Sunday, February 12, 2012

At Home: Apple Cake

A couple of weeks ago, I won a giveaway hosted by the lovely and fashionable Dana.  I received her friend's new cookbook based on her blog Small Indulgences.  One recipe caught my eye and was fitting since I had some apples leftover and was trying to get rid of them.  I might as well put them to use for What Micky Eats...At Home.

From Jeanine: "The idea for Small Indulgences came to light in the midst of preparing 24 mini-cheesecakes for a Christmas party. After spending the previous year churning ideas for the perfect bakeshop over and over, and testing a variety of approaches, products, and sales techniques - all with varying degrees of success, I finally hit upon the concept, by doing what I loved most - making mini desserts in maximum variety. Mini cakes (i.e., cupcakes), mini cheesecakes, mini breads, danish, croissants, the list goes on and on... a love for all things mini and a passion for the confectionery arts finally crossed paths and Small Indulgences was born."

Jeanine's original recipe, as seen on page 9 of the book, calls for mini bundt cake pans in order to make a pretty large quantity for a party or event.  Since it is just Keith and I who will be eating this, I modified her recipe to make my own and combined elements from the more healthy version seen on her blog.

Apple Cake
  • 1½ cups all-purpose flour
  • 1 egg + 1 egg white
  • ½ cup sugar
  • 1½ teasp baking powder
  • ¼ teasp salt
  • 2 apples – peeled, cored and sliced
  • ½ cup apple sauce
  • ½ cup orange juice
  • 1¼ teaspoons vanilla extract
For the Apples:
  • 1¼ Tbsp sugar
  • 1 teasp ground cinnamon
For the Icing:
  • 1/8 cup confectioner’s sugar
  • 1 teasp water

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- Preheat oven to 350 degrees. Sprinkle sliced apples with sugar and cinnamon. Toss to coat and set aside.
- Mix the flour, egg and egg whites, sugar, baking powder, salt, juice, apple sauce and vanilla until well blended.
- Mix in half of the coated apples. Pour the batter evenly into a prepared cake pan.
- Place the remaining half of the apples on top of the batter.
- Bake for 25 to 30 minutes, or until golden brown around the edges.
- Let cake cool in pan. Mix the confectioner’s sugar and water, and drizzle on top.

I used Rome apples and did not have any mini bundt pans, so used a regular square cake pan.  Although, after seeing the final product, perhaps a loaf pan would have been better to make nice thick slices.  I also substituted Ruby Red grapefruit juice for the orange juice, allowing for a bit more tartness. This could be offset with a touch more sugar.  The cake turned out moist and even though I used real sugar instead of Splenda, I like to think the use of extra fruit helped balance out the healthiness.  Enjoy a slice with some cream cheese for a nice morning snack.  Thank you Dana for hosting the giveaway and Jeanine for this wonderful recipe.  You can purchase your own copy of Small Indulgences online. Remember, "It’s Not the Size that Counts, It’s How You Eat It!"

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