Apple cake and I go way back to early childhood because it was my mother's favorite dessert. She grew up in Europe before spending time in the Middle East so good old American apple pie wasn't really part of her repertoire. My father grew up in Germany before spending his own time in the Middle East so apple strudel was his passion. Either way, apples themselves were always plentiful in our house and it was the after school snack I got more than any other.
Mom wasn't much for fussing with phyllo dough for strudel but she baked apple cakes often. Fluffy tall cakes filled with plenty of diced apples because she wanted to make sure there were some in every bite. I sometimes see the ready made slices of apple cakes in the deli (no comparison to hers) and flash back to childhood.
Over the years I've made my mother's apple cake plenty of times but I've also adapted it here and there with time. I have a heavier hand with spices than she did so my version gets a hearty dose of cinnamon and often ginger and nutmeg as well.
Although she made apple cake year round, whenever the craving struck her, I find myself most likely to make it in the fall when there's a bounty of beautiful apples and I've already baked endless pies. This year I decided to combine my traditional Rosh Hashanah honey cake with my cinnamon loaded apple cake and the result is delicious!
- 2 Eggs
- 1/2 Cup sugar
- 1/2 Cup honey
- 1 Stick (8 tablespoons) unsalted butter, at room temperature
- 1/4 Cup buttermilk
- 1 Teaspoon vanilla
- 2 Cups all purpose flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1 Teaspoon cinnamon
- 3/4 Teaspoon salt
- 1 Large apple
Pre-heat the oven to 350 degrees and butter and flour a 9" cake pan. You can also bake this in a standard loaf pan.
Using a hand or stand mixer, cream together the eggs, sugar and honey until fluffy and lightened in color. Beat in the butter, buttermilk and vanilla.
In a separate bowl, sift together the all purpose flour, baking soda, baking powder, cinnamon and salt. Mix the dry ingredients into the wet batter.
Peel, core and dice the apple. Tip: toss the apple pieces with a teaspoon of flour to prevent them from sinking to the bottom of the cake.
Fold the apple pieces into the batter and pour into the prepared cake pan. Bake for approximately 30 minutes or until a cake tester or toothpick comes out clean. Allow to cool before removing from the pan.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||8 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|