Apple Cake from the Catskills (Maida Heatter's Best Dessert Book Ever)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
King Arthur Flour Unbleached All-Purpose Flour, 3 cup Baking Powder, 3 tsp Salt, 1 tsp Cinnamon, ground, 2 tsp Nutmeg, ground, 1 tsp Ginger, ground, 1 tsp Granny smith apple - 1 med. apple, 5 servingEgg, fresh, 4 large*Canola Oil, 1 cupVanilla Extract, 2 tspApple juice, unsweetened, .5 cupWalnuts, 2 oz (28 halves)Raisins, .5 cup, packed Powdered Sugar, 2 tsp
Adjust rack 1/3 up from the bottom of the over and preheat the oven to 350 degrees. This is especially beautiful in a large Bundt pan or use standard Tube pan. Butter pan with a pastry brush in all of the crevices of the pan and dust the pan w/ dried bread crumbs, using a spoon to cover the tube. Set the pan upside down on a rack to have all crumbs that did not stick fall out.
-Sift together the flour, baking powder and salt and set aside.
-Mix together 1/3 cup sugar with cinnamon, nutmeg and ginger and set aside. (reserve the remaining 2 cups sugar)
-Peel and core the apples, cut into 1/3" dice and set aside
- In the large bowl of an electric mixer beat the eggs to mix. Then beat in the oil, vanilla, apple juice and the remaining sugar. Then add flour mix with electric mixer at low speed. Mix until just combined.
-Pour half of the batter (a generous 2 cups) into prepared pan, smoothing the top, sprinkle with 1/2 of the walnuts, 1/2 of the raisins, 1/2 of the apples and 1/2 of the cinnamon mixture. Then repeat w/ remaining batter, nuts, raisins, apples and cinnamon mix.
-Cover the top of the pan with aluminum foil, folding around pan edge to seal.
-Bake for 25 minutes, then remove foil and continue baking for an additional 1 hour and 15 to 25 minutes (total baking time 1 hour and 40 to 50 minutes). Using a new sheet of foil, place on top of cake for the last 30 minutes of baking to prevent over browning the cake. Bake until a toothpick comes out cleanly.
-Let cake cool in the pan for about 20 minutes, then cover with a cake plate and flip the cake and plate. Remove pan and let cool completely.
-Sprinkle cool cake w/ Powdered Sugar as a topping.
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Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MELANIENEWMAN1.
-Sift together the flour, baking powder and salt and set aside.
-Mix together 1/3 cup sugar with cinnamon, nutmeg and ginger and set aside. (reserve the remaining 2 cups sugar)
-Peel and core the apples, cut into 1/3" dice and set aside
- In the large bowl of an electric mixer beat the eggs to mix. Then beat in the oil, vanilla, apple juice and the remaining sugar. Then add flour mix with electric mixer at low speed. Mix until just combined.
-Pour half of the batter (a generous 2 cups) into prepared pan, smoothing the top, sprinkle with 1/2 of the walnuts, 1/2 of the raisins, 1/2 of the apples and 1/2 of the cinnamon mixture. Then repeat w/ remaining batter, nuts, raisins, apples and cinnamon mix.
-Cover the top of the pan with aluminum foil, folding around pan edge to seal.
-Bake for 25 minutes, then remove foil and continue baking for an additional 1 hour and 15 to 25 minutes (total baking time 1 hour and 40 to 50 minutes). Using a new sheet of foil, place on top of cake for the last 30 minutes of baking to prevent over browning the cake. Bake until a toothpick comes out cleanly.
-Let cake cool in the pan for about 20 minutes, then cover with a cake plate and flip the cake and plate. Remove pan and let cool completely.
-Sprinkle cool cake w/ Powdered Sugar as a topping.
-
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MELANIENEWMAN1.
Nutritional Info Amount Per Serving
- Calories: 394.1
- Total Fat: 23.7 g
- Cholesterol: 62.2 mg
- Sodium: 343.2 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.5 g
- Protein: 6.1 g
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