Fall & A Baked Apple Cake
By the time I post this it will already be the beginning of fall! The other day I was thinking about why this time of the year is mostly everyones favorite, I think some parents are happy to have a routine with their children going to school. Others may love that there is no longer any hot weather and they can wear their oversized granny sweaters. For me, it is all about the food, the slow and low stews, slow cooked short ribs in the oven, & butternut squash soup. Running to the bulk spice bins to collect grounding spices like cinnamon, ground ginger, cumin and tons of whole peppercorn. Late summer and early fall hands down has some of the best produce! I love getting that last bit of tomatoes and making homemade spaghetti sauce and getting crisp kale that I boil in a large pot water, transfer to an ice bath and lightly sauté with TONS of garlic. In addition, the fall is time for me to think of all the ways I can SLOW DOWN. The days are short and the nights are longer, so I try my best to make sure my days are chill yet full of fun. I want to wake up to fresh sourdough bread with some homemade jam, preserved from the past summers fruits. And have dinner surrounded by winter squash and crisp wintery collards, that are sweet from the falls coolness. Lastly, one of my favorite things to do in the fall is BAKE. Although, I am that person who will turn their oven on in the middle of the summer without AC, the fall gives me every reason to have it on to roasted long trays of root veggies and mostly importantly bake delicious cakes.
When I came across Deb’s (from SmittenKitchen) Mom’s Apple Cake recipe, I had to try it. In Washington, during September is apple season, so I had to make sure I got the freshest apples I could possibly find and bake a cake. I took this cake to my friends going away party and everyone loved it. Below is the recipe and some photos I took while making it. I hope this recipe inspires you to try something classic yet new and get you into the kitchen and bake this week.
- For the apples:
- 6 apples (Any kind works well, I used Honeycrisp)
- 1 tablespoon ground cinnamon
- 5 tablespoons (65 grams) granulated sugar
- For the cake
- 2 3/4 cups (360 grams) flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea or table salt
- 1 cup (235 ml) neutral oil ( I used avocado oil and I am going to try melted butter next time)
- 2 cups (400 grams) granulated sugar
- 1/4 cup (60 ml) orange juice
- 2 1/2 (13 ml) teaspoons vanilla extract
- 4 large eggs
- Heat oven to 350°F (175°C). Grease a tube pan. (I use this one or an equivalent one-piece tube.) Peel, core and chop apples into 1-inch chunks.Toss with cinnamon and 5 tablespoons 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, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated.
- Pour half of batter into prepared pan. Spread half of apples (and their juices) over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
- Cool completely before running knife between cake and pan, and unmolding onto a platter.
**Recipe is from Smitten Kitchen, Moms Apple Cake**