Monday, November 17, 2014

Baking Classes And An Apple Cake Recipe

Since Thanksgiving is coming up in the US, and Christmas soon afterward, it's baking season. This is the time of year when the grocery stores mess me up by moving their baking ingredients into special displays so that the fair-weather bakers can find them, which means that I don't know where anything is anymore.

If you need some baking tips try these Craftsy classes: Decadent Chocolate Cakes, Classic Croissants at Home, The Art Of The Pie Crust, Artisan Bread Making, Homemade Salty Snacks. (FYI these are affiliate links but the opinions in the reviews are completely mine!)

If you don't need any tips and are just looking for a recipe to try, here's one for apple spice cake that I adapted (corrected) from a recipe online. The original came from the website of a person who has a reputation for recipes that are slightly off, shall we say. I told my husband I made the cake from that site and he said "which ingredient was missing?"

There were actually a few missing, so I adjusted and it came out so well, three of us ate an entire bundt cake in one day. This wasn't really surprising considering that we're all baked good pigs here, but seriously, it's delicious.


Apple Spice Cake

Ingredients:

3/4 cup vegetable oil
3/4 cups buttermilk
2 cups sugar
3 eggs
1 tps vanilla
3 cups AP flour
1 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
1 tsp baking soda
1 tsp baking powder
1 tps salt
1 cup chopped walnuts (optional)
2-3 large Granny Smith apples, peeled, cored and cut into about a 1/2" dice. About 3 cups worth.

Directions:

1. Preheat oven to 350 degrees F. Grease a bundt cake pan and set aside.

2. Mix the wet ingredients, sugar and the eggs in the bowl of a stand mixer. Mix on high until well-blended.

3. Put the dry ingredients in a separate bowl and mix with a whisk to incorporate.

4. With the mixer on medium, add the dry ingredients to the mixer bowl. Mix until incorporated.

5. Add the apples and nuts (optional), stirring into the batter with a spoon.

6. Pour the batter into the prepared pan.

7. Bake the cake for about 75-90 minutes, until a skewer inserted into it comes out clean.

8. Remove from the oven and cool for at least ten minutes. Turn the cake out of the pan and turn it right side up to cool.

9. If you like, you can drizzle caramel sauce over the cake, but it doesn't really need anything extra.

You can also do this in loaf pans or for muffins, and it works as a layer cake if you want to torte it with cream cheese icing...So good!


Kara Buntin owns A Cake To Remember LLC,  online cake supplies at  www.acaketoremember.com and www.acaketoremember.etsy.com

1 comment:

k parker said...

Thanks so much for sharing!