Spiced Apple Cake

Robyn seems to like this baking lark, because her name comes up the most frequently on the cake calendar. None of us are about to complain though, because she’s right good at it. Her spiced apple cake feels healthy, tastes great, and has the requisite sugar and butter loading required of a Cake Club regular. Read on and salivate.

Tea Time Apple Spice Cake

2x large Granny Smith apples,
1 cup white sugar 100gm butter,( just melted, and just warm)
1 egg;
1 1⁄2 cups plain flour
1 teasp baking soda
1 teasp cinnamon
1⁄2 teasp nutmeg
1⁄2 teasp allspice

Preheat oven to 180 C.
Peel and thinly slice apples and place in a mixing bowl
Sprinkle sugar over apple
Melt butter and beat egg into it
Pour butter mixture over apple
Add flour, baking soda, and spices to the mixture
Mix well
Bake for 45 mins approx, or until cake is cooked and golden.

Published in: on November 6, 2011 at 20:38  Leave a Comment  

Apple cake

Following the peach crumble of last week, Gareth continued the autumn fruit theme with an apple cake of gigantic proportions. It hit the spot nicely, and the plate was polished clean in double quick time.

Published in: on April 25, 2011 at 18:43  Leave a Comment  

Gade Oepfel Chueche

Using a recipe from a restaurant that lies in the Nor’eastern mountains of Switzerland, Katarina recently served up Oepfel Chueche, or for those of us (most of us) whose tongues inexplicably proved better at wrapping around the cake rather than the syllables of the name, Swiss Mountain Apple Cake. The restaurant is called Gade, which means ‘stable’ in the Swiss Toggenburg dialect, and this cozy little restaurant used to be a cow stable. The Cake Clubbers unanimously agreed that if this is the kind of food they serve up every day, they didn’t need to have bothered reburbishing – we’d all happily sit on straw bales amongst the cows to get another slice of this cake. Katarina’s report follows.

The recipe reflects very much who the mountain people of this area are. It is a down-to-earth, simple, rich and nourishing cake. Products like butter, flour and apples which were readily available were used. People worked physically very hard in the mountains, therefore a rich diet with lots of calories was common. It takes almost an hour to make the cake and another hour to bake it. This again reflects the nature of these people. The work they did was hard and took long; they put a lot of love into everything they did and the outcome was beautiful! (It certainly was! Ed.)

Gade Oepfel Chueche

3 1/2 cup flour
1 cup sugar
250 g butter
1 teaspoon baking powder
1 lemon rind
1 eggs
6-8 apples

Combine flour and sugar. Rub in all the butter. Take your time and use both hands until the flour, sugar and butter are completely smooth and fine. Add baking powder, lemon rind, the egg and if necessary a little bit of milk to combine the dough. Kneed it well. Put it in the fridge to firm up a bit.

Divide the dough into 3 parts. Put baking paper into a round baking dish of about 23 cm. If you have not baking paper or round dish, just make sure whatever you use, butter and flour it well or else the cake will stick very hard. Use 1/3 of dough for bottom of cake, make a long roll of the other one for the sides of the cake and use the last 1/3 for the lid.

Peel and core the apples. Grate them with the coarse blade into a bowl. Then take one handful after the other and press is hard to get the juice out as much as possible before you place the grated apples into the cake. You can drink the beautiful apple juice at the end. Then place the lid on top and cut a wee whole in whatever shape you like into it. This way when the apples are cooking inside the cake the steam can escape.

Bake the cake for approx. one hour on about 220 degrees Celsius.

En Guete!

Published in: on November 21, 2010 at 21:10  Leave a Comment  

Second Attempt

This cryptically named cake by Richard turned out to be an apple and raisin cake which looked and tasted delicious. This is less than can be said for First Attempt, details of which appear in a special edition extended recipe report experience below. In the meantime, we note that Second Attempt was so appreciated that people who turned up too late or forgot to turn up at all were not, as is usual, taken a slice of the leftovers by friendly cake clubbers present at the main event, because second (and in some cases third) helpings ensured that there were no leftovers. Richard’s report follows.

60g cool melted butter
2 chopped apples (i used a pear too)
1/2 a cup of sugar
1 cup sultanas (i threw in a few dates)
1 tsp cinnamon
1 1/2 cup self raising flour
2 eggs beaten

Bake 1 hr 180

This is a good entry level cake for young bakers, or men like me who think they know what they’re doing, but don’t really. You’ll also notice that other cakes (e.g. the mocklerone) had enough butter and sugar for about 7 of these cakes, so if you have a lot of people to feed or plenty of apples this would definitely be a winner. I have to admit that i only just read the rules, so am regretful to let you know that it came from healthyfood.co.nz.

First Attempt

My previous effort was to put 2 cups of stewed apples in a basic cake mixture and not measure any of the other ingredients. I felt that i was going to pull it off, but after a couple of hours in the oven started having some doubts. I left it for another hour and it was basically burnt on the outside and sort of wet sticky and tangy on the inside. I’ve eaten a bit, and only felt mildly nauseous but was told that i couldn’t really serve it to other people.

Published in: on June 6, 2010 at 12:37  Leave a Comment  

Apple Pie

Second up on manly dessert day was a fine example of an American apple pie, complete with lattice pastry. It was so good that some members of the club started speculating as to whether home made ice cream would also come under our jurisdiction. Chris’s recipe follows.

The all important crust:
1 cup flour
About 300g chilled butter

Use a pastry tool to break the butter into small pieces, the smaller the better but it needs to be solid, not liquid. Add butter to flour and work it together with a blender (or clean hands) until the butter has been fully incorporated into the flour and has a small ‘pebble’ like consistency. Handle it as little as possible, i.e. don’t over massage the dough. This amount will give you a single bottom crust, for a top crust double the recipe. Best to do it all at once, because it will be messy. Line your pie dish with the dough.

The apple filling:
5-7 largish apples, something not too sweet. I used Kiwi crisp, but something more tart works well too. Peel and slice into smallish pieces, though not wafer thin. If you use sweet apples add about 1/2 cup sugar (I used brown sugar) and a pinch of salt. For tart apples you’ll want to add a bit more sugar (and the salt). Add about a 1/2 to 1 teaspoon cinnamon and mix it all together. You’re aiming to have enough apples so that they form a mound within the pie dish, as they will cook down a bit. Preheat to 232°C and bake for about 10 min, then turn down temperature to 175°C and bake for about 45 minutes.

To maximize flavor, serve it hot! This is important! And it takes more than 10 minutes in a warm oven to heat it up, so give it at least 30 minutes.

Published in: on April 19, 2010 at 22:09  Leave a Comment