Wednesday, April 27, 2011

mmmm- cake

I knew I had to make this cake as soon as I read Dana's description of it here - especially the part about having a bit of batter to go with your apples. I love apple desserts. Maybe because I'm a winter baby.

The hardest part of the cake is peeling and coring and dicing the apples. Seriously. And if you are lucky like me and have a stand mixer, the only workout you'll get is folding the apples into the batter.

If you love easy and delicious, make this. Really.

Apple Spice Cake (adapted, barely from Dana Treat, from Flour)

1 3/4 c flour
1½ tsp. baking soda
½ tsp kosher salt
¼ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground cloves
1½ cups granulated sugar
¾ cup (1½ sticks) butter, softened
2 eggs
4 cups peeled, cored, and chopped apples (I used 5 Gala apples)
½ cup raisins

Confectioners’ sugar for dusting

Preheat the oven to 350 deg F. Grease a 10-inch round springform pan.

In the bowl of a standing mixer, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Add the sugar and butter to the flour mixture and beat on medium speed for about 1 minute using a paddle attachment. Stop the mixer several times to scrape the paddle and the sides of the bowl to make sure all of the butter is mixed in. Add the eggs and mix on low speed for 10 to 15 seconds, or until fully incorporated. Then turn the mixer to medium-high speed and beat for about 1 minute, or until the batter is light and fluffy.

Using a rubber spatula, fold in the apples, and raisins. The batter will be very stiff and thick. Scrape all of the batter into the prepared pan, and spread it evenly to fill the pan.

Bake for about 1 hour, or until the cake feels firm when you press it in the middle and the top is dark golden brown.
Dust the top with sifted confectioner's sugar.

The cake keeps well for a few days tightly wrapped in plastic wrap and refrigerated.

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