Tuesday, September 16, 2008

Lemony Apple Cake

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My family is currently without an oven.

My gourmet mother is finally getting a fabulous kitchen; in a few weeks they will be blessed with new appliances and a new look. Until then, the place is gutted and dusty, and the stash of frozen baked goods is dwindling.

So when they came to visit on Sunday I had this delicious cake waiting for them to take home. Don't misunderstand me, my actions are not selfless. It gave me the opportunity to test-drive this recipe and feed a crowd.

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To be up front, I learned a valuable baking lesson regarding my impatience.
I didn't allow my cake to cool nearly enough, and as I unmolded it it fell apart!


I was disappointed but glad of the lesson. My sweet family didn't mind and it still tasted great.

This is another recipe from my Apple Cookbook, from which the Apple Oatmeal Cupcakes come. I made a few modifications which I've posted here. I use the same glaze with the addition of lemon zest.

Lemony Apple Cake

adapted from The Apple Cookbook by Olwen Woodier

3 large apples
1 lemon
1 cup butter, melted
1/2 cup vegetable oil
3 eggs
2 cups sugar
2 cups all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/c cup chopped pecans

Preheat the oven to 350 degrees Fahrenheit. Grease and and flour a bundt or tube pan.

Peel, core, and chop the apples. Place in a bowl. Grate the lemon zest and set aside. Squeeze the lemon over the apples and toss to coat.

Pour the melted butter into a large mixing bowl. Add the oil and beat in the eggs one at a time. Beat in the sugar and lemon zest.

Sift together the dry ingredients and stir into the batter. Fold in the pecans and apples. The batter will be rather thick.

Pour the batter into the prepared pan and smooth with a spatula.


Bake for 1 hour 10 minutes, until an inserted skewer comes clean. Remove from the oven and let cool for 15 minutes in the pan.



Invert onto a wire rack and prick with the tines of a fork. Drizzle with the glaze (recipe follows).

Lemony Apple Glaze

1 teaspoon cornstarch
1/4 cup apple cider
1/4 cup frozen apple juice concentrate
1/4 teaspoon ground cinnamon
2 Tbs confectioner's sugar
3 Tbs lemon zest

Combine the cornstarch with the juices and cinnamon. Cook over low heat until thick and smooth. Add the confectioners' sugar and lemon zest and stir to combine. Remove from the heat and allow to cool slightly before pouring over the cake.



A cross section view. Well ok, where the cake split because I couldn't wait. But it did allow us to see the inside earlier... and scoop up some of the crumbs a little early. You know, testing in the name of science and better baking. :-)


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4 comments:

VeggieGirl said...

Kudos to you for baking such a MAGNIFICENT, luscious lemon-apple cake for your oven-less family!

Erica said...

oh my gosh- that looks incredible. I need to bring a baked good gift to a friend this weekend, that may be it! I bet your family loved it!

Christie @ fig&cherry said...

Yum, love that combination. We're on the same wave length this week because I just made an orange cake with orange syrup!

mkparides said...

This cake tastes better the second and third days as the moisture from the apples spreads throughout the cake. It's an excellent keeper.