Info
- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
Apple Cake
Cookbook
Another really old recipe from the Brown family books.
Yield : Serves 12
Ingredients
The creamed:
- 227 g/8 oz/1 cup/2 sticks unsalted butter, softened but not melting (70°F)
- 397 g/14 oz/2 cups sugar
The eggs:
- 100 g/3 ½ oz/2 large eggs, beaten
- 14 g/½ oz/1 tablespoon vanilla extract
The dry goods:
- 270 g/9 ½ oz/2 cups all purpose flour
- 12 g/½ oz/2 teaspoons baking soda
- 6 g/<¼ oz/1 teaspoon salt
- 3 g/<1/8 oz/1 teaspoon ground cinnamon
- 3 g/<1/8 oz/1 teaspoon freshly grated nutmeg
The extras:
- 454 g/1 lb/4 cups apples, cored and roughly chopped into 1-inch pieces or smaller; don’t peel (I like Galas)
- 2 cups pecans, chopped
- Baker’s Joy or AB’s Kustom Kitchen Lube for the pan (see Notes)
Hardware:
- Digital scale
- Dry measuring cups
- Wet measuring cups
- Measuring spoons
- Nutmeg grater or microplane
- Chef’s knife
- Cutting board
- 12-cup Bundt pan (This is the classic Bundt. The fancier flower and castle shapes usually have a 10-cup capacity.)
- Food processor
- Large mixing bowl
- Whisk
- Stand mixer with paddle attachment
- Rubber or silicone spatula
- Cooling rack
Directions
Place an oven rack in position C (second position from the top) and preheat the oven to 275°F.
Prepare the Bundt pan (see Notes) and set aside.
Assemble the ingredients via the Creaming Method, folding in the apples and pecans last.
The Creaming Method:
1. Scale or measure all ingredients. Fats should be pliable but solid (no sign of melting). If kitchen temp is over 70°F, chill the mixing bowl.
2. Combine all Dry Goods (except sugar) by pulsing in food processor.
3. In a small bowl, beat eggs together along with any extracts.
4. Using a stand mixer, with the paddle attachment, on medium speed, mix the fat(s) alone for a minute to spread them around the bowl. Add sugar(s) slowly and beat until mixture lightens noticeably in texture and increases slightly in volume.
5. Reduce the speed to “stir” and add the eggs very slowly, stopping to scrape down the sides of the bowl as necessary.
6. Work in the Dry Goods in three installments alternating with any additional liquids, such as milk. Always start with the dry ingredients and finish with the wet for a smoother batter.
7. Stir in any bits and/or pieces (chocolate chips, nuts, etc.).
Pour the batter into the Bundt pan and bake until the internal temperature reaches 212°F, about 1 hour and 45 minutes.
Cool in pan for 15 minutes, then remove to rack to cool completely.
Wrapped tightly, this will keep for 5 days.
Notes
Baker’s Joy is a spray lube that actually contains flour. So when some recipe (none herein, I hope) demands that you grease and flour, you can do it all with the push of a button. It’s the only manufactured pan release application I use in baking—and it’s especially good for Bundt pans, muffin tins, and any pan with hard-to-get spots. If you can’t get your hands on some, then there’s…
AB’s Kustom Kitchen Lube. Yep, make this stuff up right there at home, Just toss 2 cups of shortening into the ol’ stand mixer with 1 ½ cups of all-purpose flour and mix it on low, just until the shortening sucks up the flour. Then hike the speed up to medium to aerate it a bit for easy application. Store it in a resealable plastic container and use it to lube up anything and everything. It’s good on just about any type of pan.
© October 1, 2004
Nutritional Information
Nutrients per serving
496 kcal
3 % daily value
3 % daily value
5 % daily value
152 mg
29 mg
5 g
38 g
3 g
58 g
76 mg
482 mg
11 g
28 g
10 % daily value
