In what appears to be an apple cake dependency, I followed up my Greek-i-fied Jewish apple cake with a twist on one of blogosphere's most epic cooking food blogs, Smitten Kitchen. I made her (Deb's) mom's apple cake which I read about via other bloggers blowing their tops from this cake. Yada yada, so un-original, I know, but I just want to say that this recipe is legit and I like it better than my previous apple cake.
The apples keep it moist, the cinnamon is at the perfect comfort level, and the ingredients are so simple. Of course I altered mine using olive oil and spelt flour, but I am sure it would be even more refined following the standard procedure. Hurrah for apples and hurrah for Jewish apple cakes!
Banana Wonder Does Smitten Kitchen Mom's Apple Cake
adapted from Smitten Kitchen
(makes one loaf)
4 granny smith apples
1 tablespoon cinnamon
3 tablespoons sugar
1 cup spelt flour
1/2 cup AP flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup extra virgin olive oil
1 cup sugar
1/4 cup blood orange juice
1 teaspoon vanilla
- Preheat oven to 350 degrees. Grease a loaf pan. Peel, core and chop apples into medium sized chunks. Toss with cinnamon and 3 tablespoons of sugar.
- Stir together flours, baking powder and salt in a large bowl. In a separate bowl, mix oil, orange juice, sugar and vanilla together.
- Mix wet ingredients with dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
- Pour half of batter into prepared pan. Spread half of apples over it.
- Pour remaining batter over the apples and arrange apples on top. Bake for about 1 hour, or until tester comes out clean. Dust with powdered sugar (I didn't, whoops!)