Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

maui420

Apple Cake

Recommended Posts

maui420   

Hello everyone,

Im looking for a good apple cake/bread recipe to make for my fiance(its her favorite cake). Its the kind that you can buy from 'farmers market'. Im not sure if its a bread or cake. It tastes like a cake and it comes in a small pan.

banana bread is more like a cake but it is labeled as a bread??? sorry if my post is confusing.

anyways, what's a good recipe? What kind of apples should I buy? etc...

Thanks for the help.

Share this post


Link to post
Share on other sites
amyd   

I have a great recipe for apple crumb cake. I made it for my husband to take to work last week and now I have to make another one!! I'm not sure if it's exactly what you are describing as an apple cake, but it's real tasty. I used Cortland and McIntosh apples, but you could probably use whatever your favorite variety is. PM me if you'd like the recipe.

Share this post


Link to post
Share on other sites

On an aside, does anyone have a recipe for a Swedish-style apple cake (aka Scanian apple cake)? It has the slices of apple with batter poured over them, usually served with vanilla sauce.

Hmmm, maybe I should check out the Minnesota or Wisconsin boards :biggrin:

Share this post


Link to post
Share on other sites
FWED   

You might PM eGullet member "Heyjude". She is a culinary historian and researcher, and has a recipe for a wonderful "Apple Cake". Her cake uses two varieties of apples, one for flavor and one for texture. It also calls for a small amount of Worchestershire. I have used it several times and it is always a hit. I must admit I use it more in the fall and early winter when really good apples are available. Perhaps we could entice her to post it here.

Share this post


Link to post
Share on other sites

This is an old family recipe for Apple Cake.

Fresh Apple Cake

2 C. Sugar

1-1/2 C. Cooking Oil

2 Well Beaten Eggs

2 Tsp. Vanilla

Juice of 1/2 Lemon

1 Tsp. Salt

3 C. Flour

1-1/4 Tsp. Baking Soda

2 C. Peeled Tart (granny smith) Chopped Apples

1 C. Chopped Dates

2 C. Chopped Pecans

Preheat oven to 325 degrees. Grease and flour very large bundt or angel food cake pan. Combine sugar, oil, eggs, vanilla, lemon juice & salt in large mixer bowl. Beat well. Sift flour and soda. Add gradually to first mixture and beat well. Add Apples, Dates and Pecans. Batter will be very thick, so you will have to mix by hand. Bake for 1 to 1-1/2 hours depending on pan. Cake should be well browned and toothpick should come out reasonably clean. Best made a day or two ahead.

Share this post


Link to post
Share on other sites
kthull   

I'll throw this one out there. I was toying with an apple pancake recipe, the kind that's as big as a plate with the apples all nicely caramelized into the batter. Anyway, the pancake would always lift really high, I'm talking a good two inches, then flatten as it cooled. So I was messing with the leavening to see if I could hold it, and in one failed experiement, I ended up with a damn good cake.

I've tweaked the method a bit as if it were baked in a cake pan, but mine was actually done in a big non-stick fry pan, so I don't know exactly how well this will release. It shouldn't be that much different than releasing sticky buns, so if you turn it over onto your plate before it cools, I'd think it would come out nicely.

Spiced Apple Snacking Cake

1 Granny Smith apple

2 tsp fresh lemon juice

2 large eggs

1 large egg white

3/4 cup heavy cream

1-1/4 cup all purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/3 cup sugar

1/4 cup dark brown sugar, packed

1-1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 cup butter

Preheat oven to 425º. Peel, core and slice apples. Toss with lemon juice.

Heat skillet over medium heat. Add apples and butter and sauté until apples soften slightly, about 5 minutes. Pour into bottom of 9" round or square cake pan.

Combine dry ingredients in medium bowl. In another bowl, whisk milk and eggs to blend. Mix into dry ingredients. Pour over apples in cake pan. Do not stir.

Bake until toothpick inserted into center of cake comes out clean, about 20 minutes.

Share this post


Link to post
Share on other sites
Redsugar   

I’d like to share my interpretation of Apple Crumb Kuchen – certainly a thoroughly valid example of a bread-cake hybrid. Long before the culinary use of baking powder or soda, bakers were mixing cakes from sweetened yeast-raised dough and topping them with fruit & sugar. The following recipe yields two kuchens – one for today and the other to reserve in the freezer.

Kuchens:

½ tsp granulated sugar

2 fl. oz. lukewarm water

1 Tbsp active dry yeast

8 ounces butter

¾ cup granulated sugar

3 large eggs

zest of small lemon

8 fl. oz. sour cream

¼ tsp salt

approx. 4 cups flour

1 quart peeled, cored & thinly sliced apples (I use Cortland or Northern Spy)

Crumble Topping:

1 cup flour

½ cup firmly packed light-brown sugar

2 tsp ground cinnamon

5½ ounces cold butter

Dissolve ½ tsp sugar in water; sprinkle yeast over; let stand 5 minutes, the stir briskly with fork.

