Wednesday, October 13, 2010

Fall "Stir Friday" - An Apple Cake

The cake when it's all done.
It's fall. That means it's time for apples, pumpkins and apple-flavored and pumpkin-flavored things. I've been perfecting this apple cake for just over two years now, and after making some changes, I think I've got it exactly where I want it. It's full of apples, moist and has a delicious streusel (kind of like a coffee cake) topping. It's perfect for a crisp fall day and goes great with a nice pumpkin beer or apple cider. Here's the recipe:

Cake Ingredients: 
2 eggs 
1/2 cup vegetable oil 
3/4 cup white sugar 
3/4 cup brown sugar 
2 cups all-purpose flour 
2 teaspoons ground cinnamon 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 teaspoon vanilla extract 
4 cups diced apple without peel

Streusel Ingredients and Directions:
1/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter. 
(Combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. It may be easier to just mix it with your hands.)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan. (Cooking spray is fine.)
2. Mix the dry ingredients - sugar, flour, ground cinnamon, baking soda and salt. Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan. (Note: It's going to look like it's nothing but apples, but the cake will rise, I promise!)
3. Top with the streusel topping - use as much or as little as you would like. 
4. Bake at 350 degrees F for 30 to 40 minutes. Cool cake in pan for 10 minutes. 

Yes, that slice of cake is paired with some apple cider in a Tom and Jerry jelly jar.


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