A classic dessert recipe that fills the kitchen and the home with a wonderful aroma, apple cake is sure to please any child or adult and should be a part of any homemaker’s repertoire. This apple cake recipe is made with freshly shredded apples sweetened with sugar and combined with baking soda, salt, cinnamon, cloves, nutmeg, ginger powder, vanilla extract, eggs, vegetable oil, and walnuts to create an impressive dessert that makes weekends or Sundays a bit more special than usual.
Soft, tender with just the right crumb and subtly spicy, this apple cake recipe also make the perfect easy desserts cake for the holidays. It makes a gorgeous gift for friends, relative and colleagues. This also makes a wonderful dessert for teatime or coffee time and can be enjoyed for breakfast easy healthy recipes with some milk. You can use tart apples like Granny Smith to make this recipe since you will be adding sugar to sweeten the apples. Other apples that are ideal for baking and for making cakes are Golden Delicious, Jonagold or Gala apples. You can also use a variety of apples when making this recipe for a richer and wider spectrum of apple flavors.
Instructions: 2 cup peeled and shredded apples, 1/2 cup granulated sugar, 2 cup flour, all-purpose, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon powder, 1/4 teaspoon cloves – powdered, Dash of nutmeg, 1/2 teaspoon ginger powder, 2 teaspoons vanilla extract, 2 large eggs – beaten well, 3/4 cup vegetable oil, 1/2 cup walnuts – coarsely
In a large bowl, blend the sugar and apples. Allow to stand for about 30 minutes. In a separate bowl, mix all the dry ingredients together. Set aside. Add eggs, oil and vanilla to the apple mixture. Stir well. Add the dry mixture to the apple mixture. Stir until just moist. Fold in the walnuts. Pour the mixture into a greased baking pan and bake in a 350 degrees F. preheated oven for about 45-55 minutes, or until a toothpick inserted in the center comes out clean.
When baking with apples, the key considerations are flavor and texture. The best apples for making cakes and for baking are those that won’t turn into a watery mush when cooked. They are firmer and have less water content than others. Slightly tart apples are ideal since they taste even more excellent when contrasted with the sugar and the spices. Don’t over mix the batter when combining the wet and the dry ingredients. Mix the dry ingredients well but when you add it to the moist ingredients, only blend them until they are all moistened. Over mixing will result in a dry cake.