Apple cake - 11/12/10
This cake is so easy to make! it is probably one of the easiest dessert I have made in a long time. Almost too easy, in fact. It’s so easy you could throw it together in about 15 minutes on a weeknight and have a delectable dessert in just over an hour. What I really loved about this cake is the that there were a lot more apples than batter. The batter just serves as a means of bonding the all apples pieces together. The inside of cake taste almost like a pudding, very soft and so yummy!
The cake is moist and can be served with vanilla ice cream or whipped cream. It is also good as it is for breakfast with a hot cup of coffee, a great way to start your day!
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Close look at the cake.
The rum-and-vanilla-scented batter is less cakey than custardy. And there’s only enough of it to surround the apples. It’s a very homey, almost rustic cake and it’s good no matter what kinds of apples you use.
Preparation work..
Ingredients: 3/4
cup all-purpose flour |
Whisk the flour, baking powder, and salt together in a bowl and set aside.
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Melt the butter and let it cool down. |
Peel the apples, cut them in half and remove the cores. |
Cut the apples into 1- to 2-inch chunks. |
In a medium bowl, beat the eggs with a whisk until they’re foamy. |
Pour in the sugar and whisk for a minute or so to blend. |
Whisk in the rum and vanilla. |
Whisk in half the flour .. |
Stir until the flour is incorporated. |
add half the melted butter, f Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that the top of the cake is even. |
followed by the rest of the flour .. |
and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.. |
Fold in the apples, turning the fruit so that it's coated with batter. |
Generously butter an 8-inch spring form p. Scrape the mix into the pan and poke it around a little with the spatula so that it is even. |
Preheat
the oven at 350 degrees F and bake the cake for 50 to 60 minutes or
until the top of the cake is golden brown and a knife inserted into the
center comes out clean |
Transfer
to a cooling rack and let rest for 5 minutes. |
Filed as: Cake/cookies