Apple cake?
Priscilla Ballou
vacation. I'd like to take in something for my coworkers. I have a bag
of Macintosh apples, a fairly well-stocked larder, and a new KitchenAid
mixer. I think I'd like to make an apple cake -- an 8x13 size one,
rather than tube or bundt or springform pan one.
In my mind's eye I'm thinking of something peasanty with chunks of
apple, good solid home fare. No frosting, or maybe just dust with 10x
sugar.
Any recipes?
Thanks!
Priscilla
--
"I have no idea what happens when you bombard the One Ring with
antimatter, but I'm fairly sure it's not good."
-- Graydon Saunders in rasff
JANIC412
moist cake.
Apple Cake
2 cups granulated sugar
1 1/4 cup vegetable oil
2 eggs
3 cups all-purpose flour
1 tsp. salt
2 tsp. cinnamon
3 cups peeled, diced apples(dice small)
1 cup chopped nuts (I use 1/2 walnuts and 1/2 pecans)
1 cup raisins
Preheat oven 350º. I a large mixing bowl, mix all ingredients with your hands,
a mixer just can't handle this batter, it is too thick. Pour into an ungreased
9x13" pan and bake 1 hour or until a pick inserted in the middle comes out
clean, don't overbake. Cool on a rack, then cut into squares. Can dust with
powdered sugar if desired. Jan
Curly Sue
<vze2...@verizon.net> wrote:
>I'm going back to work Monday after two weeks of Intersession and
>vacation. I'd like to take in something for my coworkers. I have a bag
>of Macintosh apples, a fairly well-stocked larder, and a new KitchenAid
>mixer. I think I'd like to make an apple cake -- an 8x13 size one,
>rather than tube or bundt or springform pan one.
>
>In my mind's eye I'm thinking of something peasanty with chunks of
>apple, good solid home fare. No frosting, or maybe just dust with 10x
>sugar.
I posted a recipe here for an apple upsidedown cake a while ago.
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport dotnet
Christine Dabney
>I'm going back to work Monday after two weeks of Intersession and
>vacation. I'd like to take in something for my coworkers. I have a bag
>of Macintosh apples, a fairly well-stocked larder, and a new KitchenAid
>mixer. I think I'd like to make an apple cake -- an 8x13 size one,
>rather than tube or bundt or springform pan one.
>
>In my mind's eye I'm thinking of something peasanty with chunks of
>apple, good solid home fare. No frosting, or maybe just dust with 10x
>sugar.
>Any recipes?
Well......this one is a family recipe. It is best served fresh and warm, but it
has also made a nice breakfast the day after..:)
We always served it with a hard sauce....
Christine
* Exported from MasterCook *
Apple Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons butter
2/3 cup milk
1 egg -- beaten
tart apples -- peeled and quartered
1/4 cup sugar
1 teaspoon cinnamon
Blend butter and flour which has been sifted with the salt and baking powder.
When it is the texture of coarse meal, add milk mixed with egg. Stir until
ingredients are just dampened. Spread in round cake pan. Top with apples, in
concentric circles. Sprinkle with sugar which has been mixed with the
cinnamon.
Bake at 350 degrees until apples are tender.
Source:
"Maternal grandmother"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 157 Calories; 4g Fat (24.9% calories from
fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 271mg
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2
Other Carbohydrates.
NOTES : This is the apple cake that is mentioned in my mother's book; Once There
Was a Farm: A Country Childhood Remembered, by Virginia Bell Dabney.
Priscilla Ballou
s...@addressin.sig (Curly Sue) wrote:
> On Sat, 05 Jan 2002 21:54:40 GMT, Priscilla Ballou
> <vze2...@verizon.net> wrote:
>
> >I'm going back to work Monday after two weeks of Intersession and
> >vacation. I'd like to take in something for my coworkers. I have a bag
> >of Macintosh apples, a fairly well-stocked larder, and a new KitchenAid
> >mixer. I think I'd like to make an apple cake -- an 8x13 size one,
> >rather than tube or bundt or springform pan one.
> >
> >In my mind's eye I'm thinking of something peasanty with chunks of
> >apple, good solid home fare. No frosting, or maybe just dust with 10x
> >sugar.
>
> I posted a recipe here for an apple upsidedown cake a while ago.
I went back and found it. Looks good!
