June 5, 2010 § 1 Comment
I love making a breakfast treat on Monday that will last me the rest of the week. When I am running out the door at 6:00 a.m., to head for work, it’s really nice just grabbing something already made and then filling up a thermos cup with coffee. Breakfast is done in an instant.
This apple cake was great for just that. I made it Monday night, let it cool, and then put it in a glass cake stand. It was there for me every morning until Friday. I just cut off one wonderful wedge at a time….what a time saver! It goes great with coffee because it is not too sweet and has a great spiced flavor from the cinnamon and nutmeg.
- 1/2 cup vegetable oil
- 2 large apples, peeled, cored, and cut into chunks (I used Fuji apples)
- 1/2 cup chunky all natural apple sauce ( I love Trader Joe’s chunky apple sauce)
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- Powdered sugar for dusting the top of the cake
1. Preheat your oven to 350°. In a medium saucepan, bring apples and 1/4 cup water to a simmer over high heat. As soon as the water starts to simmer, reduce heat to medium and cover the saucepan. Cook the apples until they are very tender (about 10-15 minutes). Mash the apples with a whisk, while still on medium heat. Try to get most of the water to evaporate (about 2-4 minutes). Remove the saucepan from heat.
2. Whisk the dry ingredients (do not mix in the brown sugar) together in a medium to large-sized bowl. Once all the dry ingredients, except for the brown sugar, are whisked in a bowl set aside.
3. Whisk the brown sugar into the cooked apple mixture. When the brown sugar has melted, mix in the chunky apple sauce, oil, and the eggs.
4. When the wet ingredients have been mixed, pour them into the bowl with the dry ingredients. Mix.
5. Pour the batter into a 8-inch nonstick round cake pan. Bake in the oven until golden brown and a toothpick, inserted into the middle, comes out clean (about 30-35 minutes). Cool the cake, in its pan, on a wire rack for about 30 minutes. Turn the cake out of the pan and l;et it cool on the wire rack until it is completely cooled. Dust with powdered sugar.