7 hours ago
Saturday, March 26, 2011
Is it ok to bake an apple cake when it's spring?
Shouldn't I be baking rhubarb cakes instead? We've had 2 snows this week, so I think this fits in perfectly with the weather. (if this keeps up, I will be back to making stews).
I always have apples in the house. I use them mostly during the fall and winter, however I can't pass up an apple dessert, no matter what the season. I would choose apple over chocolate cake any day.
This delicious cake was terrific for breakfast with coffee and did well packed in my husband's lunchbox during the week (yes, he still has his Flintstones lunchbox!).
It is perfect for springtime, when there is still a nip in the air or any time.
Springtime Apple Cinnamon Cake (adapted from Chicho's Kitchen)
2 apples, peeled and sliced
1 tbsp cinnamon
4 tbsp sugar
1 1/2 cup all-purpose flour
1 tbsp baking powder
pinch of salt
6 oz (180g) butter, softened
1 cup brown sugar
1/2 cup whole milk
1/4 cup sliced almonds
Preheat the oven at 350ºF (180ºC). Peel and slice the apples. Toss them with 1 tbsp cinnamon and 4 tbsp sugar. Set aside. They will get nice and syrupy.
In a medium bowl, sift the flour, baking powder, and salt.
In another bowl, cream the softened butter and the sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Fold the sifted flour alternately with milk.
Grease a 9" springform pan. Pour half the batter in then spread the apples over the batter. Spread the remaining batter over the apples evenly. Sprinkle with the sliced almonds.
Bake for one hour in a 350F oven or until a toothpick inserted comes out clean.
Let rest in the pan for 30 minutes until removing the sides.