Ingredients
- 1/2 stick butter, plus extra for loaf pan
- 3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice
- 1/2 lemon, juiced
- 1 cup apple cider
- 1 3/4 cups all-purpose flour, plus extra for loaf pan
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3 or 4 grates fresh nutmeg (about 1/2 teaspoon)
- 3/4 cup brown sugar
- 3/4 cup sugar
- Pinch kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup toasted and chopped walnuts
- 1/2 cup golden raisins
- Cream Cheese Icing, recipe follows
- Special equipment: Standard loaf pan
Directions
Preheat the oven to 350 degrees F.
Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.
In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.
Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.
Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.
Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.
Cream Cheese Icing:
- 1 (8-ounce) package cream cheese, at room temperature
- 1 stick butter, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 lemon, juiced
Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.
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By madd1225
on March 02, 2013
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ei yi yi. I just made this for my daughter's birthday....and
I have no idea what happened. It didn't rise. I have a new box of baking soda, so that's not it. I followed everything else except put it in two cake pans. It seemed like an awful lot of apples and moisture for the amount of flour. Did anyone else have the cake rise during cooking and then fall afterwards?
My husband said this is an exceptionally tasty pancake.
I have come to the conclusion that this recipe is very inexact.
What size granny smith apples? Small, medium large?
When you cook it down, how much should the amount be....a cup, two cups?
What size egg?
What size lemons? small, medium large?
Should you cool down the cooked apples or use right away?
I think that the liquid was simply too wet for the amount of flour....
The flavor is fantastic.....
Somebody please fix this because I would like to make it again with rock
solid proportions>
By Elauna
on November 03, 2012
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This recipe is very tasty! Thank you , Anne for this recipe! I added 1/8 teaspoon of ginger and all spice while I cooked the apples. Also, thank you WifeySpirawk, for your advice not to put in the whole amount of the pureed apples! I only used 1 cup of apples and still had a great tasting loaf!
By Kathi987
on October 30, 2012
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I used the loaf pan as directed and followed the recipe but cooking it 10 minutes longer as the 40-45 minutes as directed was not enough - the tester did not come out dry. The cake was SO dense and HEAVY! Can't understand why. I feel a bigger baking pan would help? What did I do wrong?
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