Tuesday, October 18, 2011

Apples in my Cake

Diced Apple Cake w/ Streusel Topping
I love to bake throughout the fall season.  There are so many farmers markets and pick-your-own farms in my area.  Pumpkins & Apples are at the top of my list this time of year. 

This Diced Apple Cake is a family favorite - not sure where my grandmother got it .  It just warms my heart to make it.  This recipe freezes well, when you need to use up lots & lots of apples.  It is good warm or cold. I like it best, cold, the next day, after all of the flavors have been able to blend together!  There are lots of apples packed into this cake - Serve with fresh whipped cream!

To make this yummy treat for your family, you will need:
Diced Apple Cake

3/4 cup, Unsalted Butter (soft)
1 1/2 cups, Raw Sugar
2 Eggs
1 tsp, Vanilla
2 1/2 cups, All-purpose Flour
1 tsp, Salt
1 tsp, Baking Soda
4 cups, Diced Apples (crunchy)
1/2 cup, Chopped Walnuts
1/2 cup, Raisins (optional)

Cream the butter, sugar, eggs & vanilla together. Sift together the flour, salt & baking soda. Add the butter mixture to the flour mixture & stir together until just combined. Now, add the apples & nuts. (This batter is thick, but don't worry - it bakes up so moist & yummy!)

Crumb Topping:
1/3 cup, Brown Sugar
1/3 cup, Raw Sugar
1 tsp, Cinnamon
1/2 tsp, Ground Ginger
1/8 tsp, Salt
1/2 cup, Softened Butter
1 3/4 cup, All Purpose Flour
Combine all of these ingredients into a bowl & mix with a fork or with your hands.

Grease a bundt pan & evenly fill with the Batter, then pile the Crumbs on top.

Bake at 350 degrees for approximately 1 hour.  Insert a cake tester into the cake to make sure it comes out clean before taking out of the oven. 

I usually drizzle a little icing on the top when the cake has cooled (optional).  This recipe is all about the consistency you are comfortable with.  If it's too thick to drizzle, add more milk to thin it out.

1 1/2 cups, Powdered Sugar
3 oz, Cream Cheese (soft)
2 Tbls, Milk (maybe more)
1 tsp, Vanilla
1 Tbsp, Melted Butter

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