What I'd like to do is try old and new recipes cooking my way through the alphabet. An interesting endeavor because there are so many new food varieties available that I have not tried as well as some great old stand-bys. Making favorites of family and friends and diving headlong into brave new world taste adventures could make for some great times ahead.
While I'm in the kitchen today deer are walking through the yard again. The hummingbirds are having their aerial battles for domination of the feeders. Looks like everyone will be busy.
So here is my first:
Apple Spice Cake (adapted from Martha Stewart's here)
The original recipe calls for a 12 cup Bundt pan. I’ve baked mine in PaniMold disposable baking baskets. I did not add nuts this time but I marinated the chopped apples in Calvados before adding them to the batter and saved some for topping before serving.
Ingredients
1 1/3 cups vegetable oil (I use canola oil)
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 gala apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Preparation
Preheat oven to 350 degrees.
In a large bowl, sift together flour, cinnamon, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment mix on high speed, or by hand, combine vegetable oil, sugar, and eggs; until lemon yellow.
With mixer on medium speed, or by hand gradually add in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes as ovens may vary.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack.
Enjoy!
