Apr 22, 2011

Apple Cake

Apple Cake

There is still no spring in sight, at least here in Michigan; we get a teaser here and there, but the heat is still running, and the birds are still hiding in the trees, confused… Well, at least I managed to get some spring on my table, by making a fruit cake with some spring tone to it. I got the recipe for this cake from my late mother in law, and it’s my husband’s favorite. Happy Easter to all who celebrate this weekend!

Apple Cake
5-6 medium apples (Granny Smith, Pink Lady, Red Rome, McIntosh)
Some ground walnuts to fill the apples
Some vanilla sugar to sprinkle

Biscuit:
4 eggs
4 tbsp sugar
4 tbsp oil
4 heaping tbsp flour
2 tsp baking powder

Cream:
1 1/3 cup milk
3 tbsp sugar
1 fruit pudding powder (cook & serve kind), strawberry or some other kind
4 oz (1 stick) butter or margarine, room temperature

Make the cream first. Mix pudding powder, sugar, and some milk (out of those 1 1/3 cups) until there are no lumps. Boil rest of the milk, reduce heat, and gradually, but quickly add the pudding mixture, stir fast, and cook for a minute until it thickens. It will be very thick. Transfer to a mixing bowl, cover with plastic wrap so the skin wouldn’t form on the top. Cool to room temperature, then with a hand mixer, mix in the butter (or margarine) with some powdered sugar ( I have added only about 1 ½ tbsp).

While waiting for pudding to cool, preheat oven to 395° F. Peel, and core apples, and trim them if necessary so they fit nicely in a 9 inch spring form pan. You can use 5 in a circle, or 6 with one in the middle, depending how big the apples are. Fill them with ground walnuts, just as much can fit, don’t over pack, then sprinkle the tops with vanilla sugar. No worries if some walnuts fall into the pan, it’s all good, and it will be baked in for a better cake.

Bake apples for about 15-20 minutes, really depends on which apples you picked; just don’t over bake them, they have some more baking to do when you pour the biscuit mixture over them. So, when they just started softening in the oven (check often), pour the biscuit mixture over them, and do it slowly, making sure you coated each apple. Reduce the heat to 375° F. The biscuit will rise to the height of apples. Bake for about 20 minutes. When it’s nice golden color, check with a toothpick to see if it’s done. Let it cool to room temperature.

When cooled, flip it upside down onto a cake platter, spread the cream evenly over the top, and frost generously with whipped cream. I use powdered whipped cream, because I can control the consistency of it, and I prefer it’s taste over heavy whipping cream. Cool in fridge, and enjoy!

21 comments:

Tamara said...

Kolač je savršen! Želim vam što prije proljeće :)

Melita said...

Hvala Tamara!

Les rêves d'une boulangère (Brittany) said...

What a special looking cake! This is really pretty. I hope Spring arrives soon for you.
Happy Easter!

briarrose said...

What a neat cake. I haven't seen one done like this before, but it looks fabulous.

Umm Mymoonah said...

Wow! Beautifully presented, looks gorgeous.

Jess @ Sugar High said...

That cake is stunning!

Haniela said...

Totally in love with this cake.Beautiful and delicious looking I love apple desserts!

neve di marzo said...

meravigliosa la tua cake!

Nale said...

Kako divno izgleda. Predobro! Srećan Uskrs:)

Nada said...

Odlična je torta, predivna izgledom, a sasvim sam sigurna i okusom..Sviđa mi se jako ova ideja punjenja jabuka orasima..I kao što sam već rekla vrhunski i majstorski urađena..Volim jako tvoje recepte!

Suzy said...

What a unique cake! I bet it tastes very homey too. Spring is slow to arrive here too, although we had a glorious day today with temps around 70. Tomorrow..rain and cool again! I'm always so excited to see your posts. You make the most amazing desserts.

DamnCuteBunny said...

Gosh! I've never seen a cake like this. What did you use to add the pinkness on top? It's totally gorgeous and can't wait to try making it; I hope mine looks half as good as yours!

Melita said...

Thank you Bunny :)
This is a very simple recipe, it just looks extraordinary :) You'll do fine, you'll see.
For the pink/white marbled top I took some of the whipped cream, just a tiny bit, and tinted it with 2 drops of food coloring, then just swirled it over the top in no particular manner, and then I used a knife to smooth the surface, and it all kind of blended in nicely, like a marble :)

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Adriana said...

I grew up with this cake back in Europe. My mom used to make it almost for every weekend, especially in autumn season. It's so tasty and light and refereshing. It's my husband's favourite too. I will make it again using your ...pink layer. That's something new. Thanks so much Melita for sharing your goodies with us. For me, your blog it's a gift.

Nicole-The Galley Gourmet said...

What a unique and delicious looking cake. Lovely to meet your blog.

diva said...

this is such a great idea and beautiful too :)

Mariel Torres said...

i've never seen anything like this... how original and gorgeous cake!

sheila @ Elements said...

What a gorgeous cake! You made it so pretty and spring-like, and I'm sure it tasted fantastic! :)

Tamara said...

ovo sam jela kad sam bila mamla, moja nona je to radila, baš me vraća u djetinjstvo

meigancam01 said...

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