{"id":1548,"date":"2015-10-13T07:00:47","date_gmt":"2015-10-13T07:00:47","guid":{"rendered":"http:\/\/betondinner.com\/?p=1548"},"modified":"2018-04-30T00:41:13","modified_gmt":"2018-04-30T00:41:13","slug":"apple-cake","status":"publish","type":"post","link":"https:\/\/betondinner.com\/apple-cake\/","title":{"rendered":"Apple Cake."},"content":{"rendered":"

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I’m not immune to pumpkin fever this time of year. I made a double batch of\u00a0pumpkin bread<\/a>\u00a0last week (why yes, that is <\/em>4 loaves) and it was glorious. But you know what else can give you all the happy cinnamon-spicy fall feelings? Apples. In many forms…applesauce<\/a>…apple pie dip with cinnamon sugar pita chips<\/a>…and especially, especially, apple cake.<\/p>\n

It’s my perfect\u00a0fall dessert (or, you know, really good breakfast): tart Granny Smith apples and sweet, chewy raisins in a simple moist cake with lotsandlots of cinnamon. I love the batter of this cake because it’s literally mostly apples<\/strong>. Like, you’re doing something SO RIGHT\u00a0when you have to blend your ingredients in a non-traditional way because of the apple:batter ratio!<\/p>\n

Plus, the ingredient list couldn’t be simpler. You need a couple of giant Granny Smith apples:<\/p>\n

\"granny<\/a><\/p>\n

Peel the apples, slice\u00a0them into quarters, and cut out the core. Cut\u00a0them into into thin slices, and then chunks. You need 4 cups of chunks, which is about 2 large or 3 medium apples.<\/p>\n

\"sliced<\/a><\/p>\n

Make the batter by creaming butter and sugar together until they’re nice and fluffy. Beat in the eggs and then – this is really important – add the apple chunks and raisins directly to the creamed mixture, before the dry ingredients<\/strong>! This can feel a little counterintuitive, but it’s really important in this recipe. Before I had my stand mixer, I accidentally did it out of order once and it was REALLY hard to “fold” all those\u00a0apples into the batter once the dry ingredients were mixed in!<\/p>\n

\"mixing<\/a>I forgot to add the apples and raisins together, but you can mix them into the butter\/sugar\/egg mixture at the same time!<\/em><\/p>\n

Once the apples and raisins are mixed in,\u00a0you add the dry ingredients. I think the real instructions are to sift them together first, but I just dump them all in without sifting or premixing.<\/p>\n

Smooth the batter into a greased 9×13 pan and it’s ready to bake!<\/p>\n

\"spreading<\/a><\/p>\n

It looks kind of pale and unexciting in the batter stage, but it gets brown and burnished and beautiful in the oven!<\/p>\n

\"apple<\/a><\/p>\n

I seriously love the apples-and-cinnamon flavor combination, and the cake has the most incredible tender, dense, moist texture – almost between a cake and a blondie – from the butter and all those apples. It’s a great dessert, but also feels so, so at home on the breakfast table!<\/p>\n

\"a<\/a><\/p>\nPrint<\/a>

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