Wednesday, December 19, 2012

Apple Cake

I came across a link where a blogger has explained about freezer meals. She spends 4 hours a month preparing most of the meals that go in the freezer and that makes it a breeze for her to put dinner together every night. Just throw the contents of the bag in a crockpot or the oven and she is done. I was explaining this to one of my neighbors and even when she is not fond of cooking every day, she said it doesn't taste good and she has tried that. I don't really know about that but I told her cooking is my necessity not mainly for feeding the family but for maintaining my sanity. She just smiled but I am sure she probably wonders who could say that.
This cake is adapted from don't know where. I had scribbled some ingredients on a piece of paper and I just added apples and spices. It tastes so good that my husband who is tired of eating all these cakes I bake ate it happily for 3 days in a row. That is something if you know what I mean.
One Year Back - Caramel Corn
Two Years Back - Gingerbread Biscotti
Three Years Back - Chocolate Chip Cookies, Coconut Macaroons, Ginger Spice Cookies
Makes one bundt cake or two 9 X 5 loaf cakes. I made mine into 4 mini loaves.
Ingredients:
All purpose flour - 3 cups
Cinnamon - 2 tsp
Nutmeg - 1/4 tsp
Baking Soda - 1 tsp
Salt - 1/2 tsp
Canola Oil - 3/4 cup
Sugar - 1 cup
Brown Sugar - 1/2 cup packed
Eggs - 2 Large (Or two flax eggs for vegan version)
Sour cream or yogurt - 1 cup
Peeled, diced apples - 3 - 4 cups (I used 2 very large granny smith apples but you can use any baking variety)
Method:
Preheat the oven to 350 F (325 F in case of dark non-stick pans). Grease and flour the baking pans well. This cake has a tendency to stick. So, be liberal in this step. In a bowl, whisk together flour, cinnamon, nutmeg, baking soda, salt. Set aside. In another bowl, beat with an electric mixer both sugars, oil, egg till nicely combined. Add sour cream or yogurt and continue to beat. When everything is mixed well and the oil is not floating on the top, add dry ingredients. Incorporate at low speed. Stir in apples. Pour into the prepared pan. Bake the bundt cake for 65 - 70 minutes. 9 X 5 loaves for 50 - 60 minutes and mini loaves for 40 - 45 minutes or until a toothpick inserted in the center comes out clean. Because of moisture in the apples, it takes a little longer than the non-fruit cakes.
Cool in the pan on the rack for 10 minutes and then turn it on to the wire rack to cool completely. This tasted good when warm but the best when it sat for a day. So, plan to make it a day ahead and serve the next day with a cup of tea.

Notes:
Can add about 1 cup chopped walnuts. I did not since it was part of the tray I baked for school and school is nut free.

Check out what my friends are baking for this bake-a-thon :  PreethiPriya, SrivalliSumana and Jayasri.   

Enjoy.
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7 comments:

  1. Ah I really wonder at folks who cook such elaborate meals to store for another day..I even thought I should try it, but gave up the thought at how scary it all sounded..:)..imagine I get one day off and if I am to spend the entire day cooking 15 dishes, death of me! Cake sounds yummy champa, so nice that your husband liked it..I have apple cake on the list..let's see how many actually gets done..:)

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  2. If you ar ebaking Champa I will live on them all year long. Delicious recipe.

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  3. The cake does look yummm, Champa... And very true about cooking to maintain one's sanity! Same is the case with me!

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  4. This line made me think - "my husband who is tired of eating all these cakes I bake ate it happily for 3 days"... lucky ur family that they get to be choosy of the best of the BEST!!!! So delicious cake... am bookmarking it!!!
    Sowmya
    Ongoing Event - Eggless Bakes and Treats
    Ongoing Event - SYF&HWS - Ginger

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  5. I cant tolerate those freezed foods daily, i can eat once a while.

    Beautiful apple cake though, even i can have it for a week without any hesitation.

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