First off- sorry about the lack of lovely photo. I took this one thinking I would come back and take a nice one but it never happened. I brought a bit home but that was eaten before I could make it look presentable. You have probably guessed by now, this cake recipe is a keeper.
This cake is what I would call a carrier cake, the batter like mix could carry most fruit. The apple worked well but my mind has gone to what else I could do, current favourtie is a cherry and cardamom. Summer fruit season is coming up here in the land of the long white cloud and I will try a few variations. I think roughly 3 cups of fruit would work.
I found this recipe on the food blogs of all food blogs, the go to that is Smitten Kitchen and she calls it, Mom’s Apple Cake. If you read the comments you will see it is actually a very traditional Jewish cake. It is rather different from the average cream and beat cake and the batter was rather odd. It works though and I already know that I will make it for Mr Muffin’s next work shout.
Apple Cake- Muffinmum.com
I used a 24cm loose bottom tin, this is a big cake.
I added 2 tsp ground ginger and 1 tsp ground cardamom.
It actually took the full 1 1/2 hours to cook, I had to cover it with foil to finish cooking.
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
1 cup walnuts, chopped (optional)
Preheat oven to 180 degrees.
Grease a loose bottomed tin and line base with baking paper.
Peel, core and chop apples into chunks.
Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl.
In a separate bowl, whisk together oil, orange juice, sugar and vanilla.
Mix wet ingredients into the dry ones, then add eggs, one at a time.
Scrape down the bowl to ensure all ingredients are incorporated, there may be flour hiding in pockets
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, juice can go on too.
Bake for about 1 1/2 hours, or until a tester comes out clean.
Cool completely before running knife between cake and pan and turning out.