It is always nice to use a fruit that is in season in recipes rather than turn to canned stuff that are full of preservatives. Baked goodies packed with flavours of fresh fruits taste so good and with apples plentiful these days, there is no reason we shouldn’t enjoy it in different ways.
Here is an easy recipe of apple cinnamon cake that turned out totally heavenly. We had it warm soon after it was out from the oven because the aroma was just too tempting to resist.
You can skip the cinnamon power if you do not have it, and the original recipe also didn’t include this, but since apple and cinnamon flavours go so well together, I decided to experiment. By now you all must have realised that I like to experiment with ingredients and prefer using what I have in the house.
For those who life fruity and nutty cakes, they can add some chopped dry fruits, such as walnuts and almonds too. I have even come across someone adding chocolate chips on top of fruit cakes, so go ahead if you want to, maybe next time I will do that too!
A pan of any shape can be used for this, and I used a Bundt pan, but there was still some batter left over which I put in some muffin mould and baked later.
The texture of the cake was a little too dense though, but it was pretty moist so it doesn’t need any icing or toping. Moreover, fruit cakes are best enjoyed plain, but you can top with your favourite icing if you like.
• 3 cups flour
• 2 cups sugar
• 1 1/2 cups oil
• 2 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1 teaspoon baking soda
• 1 teaspoon cinnamon powder
• 1 teaspoon salt
• 3 medium apples — peeled, cored and chopped
Preheat the oven to 325°F (180°C). Grease a nine inch Bundt pan.
In a large bowl, beat the oil, vanilla and eggs with an electric mixer until light and fluffy.
Sift the flour and baking soda in a separate bowl, then add sugar, cinnamon and salt. Mix with a spoon to combine and then fold it, a few spoons at a time, into the wet ingredients with a spoon or spatula.
When well combined, fold in the chopped apples and pour into the prepared Bundt pan.
Bake for 60-70 minutes or until an inserted toothpick comes out clean. The baking time will depend upon individual oven efficiency and the size of the pan. Mine was ready after almost one and a half hours and I turned down the heat to 150°C after about 50 minutes.
Leave it to cool for five to 10 minutes before taking it out from the pan. It is best enjoyed warm!
You can easily store it at room temperature for a couple of days in an airtight container or in the fridge.
Published in Dawn, Young World, September 11th, 2020