Sunday, November 1, 2009

Apple Cake

No pictures exist of this because it was eaten too fast. This is my adaptation of a recipe we've had hanging around for ages, and I'm not sure where it originally came from. It's a rustic sort of cake, suitable either for dessert or breakfast. This apple cake purposefully has no cinnamon because I think it drowns out the fruity taste of apples. But you can add it in if you so desire, it would be tasty but different. Be sure to use the wheat flour though, it provides needed body and a really nice flavor.

Apple Cake

3 T butter
3 medium to large apples
1 1/2 T calvados, apple jack, or rum

2/3 c milk
1 1/4 c sugar
1/3 c oil
3 eggs

1 c whole wheat flour
1 c white flour
1 t baking powder
1/2 c chocolate chips

Chop apples into approximately 1/4 inch chunks.
Cook in frying pan over medium heat with butter until brown.
Add calvados or apple jack, cook for a couple of minutes to burn off alcohol.
Set aside.

Mix milk, sugar, oil and eggs in a bowl until smooth.
Mix flours, baking powder, and chocolate chips in another bowl.
Combine bowls, mix lightly.
Add apple and pan juices, mix lightly.

Put in greased and floured 9x13 pan. Bake at 350 F for 45 minutes or until a toothpick in center comes out with just a couple of crumbs on it.


  1. If my dim and inaccurate memories serve right, I think the source recipe started out from Epicurious and evolved from there.

    Don't be afraid to use way more apples than are called for here. Also, it's equally delicious with pears.

  2. If by "equally delicious" you mean "vastly inferior" than yes. Pears are the devil's apples.