Cream butter & sugar. Beat in eggs individually, then lemon zest. Stir in sour cream, yeast mixture, and salt. Gradually incorporate the flour to make a soft dough. Cover loosely with plastic wrap & slightly dampened tea towel; set in warm place to rise until doubled in volume.

Deflate dough; divide in half. Press evenly into 2 greased 13- x 9- inch cake pans. Cover pans loosely with plastic wrap and let rise until almost doubled.

Arrange apples in rows over surface of each kuchen. Sprinkle half of crumble topping over each kuchen and then distribute almonds on top. Let rise 15 minutes longer.

Bake in 375° oven for 15 minutes; reduce heat to 325° and bake for 20 to 30 minutes, or until crumble is browned and kuchen has separated from sides of pan.

Share this post


Link to post
Share on other sites
helenjp   

Mmmm....I made Swisskaese's Apple Cake recipe above, and what a great success it was! Oil cakes are always a practial choice in Japan (I never use soybean oil for cooking cakes though, think it's too gluey). I did cut the sugar down to 1.5 cups, and if you were generous with the dates, you might want to cut it a little further. I was fairly generous with the apple, and the fruit neither sank nor glued the cake up. The kids were after third helpings and were only put off by a promise of apple cake for breakfast :shock:

Thanks for the recipe!

Share this post


Link to post
Share on other sites

try googling "miss finney's apple cake" don't have the recipe right off, but my mom makes this one and it's killer.

Share this post


Link to post
Share on other sites
Mmmm....I made Swisskaese's Apple Cake recipe above, and what a great success it was! Oil cakes are always a practial choice in Japan (I never use soybean oil for cooking cakes though, think it's too gluey). I did cut the sugar down to 1.5 cups, and if you were generous with the dates, you might want to cut it a little further. I was fairly generous with the apple, and the fruit neither sank nor glued the cake up. The kids were after third helpings and were only put off by a promise of apple cake for breakfast  :shock:

Thanks for the recipe!

Hi Helen,

I am glad you enjoyed the cake. I haven't made the cake in a while and I will also reduce the amount of sugar, maybe even to 1 cup. I usually use corn or safflower oil.

Share this post


Link to post
Share on other sites
halland   

There was recently a NY Times recipe for an apple cake that looked very good. Its from Scott Carlsberg of Lampreia.

Also I have a good recipe for an apple pudding that gets a warm vanilla sauce poured over it. Very olde Americana.

I'd be happy to post either recipe.

Hal

Share this post


Link to post
Share on other sites
linlee   

I got the following recipe from a work frien who brought it to all our pot lucks -- he said it was the only think he knew how to cook. The way it goes together is unusual. I call it Joe's Grannie's Cake.

Combine 2 cups flour, 1 tsp salt, 2 tsp baking soda, 2 tsp cinnamon

Slice enough apples to make 4 cups. Put in large bowl. Break 2 large eggs over apples. Stir to combine - then add 1/2 cup melted butter (marg) and

2 cups sugar. Stir to combine. Add 1 cup chopped nuts (your choice -pecans. walnuts, filberts) stir to combine. Fold in dry ingredients. It will be gluey.

Pour/scrape into greased 9x12 pan. Bake at 350 for 45 minutes or til done.

Produces a nice moist cake that keeps well. I use half brown sugar because I like the "caramel" flavor it produces.

Try it -- you'll like it.

Share this post


Link to post
Share on other sites

I made the walnut applesauce cake from Nick Malgieri's Perfect Cakes (at least I think that's where it's from) over the weekend. A lovely cake, with walnuts and raisins in it. I subbed out half the raisins for dried cranberries to add some color.

Share this post


Link to post
Share on other sites

i've been looking aroung the internet, and can't seem to find an apple cake recipe i like. i want one with jsut enough batter to hold the apple together. i'd like it to be very moist with not too many spices added, if any. you know, somethign i can eat with a mound of whipped cream. :biggrin:

Share this post


Link to post
Share on other sites

I still dream of an apple cake I had in Sherborne in 1997. Or was that Yeovil? Anyway, called a Devonshire Apple Cake, it was full of tart/sweet apples (big chunks, not small dice) of a perfect consistency (not underdone) and impossible to pick up and eat...cakelike, yes, but the moistness of the apples moistened the cake directly touching and made the whole thing more of an apples-barely-connected-with-cake sort of mass. Might've had a bit of a crumb topping as well. The perfect thing for drenching in pouring (or spooning!) cream.

If anyone has something of the sort, please advise!


Edited by kitwilliams (log)

Share this post


Link to post
Share on other sites
Pille   
i've been looking aroung the internet, and can't seem to find an apple cake recipe i like. i want one with jsut enough batter to hold the apple together. i'd like it to be very moist with not too many spices added, if any. you know, somethign i can eat with a mound of whipped cream. :biggrin:

I have a very nice recipe for an apple cake that I've been baking for some 15 years now, always to a great success. It does use cinnamon though, but it would definitely be nice with a dollop of cream:) Here's a slice:

KANADA%20OUNAKOOK%20VALMIS%20L6IGE.jpg

Share this post


Link to post
Share on other sites

I don't have a recipe for apple cake, but I do have a tried-and-true one for a very easy apple quickbread, given to me many years ago by a Japanese friend. I don't know the recipe's original source.

Apple Bread

Makes 2 9 x 5" loaves

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup vegetable oil

1 cup sugar

3 eggs, beaten

1 teaspoon vanilla

4 to 5 apples, peeled, cored, and cut in eighths

Preheat oven to 375F.

Sift together first 4 ingredients.

Combine oil and sugar. Mix in eggs.

Add to flour mixture, mixing well.

Add vanilla. Mix. Stir in apples.

Bake in 2 greased 9 x 5" loaf pans 50-60 minutes, until a cake tester comes out clean.

Let cool in pans 10 minutes before removing.

Share this post


Link to post
Share on other sites

This is more like an apple "brownie." It's baked in a cast-iron skillet lined with sliced apples, then flipped out of the pan bottom up. Of course, you can bake it in a baking pan too.

Apple Upside Down Cake

• 3 Granny Smith apples, peeled, cored, quartered, and sliced ⅛ in thick

• 3 T sugar mixed with 1 tsp cinnamon

• 3/4 C sugar

• 2 eggs (or 1/2 C Egg Beaters)

• 1 tsp pure vanilla extract

• 1 C all purpose flour

• 1/4 t salt

• 1/2 t baking powder

• 1/2 t baking soda

• 1/2 C coarsely chopped toasted walnuts (optional)

• 3 T melted butter or 3 T unsweetened applesauce

Preheat oven to 375 F. Spray an 8” oven-proof skillet (I use cast-iron) with Pam and dust with about 1/3 of the cinnamon sugar mixture.

Toss sliced apples with salt and 2 tsp cinnamon sugar. Spread a layer of apples in tbe bottom of the prepared skillet.

Beat eggs, 3/4 C sugar, and vanilla until creamy; stir in applesauce or melted butter. Sift together flour, baking soda, and baking powder and fold into mixture. Fold in remaining apples and walnuts. Pour batter over apples in pan and dust top with remaining cinnamon sugar.

Bake 45 minutes. Let rest 5 minutes in skillet. Run a knife around the rim of the skillet and invert onto a plate. Serve warm (with ice cream).

Share this post


Link to post
Share on other sites
chantal   

Well these are excellent apple muffins but definatley along the same lines of apples with just a bit of batter to surround the apples.


Edited by chantal (log)

Share this post


Link to post
Share on other sites
shaloop   

This one may not fit your request exactly, but it is a wonderful cake. It came from Cooking Light.

Cinnamon Apple Cake

It has a unique crunchy cinnamon sugar top crust. I make it often and everyone loves it. I'd call it somewhat of a coffeecake.

  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

    • By Kasia
      Smile of the summer – apricot-peach shortcake
       
      Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

      Ingredients:
      dough
      200g of flour
      150g of butter
      75g of sugar
      1 egg
      1 egg yolk
      1 teaspoon of baking powder

      fruit:
      1kg of apricot
      4 peaches
      2 packets of powdered vanilla blancmange
      4 tablespoons of brown sugar

      Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
      Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
      Heat the oven up to 180C.
      Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!
       
       

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By Kasia
      White chocolate whip with aquafaba with crumble topping and fruit.
       
      Today I would like to share with you a dessert fit for a king. It needs a bit of work, but it is easy, and so tasty that you won't regret the time you spent on it. I have already made chocolate whip with aquafaba. Today I added a bit of whisked sweet cream, due to which it is more creamy but it isn't suitable for vegetarians.

      You may use any fruit. In my opinion, bilberries, blueberries or raspberries are best. Cherries would also be excellent, but you may use your favourite fruit.

      Ingredients:
      crumble topping:
      50g of butter
      50g of flour
      50g of sugar
      1 tablespoon of sesame seeds
       
      whip:
      200ml of aquafaba (from one tin of chickpeas)
      150g of white chocolate
      150ml of 30% sweet cream
      30g of caster sugar
      other ingredients
      fruit
      caster sugar

      Heat the oven up to 180C. Cover a baking sheet with baking paper.
      Make the crumble topping. Make a smooth dough with the ingredients. Make a ball with it, roll it out flat and put it on the baking paper. Bake for 10-15 minutes until it is golden. Cool it down and crumble it.
      Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba and sweet cream with caster sugar in a separate bowl. Mix them together. Add the white chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 2 hours.
      Put the crumble topping onto the chocolate whip. Decorate with the fruit and peppermint leaves.

      Enjoy your meal!
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×