Apple Cake
I made several of these cakes, and they never fail to please. Don’t forget to add the bit of cinnamon to the icing for an extra delight. I mix these by hand with a large plastic spoon in a plastic bowl. It makes it easy to get the batter out and clean up afterward. You can use either plain flour or cake flour, but cake flour makes it much fluffier.
I made several of these cakes, and they never fail to please. Don’t forget to add the bit of cinnamon to the icing for an extra delight. I mix these by hand with a large plastic spoon in a plastic bowl. It makes it easy to get the batter out and clean up afterward. You can use either plain flour or cake flour, but cake flour makes it much fluffier.
- Carbohydrate 96.2154592488634 g
- Cholesterol 106.150000000338 mg
- Fat 125.187165897087 g
- Fiber 2.89288203715597 g
- Protein 8.18592163306553 g
- Saturated Fat 9.93616309982205 g
- Serving Size 1 1 Serving (316g)
- Sodium 5313.26365778762 mg
- Sugar 93.3225772117074 g
- Trans Fat 5.85800440895702 g
- Calories 1516 calories
Step-by-step
- Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. (This batter will be stiff, almost like a dough).
- Bake at 350°F for 45 minutes or until cake tester comes out lean when inserted in center of cake.
- Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake.
- One little secret to make this cake even better is to add 1/4 teaspoon of cinnamon to the icing.
Fresh apples drive the structure of this dessert. Three cups of peeled, diced fruit release moisture into the crumb as it bakes, creating pockets of tenderness inside a batter that starts out exceptionally stiff. Choosing the correct flour dictates the final density. Cake flour contains lower protein levels than all-purpose flour, limiting gluten formation to yield a much fluffier slice. High protein content in standard flour results in a heavier, more bread-like texture.
Achieving structural balance requires careful attention to the mixing phase and thermal control. Mixing the batter by hand prevents over-developing the gluten network. Bake the oblong pan at 350 degrees Fahrenheit for 45 minutes. Insert a cake tester into the center of the crumb to check doneness; it must emerge clean without wet batter clinging to the metal. Underbaking leaves the fruit pockets soggy, while overbaking dries out the surrounding crumb.
The cooked icing demands precise timing on the stovetop. Simmer the margarine, brown sugar, and milk for exactly two and a half minutes to reach the proper consistency before pouring it over the warm cake. Whisking one-quarter teaspoon of ground cinnamon directly into the hot glaze introduces aromatic warmth that cuts through the rich sugar profile. Serve small slices alongside strong, unsweetened black coffee to balance the intense sweetness of the brown sugar glaze and dense fruit.
