Tuesday, November 2, 2010

Yes, Another Apple Cake- Apple Snacking Spice Cake

I have a new second favorite apple cake.  Teddie's Apple Cake (published on this blog, but also in the new Essential New York Times Cookbook by Amanda Hesser) is still my absolute favorite because of its crunchy, chewy outside and its moist, full of apples inside, but this cake comes pretty close. It is also chock full of apples, raisins and nuts, and is one of those cakes that you keep tasting a little and then some more, and pretty soon, it is gone.  So full of apples and nuts, you can convince yourself, it's healthy. The only adjustment I would make to the recipe is in the baking time- it could be my oven, but I am finding variations of 10-15 minutes in the Flour recipes. Other than that, this is one to definitely try.

Apple Snacking Spice Cake
from Flour by Joanne Chang with Christie Matheson

1 cup (140 grams) unbleached all-purpose flour
3/4 cup (90 grams) cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1  1/2 cups (300 grams) granulated sugar
12 ounces (3/4 cup) unsalted butter at room temperature
2 large eggs
4 cups (450 grams) peeled, cored and chopped Granny Smith (or Mudzu) apples
1/2 cup (80 grams) raisins
1 cup (200 grams) pecan halves, toasted and chopped
confectioner's sugar for dusting

      Place rack in center of the oven and preheat oven to 350 degrees F. Butter and flour a 10-inch round cake pan.
     In the bowl of a stand mixer, sift together the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger and cloves.  Using the paddle attachment, add the granulated sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until the butter is fully incorporated into the dry ingredients. Stop the mixer several times and scrape the paddle and sides of the bowl to make sure all the butter is mixed in.  Add the eggs and mix on low speed for 10-15 seconds or until fully incorporated.  Turn the mixer to medium high speed and beat for about 1 minute, or until the batter is light and fluffy.  Using a rubber spatula, fold in the apples, raisins and pecans.  The batter will be very stiff and thick.  It will look like too many apples and not enough batter, but that's okay. Scrape the batter into the prepared pan and spread it evenly.  Bake for about 1 hour to 1 hour and 20 minutes, or until the cake feels firm when you press it in the middle and the top is dark golden brown.  Let cool completely in the pan set on a wire rack. To remove from pan, invert the cake onto a plate and then invert again so it is right side up.  Dust slices with confectioner's sugar.  ((post by Susan))

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