Thursday, June 10, 2010

Bestest Moistiest Apple Cake

BESTEST MOISTIEST APPLE CAKE...
this is one of the BEST Apple Cakes i have ever tasted. the best for a few reasons beyond just fabulous flavor and texture...my MOM baked it and she discovered it from a fellow blogger at Food Tale. Mom and i are just a little nutty about food. i love that she is a foodie like me...or rather, i'm a foodie like her. we live eat breathe and dream of food...well, i can't speak for her, but all i know is we discuss what's for dinner before anything else happens in the morning. sometimes we'll discuss the next dinner WHILE eating dinner...one could say...the apple doesn't fall far from the tree...oh come on...i had to say it. needless to say i was very proud of her web surfing and finding this beautiful delicious cake...it's earned it's place in the go-to pile for winners. by the way...this makes for an awesome breakfast treat and would make quite an impression for Sunday brunch.

this recipe comes from FOOD TALE and she adapted it from COOK EAT LOVE
many thanks to these 2 fellow bloggers for sharing this recipe.

unlike myself, Mom followed the recipe to a T so i have copied the recipe below for convenience, but please visit the original bloggers to enjoy their comments as well.

Moistest Apple Cake Recipe

•1 1/4 cups sugar (DIVIDED 1 and 1/4 cups)- original recipe was 1 1/2 and 1/4 cups
•1/2 cup vegetable oil/butter
•1 tsp vanilla
•200 gm cream cheese
•2 large eggs (Food Tale used Egg Replacer)
•1 1/2 cup flour
•1 1/2 tsp baking powder
•1/4 tsp salt
•2 tsp cinnamon
•3 cups chopped peeled apples (Food Tale used red apples)***

***note...the original recipe called for Granny Smith so that's what Mom used. i think they made the cake. Grannies are always crisp, tart and reliable

1.preheat oven to 175 degree C and spray 9 inch spring-form pan with cooking spray (or lining with baking paper)
2.Beat 1 c sugar, oil/butter, vanilla and cream cheese until well blended. Add eggs 1 at a time and beat until blended after each. Combine flour, baking powder, and salt. Add dry to creamed mixture and beat on low til blended.
3.Combine 1/4 cup sugar and cinnamon (to be honest you can use a little less). Combine 2TBSP of cinnamon mixture to apples and mix to coat. Stir apple mixture into batter. Pour batter (it is THICK) into a 9 inch spring form and sprinkle with remaining cinnamon mix.
4.Bake for 1 hour 15 minutes or until cake pulls away from pan at sides or a toothpick comes out clean. Don’t be afraid-it takes a long time to bake, maybe even longer than written. If it gets too brown cover it loosely with foil.
5.This is under dessert but it is the best breakfast ever. Make muffins too.

6 comments:

Tia said...

lol i've never heard of a cake being called "reliable" before, this sounds yummy!

ButterYum said...

I have a bone to pick with Ruby - how dare she post such wonderfully wonderful photos on this blog when I don't have time to get in the kitchen and make anything?

Seriously, this post is the bomb! As soon as I can swing it, I'll be making this wonderful Apple Cake. It looks amazing!!

:)
ButterYum

ButterYum said...

"wonderfully wonderful" Oops (tee-hee)

ajcabuang04 said...

This looks and sounds really good!! It looks extremely moist too!! YUM!
Would you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/

Matthew Kadey MSc., RD said...

Ok, next time I make these apple cakes (http://www.muffintinmania.com/2010/09/spiced-apple-cakes-with-apple-compote.html) I will have to try including cream cheese. This cakes looks like it's to die for.

Raye S. said...

I don't have my recipe handy to compare, but I am pretty sure I have this recipe from a 90's vintage Cooking Light mag.
And it is the best apple cake ever! :))

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