I’ve noticed a recurring theme in my baking lately…….. I have baked more cakes with fruit (i.e. bananas, apples, strawberries) in the last 6 months than I have in the last 6 years.
Coincidence? I think not. But – and there is always a but – this leads me to another tangent……the usage and difference between “then” and “than”.
Then is a moment in time, than refers to one or the other. Simple? Yes. But I am astounded at how many people I’ve encountered lately that do not know this.
Then again, last week my boss asked me, straight faced, what “ain’t” was a contraction of.
Anyway, I saw this apple cake on Photograzing and in my Flour baking book – and as fate would have it, there was an abundance of apples in my fridge. It was a cinch to make and not surprisingly, even easier to eat. 🙂
Apple Cake – adapted from Flour Bakery
1 cup all-purpose flour
¾ cup cake flour
1½ teaspoons baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 ½ cups granulated sugar
¾ cup unsalted butter, at room temperature
4 cups peeled, cored and chopped apples
½ cup raisins
confectioners’ sugar, for dusting
Place a rack in the center of the oven and preheat it to 350 degrees. Butter and flour a 10-inch round cake pan.
Sift the all-purpose flour, cake flour, baking soda, cinnamon, ginger and cloves together into the bowl of a stand mixer (or into a large mixing bowl, if you’re using a hand mixer). Add the granulated sugar and softened butter to the bowl and, using the paddle attachment, beat on medium speed for about one minute until the butter is fully incorporated into the dry ingredient, stopping the mixer several times to scrape the paddle and the sides of the bowl to make sure all the butter is mixed in. Add the eggs and mix on low speed for 10 to 15 seconds, or until fully incorporated. Then turn the mixer to medium high speed and beat for about 1 minute, or until the batter is light and fluffy.
Using a rubber spatula, fold in the apples and raisins. The batter will be very stiff and thick. It will look like too many apples and not enough batter, but that’s okay. Scrape all of the batter into the prepared pan, then spread it evenly.
Bake the cake for about 1 hour and 20 minutes, or until the cake feels firm when you press it in the center and the top is dark golden brown. Let the cake cool completely in the pan on a wire rack.
Invert the cake onto a serving plate, lifting away the pan, and then invert the cake again so it is right-side up. Slice and plate, the dust the slices with confectioners’ sugar.
The cake can be stored in an airtight container at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to two weeks; thaw overnight at room temperature for serving.