Delicious (and mysterious) Apple CakePosted: January 19, 2010
I made an apple cake the other night because Phil and I wanted something sweet, but not terrible for you. There were some apples leftover from a work event that were very bruised up, so I took them home with the idea of making a crumble.
Well, instead of a crumble, I made an upside apple cake – one that Phil wants me to replicate because it is “so moist.” The only problem is that I don’t really know the exact proportions that went into the cake. I’ll write it all out, but it probably doesn’t make sense (next time, I will carefully measure). Make at your own risk!
Delicious (and mysterious) Apple Cake
- 3 granny smith apples, peeled, cored and chopped
- juice of a lemon
- a few tablespoons turbinado sugar
- dash (or three) of sweet wine
- 1/4 cup butter
- 2/3 cup sugar (maybe a bit less, I thought 2/3 was a lot when I looked at a measuring cup tonight)
- 1 egg
- 1 tsp vanilla
- 1.5 cups whole wheat pastry flour (or AP)
- pinch of salt
- about 2 tsps baking powder
- 1/2 cup milk
- tablespoon or two of sour cream or yogurt
- possibly some applesauce
- Preheat the oven to 350F and place a cast iron skillet or 9″ cake pan in the oven with a bit of butter.
- Place chopped apples in a bowl with the lemon juice, turbinado (or brown) sugar and sweet wine.
- After the butter melts, put the apple mixture in the bottom of the pan and place in the oven.
- Meanwhile, cream the butter and the sugar and whisk in the egg.
- Mix the dry ingredients together.
- Whisk the dry ingredients and the milk into the egg mixture in different parts (first whisk in some of the flour, then the milk, then more flour, milk, etc.) until it is all incorporated. DO NOT OVERMIX.
- If the mixture seems too dry, add applesauce until it thins out a bit. You want a cake-like batter, not a cookie dough. I can’t really explain this part – it’s just what I did that night for this cake.
- Carefully remove the cast iron skillet from the oven and pour the batter on top.
- Bake until the top is golden brown (30-45 minutes, just keep checking it) and a toothpick comes out clean.
- Let it sit in the pan for about 15 minutes and then turn the edges away from the pan with a sharp knife.
- Carefully flip the cake onto a large plate.