RECIPE: Apple Cake "Urbanized"

I call this cake Apple Cake "Urbanized" because this was a cake I saw in my Epicurious rss feed (Marie-Héléne's Apple Cake) which I "kicked up" in flavor. It made my "to bake" list because it seemed very easy and quick to make for a busy weekend. You mix it all by hand, which beats taking out all the heavy counter "artillery". The oven does the rest. If you are like me, you are knee deep in apples from an orchard trip these days. This was a fast morsel to finish off the pot roast I was making Saturday for my family. It just filled the house on a chilly Saturday with warm, comforting smells. Perfect Fall food. I think the recipe is also versatile enough that you can add nuts, dried fruits, and maybe different liquors. Have some Fall fun with it!

Apple Cake "Urbanized"


3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples, peeled and chopped in 1 inch chunks (2 Jonathan's, 2 Golden Delicious)
2 large eggs
just under 3/4 cup sugar
generous 1/8 cup real maple syrup
3 tablespoons Amaretto
1/2 tsp. cinnamon
1/2 teaspoon pure vanilla extract
8 tablespoons (1 stick) butter, melted and cooled


Spray a springform pan generously with cooking spray. Place on a parchment lined baking sheet, and set aside. Heat oven to 350˚ and move the rack you intend to use to the center of the oven.

In a small bowl, mix the flour, baking powder and pinch of salt. Set aside.

In a large bowl, whisk the eggs until lightly beaten. Add the sugar and Maple syrup and whisk until smooth. Add the Amaretto, cinnamon and vanilla, and whisk until smooth again. Add half the melted butter and whisk until combined, then add half the flour and whisk until combined again. Then add the rest of the butter, whisk again until combined, then the rest of the butter. Whisk a final time until smooth and combined. Now fold in the apples until all the bits are coated with the batter. I switched to a spatula for this part. Pour into the springform pan. The batter will look like it has more apples than batter. Try and even out the batter and apples in the pan the best you can.

Bake the pan on the prepared sheet on the center rack for 60-90 minutes, or until top is golden and a knife in the middle comes out clean. If you find after 45 minutes that the apples on top are not softening but getting dry and tough, tent the cake loosely on top with foil for 10 minutes or so to get the steam to cook the top apples. Then take off the foil for the rest of the cooking time to finish browning the top. Let cool on a baking rack to room temp. Use a blunt knife or spatula and run it along the sides before removing the side piece. To take off the bottom, wait until cake is completely cooled.

Careful to not cover the cake while storing it, as the original author states that it is too moist and will get soggy. She suggests to cover cut sides with some wax paper. It keeps at room temp for two days. Serve with ice cream or lightly sweetened whipped cream.



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