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Raw Apple Cake

03 Apr

My mom used to have an apple tree in her back yard, and it produced just enough fruit for us to eat and make a few cakes and pies. This apple cake was my favorite use of those apples, and while the tree has sadly died, the recipe lives on.

A few years ago, I simplified the already simple recipe so I could throw it together on arrival night at a cabin. It work wonderfully, mixing up quickly and filling the house with the homey smells of cinnamon and apples. The ingredients are all standard cupboard fare, and if you divide the batter into smaller pans (or even muffin tins), you’ll have a quick mix-quick bake dessert.

Raw apple cake ingredients

Assemble the team! I didn’t bring vanilla, and the cabin didn’t have any, but the cake was still delicious.

Raw Apple Cake (cabin version)

2 cups flour
1 1/3 cup sugar
1 cup walnut pieces (optional but nice)
1/4 cup raisins (optional but nice)
1 tablespoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt

4 cups apple chunks (unpeeled)
2 eggs
1/2 cup butter or oil
1 teaspoon vanilla (one step above optional, but the cake isn’t ruined if you forget it)

Put the flour, sugar, spices, nuts, dried fruit, baking soda and salt into a large zip lock bag. Pack the apples, butter/oil, eggs, and vanilla separately or purchase once you get to the cabin or ascertain that the cabin already has them in stock. Also check to see how well stocked the cabin is in terms of kitchenware. We never rough it, so I’m always assured of mixing bowls, measuring cups, and sheet pans or casserole dishes to bake in.

Once you arrive, preheat the oven to 325°F. Chop the apples. I use pretty big chunks because I like an obvious apple presence, but you can slice them as if for a pie, grate them, or dice them depending on what you like.

Pour the contents of the bag into a big bowl, then add the butter/oil, eggs, vanilla and apples. Stir until everything is incorporated. Pour batter into a greased pan and bake for 50-60 minutes. The top of the cake looks sticky even when fully baked, so stick a fork or toothpick in the middle to test for doneness. Enjoy!

For this particular cake, I used olive oil and 1 whole egg plus some whites left over from hollandaise that morning. It’s a pretty forgiving recipe. It’s also great the next morning for breakfast. Serve cold, reheated, or toasted depending on your preference.

Raw apple cake

The finished cake!

 

And here is the original recipe from my mom. The cabin version has a different mixing order to make things more convenient to pack, and I reduced the sugar (I might even cut it down to 1 cup next time, since things seem very sweet to me these days).

Raw Apple Cake (original version)

1/2 cup margarine or butter
2 cup granulated sugar
2 whole eggs

4 cups diced raw apples (unpeeled)
1 teaspoon nutmeg
1 Tablespoon cinnamon
1/2 C raisins
1 C chopped nuts

2 cups flour
2 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla

Mix margarine, granulated sugar, eggs until smooth.
Add apples, spices, raisins, nuts and mix together until coated.
Sift dry ingredients into mixture, mix until all is incorporated. Add
vanilla and mix in.

Bake at 300 for 1 hour in an 8 x 13 x 2 pan.

Delicious unfrosted. Keeps well in refrigerator.

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Posted by on April 3, 2013 in cooking, food, out and about

 

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