Apple Cake

Apples taste great fresh off the tree and in a variety of dishes. Austin food stylist Fran Gerling adapted and prepared the following colorful and delicious treats from recipes provided by Carlo Adams of Adams Apples.

4 c. peeled, cored, chopped apples

2 c. sugar

1 c. chopped pecans

3 c. flour

2 tsp. soda

2 tsp. cinnamon

2 eggs

1 c. vegetable oil

1 tsp. vanilla

Pour apples into large bowl and mix with sugar and pecans. Set aside for an hour.

Combine flour, soda, and cinnamon in a separate bowl, mixing well.

In another bowl, beat eggs and add oil and vanilla, then pour into flour mixture along with the apple mixture. Mix thoroughly, but gently, with a large spoon.

Divide batter evenly between two eight-inch fluted deep quiche pans. Bake at 350 degrees for one hour, or until brown. The cake is done when a toothpick inserted in the center comes out clean.

When cool, spread with ginger topping (see recipe below). Garnish with fresh apple slices and fresh mint.

Ginger Topping

1 (8-oz.) package cream cheese, softened

1 tsp. ground ginger

1 tsp. cinnamon

3 T. corn syrup

1/2 c. powdered sugar

Mix all ingredients with a food processor or mixer. Spread on top of cooled apple cake.

From the August 1989 issue.

Order back issues