Priscilla Ballou
Priscilla Ballou
Christine Dabney <arti...@attbi.com> wrote:
snip
> NOTES : This is the apple cake that is mentioned in my mother's book; Once
> There
> Was a Farm: A Country Childhood Remembered, by Virginia Bell Dabney.
Looks like a nice cake. How would I adapt it for the size pan I want to
use -- 8/9 x 11?
Billy
>Here is a favorite apple cake recipe and it is so easy to prepare:it is a nice,
>moist cake.
>
>Apple Cake
Nice recipe..............but has anyone made STACK CAKE....appears to be a
Tennessee cake made from dried apples.
Christine Dabney
Hmm..I am not sure. Maybe someone else would have some suggestions...?
Christine
Curly Sue
<arti...@attbi.com> wrote:
>On Sun, 06 Jan 2002 00:13:11 GMT, Priscilla Ballou <vze2...@verizon.net> wrote:
>
>
>
>>> * Exported from MasterCook *
>>>
>>> Apple Cake
<snip>
>>Looks like a nice cake. How would I adapt it for the size pan I want to
>>use -- 8/9 x 11?
>
>Hmm..I am not sure. Maybe someone else would have some suggestions...?
>
I would double it and discard any excess batter (shouldn't be much).
Cook same temperature but probably longer (until toothpick comes out
clean).
(BTW- the number of apples is missing in the recipe.)
Christine Dabney
>>>Looks like a nice cake. How would I adapt it for the size pan I want to
>>>use -- 8/9 x 11?
>>
>>Hmm..I am not sure. Maybe someone else would have some suggestions...?
>>
>
>I would double it and discard any excess batter (shouldn't be much).
>Cook same temperature but probably longer (until toothpick comes out
>clean).
>
>(BTW- the number of apples is missing in the recipe.)
That's cause there were never a specific number of apples mentioned. Just enough
to cover the top in concentric circles..or whatever pattern you choose to use.
They are quartered and fairly close together...when place on top of the dough.
Christine
Priscilla Ballou
Christine Dabney <arti...@attbi.com> wrote:
I'm pondering my macs and wondering if they'd stand up or reduce
themselves to sauce. Cortlands are better for holding their shape.
Maybe I should just make an applesauce cake. Hmmm.
ari...@pepper.eajenkins.earthlink.net
>I'm going back to work Monday after two weeks of Intersession and
>vacation. I'd like to take in something for my coworkers. I have a bag
>of Macintosh apples, a fairly well-stocked larder, and a new KitchenAid
>mixer. I think I'd like to make an apple cake -- an 8x13 size one,
>rather than tube or bundt or springform pan one.
>
>In my mind's eye I'm thinking of something peasanty with chunks of
>apple, good solid home fare. No frosting, or maybe just dust with 10x
>sugar.
Here's one we like... I made it for the Hermann, MO cook-in.
It's somewhat dense and moist, and needs no topping or icing. His
original recipe called for putting it in a bundt pan, but I find it
works great in a 9x13 baking pan, too. You can arrange the apple
slices in a pretty starburst pattern on top. DH likes it for
breakfast, but it would be a nice dessert, too.
Ariane
Jewish Apple Cake
--off the World Wide Recipe mailing list from a guy named Richard
3 cups flour
1 tsp. salt
1/4 cup orange juice
2 cups sugar
3 tsp. baking powder
4 eggs
2 1/2 tsp. vanilla
1 cup vegetable oil
5-6 apples, peeled, cored and sliced thinly
2 tsp. cinnamon
5 tsp. sugar
Preheat oven to 350 F.
In a large bowl, combine all ingredients but apples, cinnamon and 5
tsp. sugar. Beat until smooth at medium speed. Pour half the batter
into a greased and floured 9x13" pan and spread evenly to coat the
bottom. Arrange half the apple slices on top of the batter. Pour the
remaining batter over top the apple slices and arrange the remaining
apple slices on top.
Bake in 350 F oven for 25-30 minutes or until done, cake will be
moist, but the top should be fairly firm and edges will probably be a
golden brown.
PENMART01
Ballou <vze2...@verizon.net> writes:
>I'm going back to work Monday after two weeks of Intersession and
>vacation. I'd like to take in something for my coworkers. I have a bag
>of Macintosh apples, a fairly well-stocked larder, and a new KitchenAid
>mixer. I think I'd like to make an apple cake -- an 8x13 size one,
>rather than tube or bundt or springform pan one.
