Friday, June 20, 2014

Apple Cake in a Springform Pan and one made in a Tube Pan

I love Apple Cake and just when I think I've got the best recipe........ I discover another one. Here it is, adapted from a recipe on Food52.
I have another favorite Apple Cake recipe and I added it at the end of this recipe. I have several others that you can research on the blog.

This cake is made in a Springform Pan. I wrap the bottom and sides of the pan with a layer of heavy duty foil. (the outside of the pan)!

2 Granny Smith Apples, peeled, cored and sliced. After they're sliced, set aside half of the sliced and roughly dice them into large pieces.
2 C Flour
2 1/4 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Nutmeg
1/4 tsp Salt
1/2 C Butter
1/2 C Sugar
1/3 C Honey
1/2 C Whole Milk
2 Large Eggs
1 1/2 tsp Vanilla

Preheat the oven to 350 degrees.
Brush an 8" Springform Pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have it available for all of my baking needs.

In a small bowl:
Baking Powder
Whisk well and set aside.

In a large mixing bowl, with an electric hand mixer:
Beat Butter until smooth and creamy.

Beat until fluffy.

Eggs, one at a time, beating after each one.
Mix well.
Scrape the bowl.
Add milk and mix well.
Add the flour mixture and beat until the batter is moist.

Fold in Chopped Apples, by hand.
Pour the batter evenly into the prepared pan.
Gently place the sliced apples, overlapping in a circle, on top of the batter, around the outer edge of the pan.
Bake for 40 - 50 minutes or until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 10 minutes.
Open the Springform pan and transfer the cake to a parchment paper lined cooling rack and cool completely.

Serve with Whipped Cream.

Peace in the Kitchen!

This recipe was first published in 1973 by Jean Hewitt, former Home Economist at the New York Times.
It was shared by Food 52
The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.

Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)
I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.

3 C flour
1 1/2 C vegetable oil
1 C granulated sugar
1 C brown sugar
3 eggs
1 tsp salt
1 tsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 apples ( I prefer Jonagold  or Granny Smith, Honey Crips), peeled, cored and sliced
1 C coarsely chopped walnuts
1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!

Preheat oven to 350 degrees.

In the bowl of a stand mixer, with a paddle attachment:
Beat for 5 minutes

Add eggs and continue to mix until creamy

In a separate bowl, whisk:
baking soda
Add to batter

Mix well just until combined

Pour batter into prepared pan
Bake for 1 hour 15 minutes
Cool before serving
Dust with confectioner's sugar to serve.

Peace in the Kitchen!

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