Tuesday, April 18, 2017


adapted from :    Joy of Baking;  (delicious & moist)...

Ingredients :

3/4  cup  chopped walnuts or pecans  (75 gm)
454  gm  apples  (about 3 large Granny Smith -  1 pound)
1-2  tbsp  freshly squeezed lemon juice
1 1/2  cup  all-purpose flour  (195 gm)
3/4  cup  granulated white sugar  (150 gm)
1 1/2  tsp  baking powder
1  tsp  ground cinnamon
1/4  tsp  salt
85  gm  unsalted butter ; melted and cooled to room temperature  (6 tbsp)
2  large  eggs
1/2  tsp  pure vanilla extract
2  tbsp  fresh milk
1/3  cup  raisins  (50 gm)

Glaze :  (optional)

1/3  cup  apricot preserves or jam

Directions :

1.  Preheat oven to 350'F/180'C.  Butter or spray an 8-inch/20cm square baking pan and line with parchment paper.  Set aside.

2.  Place the nuts on a baking tray and bake for about 8 to 10 minutes or until lightly brown and fragrant.  Remove from oven, cool and then coarsely chopped.

3.  Peel, core and chop apples into bite-sized pieces.  Toss with 1-2 tablespoons of lemon juice.

4.  In a bowl, combine the flour, sugar, baking powder, ground cinnamon and salt.  Add the melted butter, eggs, vanilla extract and milk and beat until fully incorporated.  Fold in the chopped nuts, raisins and chopped apples.

5.  Transfer the batter into the prepared pan, smooth the top and bake for about 30-45 minutes or until done.  Remove from oven and let cool.

6.  While the cake is still warm, prepare the glaze.  Place apricot jam or preserves in a small saucepan and warm over medium heat until liquid.  Remove from heat and strain through a fine strainer to remove any fruit lumps.  Brush/spread the warmed preserves over the apple cake.

7.  Serve warm with whipped cream or vanilla ice cream...

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