>
>In my mind's eye I'm thinking of something peasanty with chunks of
>apple, good solid home fare. No frosting, or maybe just dust with 10x
>sugar.
>
>Any recipes?
HONEY APPLE CAKE
One of the traditions of Rosh Hashanah, the Jewish New Year, includes pairing
honey with apples, in the hope of sweetness in the coming year. The custom is
to dip apple slices into honey. I decided to combine the apples and honey in
one cake. The result is moist, subtly spiced, and deliciously sweet. I bake
this in a round pan, symbolic of the hoped-for fullness in the new year. This
cake can be served not only on Rosh Hashanah but over the course of the year as
well.
3 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 cup plus 2 tablespoons sugar
2 tablespoons vegetable oil
2 extra-large eggs
1 cup honey
3/4 cup brewed coffee, cooled
2 large McIntosh apples, peeled, cored, and finely chopped
1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch angel
food cake pan. Cut a piece of parchment paper to fit the bottom and line the
pan with it. Do not grease the paper.
2. Onto a large sheet of wax paper, sift together the flour, baking soda,
baking powder, cinnamon, salt, and nutmeg.
3. In the bowl of a standing electric mixer fitted with the paddle attachment,
combine the sugar, vegetable oil, and eggs. Beat on medium speed until
combined.
4. Turn the machine off and add the honey. Beat on low speed until blended.
Increase the speed to medium and beat for 30 seconds.
5. Turn off the machine again and add the dry ingredients, alternating with the
coffee, until the batter is combined. (The batter will be loose.)
6. With a wooden spoon, stir in the chopped apples.
7. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20
minutes, or until the cake is deep golden on top and a cake tester inserted in
the center comes out clean. Remove the pan from the oven to a wire rack and let
it stand for 5 minutes. Remove the sides of the pan and carefully remove the
cake from the bottom. Let the cake stand right side up on a wire rack to cool.
Store the cake, covered in plastic wrap, in the refrigerator for 1 week.
To Freeze: Make the cake as directed in the recipe, let it cool completely,
then wrap it well in plastic wrap and place it in a large freezer bag. Freeze
for up to several weeks.
To Defrost: Remove all the wrappings and let it stand at room temperature until
ready to serve.
Makes one 10-inch tube cake, or 10 to 12 servings.
My Most Favorite Dessert Company Cookbook
Doris Schechter
HarperCollins
---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Priscilla Ballou
ari...@pepper.eajenkins.earthlink.net () wrote:
> On Sat, 05 Jan 2002 21:54:40 GMT, Priscilla Ballou <vze2...@verizon.net>
> wrote:
> >I'm going back to work Monday after two weeks of Intersession and
> >vacation. I'd like to take in something for my coworkers. I have a bag
> >of Macintosh apples, a fairly well-stocked larder, and a new KitchenAid
> >mixer. I think I'd like to make an apple cake -- an 8x13 size one,
> >rather than tube or bundt or springform pan one.
> >
> >In my mind's eye I'm thinking of something peasanty with chunks of
> >apple, good solid home fare. No frosting, or maybe just dust with 10x
> >sugar.
>
> Here's one we like... I made it for the Hermann, MO cook-in.
> It's somewhat dense and moist, and needs no topping or icing. His
> original recipe called for putting it in a bundt pan, but I find it
> works great in a 9x13 baking pan, too. You can arrange the apple
> slices in a pretty starburst pattern on top. DH likes it for
> breakfast, but it would be a nice dessert, too.
> Jewish Apple Cake
[recipe snipped]
Looks yummy! Do you suppose it would be OK if the apples disintegrated?
I'm remembering how Macs don't hold together as well as some other
apples.
Priscilla Ballou
penm...@aol.como (PENMART01) wrote:
[recipe snipped]
This looks like a keep-er, although maybe not for this weekend, unless I
want to go dig out my tube pan in the basement. Although that might not
be a bad thing to do on general principles.
Hag & Stenni
<vze2...@verizon.net> wrote:
Ari prepared this Cake at the Hermann Cook-in and it was just
wonderful! Moist and tastey, wonderful apple flavor. I think it just
fits the bill........Hag k
Jewish Apple Cake
prepared by Ariane J
3 cups flour
2 cups sugar
1 tsp. salt
3 tsp. baking powder
1/4 cup orange juice
4 eggs
2 1/2 tsp. vanilla
1 cup vegetable oil
5-6 apples, peeled and sliced thinly
2 tsp. cinnamon
5 tsp. sugar
In a large bowl, toss sliced apples, 2 tsp. cinnamon and 5 tsp. sugar
and set aside.
