Mine is excerpted from my latest Cookbook, The Whole Foods Kosher Kitchen.
The combination of the apples, bourbon, and pecans is a classic. Spicy, fragrant and delicious
Mix this cake by hand in minutes. There’s no need for a mixer even! Just like making a muffin recipe. You will find it so moist, spicy and flavorful, it needs no added frills whatsoever. Still if you decide to splurge, you can serve it with a scoop of coconut sorbet or a drizzle of my caramel sauce, or warm with a scoop of coconut sorbet or vanilla ice cream:
Beyond Apple Cake!
Here is my Apple Gift to you! Apple recipes galore
And I don’t just mean apple pie or apple cake out apple sauce, but a great selection of apple recipes, both savory and sweet. This even includes a fantastic apple schnapps recipe I developed.
Granny Smith Apples Rule!
Knock yourself out all fall, when they are widely available. They combine the very best of crunchy, tart and juicy. So they lend themselves to countless reparations: desserts and savory dishes. Say, have you ever tried making my chicken apple tajine? It’s awesome! Just sayin’!
Apple Cake Freezes Well
Go for the whole recipe. You can even double it without fear, only wrap it very tightly so it doesn’t absorb freezer odors.
Individual servings of apple cake will look great too! Just pour the batter in muffin molds. In this case reduce the baking time to about 40-45 minutes.
- 4 eggs
- 1 cup vegetable oil
- 1 3/4 cups packed brown sugar or Sucanat
- 4 Granny Smith (green) apples, or Mackintosh apples, unpeeled, cored, and diced small
- ¼ cup bourbon
- 3 cups flour: all-purpose, whole pastry, or spelt (I use whole grain spelt, as always in all my baking)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- 2∕3 cup pecans, chopped coarse
Preheat the oven to 350°F.
Grease and flour a 10-inch round pan or tube pan, or 11-by-14- inch baking pan. Mix the first set of ingredients thoroughly in a bowl. Mix the second set of ingredients thoroughly in another bowl. Combine both mixtures thoroughly with a spoon, taking care not to squeeze so as not to extract moisture from the apples.
Pour the batter into the pan, and bake 1 hour, or a little longer, until a knife inserted in the center of the cake comes out clean. Invert the cake to cool on a rack. Makes a dozen ample servings.