Friday, October 10, 2014

First Apple Cake of the Season

Can it be October already?
Hard to believe I am not posting a tomato (or beet) recipe.

I love this simple apple cake, nothing fancy, I don't even peel the apples anymore.

I use local, Oldwick, NJ apples. Gala, Golden Delicious, Cortland or Granny Smith for my cakes and pies.

*side note: I know everyone loves those Honeycrisp apples (not me...too sweet), however, they are NOT good for baking, just remember that when your cake doesn't turn out right.

All you need here are 2 apples and I know you have the rest of the ingredients in the house.

Make this cake. It's the only apple cake recipe you will ever need.

Best eaten warm, about an hour after baking.

Happy fall.

A Simple Apple Cake (from Canal House Cooking, Vol. 7)

8 tbsp butter, softened
3/4 - 1 cup plus 2 tablespoons granulated sugar for the top
1 large egg
1 teaspoon vanilla extract
1 1/2 cups flour, plus more for the pan
2 teaspoons baking powder
1 pinch salt
1/2 cup whole milk,
grated zest of 2 small lemons, preferably organic
2 Golden Delicious apples, peeled, cored, and thickly sliced (I leave the peels on)

Preheat oven to 350F.

Butter a 9" springform pan.

In a large bowl, cream the butter, sugar, zest, egg and vanilla until light and creamy.

Mix the dry ingredients in another bowl and slowly incorporate them into the wet batter.

Add in the milk and mix another minute.

Spread this batter into your buttered cake tin.

Arrange the apple slices however you like, I do mine in a concentric pattern.

Sprinkle the top with sugar (I used cinnamon-sugar this time).

Bake 45-50 minutes, depending on your oven.

Let cool 10 minutes and then unmold from the pan.

Serve with whipped cream or naked.

I LOVE this cake.

Simple is always best. :)


Carole said...

Yum! I love the Canal House cookbooks. I want to stalk their "workshop" and plead for leftovers.

Anonymous said...

WOWEE!!! My kind of cake.... looks scrumptious (is that how you spell that?)Now if you lived in our neck of the woods, we would have a piece.

Content in a Cottage said...

Oh, that cake looks so good. I'm favoring Ginger Gold apples at the moment. Did you have leftovers for breakfast this morning?
xo, Rosemary

Anonymous said...

It is on my "MUST" make list. Stacey, I enjoyed my recent trip to Paris with you and Henry. Thank you for sharing ... we have travelled before together from my recliner. Debby in Tacoma

Anonymous said...

I'm with you, Honeycrisps not so good for
baking or cooking. My favorite is Pink
Lady. Slight MacIntosh flavor, not too
sweet. Cooks and bakes well. I haven't
eaten this many apples, in my life, since I
found Pink Lady. And you can find them
at Trader Joe's (your favorite store) all the

Bebe said...

Yes, simple is best. Seems to me this cake would work with thickish slices of end of season peaches as well. We are still getting 4# boxes at Trader Joe's. And the skins are so thin, I'd probably skip peeling.

Thank you for this recipe...

Katie C. said...

I made this on Friday. I didn't have the lemon zest but I loved it and more importantly, my guy did too. He's crazy about apples. The only recommendation that I would make is to put parchment on the bottom to make it easier to remove the cake.

We also made Ina Garten's minestrone for dinner with this for dessert. Very yummy!

Jersey Girl Cooks said...

This cake looks good. I was just at a blogger conference where the girls from Canal House Cooking were the guest speakers and made a delicious dinner...they were great!

Stacey Snacks said...

Katie C,
It's all about the lemon zest and apples here, and for the first time in a long time, I did not need any parchment paper.
I buttered the pan really well and had no problem w/ the springform.

It's my new favorite. Glad your guy liked it too.