sometimes my baking apparatus pisses me off. i totally expected to bake an apple cake that was as beautiful as the one here. but my stupid tube pan had other plans (i.e. destroying my beautiful cake). oh well. we’re just going to have to settle for tasty but ugly. this week’s co-op delivery included apples again, which meant i have a whole lotta apples on hand. for the rest of them that i don’t snack on, i fully intend to make applesauce. but that’s another blog for another time.
this cake, i have to say, is beautiful-tasting. there is a big ol’ pile of sweet, cinnamony apple slices, a buttery moist cake enveloping said apples, and a layer of toasted chopped pecans on the bottom. a real Sunday winner, in my opinion.
Spring Apple and Cinnamon Cake
recipe adapted from Jane’s Sweets & Baking Journal (linked above)
3/4 cup chopped pecans, toasted
3 cups flour
2 cups sugar
1 Tablespoon cinnamon
4 large baking apples, peeled, cored, and thinly sliced
1 Tablespoon baking powder
1 teaspoon salt
4 eggs, room temp
1/2 cup vegetable or canola oil
1/2 cup butter, melted and slightly cooled
1/4 cup lemon juice (originally she asks for orange but i didn’t have any on hand)
2 teaspoons vanilla
grease and flour your 10 cup tube pan. scatter your pecans on the bottom of the pan. set aside. heat the oven to 350.
in a bowl, combine 2 Tablespoons of your flour, 1/4 cup of the sugar, the cinnamon and the apple slices. toss together until all the apples are coated.
in your mixer bowl, dump in the remaining flour, sugar, baking powder, salt, eggs, oil, butter, lemon juice and vanilla. mix together until everything is all incorporated and smooth. pour half of the batter over the pecans and smooth it out. pile on some of the apples on top of this batter. the recipe says to keep them from touching the sides and the tube if you can. pour the rest of the batter on top of the apple layer. smooth it out. on top of this batter, start layering your apples. i did the fan design like the original recipe did. it’s super cute. pop it in the oven for about an hour -or until a cake tester comes out clean. and watch it for excessive browning. if it starts to get too brown before the insides are done cover the top with foil and proceed with baking. cool it in its pan for about 30 minutes – or long enough to make sure the cake has settled okay and won’t go to pieces when you take it out of its pan. the original recipe uses a tube pan with a removeable bottom – i don’t have one of these fancy contraptions. i just used a regular tube pan. which might also be why it didn’t pop out of the pan as nicely as it should have.