Well, apple season is just about over for me. By that I mean I am no longer getting bags and bags of apples from my neighbor. All in all it’s been a great season. During it I finally made a decent apple pie, ventured into making my first batch of homemade applesauce, and had fun experimenting with some different apple desserts.
My final apple recipe for the season is an apple walnut cake. I found a basic recipe that I edited for my tastes and wound up with a delightful loaf cake.
Recipe rating: A- This is a very flavorful cake. I gave it a minus because I had to adjust the baking time to two times longer than what was called for in the original recipe. I read some of the reviews of the original recipe online and decided, as one person mentioned, to bake this in an 8×4 versus a 9×5 pan. There was no mention that doing this significantly changed the baking time. The person writing the review said she wanted a more compact loaf that would give taller slices. That’s what I wanted as well. The only other adjustments I made was adding some additional cinnamon and some walnuts. I was really surprised that it took so long to bake (an hour). Just keep that in mind if you decide to make this. Is it worth the baking time? Definitely, yes!
Lesson Learned 1- Cut the apples into small chunks: This recipe calls for only one apple so make sure you either get a decent sized one or you can use two small apples. I used a medium/large granny smith apple when making this recipe and I had more than enough. You want to cut the apple into small chunks so they will cook completely. I drizzled a little bit of lemon juice over my apple chunks to keep them from turning brown before I could add them to the cake batter.
Lesson Learned 2 – Get down and dirty when you swirl the batter: The process for making this recipe is similar to any boxed sweet bread you buy, that being you add half the mixture to the bottom of the pan, add the apples and brown sugar mixture, add the rest of the batter and put the remaining apple and brown sugar mixture on top. Then you’re supposed to either swirl the batter with a knife or your finger. Forget the knife – it will not do the trick. Stick your finger (clean of course) down deep into the batter and really swirl it around. The apples require a little elbow grease to move them. I have struggled with this swirling technique with many cakes and finally using my finger, going deep into the batter and using a little bit of strength I finally got the results I wanted. Don’t waste your time with a knife. Use your finger and don’t be afraid to really get down into the batter and swirl it.
Lesson Learned 3 – Don’t be afraid to adjust the amount of cinnamon: I really like the flavor of apples and cinnamon and I really like the cinnamon flavor to be pronounced. The original recipe called for 1 teaspoon of cinnamon. I used two and it tasted divine. You wind up swirling the cinnamon and brown sugar through the cake at the end. I just don’t think 1 teaspoon is enough to get a nice blend of cinnamon throughout the entire cake.
This is another great Fall apple recipe. It is very easy to mix – just be aware that it may take longer to bake then anticipated. As with any other cake, it is done when a toothpick inserted in the center comes out clean. Enjoy this one!
Apple Walnut Cake
1/3 cup brown sugar
2 tsp. cinnamon
2/3 cup sugar
1/2 cup butter, room temperature
2 extra large room temperature eggs
2 tsp. vanilla extract
1 1/2 cups flour
1 3/4 tsp. baking powder
1/2 cup milk
1 large apple peeled and chopped
3/4 cup chopped walnuts
1/2 tsp. lemon juice
Preheat oven to 350. Grease and flour an 8 x 4 loaf pan. (If using a professional grade non-stick pan like I do there is no need to do this). Mix brown sugar and cinnamon and set aside. Peel and core the apple. Chop into small pieces. Drizzle pieces with a small amount of lemon juice and stir to make sure all pieces are coated. Set aside.
Beat sugar and butter together until creamy. Beat in the eggs one at a time. Beat in vanilla extract.
Sift together flour and baking powder. Stir into butter mixture. Add the milk and mix until the batter is smooth. Stir in the chopped walnuts.
Pour half the batter into the prepared pan. Put half of the apple pieces on top and pat them into the batter. Sprinkle with half of the brown sugar mixture. Pour in the remaining batter and top with the rest of the apples and brown sugar mixture. Using your finger, swirl the apples and brown sugar mixture throughout the batter making sure to go deep into the pan.
Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean.