Grandma’s Apple Cake
"Should I make apple cake?" Grandma would ask. The answer was always a resounding chorus of yes. Of all the sweets I remember Grandma making, apple cake is at the top. The memory of arriving at her apartment to the aroma of warm apple cake was a joy that my sister and I shared with anticipatory fervor. Apple-packed, with just enough cake to hold everything together, it was the perfect (and rare) sweet treat for us kids. Simple and delicious. I've gilded the lily (or rather, the apple) with a quick salted maple caramel to drizzle atop.
This recipe is from my cookbook, Family Style: Elegant Everyday Recipes Inspired by Home and Heritage.
Serves 15
INGREDIENTS
Unsalted butter, for the pan 1½ cups light brown sugar
½ cup neutral oil
½ cup cold-pressed coconut oil
3 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
Kosher salt
1 teaspoon ground cinnamon
½ teaspoon five-spice powder
3 cups ½-inch diced apples
1 cup roughly chopped toasted walnuts
Vanilla ice cream, for serving (optional)
Salted Honey Caramel
¼ cup unsalted European-style butter
½ cup plus 2 tablespoons maple syrup
1 cup heavy cream
Kosher salt
METHOD
Preheat the oven to 350F. Butter a 9x13-inch baking dish or a 10-inch round cake dish and line with parchment paper.
In a large bowl, beat the brown sugar, neutral oil, coconut oil, eggs and vanilla until well combined. Sift the flour, baking powder, baking soda, 1 teaspoon salt, cinnamon and five-spice directly into the bowl. Mix until just combined. Fold in the apples and walnuts.
Transfer to the prepared baking dish and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan on a wire rack.
Meanwhile, make the caramel. Melt the butter and maple syrup in a small saucepan over medium heat. Bring to a simmer and let simmer for 10 minutes, or until the color has darkened just slightly. Add the cream and whisk to combine. Bring to a boil, then remove the pan from the heat. Stir in 1 teaspoon salt, then transfer to a small bowl or jar, cover and place in the fridge to cool completely. (The caramel can be made up to 5 days ahead of time.)
To serve, slice the cake into squares and top with ice cream, if you like.
Pour the caramel into a small serving bowl and serve alongside to drizzle atop.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter