Mar 4, 2008

Apple cake, with whole apples

Apple cake inside

I have inherited this cake recipe from my late mother in law. She used to make this one often, and it’s one of my husband’s favorites. I have shared it with some other blogs/sites, but never in English. Really, it’s an apple turnover cake, but spruced up into a dessert that never fails to impress.
It is not too sweet, just enough for my taste, and it is rather refreshing, and perfect for hot summer days, although it seems to be disappearing just fine out of my fridge right now, and we have SNOW---AGAIN!!!

You’ll need:
5-6 medium apples (6 if you want one in the middle)
To stuff the apples:
A handful of ground walnuts
Some raisins

For the sponge cake:
4 eggs
4 Tbsp of sugar
4 Tbsp of oil
4 Tbsp of flour
1 package baking powder (13 g)

For the frosting:
2 packages of strawberry or rasberry pudding (Dr.Oetker or some other kind)
(or 6 Tbsp of corn starch with some red food coloring,
and strawberry flavor, or some other fruity flavor)
650 ml of milk (about 2 and 2/3 of a cup)
6 Tbsp of sugar
150 g of unsalted butter or margarine

Pudding I use.
First, make the frosting, because that way it will be cold by the time the cake is nice and chilled and ready for frosting. So, bring about 550 ml milk to boil. Use 100 ml to dissolve the pudding, and sugar, and then add it to the boiling milk. Reduce heat, and whisk fast for about a minute or two. Put in the fridge, or freezer, and let it cool down completely; mix every so often. When completely cold add butter, or margarine, cut up into slices, and mix it on high for about 5 minutes or until well incorporated. Put back to fridge until ready to frost the cake.

Frosting step 1Frosting step 2Frosting done

When your pudding is cooling, you start with the apples. First, preheat oven @ 405 F. Peel, core, and place apples in the round spring form pan, and stuff with walnuts and raisins (raisins optional). It doesn’t matter if you get walnuts and raisins all over the bottom of the pan, even better, it will all get baked into the cake, yummy!

Bake @ 405 F for about 20 minutes. In the meantime make sponge cake mix by mixing eggs with sugar, then oil, and flour with baking powder. Mix well and spread evenly over the apples, and put them back in the over and bake for another 20-25 minutes, depending on your oven.

Apple cake collage

Now that the cake is done, let it cool down completely, then flip it over on a platter, frost it with yummy frosting, and top with whipped cream. Decorate as you like; I have added some color to some of my whipped cream, just for more character! : )
Apple cake w/o frostingApple cake done
I wish I could post the aroma of this cake here, for all to sense, as it is amazing. I love this cake!


Anonymous said...

The cake recipe looks awesome!

Melita said...

Thanks Ann, it is so worth trying!

Anonymous said...

Thanks for posting this recipe, it looks fabulous! I can see why it's your husband's favorite!

Unknown said...

oh gosh...this looks absolutely gorgeous!

chriesi said...

Wow that is cool!

Melita said...

Thank you! :)

Shari said...

What a beautiful cake! Thank you for sharing a family favorite!

Brilynn said...

I never would have thought to use whole apples in a cake, looks amazing!

grace said...

i've never seen anything like this before--it's genius! what a great idea, and i'll bet it's absolutely delicious. thanks for sharing!

Melita said...

Thank you all! You are welcome! :)

Anonymous said...

wow, that looks tasty! I really like the idea of whole apples, and the cake looks stunning even without the icing!

Anonymous said...

when I looked at ur recipes i was just like "oh Im gonna bake like this one" "ohhh im gonna make like this one" .."oh I will try for sure".."Oh my god thats good one, Im gonna make for sure!!" AAAAl recipes look sooooo delicious ...You are just wonderful!Thank youuu!

Mmmhhhh kolaci said...

My mom was very impressed when I brought this cake to her. I love your recipes.