Fresh Apple Cake

September 28, 2007

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This is Emily’s favorite stir-together cake. It’s so rich and moist and so full of tangy apples, you can eat it for breakfast. Wrap it in foil and store it in the fridge—if you have any left over. It’s even better the second day. Double it, if you like, and bake it in a bundt or stem pan for 1 1/2 hours. SAM

1 egg, lightly beaten
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2/3 cup vegetable oil or olive oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups chopped tart fresh apples (2 medium apples)
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Pre-heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan and set aside. In a large bowl, combine the egg, sugars, and oil, beating with a whisk until smooth. In a separate bowl, combine the flour, baking soda, cinnamon, and ginger and add to the egg mixture alternately with the apples by thirds. The batter will be very stiff. Stir in the nuts and vanilla and spoon into the prepared loaf pan. Bake for 1 hour. Cool in the pan on a wire rack for 15 minutes before turning out onto a plate.
Makes 8 servings.

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