We got some really awful ones from Aldi this week. Actually we've gotten really awful ones from Aldi all fall. (Aldi, you know I love you, but seriously, have all your apples been in cold storage for, like, 3 years or what?) Anyway, these were particularly bad--all bruised on the outside and a bit mushy on the inside. But like my pappy always says: When life hands you bruised apples, make apple cake. Okay, so I don't acually have a pappy, but I'm quite confident that if I did, that's what he would have said.
So, out of respect for the pappy that wasn't, I made apple cake. And also because our dear friends were coming over and I love love love apple cake. (My son says this sentence needs an exclamation mark. Perhaps he is correct.) I love love love apple cake!
The batter comes out a bit stiff, almost cookie-dough-ish. Also, if you taste it you might not end up with apple cake because a mysterious goblin might come into your house and eat all the batter before anyone else even knew it existed. So try not to taste it, okay?
Our cake suffered an unfortunate puncture wound when I tested it for doneness. That's because it has this lovely cracky crust, which is the beauty that happens when oil and sugar get together at high heat (I only encourage such behavior in my baked goods). Oh, and about that cracky crust, the goblin loves it too. He'll (what do you mean you don't think it's a 'he;' of course it's a 'he') pick off little pieces bit by bit until the cake is nothing but exposed middle. It's embarrassing, really.
Fortunately, you can always cover it up with some whipped cream. But I didn't get a picture of that. Do you suppose we could blame the goblin for that as well?
aka When Life Hands You Bruised Apples Cake
aka Goblin Cake
1/2 C oil
1 C sugar
1 1/4 C flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 C chopped apples (about 2 medium apples)
Mix oil, eggs, and sugar. Sift dry ingredients. Add dry to wet and stir. Add apples and mix to incorporate. Pour into 8x8in (or 9x9in or a cake pan--we're not picky here). Bake at 350 for 20-30 minutes.
Oh--and the greatest thing... This cake has a sister. A more wholesome sister. You know, the kind you could eat for breakfast. Why? Because I am obsessive compulsive and clearly cannot stop. I'll post it later tonight. At present, our dinner is calling.