The Newbie Cook
- 17,353 forkfuls since 16.Oct.10
Making everything for the first time
I can’t believe it’s been six weeks since I posted. It must be my lazy gene at work. I’ve tried a lot of new recipes since the last post but, being Ms. Forgetful, didn’t always have my camera with me so I was only able to document a few. And one of those precious few is the apple cinnamon cake. 🙂
It’s Smitten Kitchen’s mom’s apple cake. But I added a lot of cinnamon and lessened the sugar to suit my taste. I also used yellowish-red gala apples because by the time I realized that there were small green apples that’s probably excellent for baking, I already had the gala apples weighed and priced. Another example of the lazy gene at work.
I left the apples unpeeled so I just washed them thoroughly. My aunts always told me that the nutrients are close to the peeling. And it tastes sweeter the way it is.
Instead of sifting the dry ingredients, which would take forever and a day, I used a whisk to mix them all together. I got that tip from Serious Eats. Besides, I don’t have a sifter. 😉
One creates four layers: dough, apples, dough, then apples. Please use a tube pan for this cake, just like Smitten Kitchen did. It’s actually the second time for me to make this and I used a regular square pan the first time when I made it for my girlfriends. It took a long time to bake and, even when the sides were already crunchy, the center was still uncooked. It was then that the usefulness of a tube pan dawned on me.
It hasn’t even been baked but it already looks beautiful. I did use too many apples for my cake. I also had a smallish tube pan and the dough ran over as it was baking. Put a baking tray under the pan like I did to prevent messing up your oven. (Chewing on the crunchy, fallen bits was also fun.)
I brought this cake home to Apartment #1 where my parents and siblings are currently staying. The kids liked it, so did the adults. I set aside a few slices to bring to work before The Terminator (aka Jiko, the younger brother) finishes everything. Luckily, Tita Edith and Layali both liked it. I guess this is one cake that I am going to make again.
Be careful with slicing and serving because the cake can get crumbly. It’s also a bit heavy for dessert and is probably more suited as a snack with your favorite coffee or tea.
Apple Cinnamon Cake
Adapted from Smitten Kitchen
6 small gala apples (or 4-5 medium ones)
2 tablespoons cinnamon
4 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup canola oil
1 1/3 cups sugar
1/4 cup fresh squeezed orange juice (approx. 1 orange)
2 1/2 teaspoons vanilla
4 large eggs
Preheat oven to 350 degrees. Grease a tube pan.
Core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Whisk together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. With a large (or wooden) spoon, mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.