There are currently 5 cakes in my house. 4 of them are actually layers for one massive cake, but still, it’s a lot of cake. The layer cake is a story for another day (*fingers are still crossed it all works out*) but this one is worth sharing now.
I had a few apples I needed to use up, and since every other ingredient is a pantry-staple, it’s the kind of cake that’s easy to throw together in a few minutes. It’s dense, sitting closer to a bread than you’d expect, and the almond really compliments the apples. While it’s not a flashy, decorative cake, it’s the kind that gets better as it sits on your counter and is perfect to serve with coffee.
2 apples, cored and chopped (approx 1/2 inch pieces)
1 tbs ground cinnamon
3 tbs sugar
chopped pecans (optional)
1 3/4 c (230g) plain flour
1/2 tbs baking powder
1 tsp salt
1/2 c oil
1 c sugar
2 tbs lemon juice
1-2 tsp almond extract
- core and chop apples, add pecans and toss with cinnamon and 3 tbs sugar in a small bowl
- preheat oven to 350/180
- stir together flour, baking powder, and salt in large bowl
- whisk together oil, sugar, lemon juice, eggs, and almond extract (make it as almond-y as you like)
- mix wet ingredients into dry and mix till incorporated
- here the mixture will look way to think, close to dough rather than batter, that’s okay!
- in a greased and lined loaf pan, layer half the batter, then the apples, then the other half of the batter over top (the top half of the batter may be difficult to spread, doesn’t have to be perfect!)
- bake for 45 minutes to 1 hr (when checking, make sure you test the batter all the way to the bottom, making sure the batter underneath the apples is cooked)