Thursday, February 7, 2013

Apple Dapple Cake

Tart Granny Smith apples are perfect for this cake.  However, you may also use Golden Delicious or Cortland apples.  This cake was so moist and delicious!   

1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups sugar
1 1/3 cups vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 granny smith apples, peeled, cored, and cut into 1/4-inch pieces
1 cup walnuts, toasted and chopped

Brown Sugar Glaze
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons milk 

Position oven rack in middle position; preheat oven to 350 degrees; grease a 16 cup tube pan.

For The Cake:
Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a bowl.

In a big bowl, beat the sugar, oil, eggs and vanilla together using an electric mixer on medium speed until thick and glossy, about 2 minutes.

Decrease mixer speed to low and slowly beat in the flour mixture, in 3 additions, until just incorporated.  Stir in apples and nuts.

Scrape batter into prepared pan; smooth the top.  Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.

Bake for 50-60 minutes, until a wooden pick comes out with a few moist crumbs attached, rotating the pan halfway through baking.

Let the cake cool in the pan for 10 minutes; run a small knife around the edge of the cake to loosen, then flip it out onto a wire rack.  Turn the cake right side up and let it cool completely, about 2 hours.

For The Glaze:
Boil all the glaze ingredients together in a small saucepan over medium-high heat until thick and syrupy, about 1-2 minutes.  Drizzle the thick glaze over the top and sides of the cake, let the glaze set, about 25 minutes before serving.

Source:  The America's Test Kitchen - Family Baking Book


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