Since my experience with the oatmeal raisin cookies went so well, decided to try 2nd recipe from wall street journal. I love love apples!! So wanted to give this apple cake recipe a try. It’s adapted from a restaurant in Maine, called Arrow restaurant in Maine. Used to be owned by celebrity chefs Clark Frasier and Mark Gaier. This location in Ogunquit has closed, but think they still have the restaurant in Portland, Maine and Boston open. Found out later that some others posted about this recipe.
Sounds like Martha stewart also made something similar using half and half.
My modifications: Used half and half because I didn’t have heavy cream. Used honey crisp apples instead of baking apples. Baked the cake for an additional 30 mins. I put tin –foil on the cake when I baked it for the additional time to prevent burning. Asked husband to slice 4 apples, but that was way too much.
Lessons learned: Took 30 minutes extra to bake this cake and will need to put foil over the cake to prevent burning. Was still very soggy in the middle at 45 minutes. Make sure to a pan under the cake because it might bubble over. Need max only 2 apples. Thought it might be a problem to take the cake out- but didn’t have a problem inverting the cake onto a plate, and then putting it on a cake stand. Perhaps next time, try baking apples like granny smith, or maybe a variety of different types of apples.
Super Moist Apple Cake with Cinnamon Sugar
Active Time: 20 minutes Total Time: 1 hour Serves: 8
1. Preheat oven to 350 degrees. Butter a 10-inch round, 2-inch-deep cake pan and line the bottom with
parchment paper.
2. In a large bowl, using an electric mixer, beat 1½ cups sugar and butter until light in color, 3-5 minutes. Scrape
down bowl as necessary and continue beating until mixture is very light in texture and color, several minutes
more. Beat in eggs one at a time, scraping bowl between additions.
3. Sift together both flours, baking powder and salt. Alternate between mixing milk and dry ingredients into
butter mixture, stopping to scrape bowl as necessary. Add vanilla and mix batter just until smooth. Do not
overbeat.
4. Pour batter into prepared pan and spread with a rubber spatula to evenly cover pan. Arrange apple slices in
overlapping concentric circles on top of the batter, taking care to completely cover it. Pour cream evenly over
apples.
5. Stir together remaining ½ cup sugar and cinnamon and sprinkle mixture over top of cake. Bake until a
toothpick inserted in the center comes out clean, 45 minutes. Remove pan from oven, transfer to a rack and let
cool completely.
Sounds like Martha stewart also made something similar using half and half.
My modifications: Used half and half because I didn’t have heavy cream. Used honey crisp apples instead of baking apples. Baked the cake for an additional 30 mins. I put tin –foil on the cake when I baked it for the additional time to prevent burning. Asked husband to slice 4 apples, but that was way too much.
Lessons learned: Took 30 minutes extra to bake this cake and will need to put foil over the cake to prevent burning. Was still very soggy in the middle at 45 minutes. Make sure to a pan under the cake because it might bubble over. Need max only 2 apples. Thought it might be a problem to take the cake out- but didn’t have a problem inverting the cake onto a plate, and then putting it on a cake stand. Perhaps next time, try baking apples like granny smith, or maybe a variety of different types of apples.
Super Moist Apple Cake with Cinnamon Sugar
Active Time: 20 minutes Total Time: 1 hour Serves: 8
- 2 cups sugar
- 12 tablespoons unsalted butter, at room temperature
- 3 large eggs
- 1 cup plus 1 tablespoon cake flour
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- Pinch of kosher or sea salt
- ¾ cup whole milk
- ¾ teaspoon pure vanilla extract
- 3 medium baking apples, peeled, cored, halved, and thinly sliced
- ¾ cup heavy cream
- 1½ teaspoons ground cinnamon
1. Preheat oven to 350 degrees. Butter a 10-inch round, 2-inch-deep cake pan and line the bottom with
parchment paper.
2. In a large bowl, using an electric mixer, beat 1½ cups sugar and butter until light in color, 3-5 minutes. Scrape
down bowl as necessary and continue beating until mixture is very light in texture and color, several minutes
more. Beat in eggs one at a time, scraping bowl between additions.
3. Sift together both flours, baking powder and salt. Alternate between mixing milk and dry ingredients into
butter mixture, stopping to scrape bowl as necessary. Add vanilla and mix batter just until smooth. Do not
overbeat.
4. Pour batter into prepared pan and spread with a rubber spatula to evenly cover pan. Arrange apple slices in
overlapping concentric circles on top of the batter, taking care to completely cover it. Pour cream evenly over
apples.
5. Stir together remaining ½ cup sugar and cinnamon and sprinkle mixture over top of cake. Bake until a
toothpick inserted in the center comes out clean, 45 minutes. Remove pan from oven, transfer to a rack and let
cool completely.
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