In a mixing bowl, combine all remaining ingredients to form a thick
batter. Take a 9x13" baking pan and spread half the batter on the
bottom. Layer half the apple mixture on top. Cover with remaining
half of the batter and arrange remaining half of apple mixture on
top. Bake at 350 F. for about 30 minutes or until done.
Notes: Original recipe called for a bundt pan or tube pan, with a
baking time of 1 1/4-1 1/2 hours and suggests serving it with whipped
cream or ice cream. I used Granny Smith apples in mine.
My golden rules
1. If it dosnt taste good or get you laid dont do it (apply your own criteria)
2. If it smells bad dont eat it.
3. When life hands you shit Grow roses!
Can the Spam to reply
ari...@pepper.eajenkins.earthlink.net
Priscilla Ballou <vze2...@verizon.net> wrote:
>
>Looks yummy! Do you suppose it would be OK if the apples disintegrated?
>I'm remembering how Macs don't hold together as well as some other
>apples.
I'm sure it would taste fine, the top might not be as pretty,
if you care about that. I usually use Granny Smiths for this for the
tart flavor, but I don't know why McIntosh wouldn't work. :)
Ariane
zxcvbob
Priscilla Ballou wrote:
>
> I'm going back to work Monday after two weeks of Intersession and
> vacation. I'd like to take in something for my coworkers. I have a bag
> of Macintosh apples, a fairly well-stocked larder, and a new KitchenAid
> mixer. I think I'd like to make an apple cake -- an 8x13 size one,
> rather than tube or bundt or springform pan one.
>
> In my mind's eye I'm thinking of something peasanty with chunks of
> apple, good solid home fare. No frosting, or maybe just dust with 10x
> sugar.
>
> Any recipes? Thanks!
> Priscilla
Here's two. I would either make the Apple Bundt Cake in 9x13" pan (or a 4
quart lasagna pan, which is a little bigger than 9x13"), or make the apple
raisin bars with 2 cups of grated apple instead of the 1 1/3 cup
applesauce.
Best regards,
Bob
Mmmmm
Apple Bundt Cake 350°
2C chopped apples 3C all-purpose flour
1C sour cream 1 tsp baking soda
1 C butter 2 tsp apple pie spice
3C sugar 1/4 tsp salt
6 eggs 2 tsp vanilla extract
1/4 tsp almond extract
Preheat oven to 350°. have all ingredients at room temperature. Grease and
flour bundt or tube pan, set aside. Peel and chop apples, mix with sour
cream in a small bowl, set aside. Sift together flour, soda, salt, and
spices, set aside. In a large bowl, cream butter and sugar until well
blended. Add extracts, then eggs two at a time, blending well after each
addition. Starting and ending with dry ingredients, gently blend in flour
mixture and apples, 1/3 at a time. Use large spoon or lowest speed to just
combine. bake in middle of oven about 75 minutes until done. Let cool
just a few minutes and turn out on rack. Cool completely, then drizzle
with a powdered-suger and milk glaze. If desired, dust lightly with
Dutch-process cocoa.
Mmmmm
Raisin applesauce snack cake 350°
1 C whole-wheat flour
1 C unbleached all-purpose flour
1 C sugar
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp. vanilla
1 egg
1/4 C canola oil
1 1/3 C unsweetened applesauce
1 C raisins
Preheat oven to 350. Coat a 9x13 inch baking pan with nonstick cooking
spray and set aside. Combine flours, sugar, spices, soda, and salt. In
separate bowl, combine the vanilla, egg, oil, and applesauce and mix
well. Add the applesauce mixture to the dry mixture all at once and beat
at medium speed to combine. Stir in the raisins. Pour the batter into
prepared pan and smooth the top. Bake in the center of oven for 30
minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan; cut into 1 x 1 1/2 inch bars. Makes 36.
zxcvbob
Curly Sue wrote:
>
> I would double it and discard any excess batter (shouldn't be much).
