Mmmm… apples! Those red beauties are my downfall during the autumn months. I unfortunately tend to overestimate the amount of apples I can eat and that is what happene this week. I ended up with a ton leftover and will be tempted to get more at the farmer’s market tomorrow… what’s a guy to do?
Luckily rescue came in the form of a cake recipe by Gayle of Kosher Camembert and delivered via twitter. Not only was the recipe simple, but I also had everything laying around. I noticed this recipe was based off of an earlier one that called for fruits other than apples and it gave me an idea to also help get rid of the pears I had as well. Sadly the ingredient list for this cake grew massively, but luckily they’re not all required. So, let’s get started, shall we?
- 2 small Apples, skinned/cored/sliced (8 – 12 slices per apple)
- 2 Pears (I used bartlett), skinned/cored/diced
- Juice from 1/2 Lemon
- 1 Tbs Butter
- 1 Tbs Sugar
- 2 Tbs Orange Juice
- 2 Tbs Hangar One Spiced Pear Vodka (tasty, but optional)
- 1 c Flour (I used half AP and half Cake)
- 3/4 c Sugar
- 2 Eggs
- 1/2 c Walnut Oil (Veggie oil will work just fine)
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 tsp Allspice
- 1/8 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/4 tsp Cardamom (optional, if you have it)
- 1/8 tsp Cloves
- 1/4 tsp Coriander (weird, I know)
- 1/8 tsp Ginger, powdered (optional, if you have it)
- 1 tsp Lemon Zest
- 1/8 tsp Grains of Paradise (optional, if you have it)
- 1/4 tsp salt
- 2 Tbs Turbinado Sugar (optional, but awesome)
I know you’re thinking that this is an insane spice mix, but try it out and it works marvelously in most apple spice cakes/pies/etc. It also meshes very well with the spiced pear vodka if you have it (I use it more for cooking than drinking, honestly). Okay… let’s get cooking!
- Preheat oven to 350º F.
- Grease and flour a 9-inch cake pan.
- Sprinkle the peeled/cored/sliced apples with lemon juice.
- Heat butter in pan over low heat and add apples, vodka, orange juice and 1 Tbs white sugar.
- Stir for 5-10 minutes until apples soften and the liquid is reduced.
- Separate apple pieces from juices.
- Reduce remaining juices until only 2 Tbs or so remain. Remove from heat and reserve.
- Mix together the dry goods (flours, sugar, baking powder, spices, zest, salt), the wet goods (eggs, oil, vanilla, reserved juices) and the diced pears. Yes, you read that right… it works like a quickbread and has a good texture. Really.
- Mix until it just comes together (don’t over-mix).
- Pour into the prepared pan and spread the batter evenly with a spatula.
- Arrange the apple slices on the top of the batter as decoratively as possible (though even a mishmash will look nice).
- Sprinkle the cake with turbinado sugar and bake for 1 hour.
- Let cool before attempting to remove from the pan. It can be a bit difficult to plate due to the stickiness of the fruit.
- Eat happily.
That’s it! It’s actually pretty simple and tastes very awesome. I tried it out at work and it was gone before noon (which is saying a lot, as it has to compete with the donuts and bagels they set next to it). As I was told by Gayle, this is meant as more of a guideline, so please feel free to mess with it. I’m betting that all sorts of awesome can come from it. If you do try any modifications, please let me know how it turned out!!