Need recipe for apple cake
My mom used to make a great apple cake, but I have no idea where to find her recipe (she's not alive). It was dark brown in color, like maybe it had molasses in it, and a great glaze. It was very rich tasting, not mild or bland. Does anyone have a recipe?
I have a couple different apple cake recipes. Both are good but very different. Was the cake your mom made a layer cake baked in round pans or a snack style cake baked in a square of rectangular cake, or was it maybe a bundt cake? Nuts? What did the glaze taste like?
What you're describing reminds me of the one I have described as Seattle Apple Cake, made with oil and dark brown sugar. It bakes up with a thick, shiny crust like some brownie recipes do, due to the sugar content, and is for a 9 by 13 pan. I use granny smith apple chunks and toasted walnuts in it. Does that sound like your mom's cake?
I've altered this recipe from the original, which used white sugar, but I like it better with the slight molasses flavor of the brown sugar.
2 c. dark brown sugar
1/2 c. oil (walnut oil is particularly tasty, but any mild vegetable oil is fine)
3 large eggs
2 c. AP flour
2 tsp. ground cinnamon
1 tsp. soda
1/4 tsp. fine salt
1/4 tsp. fresh ground nutmeg
3/4 # granny smith apples, peeled, cored and chopped as you like
1/2 c. toasted broken walnuts
Butter a 13 by 9 inch pan and preheat the oven to 350. Beat sugar, oil, and eggs in a stand mixer until lighter in color and well incorporated. Sift or sieve flour with soda, salt and spices, then fold into liquids with a spatula just until combined. (A few streaks of flour left will incorporate when you fold in the nuts and apples next.) Fold in apples and walnuts and pour the batter into prepared pan. Bake 50-55 minutes or until a thin pick inserted in the center comes out cleanly. Cool on a rack before slicing. This cake will keep several days wrapped, but the crust will soften.
My recipe doesn't have a glaze, but you could mix confectioner's sugar with rum or fresh lemon juice, or cream, flavoring it as you like. I often make this cake with whole wheat pastry flour instead of AP flour, and though it's not quite as light in texture, it doesn't suffer the comparison. ETA: You can also easily halve the recipe, using one egg and one egg yolk, and bake it in an 8 by 8 inch pan for about 45 minutes.
My mom from her grandmother made a great straightforward apple cake - crust and apples. I do not have that recipe. My great recipe is from a 1970's Cuisinart booklet that came with my machine and the recipe is called "Sue Weinstein's German Apple Cake." You do need a food processor to make it. I have made it many, many times and have had friends make it many times.
Cake: 3/4 cup sugar
1 cup unsifted all-purpose flour
4 Tbsp butter in 4 pieces
1 tsp baking powder
1 tsp vanilla extract
1 large egg
4 large Pippin or Granny Smith apples
3 Tbsp sugar
3 Tbsp melted butter
1 tsp cinnamon
1 large egg
With metal blade in place, place all cake ingredients (except apples) in machine and process until mixture resembles cornmeal. Spread mixture in bottom of a well-buttered 9-inch springform pan.
Peel and seed apples. Using slicing disk of food processor, slice apples.
Arrange apples in layers on top of crumb mixture. Bake in pre-heated 350 degree oven
for 45 minutes.
While cake is cooking, make topping in food processor with metal blade, by adding sugar, butter, cinnamon and egg. Process until smooth.
Spoon mixture over apples when cake comes out of oven and bake for 25-30 more minutes until top is firm.
Makes one 9-inch cake. I never found cake to need any topping.