Hot Polka Dot
12Apr/10

These Are a Few of My Favourite Things.

Turquoise matte nail polish. It makes my nails feel like they're made of satin.

My vintage Fenton milk glass hobnail salt and pepper shakers. They make me want to collect all things milk glass and pretty and dainty.

My beautiful freshwater pearl ring. That trio of pearls on my middle finger always makes me smile whenever I happen to glance down at it.

Origami. I'm actually pretty good at the cranes and flowers.

Peaches. Those fresh, ripe ones that are so juicy you have to lean over the sink when you bite into one so as not to make a mess of your pretty face.

Jars of buttons. My Mom used to have this glass jar filled with mixed buttons from random outfits and I loved sorting them, shaking them, or just running my fingers through their plastic smoothness.

My small assortment of piping tips for icing with my pastry bag. There's nothing more adorably perfect than precisely piped icing on a little cupcake.

My purple suede ankle boots. They make me feel tall...er.

My Kitchen Aid Mixer. Yeah, you saw that one coming.

This Apple Cake. I mean it's from Smitten Kitchen. Have you ever seen anything on Smitten Kitchen that wasn't awesome? No, that's right, you haven't.








Apple Cake
I halved the recipe to make it fit easily in a 9 inch round cake pan.

Source: Adapted from Smitten Kitchen's Apple Cake.

3 apples, pealed and chopped (I used McIntosh)
1/2 tbsp cinnamon
2 1/2 tbsp granulated sugar
1 1/3 cup flour
1/2 tbsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
1 cup sugar
2 tbsp orange juice
1 tbsp orange zest
1 1/2 tsp vanilla extract
2 eggs






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Preheat the oven to 350 degrees and position a rack in the middle. Butter and flour a round 9 inch cake pan and set it aside.

In a medium bowl toss the apples with the cinnamon and 2 1/2 tbsp sugar.









































In a small bowl whisk together the flour, baking powder and salt.

In a large bowl with an electric mixer stir together the oil, sugar, orange juice, zest and vanilla. Beat in the dry ingredients then add the eggs one at a time and mixing until each is incorporated.









































Pour half the batter into the prepared cake pan, smooth it out, then layer on top of that half the apple mixture. Pour the remaining batter over the apples, smooth it out, then top it off with the rest of the apples. Bake it for 40 – 45 minutes until a toothpick inserted into the middle comes out clean. Let it cool for at least 10 – 15 minutes before you flip it upside down out onto a plate then flip it again onto the cooling rack so it's right side up. Let it cool for another 5 – 10 minutes before slicing and serving. Enjoy!







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Comments (6) Trackbacks (0)
  1. Looks delicious!! I love any dessert with apples, so this is a must try for me!

  2. I have been looking for an apple cake and cannot decide which one to try, I dont have a tube cake tin and by chance you have adpated it which is perfect. i think I am going to try Smitten’s recipe out with your adaptation : ) Want to make this b4 my in laws arrive this afternoon : )

  3. Oh, I love the apple layers on top. I wonder if that would work with these mini apple cakes I just made: http://www.muffintinmania.com/2010/09/spiced-apple-cakes-with-apple-compote.html

  4. re: butter and flour pan…should I use butter or can I substitute crisco or that spray stuff that has flour and grease?


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