I found this gem in the New York Times – Easy-As-Pie Apple Cake. It was such a hit, I made it twice in one week! The mark of a good apple cake is if it’s breakfast worthy – this one is, I did the research myself.
1 cup flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter, softened
1 cup granulated sugar
1 teaspoon vanilla
1 large egg
2 cups peeled, diced apples
Grease and flour a 9″ tart pan. Preheat oven to 350º.
In a medium bowl, whisk flour, salt, baking soda, cinnamon, and nutmeg.
In a large bowl with an electric mixer, cream butter and sugar. Add the vanilla and egg, then the flour mixture until just combined. Fold in the apples.
Spread evenly into pan and bake for 40 to 45 minutes, until golden – and a toothpick inserted into the center comes out clean. Let cool on a wire rack.
If you're having overnight guests this Thanksgiving, this apple cake and coffee would be lovely in the morning. It's baked in a cast iron skillet, a simple batter that needs no fancy equipment other than a wooden spoon. Top with sliced apples, bake, and serve warm with a large mug…
This recipe came highly recommended from my cousin Linda. I tweaked the recipe a bit, lessened the amount of nutmeg and added a diced Granny Smith Apple to the batter. The cake was moist and delicious, even the five day old end - (which I had with coffee one afternoon)…
This is a very good coffeecake, studded with mini chocolate chips, the batter layered with cinnamon sugar and thinly sliced apples in the middle. Simple enough to put together for everyday, but impressive enough to serve at brunch. 2 tablespoons granulated sugar 1 1/2 tablespoons cinnamon 1 1/2 cups granulated…
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Hmmm… That has possibilities…
I think you should take up baking as your new hobby.