When I first started looking for a good apple cake recipe, I came across several kinds, including yeasted recipe — maybe more like a bread? I keep thinking about trying that one, but usually end up making this other one which I first selected to make for my DD’s apple themed birthday party at a rented party room in the farmhouse at a historic preservation farm during their apple fest week (they were offering demonstration apple cider-making and fresh apple cider, apple-head making craft, etc). It’s a rich pound-cake based recipe using lots of butter, eggs, and cream.
Huh. This is interesting, so the apple cake described at this site:
https://www.foodlibrarian.com/2009/03/ba ... -cake.html
has been our “go to” apple cake for over 10 years. My DD has asked for it for her birthday cake many times since that first time. But when I went to search for the recipe to post about it, a more recent apple cake recipe using grated apples seems have superseded it at Cook’s Illustrated. (Maybe it’s still available at the $ site).
Well... we might have a contender at our house —
I bought a bag of apples, but they turned out to be not in very good shape when opened. I usually never buy bagged apples and prefer to select them individually, but this store only had organic apples pre-bagged (and only Gala). And I didn’t have the abundance of eggs, butter, and cream needed for the other recipe, so I made an apple cake based on this recipe:
Teddie's Apple Cake Recipe - NYT Cooking
https://cooking.nytimes.com/recipes/747 ... apple-cake
I used a Bundt pan (the original reason for using the hole-in-the-middle pan stated in the previous recipe still holds). I used 1 cup cake flour and 1-1/2cups whole wheat pastry flour and 1 cup coconut meal from making coconut milk, 1 cup cane sugar, 1/2 cup brown sugar, and 2 tbs honey, modified the 1 cup raisins into mostly raisins+1/4” diced dates,apricots+a handful of frozen wild strawberries from the summer garden — and soaked them in 2 tbs DiSaronno and 1 tbs lemon juice, then mixed in the diced apples while I prepped the rest. I toasted the walnuts first before chopping them. Then thoroughly coated the fruits and nuts with the flour mixture. And one major change I made was to add the unblemished peeled apple skins by liquefying them in the blender with sunflower oil, sugars, and eggs. Folded in the liquid just enough (no more dry clumps) then spooned into the pan, buttered and floured (with some the flour mixture BEFORE adding baking soda).
The cake turned out tender, hearty, moist, and delicious. We have been eating it with ice cream.
..this is what you get when you ask your -well *my*- hubby to scoop the ice cream. He asked me if this was “enough”..... I decided to try it with B&J’s Cherry Garcia today.