Tuesday, September 17, 2013

My Favorite Fall Dessert: Apple Cake

Oops, it has been a while since I've posted! Things have been a bit crazy around here lately- the hubby was out of town for work for almost three weeks straight, so I've been in a bit of survival mode and blogging clearly didn't make it onto my to-do list! But I do have a bunch of fall and baby-related stuff that I hope to post in the next few weeks.
First, this apple cake! This weekend it really started to feel like fall- the weather cooled off nicely and put me in the mood for some fall cooking and decorating. We took Allie apple picking on Sunday, which was so much fun! Then, I made my absolute favorite fall dessert: apple cake!! Yum!

This cake is so delicious. It's very apple-y: it has applesauce in the batter as well as sliced apple in the cake, so the texture is really moist and dense. It almost reminds me of a bread pudding. There are toasted pecans in the cake as well, and a buttery streusel topping. This cake tastes even better the next day (I'm convinced that a slice of this + a big mug of coffee is the best fall breakfast ever) and also freezes really well. I've been stocking our freezer lately so we have meals and treats for after Claire is born next month, and half of this apple cake is in there now, waiting for us!

Apple Cake

For pan:
1 tablespoon butter
1/4 cup sugar
For cake:
1 cup chopped pecans
1 cup butter
2 cups sugar
2 eggs
2 1/2 cups unsweetened applesauce
2 3/4 cups flour
1 teaspoons cinnamon
1/4 teaspoon nutmeg
Pinch of ground cloves
Pinch of salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla
2 tablespoons brandy {optional}
1 large Granny Smith apple, peeled and thinly sliced
For streusel:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 cup brown sugar
1. Heat oven to 350 degrees. Spread pecans on cookie sheet and toast until lightly brown, about 5 minutes. Cool.
2. Reduce oven temperature to 325. Melt 1 tablespoon of butter and brush onto a 10-inch springform pan. Sprinkle with the 1/4 cup sugar and coat; tap out excess sugar.
3. In a large bowl, sift together the flour, cinnamon, nutmeg, cloves, salt, and baking powder. Set aside.
4. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating on medium speed and scraping down the sides of the bowl after each addition. Mix in the vanilla and brandy.
5. Add the flour mixture to the butter mixture and beat on low until just combined. Fold in the  pecans and apple slices by hand. Pour the batter into the prepared pan.
6. In a small bowl, combine the ingredients for the streusel (butter, flour, cinnamon, nutmeg, ginger, and brown sugar). Mix with fork and/or fingers until combined. Sprinkle over the cake batter.
7. Bake until edges are lightly browned and cake tester inserted in center of cake comes out clean, about 1 hour and 50 minutes. Cool completely on wire rack before unmolding.


1 comment:

  1. Looks moist and wonderful! A treat for next weekend.