Monday, November 15, 2010

Apple Cake

Apples apples up on top...

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?

Apple Cake
aka When Life Hands You Bruised Apples Cake
aka Goblin Cake
Serves 16

1/2 C oil
1 egg
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.



  1. It's in the oven :) Yes, really, it is. But you need to change the 'sugar' to 'brown sugar'. I was all set to use 1/2 the sugar when I remembered you mentioned brown sugar... so I added the other 1/2 cup so it could have brown sugar. I can't wait to taste it!

  2. Brooke, dear, I have a terrible (or hopefully not) confession. I didn't mean brown sugar. In my head I was thinking about how sugar sort of caramelizes with oil and gets that sort of crispy way about it and so I subconsciously wrote 'brown sugar,' (there were children about; I was distracted; it's not my fault--okay it is), but the fact is that I used all white sugar. But I think brown sugar would have been awesome with it, so tell me how it comes out. Oh no, now you might have to make an all white-sugar cake to compare. Or maybe that was my wicked intention all along.

  3. Also, is that the longest comment ever, or what?

  4. I made this yesterday. It's amazing with basic ingredients something so delicious comes out. I also used Aldi applies that were getting really old and not great to start with. I used two small apples (the last of the bunch) plus one small pear. To save on fat I used 1/4 cup of oil rather than 1/2 cup plus a little water. The cake was really moist. Thanks so much for the recipe! Valerie



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