October 6, 2012 by Natasha
So, this is my first posting of a recipe! Yay. I love baking, but due to the current lack of proper facilities here in New York… I cannot do it often. However, I did indeed bake a cake recently wanted to share it with the world!
Since it’s now the Fall/Autumn time… why not bake a season appropriate cake? This cake is best served slightly warm with a slice of cheddar cheese. Yum…
Recipe Adapted from: Girl In The Little Red Kitchen
——- Los Ingredienties: ——-
For the cake:
- 1/2 cup of granulated white sugar
- 11/2 cup of Splenda (or sugar equivalent)
- 2 sticks (1 cup) of unsalted butter at room temperature
- 2 cups of reduced-fat milk
- 3 Large eggs at room temperature
- 3 cups of unbleached all-purpose flour
- 2 teaspoons of pure Bourbon Vanilla Extract
- 2 teaspoons of ground cinnamon
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 medium bowl
- 1 large bowl
For the interior and topping:
- 4 Apples (Fuji, Gala, Honey Crisp…), peeled, cored and cut into ½ inch cubes
- ¾ cup toasted walnuts, chopped
- 1/4 cup granulated white sugar
- 1/4 cup of Splenda (or sugar equivalent)
- 3 teaspoons of ground cinnamon
- 1 smaller bowl (for the chopped walnuts)
- 2 medium bowls (one for the apples)
——- Instructions ——–
- Pre-heat your oven to 375 degrees and grease and flour a baking pan; using Pam Baking works well also. ( I used 2 and a half small loaf pans, but any pan where you can remove the cake easily works great.)
- In the large bowl, cream the butter and sugar/Splenda with a whisk until it is light and fluffy.
- Add the eggs to the butter/sugar/Splenda mix one at a time until well combined. After, whisk in the vanilla extract.
- In the medium bowl, whisk together the flour, baking powder and soda, and salt.
- Alternating between the dry ingredients and the milk, combine and mix with a wooden spoon in the large bowl. Add the milk in 3-4 parts. For example, add some flour mixture > mix > add milk > mix > add flour mixture… until well combined. Careful not to over-mix this.
- In a medium bowl, combine the dry ingredients for the cake filling/interior by stirring together the walnuts, sugar/Splenda, cinnamon.
——– Building the Cake! ———
- To layer the cake, spoon about of the batter (it will be thick) into the bottom of your choice pan(s) and smooth out.
- Spread some of the apples around the batter until you have a nice layer and add some of the walnut/sugar mix atop the apples.
- Add another layer of batter making sure the layer is not brimming the top of the pan. (Ideally the cake will fill 3/4 of the pan before baking).
- Sprinkle remaining walnut/sugar mix on top.
——– Baking Your Cake ———
- Bake for 45-50 minutes, insert a toothpick/clean knife to test that the cake is done.
- If toothpick/knife is not clean, bake until comes out clean.
- During the last few minutes of baking, place the cake on the top rack so the sugar topping can caramelize and become crunchy.
- Let cool completely before removing cake from pan.
Anndddd there it is!
Some possible changes/variations are that….
- A bundt pan would be awesome and pretty.
- It could be nice to add the diced apples to the batter so there is fruit throughout the cake.
- Adding the walnuts to the cake batter, and layering with apples and cinnamon would add a nice crunch throughout the cake.
- Taking a skewer and swirling the cake batter after the topping has been added would add a nice design to the cake.
- The possibilities are truly infinite!
Hope you enjoyed my recipe! If you have any questions or comments, just let me know! It was amazing sharing this with you.. Until next time, my friends.