Sunday, September 26, 2010

apple cake

as i mentioned in the previous post, i am currently swimming in apples (figuratively of course).  what i've really been craving is a simple apple cake.  not too fancy.  not to sweet.  just a simple apple cake.

i first tried to modify this one, using spelt and rice milk with lemon instead of buttermilk.  i should have learned from my lemon cake debacle that these types of cake do not take kindly to over modification.  it turned out oddly bread-like, and also kind of gummy and gluey, despite baking for almost an hour.  undeterred, i decided to try adding apples to a spelt cake i knew worked.  ta da!  success!

i am totally not a professional baker nor a food scientist, but it seems like spelt works better in recipes where you cream the butter and sugar together (like with cookies) instead of adding melted butter to make a batter.  i wonder why that is?

apple spelt cake
adapted from king arthur flour

2 apples, cored and chopped
1 T butter
1 T brown sugar

1/3 cup butter, softened
1 cup brown sugar, packed
2 large eggs
1/2 cup milk (i used rice milk)
1 1/2 cups spelt
1 tsp baking powder
1 1/2 tsp cinnamon

1/4 tsp cardamom
1/4 tsp salt

preheat oven to 350. 

butter 8x8 baking dish.

melt 1 T of butter in a saute pan.  add apples and brown sugar and cook until the apples have softened slightly.  you do not want to make apple sauce, just partially cook the apples.  after the apples have cooked, remove from heat.

cream together butter and brown sugar.  add the eggs one at a time and beat until the mixture is fluffy.

add milk.  

add flour, salt, baking powder, cinnamon and cardamom, mix well.

fold in cooled apple mixture.

pour into buttered baking dish and bake for 30-35 minutes, testing for after 25.


No comments: