Apple cake recipe from Graves Mountain Lodge
- Carbohydrate 32.7556531770833 g
- Cholesterol 64.32375 mg
- Fat 6.9980425 g
- Fiber 2.09599642961969 g
- Protein 2.92973005208333 g
- Saturated Fat 3.26244459375 g
- Serving Size 1 1 Serving (117g)
- Sodium 95.2676249999999 mg
- Sugar 30.6596567474636 g
- Trans Fat 0.6563421875 g
- Calories 198 calories
Step-by-step
- Preheat oven to 350 degrees.
- Place apple slices in a greased 11 x 7- inch baking dish.
- In a mixing bowl, combine flour, 1 c. sugar, eggs, baking powder, and salt; stir to form a THICK batter. Spread batter as evenly as possible over apples.(This is a little difficult...you'll think that you don't have enough batter.)
- In a small bowl, combine 1/4 c. sugar, butter, cinnamon, and pecans; stir. Sprinkle over batter and apples. Sprinkle water over batter and apples.
- Bake for 25 min., or until golden brown.
Operating within a strict two-bowl setup requires precise sequencing to prevent gluten overdevelopment in the dense batter. Fresh fruit introduces fluctuating moisture levels depending on the variety selected, whereas canned or dried apple alternatives provide a standardized water content that alters final crumb density. Tart baking varieties like Granny Smith release less free liquid during baking than softer eating apples, maintaining structural integrity across the 11 x 7-inch baking footprint.
Managing Moisture and Batter Distribution
Spreading a minimal volume of thick batter over six medium apples demands patience, as the initial ratio appears insufficient to coat the fruit. Cold water added directly over the butter and pecan topping creates localized steam pockets during the 25-minute bake at 350 degrees Fahrenheit, assisting the leavening action of the baking powder. Watch for a golden brown exterior visual cue before removing the pan from the oven to ensure the center crumb has set fully around the sliced fruit.
- Substitute a neutral oil for the melted butter at a 1:1 ratio if managing dairy restrictions.
- Swap pecans for toasted sunflower seeds to accommodate nut allergies without altering the fat content of the topping.
- Store the baked cake loosely covered at room temperature for up to two days to prevent the crust from softening excessively.
