Smitten Mom’s Apple Cake

At the end of last October, one of my all-time favourite food bloggers – Deb Perelman from Smitten Kitchen, released her first ever cookbook.

For those of you who know me personally, you’ll know that I am an avid reader have a slight intense obsession with the Smitten Kitchen blog. Deb’s writing has inspired me to roll up my sleeves and cook from scratch again and again. Plus her recipes have never failed me. Whenever I need a new, reliable thanksgiving entree or a delicious, foolproof birthday cake, I turn to Smitten Kitchen.

As soon as I picked up Deb’s cookbook from my local bookstore (literally hours after it was released in Canada), I read the entire thing cover to cover in one sitting. This humble apple cake was the 1st dessert that I tried out of her cookbook and just like all of Deb’s recipes – it turned out beautifully.

Smitten Kitchen Apple Cake.jpg

Deb said in her book that this apple cake by her mom is a showstopper. She promised that if I bake this cake once, I will bake it again. Sure enough, she was right. Even though her cookbook features 8 more cake recipes that all sound much more ‘higher-end’ with names such as Olive Oil Ricotta Cake with grape coulis and red wine velvet cake, I find myself not able to go past this apple cake. And I have absolutely no problem with that.

a dollop of soft butter or oil spray
6 MacIntosh Apples, peeled, cored and cut into 1/2 inch chunks
1 TBsp ground cinnamon
2 cups + 5 TBsp granulated sugar
2 3/4 cup all-purpose flour
1 TBsp baking powder
1 Tsp table salt
1 cup vegetable oil
1/4 cup orange juice, not from concentrate
2 1/2 tsp vanilla extract
4 large eggs, free range & organic
Confectioners’ sugar, for dusting

  1. Preheat oven to 350 degrees fahrenheit. Grease bundt pan, or two 9-inch round cake pans with the dollop of butter or oil spray
  2. Toss the apple chucks with cinnamon and 5 tablespoons of sugar. Set aside
  3. Stir together the dry ingredients: flour, baking powder and salt in a large bowl
  4. In a separate bowl, mix together the wet ingredients: oil, orange juice, sugar and vanilla
  5. Pour the wed ingredients into the bowl with the dry ingredients, and begin adding the eggs one at a time. Scraping down the bowl occasionally to make sure that everything is incorporated.
  6. Pour half of the cake mixture into the greased bundt pan. If using the round pans, divide half of the cake mixture in half again and pour into the 2 pans. Each round pan should have 1/4 of the batter.
  7. Top batter with half of the apples.
  8. Pour the remaining batter over the apples and arrange the remaining apples on top
  9. Bake cake for 1.25-1.5 hours. If you are using the round cake pans, then check the cake at around the 50 min mark. I found that the cake took about 1.5 hours regardless of what pan I used, but every oven is different so I don’t want to mislead you and have you end up with burnt cake. That would be tragic. Once cake is cooked through, transfer cake pan to a wired cooling rack
  10. Cool cake completely before flipping the cake out of the pan, dust with confectioners’ sugar before serving

 

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