Today, I mentioned to the Master Taste Test Taster that I had some apples that needed to be used. His eyes immediately lit up with the thoughts of some sort of apple cake. Rather than make a repeat of one that I’ve done before, I decided to use a new recipe.
Yet again, I’m borrowing from Dorie Greenspan’s Baking Chez Moi – this time Apple Weekend Cake. She describes the Apple Weekend Cake as a tight-crumbed loaf with minimal sugar and improved flavor the next day. The description was right on point, and the cake was absolutely delicious!
The ingredients included all purpose flour, baking powder, ground cinnamon, fine sea salt, unsalted butter, granulated sugar, confectioners’ sugar, eggs, dark rum, vanilla extract and apples. I used Honeycrisp apples, but any sweet apple such as Fuji or Gala would work.
The cake was as exactly as described in Baking Chez Moi – tight crumbed, moist, not overly sweet, and greatly improved flavor the next day. The Master Taste Tester definitely agreed as he cut into his second piece accompanied by a dollop of whipped cream. Yum!
1⅓ cups (6.4-ounces, 181 grams) all purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
1 stick (4-ounces, 113 grams) unsalted butter, room temperature
½ cup (3.5-ounces, 100 grams) granulated sugar
½ cup (2.1-ounces, 60 grams) confectioners’ sugar
3 large eggs, room temperature
1 Tablespoon dark rum (or additional 1 teaspoon vanilla extract)
1 teaspoon pure vanilla extract
2 medium apples, peeled, cored and cut into small chunks
Center rack in oven and preheat to 325° F. Spray 8½ x 4½-inch loaf pan with non-stick baking spray. Place pan on a baking sheet lined with parchment paper or a silicon baking mat.
Whisk flour, baking powder, cinnamon, and salt together in a small bowl.
Working in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter on medium speed until smooth. Add both sugars and beat until creamy. Add the eggs one at a time, beating for a minute after each one goes in. Beat in the rum and vanilla – the mixture will be thin and look curdled. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter. With a flexible spatula, fold in the apple pieces. Scrape the batter into the prepared pan. Use the spatula to ensure that the batter is pushed into the corners of the pan and level the top.
Bake the cake in the 325° F preheated oven for 60 to 65 minutes, or until golden, crowned and cracked in the middle; a knife inserted into the center should emerge clean. Transfer the pan to a cooling rack and wait for 5 minutes, then turn the cake out of the pan and let it cool right side up on the rack. Once the cake is cooled, it should be wrapped well. It will keep for about 4 days at room temperature. Yield: 10 servings.