Spiced Apple Cake
Spiced Apple Cake
(from Williams-Sonoma)
To prepare: 20 minutes.
To cook: 50 minutes, plus 10 minutes to stand and 2 hours to cool.
Makes 8-10 servings.
3 medium apples
1 (8oz/250g) cup granulated sugar
1/2 (4oz/125g) cup buttter, melted
1 egg
1 1/4 (6 1/2oz/200g) cups all-purpose flour
1 tsp baking soda
1 tsp of cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1/2 (3oz/90g) golden raisins
2 tbsp granulated sugar mixed with 1 tsp cinnamon
Powdered sugar for dusting
Preheat oven to 325°F (165°C). Butter an 8-inch (20-cm) round cake pan. Core and thinly slice apples, leaving skin intact. Whisk granulated sugar, butter, and egg together in a bowl. Stir in two-thirds of the apple slices.
Shift flour, baking soda, salt, cinnamon, allspice, and nutmeg together. Add to egg mixture along with raisins, stirring until just blended. Pour into prepared pan and smooth top. Arrange remaining apple slices in a pattern on top, pressing them gently into batter. Sprinkle with cinnamon sugar. Bake until golden and springy to touch, 50 minutes. Let cake stand in pan on a wire rack for 10 minutes, then turn out and let cool completely, about 2 hours. Dust with powdered sugar and cut into wedges and serve.
Note: You can use any type of apples in season. The cake will taste slightly different each time but is always moist, as well as easy to prepare. Store cake in a covered containter in refrigerator for up to 4 days.
*I baked mine for 50 minutes on 350°F, but it still wasn't done. It ended up baking for about an hour and a half, but it may just be my oven. I also made a glaze to drizzle on top instead of dusting with powdered sugar: 1 1/2 tbsps milk, 1 cup powdered sugar, 1/2 tsp vanilla.
(picture from Williams-Sonoma)