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Apple Cake

November 4, 2010

The variety of apples at the farmer’s market is so gorgeous right that I have been dying to find a recipe that would require me to try different types.  Enter apple cake!  I discovered this recipe last week and I knew it would be perfect to test out this week.  Plus it gave me an excuse to track down my springform pan that had been hiding since we moved (4 months ago!)

Thankfully the search for my pan and baking this cake proved to be pretty easy and I was able to put it together while my son napped.  I chose four different types of apples as the recipe recommended and snacked on each one as I chopped them.  It was my first time trying a Pink Lady apple and it was quite delicious!  The flavor was fairly sweet and would be perfect for eating as is.  I also chose a few more typical baking apples to add in as well.

Added bonus from baking this seasonal treat?  I got a great arm workout from all the whisking!  You should see have seen my frothy eggs.  I must admit I was a little hesitant about this recipe when it came time to add rum, but that’s mostly because I don’t care for the taste of rum.  Too many college flashbacks perhaps?


Apple Cake
Yields: 8 Servings

3/4 cup All purpose flour
3/4 teaspoon Baking powder
pinch Salt
4 large Apple (if you can, choose 4 different kinds)
2 large Eggs
3/4 cup Sugar
3 tablespoon Dark rum
1/2 teaspoon Pure vanilla extract
8 tablespoon Unsalted butter (melted and cooled)

1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
2. Whisk the flour, baking powder, and salt together in small bowl.
3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
4. In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
5. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
6. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish. 

Kate’s Tips

A few things about this cake turned out different from what I was expecting:

1. I am a little concerned the cake did not rise that much. 

2.  The consistency was interesting; almost as if a custard and a cake made a little dessert baby?  

3. It turned out the rum was way too overpowering.  I should have trusted my instincts.

Sadly I don’t think I will make this one again or, if I do, I would cut way back on the rum.  The good news is that my husband likes it so it won’t be going to waste.  Oh well! 

I am going to make a cheesecake now that I found my springform pan.  All is not lost!

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