The inspiration for this particular recipe came from having too many apples in my fridge. I wasn’t in the mood for apple crumble or apple pie so I decided I would make a cake. Instead of hunting for a recipe, I decided to just use a tried and tested one that already had fruit as one of the ingredients. My choice was the fresh pear cake. It has the perfect spice to fruit balance so I figured I would not lose with it. Recipe below:
- 4 cups peeled, cored and thinly sliced apples (I just ended up using 8 medium sized apples)
- 1 and a half cups white/brown sugar
- 3 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 eggs
- 2/3 cup canola oil/olive oil/vegetable oil
- Half a cup of cream/milk
- Combine the pears and the sugar and let stand for one hour.
- Preheat oven to 325 degrees F (165 degrees C). Grease/spray a 10 inch pan with non-stick cooking spray.
- Slightly beat the eggs and combine them with the oil and pear-sugar mixture.
- Stir the flour, salt, baking soda, ginger and cinnamon. Stir in the pear mixture and the cream/milk. Pour batter into the prepared baking tin.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
One change I would make is to reduce the liquid content, maybe skip out on the milk/cream next time or drain the liquid from the apples after letting them stand for an hour. Because of the excessive liquid it was approaching pudding like texture and I wanted it to be a little drier. However it wasn’t a bad thing taste wise, it’s more a matter of preference really.
Be sure to slice the apples as thin as possible so that you don’t end up having big chunks of apple in your cake!
Otherwise I succeeded in making a moist cinnamon apple cake! I took this cake to a friends dinner and all the guests seemed pleased.This recipe is a keeper!