Yeah, yeah, yeah. I’ve been AWOL for ages, then I finally come back and share a recipe! Not a craft project, not a home improvement project, not artwork, no furniture makeovers…
I have the nerve to come back after a long absence with a recipe!
I feel your frustration.
But I have an excuse. I’ve been busy! I ran out of gas! I had a flat tyre! I didn’t have enough money for cab fare! My tux didn’t come back from the cleaners! An old friend came in from out of town! Someone stole my car! There was an earthquake! A terrible flood! Locusts! It wasn’t my fault! I swear!
(must be channeling John Belushi)
But we all have to eat, right? So I made cake.
This is the cake I decided to try (click image for original recipe).
Holly from Spend with Pennies calls it Apple Bread with Cinnamon.
This is what mine looked like the day after. I was too busy eating it the day I made it.
You’ll notice two things: mine is darker brown (I took the photo under artificial light without flash) and its drier. I probably cooked it a bit longer than I should have…
But its still yummy!
This is her recipe with comments, I didn’t change it:
Apple Bread with Cinnamon
½ tablespoon ground cinnamon (me, I like cinnamon, I’d use more… its not enough!)
⅓ cup white sugar
⅔ cup brown sugar, divided
¼ cup butter, softened
¼ cup applesauce (Holly said you can skip this if you double the butter… I used applesauce. Too much apple is not possible.)
2 eggs, well beaten
1 teaspoon vanilla extract (or, like me, just pour it into the bowl and guess what a teaspoon is)
1½ cups all-purpose flour (or plain flour if you prefer, or live in Australia)
2 teaspoons baking powder
⅓ cup milk
1 large or 2 small apples, peeled and chopped obviously (I used 2 smaller apples but I think I’ll go for broke and use 3 next time, just cause I can.)
1 tablespoon butter, melted
Instructions – the way I did it
Preheat oven to 350 degrees F or approx 200 degrees C. Grease and flour a loaf pan. I skipped that and just lined the loaf pan with baking paper. Why scrub if you don’t have to?
Combine ⅓ cup of the brown sugar and cinnamon in a small bowl and set aside. Next time I’m going to put in a bit more cinnamon. Or maybe I have defective cinnamon.
With mixer on medium, beat white sugar, remaining brown sugar and butter until fluffy. Mix in applesauce. Add well beaten eggs and vanilla. Yeah. I did that, in that order. My sugar and butter refused to go fluffy cause there wasn’t enough moisture. So added eggs and it went fluffy. And vanilla and applesauce and it was a bit curdled looking… Eh. What the heck… I was going to cook anyway, right?
Stir together flour and baking powder. I sifted them together and then mixed. Can’t hurt to be careful they mix well. Add flour to egg mixture and stir just until combined. Do not overmix!! Add milk. Ok… now this bit I didn’t understand. Add milk after you’ve mixed the flour into the batter… after?
Ok. I mixed the flour in and didn’t overmix. I didn’t want the world to end. Even though I was worried I’d have some floury unmixed bits of batter in my cake… And I might have added the milk before I’d totally combined, not overmixed, the mixture….
Pour half of the batter into a greased and floured loaf pan. Sprinkle with ½ of the apples and ½ of the brown sugar mix.
Stir the remaining apples into the remaining batter and pour into the pan. Top with remaining brown sugar mixture.
I see the theory of this. However, in my endeavour to improve every recipe I come across, I think that next time I’ll do it this way: Pour half the mixture into the baking paper lined pan you don’t have to scrub later, top with half the apples and less than half of the brown sugar mix. Do as she says for the top, but put more of the sugar and cinnamon mix on top cause its what gives you the caramelised crunchy bits you’ll want more of!
Bake approx. 40 minutes. Remove from oven, brush topping with melted butter. Brush? The crumbly sugar mix? I think not… I poured the melted butter over. I think it got the idea.
Continue baking an additional 5-10 minutes or until a toothpick comes out clean. Don’t know about you, but I use a slightly longer skewer when testing a cake. About 10 inches longer. I already burned my finger when melting the butter!
Let cool 10 minutes and remove from pan. Agreed. But about that baking time. I did the 45min thing, the butter thing, then put it back in… but every time I tested it, my skewer came out coated in batter. I’d give it another 5 min, then another 5. In the end I think I overcooked it a bit.
All in all, I think this was a success. A great cake and I’m definitely making it again. I like it even better than banana cake or carrot cake!
And one day I might even work out how to use an oven properly.