Apple Cake
There is a debate out there as to if Apples or Pumpkin are the Ultimate Fall Flavor. Now although this debate might not be as likely to cause a huge argument at your workplace as the other debates that are going on right now (we are avoiding politics here at Teacher-Chef, thank you) – it is still a debate. SO, since I thoroughly enjoy both flavors I will be refraining from this debate as well! Today though, I am featuring an apple recipe for your eating pleasure.
Because of the use of Whole Wheat Flour and tons of Apples, this cake is healthy enough to be considered a breakfast but delicious and sweet enough to be enjoyed as a dessert. I liked how simple this cake was to make and because of how many apples it has, I was able to just force myself to forget about the butter!
This cake packs very well. Once we enjoyed it over the weekend, I was able to cut it into individual sized pieces perfect for a slice of cake with your lunch! Looking at these beautiful pictures that Rich took, I really wish that I had slice right now, along with a warm glass of cider and maybe even a spoonful of Apple Butter on top (or instead of that cider, maybe a glass of Pumpkin Spice Coffee)!
Happy Fall
Make some cake & a fire and snuggle up on the couch 🙂
Fall Apple Cake
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 4 large apples
- 2 large eggs
- 3/4 cup sugar
- 3 tablespoons dark rum
- 1/2 teaspoon pure vanilla extract
- 1 stick unsalted butter, melted and cooled
- Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8-inch springform pan.
- Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, cut them in half and remove the cores. Cut the apples into 1/2 inch chunks.
- In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, (very) very thick batter.
- Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s even(ish).
- Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
- Enjoy warm or store in the fridge (we all agree warm is best though)
From Collecting Memories
Keep Cooking & have a fantastic day – no matter which side of the garden fence you are on!
And I leave you with this, Today’s Question of the Day… Which Fall Flavor do YOU enjoy more?