Well, I wanted to make muffins last sunday, but since Halloween kicked my butt this year, I was in NO shape of baking on that day. The couch was my haven and could not move. So my lovely Cortlands were still sitting in the fruit bowl, and today on my day off, on this gloomy rainy friday, I felt like baking something more comforting than muffins.
This coffee cake comes from the "Taste of Home-Fall Baking Issue" magazine. Not at all "healthy oven"...no butter in here but LOTS of sugar.
The almond extract in this cake is really delightfull. Different from the ol' vanilla. And the recipe called for only cinnamon but I added cardamom, my new favorite spice, and it's a-ma-zing with the almond flavor!
4 cups chopped peeld apples
2 cups sugar
1/2 cup canola oil
1 tsp almond extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/2 cup chopped walnuts
In a big bowl, mix the apples and sugar and let it stand for 20 minutes or so.
In a small bowl, whisk the eggs, oil and extract. Add to the apples and mix well until the apples are all coated.
In another bowl, mix the flour, baking powder, salt and spices. Stir into the apple mixture until just combined, and fold in the walnuts.
Pour into an oiled 11x7in. baking pan, smooth the top and bake for 40-45 minutes, until a knife inserted in the middle will come out clean.
Let cool in the same pan. No need to unmold!
I love how this cake is so moist inside thanks to the apples, and I LOVE how the top becomes slightly crunchy.
It's good as it is...:
Or with a big serving of homemade applesauce on top!:
Did I ever mention how much I love apples?...
Blackberry Layer Cake
2 weeks ago