Discard it, or eat it raw? Be honest :-)
Best regards,
Bob
Dale and Rosemary Thompson
>In article <vze23t8n-86FA73...@paloalto-snr1.gtei.net>, Priscilla
>Ballou <vze2...@verizon.net> writes:
>
>>I'm going back to work Monday after two weeks of Intersession and
>>vacation. I'd like to take in something for my coworkers. I have a bag
>>of Macintosh apples, a fairly well-stocked larder, and a new KitchenAid
>>mixer. I think I'd like to make an apple cake -- an 8x13 size one,
>>rather than tube or bundt or springform pan one.
>>Any recipes?
>Sheldon
>````````````
Sheldon, does the week in the refrigerator improve the cake, or do you
mean that it will keep for a week in the frig? Sounds like just what
I want for next Tuesday....which is less than a week away.
Rosemary
Rosemary
To reply by e-mail, untie the knot and throw it away.
PENMART01
Thompson <dale...@sinewave.com> writes:
Both. With it containing a full cup of honey the cake is intrinsically sweet
and improves with age by allowing for the individual ingredients to meld,
somewhat like a fruit cake. Were it more dry, like a typical fruit cake,
refrigeration would be unnecessary and would store as long. And there is no
reason adding a cup of ground nuts would not make this cake/torte doubly good.
You may want to get fancy-schmancy by baking three layers and a day befor
serving adding a frosting...
For frosting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup pure maple syrup
1/4 teaspoon maple flavoring
2 cups walnuts, toasted, chopped
Make frosting:
Using electric mixer, beat butter and sugar in large bowl until blended. Beat
in cream cheese, then maple syrup and flavoring. Chill until beginning to firm,
about 20 minutes.
Assemble cake:
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with second
layer; spread with 3/4 cup frosting. Top with third layer. Spread 1 cup
frosting in thin layer over cake. Chill 15 minutes. Spread remaining frosting
over cake. Press 2 cups walnuts halfway up sides of cake. Chill until frosting
is set, at least 30 minutes. (Can be made 1 day ahead. Cover; keep chilled. Let
stand at room temperature 1 hour before serving.)
LINDA MAGEE1
>I'm going back to work Monday after two weeks of Intersession and
>>vacation. I'd like to take in something for my coworkers. I have a bag
>>of Macintosh apples, a fairly well-stocked larder, and a new KitchenAid
>>mixer. I think I'd like to make an apple cake -- an 8x13 size one,
>>rather than tube or bundt or springform pan one.
Christine, try this one. I guarantee you'll get raves from your co-workers.
JO's FRESH APPLE CAKE w/CARAMEL GLAZE
------------------------------------------------------------------------
3 cups ALL-PURPOSE FLOUR
1 tsp BAKING SODA
1 tsp SALT
2 cups GRANULATED SUGAR
1-1/2 cups VEGETABLE OIL
4 large EGGS
1 tsp VANILLA
3 cups GRANNY SMITH APPLES, finely chopped (use your food processor!)
1 cup PECANS or WALNUTS, chopped
1 cup BAKER'S COCONUT (sweetened, flaked)
----------------------------------------------------
Preheat oven to 325-degrees
Get out a 9 x 13" baking pan. Spray it with a non-stick spray; set aside.
In a large bowl, mix together the flour, soda and salt; set aside.
In another large mixer bowl, beat the sugar, oil, eggs and vanilla until well
mixed.
Slowly add the dry mixture to the wet. Mix until you see no more flour. Fold in
the apples, nuts and coconut, mixing well. Pour batter into prepared baking
pan.
Bake for 1 hour and 20 minutes, or until a pick inserted into the center comes
out clean. The recipe says to bake the cake in a tube pan, but I didn't have
one at the time. Baking it in a flat pan probably didn't take me an hour and
twenty minutes. I'd suggest checking the cake at 45 minutes, then every 10-15
or so. It's been a while since I've made this and I can't remember exactly how
long it took.
GLAZE
----------
1-1/2 cups LIGHT BROWN SUGAR
1 stick BUTTER
3 tsp MILK
1/2 cup NUTS (whatever you like)
-------------------------------------------------------------
In a medium saucepan, bring all ingredients (except for the nuts) to a boil.
Boil until the sugar dissolves completely. Add the nuts.
Pour over hot cake and allow to cool in pan If you're making it in a tube or
bundt cake pan, poke holes deep into the cake, so the glaze can get deep into
the cake.
This is soooo moist and yummy!
Enjoy,
Linda