Saturday, November 12, 2011

Apple Cake from A Friend

I finally made it! I was given a recipe for an apple cake by one of my husband's coworkers. She's a pretty awesome chick and I was thrilled that she offered her mom's recipe to me to try out. She thought I'd really like it. Well, she was wrong because I didn't just like it...I loved it.

When I looked over the ingredients and started making it, the batter was unlike any other cake recipe I've made. I've even had apple cakes before, but this one was different. The ratio of apples to flour seemed like it was off, but the end result proved it to be spot on. The inside was so moist and the top had this sweet, crispy shell that had such a great contrast to the medley of flavors mixing in your mouth. I would almost consider it a coffee cake because of the chunky apples and the soft texture. Regardless of what it's called though, you can pretty much guarantee that it's like a bunch of sweet apples dancing on your tongue that are surrounded by fluffy, cinnamon-y goodness. Yep, I actually said that.

My only regret with this cake? Waiting two weeks to make it.

A close up of the yummy goodness

Her recipe calls for nuts, but I didn't have any so I just left them out. I'm sure they would offer a wonderful flavor and added texture so if you have them, you should definitely throw them in.

Fluffy Apple Nut Cake

3/4 c sugar
2 eggs
2/3 c flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 c chopped apples, cored and peeled
1/2 c chopped walnuts

1. Preheat oven to 350.
2. Beat eggs with wire whisk until fluffy. 
3. Add sugar a little at a time, whisking after each addition.
4. Mix flour with salt, baking powder and cinnamon.
5. Gradually add flour to egg mixture, mixing well after each addition.
6. Fold in apples and nuts.
7. Spray an 8"x8" pan with non-stick cooking spray and pour in batter.
8. Cook for 40-45 minutes or until toothpick inserted in center comes out clean.

(If doubling recipe, cook in 9x13 pan) 

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