Are you sick of apples yet? Well, shockingly enough, I’m still going strong. Apple cake all day, all night.a
The Moosewood Restaurant in Ithaca, NY is known for its creative vegetarian cooking.
I’ve had delicious meals there, but after tasting the best brownie I’d ever eaten (well, close tie between this one and Fat Witch) I knew that I couldn’t leave there without this book. At the end of August I picked up The Moosewood Restaurant Book of Desserts.
Old-Fashioned Fresh Apple Cake
I’ve had it sitting on my shelf for a good month.
Since I couldn’t decide which recipe I wanted to try first, I just left it sitting there, spine unbroken and lonely, until I had a crisper full of locally grown apples crying to be baked with.
- ½ cup butter, melted
- 1 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1½ cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups peeled, chopped apples (Recipe suggested MacIntosh or Granny Smith; I used an Empire, a Cortland, a Golden Delicious and a Macoun. I told you I had a lot of apples).
- 2 tablespoons of fresh lemon juice>
- ¼ teaspoon freshly grated lemon
- Preheat the oven to 350F. Oil or butter a 9-inch square baking pan.
- Combine the melted butter and brown sugar, beating well by hand or using an electric mixer. Add the vanilla, then beat in the eggs one at a time.
- Sift together the flour, baking soda, salt and baking powder. Fold the flour mixture into the butter mixture - batter will be stiff. Fold in chopped apples, lemon juice and lemon peel.
- Pour the batter into the prepared pan and bake for 45 - 50 minutes or until the cake is golden and a knife comes out clean. Serve warm or at room temperature. Garnish with whipped cream or vanilla ice cream if desired.