There may be as many recipes for apple cake as apple varieties…perhaps even more.
Apples are added to cake batter in a variety of ways. Grated, sliced or sauced, equally delicious but produce uniquely different tastes and textures
This recipe adds apple chunks which become soft and flavourful yet retain good texture. Macintosh apples are a good choice for flavour and a little burst of tartness while cinnamon and nutmeg add the perfect spice to this light and moist cake.
Perfect served while still slightly warm, a truly enjoyable fall treat!
Fresh Apple Cake
½ cup shortening
1 cup sugar
½ cup firmly packed brown sugar
2 teaspoons baking soda
1 cup buttermilk
2 ¼ cup all-purpose flour
½ teaspoon nutmeg
1 teaspoon cinnamon
¼ teaspoon salt
2 cups (2 or 3 medium peeled, chopped apples)
½ cup chopped nuts
¼ cup sugar
¼ cup packed brown sugar
½ teaspoon cinnamon
- Preheat oven to 350 degrees F.
- Grease and flour a 13X9 inch pan.
- Peel, core and chop apples.
- Sift together flour, nutmeg, cinnamon and salt.
- Cream together shortening, brown and white sugars.
- Dissolve baking soda in the buttermilk and stir into shortening mixture.
- Add eggs and flour mixture and beat until well mixed.
- Fold in apples then pour batter into pan.
- Combine topping ingredients and sprinkle over batter.
- Bake 35 to 45 minutes until wooden pick inserted into center comes out clean.
Notes, Tips and Suggestions
- I find the topping recipe to be a little too sweet for my taste. Next time I will use the recipe for my favourite apple crisp crumble instead.
More apple cakes…
Harvest Apple Cake http://someoneinthekitchen.blogspot.ca/2012/10/harvest-apple-cake.html