after apple picking 🍎 last week, I now have to get creative with a bunch of sweet delicious apples. (apples are one of my absolute favs). one of the first recipes I found intriguing was this old fashioned apple cake from King Arthur Flour. I made a few minor modifications, but I would recommend this cake any time of the year (but especially now because it happens to be national apple month 😉 )
but first, let me share some photos – it was an absolutely beautiful day for apple picking last Saturday, we went to B.J. Reece Orchards in North Georgia (not too far from where I live in Atlanta) and we picked a BUNCH of apples, way toooooo much (well not really, perfect for me 😉 )
and then some of those apples were turned into – old fashioned apple cake (recipe below):
old fashioned apple cake via King Arthur Flour (w/very slight modifications)
- 2 1/3 cups Unbleached All-Purpose Flour
- 1 2/3 cups granulated sugar
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons Pumpkin Pie Spice (note: I did not have Apple Pie Spice, nor chose to make it – so I improvised and it was perfect)
- 2 large eggs room temperature
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples (note: I grated my apples because I wanted them small, evenly sized)
- 1 cup diced toasted walnuts or pecans (note: I used pecans)
- Preheat the oven to 325°F. Grease and flour a 9″ x 13″ pan.
- To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
- Beat until well combined; the mixture will be very stiff, and may even be crumbly.
- Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
- Spread the batter in the prepared pan, smoothing it with your wet fingers.
- Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
- Remove the cake from the oven and place it on a rack to cool completely; don’t remove the cake from the pan.
- Yield: about 2 dozen servings.
note: King Arthur Flour has a great icing recipe to use with this cake, but I chose to use cream cheese frosting instead. I’ll try their version next time.
let me know if you make it. have you been apple picking? 🍏