn’t have it had this yummy crispy top. I’d recommend trying apples slices on 1/2 the cake to see which you like more though! Matthew liked that the pieces with the apple slices on top were a bit more gooey (which can be a good thing!), and I was a fan of the crispier top. Perfect hers & his dessert!
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Matthew said this is one of the top recipes I’ve made over the past few months so I think that means something, especially for a guy who says he loves chocolate most of all! If you make it let me know what you think!
xox
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