Rustic Apple Cake (like m’Mama use’ta make)

Ok, so my mother never actually made apple cake, but the rhyme is really cute and the cake really did end up looking very country. It’s not too sweet but very comforting. It’s very impressive, but it only takes like three main steps. One of the easiest cakes ever, and there’s no butter in it, so it’s great for breakfast! I was adapting from a recipe by Tartelette, though I modified it in a very Francisco way. Mine’s prettier, too.

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This was a very fun recipe to do. Not just because of the arrangement, but because I GOT TO COOK WITH MY OVERSEAS BLOG PARTNER. How, you ask? The magic of Skype of course!

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Isn’t that adorable? While Mimi was making this pretty little squash number in Chicago at a normal, dinner hour, I was up at 1am in London making apple cake? For no one in particular? Anywho, here’s now you make it. Let’s see if you can figure out my alterations here.

4-6 teensy apples—the teensiest apples you can find
1 c. Greek yogurt
1/2 c. sugar
4-6 T. HONEY
2 eggs
1/2 c. olive oil
zest and juice of one lemon
1 1/2 c. whole wheat flour
1/2 c. all-purpose flour + extra for the pan lining
2 t. baking powder
1/2 t. cardamom
1/4 t. cinnamon
raw sugar

Preheat your oven to 350°

In 9-inch baking round (I had something a little smaller, but it’s all good), grease and flour your pan all the way. If you are Skyping, it’s best that you get the flour all over your computer.

Wash your apples and slice them down the hemisphere REAL THIN, like poker chip thin. When you’re cutting it up, some slices will have this pretty little star on them, and some of them won’t. When ever you have a star piece, set it aside from the other ones. It’s special. You’ll need at least seven of these, maybe more, if your apples are smaller. With the apples that aren’t stars, cut out their cores and into little half-moons. Set aside.

Shock the STAR apples and 6-8 of the half moons in ice cold water and a teaspoon of your lemon juice. It helps oxidize them. I don’t now what that really does, but it’s a good thing. Also keeps them from browning. Set aside.

In a large mixing bowl, whisk together the yogurt, sugar and eggs until pale. Add the oil, lemon juice and honey until well blended. Don’t get seeds in there, like a dummy. I think Mimi was baking her squash shell at this point?

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Add the flour, baking powder, cardamom and cinnamon until the batter is smooth enough to pour, but not thin enough for the apples to fall through it. Does that make sense? It won’t be like pancake batter.

Fold in your remaining half moon apples. Pour this into your greased pan. After patting down your icey star apples with a paper towel, arrange the design I have on top here!

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Sprinkle on a dash of cinnamon, cardamom (it makes a difference) and LOTS of raw sugar. Bake 30-45 minutes. If you want it to be a real rustic-looking cake like mine, keep it in a little longer. When It’s done, it’ll look like this!

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Oops, a piece is missing. Serve with milk, ice cream, coffee, or hot applesauce!

Love,
Francisco & Mimi

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