|My Fresh Apple Cake, just Glazed|
The batter came out lovely and tasty. I folded in the apples, partly thawed and with most of the ice bits. I estimated a baking time of 40 to 45 minutes and took it out at 40 minutes because it seemed to be testing clean at that point.
A few minutes ago I sliced into the cake to take a few photos of the sliced piece and foung that the center of the cake is more of a pudding cake consistency. For me, that is perfect. Not sure how my husband and his sister will feel about it. The flavors are absolutely wonderful and just what I hoped. If anyone has ever had or made a pudding cake, they generally call for a fair bit of liquid poured over the cake batter before baking. This causes the resultant cake to settle towards the top and underneath it creates the pudding layer, sort of reversing itself as it bakes. I take leave to wonder if my semi-thawed apple slices, with all the ice bits around them, caused a similar thing to occur? Who knows.
|Fresh (frozen) Apple Cake, sliced|
For now, this is what I did:
Fresh (Frozen) Apple Cake
|Fresh (Frozen) Apple Cake|
2 cups all-purpose flour
1 teaspoon baking soda, 1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 1/4 cup granulated sugar
12 tablespoons unsalted butter (1 1/2 sticks), melted
1/4 cup honey
1 teaspoon vanilla
1 cup buttermilk
4 cups fresh peeled, sliced, apples (or frozen)
1/2 cup confectioners' sugar
1/2 teaspoon vanilla
1 tablespoon milk or water
Preheat oven to 350 degrees (325 on Convection Bake). Grease a 13 x 9-inch baking dish and set aside.
In a large bowl, or the bowl of an electric mixer, combine the first 6 (dry) ingredients. Separately, mix together the melted butter with the honey, eggs, vanilla and buttermilk. Combine these liquid ingredients with the dry ingredients until no dry ingredients remain. Add int he apples and stir well. Pour this batter into the prepared baking dish and bake for 40 to 45 minutes (longer if needed). Make the glaze by stirring together all the glaze ingredients. Set the glaze aside.
Allow the cake to cool for at least 1 1/2 hours before drizzling on the glaze.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest