I like apples. I like it fresh, in the salad, in the stew, in the pie or in the cake. I made an apple pie for the first time last week, however, I think I like this apple cake I made yesterday a little more. I like the spice, pecan, and raisin in it and of course, apples, lots of apples. It’s moist, crunchy, and flavorful. I had it for breakfast and now I am writing about it at my favorite coffee shop – uptown cafe in Boston. Sunny day in Boston today. After all these months’ waiting, I think spring is here.
4 small granny smith apples, peeled, cored, and chopped. (the weight of my apples after peeled, cored and chopped is about 350g-400g) You can useÂ Cortlands, Gala, Golden Delicious orÂ MacIntosh, but remember to use less sugar since those apples are sweeter than Granny Smith.
170g unsalted butter, softened.
200g sugar (150g sugar if you use apples other than Granny Smith)
230g all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ginger powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup raisins
1 cup pecan, chopped.
1. Cream the butter and sugar until it’s very pale then add in eggs.
2. Mix all the dry ingredients together then dump in the butter mixture and mix well.
3. Preheat oven to 350F (180C). Grease a tube pan.
4. Add apple, raisins and chopped pecans into the batter.
5. Mix well. You might feel it’s too much apples and not enough batter. That’s alright. This is the way you want it to be.
6. Pour the batter into the tube pan and bake for about one hour.
7. Let it cool completely before slicing it.
Recipe adopted fromÂ Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe
120 Cambridge Street
Boston, MA 02114-2524