This is my personal website representing my kitchen. In my kitchen, I have a COLLECTION of RECIPES which have been enjoyed by my family and friends for years. My purpose in creating this blog is to share these recipes with all my kababayans who are away from home and missed their moms' home cooking. For those who have family members who prefer non-traditional Filipino dishes, I have RECIPES for them too, hence, PINOY-AMERICAN..MaMely. FYI, "Pinoy" is an informal demonym referring to Filipinos.
Sunday, November 7, 2010
#257_Very Moist Apple Cake
I adapted this recipe from Cooking Light, but I tweaked it a little bit by adding some ground cloves and walnuts and used butter instead of margarine. I also increased the amount of ground cinnamon and glazed the cake with apricot jam after taking it out of the oven. This recipe is a must try.
Here's my modified version....
Ingredients:
1-1/2 cups brown sugar
1/2 cup stick butter, softened
1 tsp vanilla extract
6 oz. cream cheese, softened
2 large eggs
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup brown sugar
1 tsp ground cinnamon
3 cups peeled, cored and chopped apples (about 2 large)
1/2 cup walnuts, chopped and toasted
Cooking spray
Preheat oven to 350°
Beat 1-1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, ground cloves, 1 tsp ground cinnamon and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 cup sugar and 1 tsp. ground cinnamon. Take 2 tbsp cinnamon mixture and combine it with the apple in a bowl, and stir this (apple) mixture and nuts into the batter. Pour batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
Bake at 350° for 1 hour or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
Note: You can also make this cake in a 9-inch square cake pan or a 9-inch spring form pan and adjust baking time.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment