Old Fashioned Apple Cake

This is what I believe is an old traditional recipe, I adapted it from a blog post here.

Old Fashioned Apple Cake with my Cinnamon Sauce

I dropped some of the oil and used applesauce, I also topped it with my own cinnamon sauce creation, SCRUMPTIOUS!

Still warm from the oven, I couldn't resist cutting it!

You don’t need any glaze really but you can make up a simple confectioners sugar, milk and vanilla glaze if you want.

Is that piece for me? I don't mind if I do!

It makes a nice big cake and is SUPER easy to make! A good one for beginner bakers.

A warm slice cut...filled with moist apples.

Old-Fashioned Apple Cake

3 apples peeled and chopped (2 ½ c or more, use tart apples)
2 1/2 cup sself rising flour (or plain flour plus 4 tsp of baking powder and 1 tsp salt)
2 cups sugar
1 tsp cinnamon
½ c oil (original recipe called for 1 c oil, I cut it and added the applesauce)
½ c applesauce
2 eggs
1/2 cup chopped nuts (optional)

I’ll add pictures here along with the directions:

Simple Ingredients

Gather your ingredients together; this cake is made with just a few.

1. Peel and chop about 3 apples, 1 1/2 c or more, using tart apples. Set aside. Grease and flour your pan now too so it’s ready.

2. Mix s.r. flour, sugar, cinnamon in a bowl with a whisk. Add nuts and or raisins now if using.

3. Measure oil into large glass measuring cup then add spoonfuls of applesauce to make the level rise to 1 c. Now add two eggs and carefully mix eggs in well. (Saves getting more cups dirty!) Add to dry ingredients and mix.

Oil and applesauce in measuring glass.

4. Add apples and finish mixing by hand; it’s a thick, heavy batter.

The Apple Cake batter is thick and heavy.

5. Spoon into well greased and floured bundt or angel food pan. I used an antique pan called “Re-Kul Pan O Cake”, I LOVE that, Pan O Cake! haha…More about that later.

My "Re-Kul Pan O Cake" pan.

6. Bake at 350 F 45 min – 1 hour. It comes out with a nice sort of crust on top, I think because of the sugar in it.

Apple cake finished!

Let cool 10 minutes in pan then remove to rack to cool by turning upside down. Or after removing, put on plate and drizzle with glaze made from confectioners sugar, milk and vanilla. Original recipe said to put it on cooled cake, but I liked putting it on warm, made it all melty.

Here it is unmolded and warm.

My Notes:

  • The original recipe called for 1 c oil, I cut it to 1/2 c and added 1/2 applesauce; it was great.
  • Try cutting the sugar back too if you like, I’ll try it next time and let you know how it goes.
  • Raisins are really nice in this!
  • Make sure ingredients are at room temperature, it helps.
  • I bet this would be really good baked in loaf pans too because the top came out with a lovely sort of crispiness.
  • I also baked this as a half recipe in a 9×9″ pan, plenty for one or two!
  • Gosh don’t you just love an easy recipe that comes out so great?!

So you’re wondering about that pan? Well I bought mine at a thrift store, must be ages ago, and never used it. When I was cleaning out my lower cupboards I pulled it out and thought it was interesting with the writing engraved on the sides. I guess a baker named Jackson M. Luker in Urbana, Illinois, was in competition with another bakery across the street. They started selling angel food cakes cheaper, this made him so mad he left ALL his cakes to sit and spoil. When they sat in the pan so long he thought they were ruined but actually, because of being made with egg whites they formed a sort of hard crust and it kept them quite fresh inside. He had the brilliant idea to offer them this way in the pan and was able to ship them all over the USA. You send the pan back in for a refill cheaper! You could buy one for $2.50 then the refill was $1.25.

Read the article here to learn more about this inventive baker: http://www.gourmet.com/magazine/1940s/1947/08/foodflashes . I saw a pan like mine for sale on EBay for $69!! No Way! Then I saw one on a site called “Proxibid” and it sold for $1, so hey, maybe you can find one?

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Blueberry-Raspberry Muffins

Fruit filled muffins! This is using the basic muffin recipe from my mom’s (Grandma McAndrew) old black book.

A dozen fruit filled muffins...not for long!

This is an old black binder that she put together when first married, my sister said some of the recipes were written in her mother’s hand (my Grandma Judge). I just love that and am so happy that I inherited it. Many of the recipes I share here are old favorites of our family and I hope my own boys or nieces and nephews will find the instructions and recipes here helpful. My mom and grandma would like knowing there recipes were being passed down as it were.

ahmm...need I say more? Let me at it!

This recipe is an old favorite but I added the fruit, which was great!

Cooling cinnamon + sugar topped muffins

You can sprinkle the tops with cinnamon and sugar.

Split fruit filled muffin, waiting to be eaten.

Mom’s Plain Muffins                     400 F    20-25 minutes

2c Flour
1/2 c sugar
3 tsp baking powder
3/4 tsp salt
1/3 c shortening
1 large egg
1c milk
1 tsp vanilla extract
1 1/2 c frozen or fresh blueberries, raspberries

1. Sift dry ingredients into a bowl then give it a good mix with a whisk to make sure it’s blended. You can store it in a jar at this point for when you need it.

2. Cut the shortening into the dry ingredients using a pastry blender, till it’s all crumbly looking.

3. Measure out 1 c milk and  into a glass measuring cup, then add egg and vanilla and mix well. (TIP: I take a wire whisk and stand it up in the glass; by holding the handle between your hands (like your praying) rub your hands back and forth and the whisk will twirl without splashing, like a mini mixer!)

4. Add wet to dry and mix only a little, DON’T mix lumps out, you want it lumpyish. Now fold in the fruit gently. If your fruit has icy frost chunks on them put in a small bowl and run some water on them and drain quickly, repeat until the ice is gone. Now pat them relatively dry before adding to batter. (I had to do this, I guess I have neglected my frozen fruit stash! But they all tasted just fine.)

5. Have oven pre-heated and spray or grease a 12 muffin pan. Fill cups dividing batter up between them. If you want add a sprinkle of cinnamon and sugar to the top before baking, I did on half to see if I liked it; I liked both ways. Bake 20-25 minutes, mine took 23. When done and after cooling a bit, take a knife and gently go around each muffin while they’re warm. Then gently turn each one a bit in the pan to make sure they’re loose. Remove from pan while a bit warm to finish cooling on a rack.

Here’s some pictures of the muffins being prepared for baking and after.

Batter in the cups and ready for baking.

The batter fills the cups right up when there’s fruit in it. The ones on the right have the cinnamon and sugar on top.

Blueberry - Raspberry muffins hot from the oven!

Oh the house smelled wonderful when these came out!

Blueberry - Raspberry Muffins without cinnamon and sugar.

Loosen muffins with a knife while they are warm.

Take a knife and gently go around each muffin while they’re warm. Then gently turn each one a bit in the pan to make sure they’re loose. Remove from pan while a bit warm to finish cooling on a rack.

Here’s some old notes I had on the recipe:

Take peeled, chopped apple and put some batter in a cup, then liberal amount of apple topped with more batter. Put liberal sprinkling of cinnamon on top and sugar on top. YUM.

Try other add in ideas:
raspberry or strawberry jelly -1 tsp on top before baking.
maybe coconut (try combining with raspberry jelly?)
1 1/2 c frozen or fresh blueberries, raspberries
1 T cinnamon + 1/2 tsp nutmeg
1 c (or more?) chopped apples and more sugar
1 c shredded cheese
1 T savory spices or herbs of your choice.

“Spice is Nice Apple Cake”

Now here’s a nice little something you could serve for tea. It has yummy apples, a crunchy spiced crumb topping and a cake like bottom that has a hint of fresh lemon.

"Spice is Nice Apple Cake" is great with whipped cream!

I got the recipe from my favorite all time food blog “The English Kitchen” where Marie made it but with plums. I changed a few things, I wanted to try apples instead of plums, didn’t have Cardamom so I just used mixed spice, and I didn’t have sour cream on hand so I used vanilla yoghurt. It came out fine and dandy, I think I’ll add more apples next time though!

Oh Yeeaaaah...where's my fork?

Isn’t everything better with whipped cream?

I loved the spiced crumb topping

Here’s the recipe as Marie presented it and my notes of what I substituted in case you want to try it either way.

4 ounces butter, softened (1 stick in the US)
1/3 cup caster sugar (regular white sugar)
1/2 tsp vanilla
1 large egg
1 TBS sour cream (or thick yoghurt)
pinch of salt
the grated zest of one lemon
1 3/4 cups plain flour
1 tsp baking powder
2 cups plums, pitted and sliced into wedges (or 2 – 2 1/2 c peeled, sliced apples. See my notes at end)

for the streusel:
6 TBS cold butter, cut into bits
3/4 cup flour
1/3 cup caster sugar (plain white sugar)
1/2 tsp cinnamon
1/2 tsp ground cardamom (or mixed spice is what I used and a dash of nutmeg)
1/4 tsp freshly ground nutmeg

To serve:
Spooning cream, Clotted cream, vanilla ice cream, or whipped cream!

Pre-heat the oven to 375F/180 C. Butter the bottom of a 10 inch cake tin with a removable bottom. Cut a circle of parchment or baking paper to fit bottom and stick it on, then grease over it again. Grease the sides of the pan with butter now; the cake won’t rise much so don’t go crazy with greasing up the sides high. (as I found out).

This is my wonderful lemon zester

This is my lemon zester, the recipe calls for grated zest but I used mine which makes shreds of peel. It was fine but I am guessing grated zest would be better.

Cream together the butter and sugar until light and fluffy. Beat in the egg, lemon zest, vanilla, sour cream and salt. You can use a mixer for this step. Whisk the flour and baking powder together and then add it to the creamed mixture, the dough does get really stiff when you add the flour, you may need to go by hand at some point! It’ll be stiff like cookie dough, plop it into your pan and pat it out with your hands, if it sticks to you just rub a bit of butter on your hands and try it.

Pat the dough evenly into the pan.

Liberally spread the apples over top of the batter to within 1/2 inch of the edges, keeping the slices flat on the dough.

2 cups of sliced apples

To make the streusel, whisk together the sugar, flour and spices. Cut in the butter with a pastry blender then use your fingers until the mixture is crumbly. Sprinkle the crumbs evenly over top of the apples.

Sprinkle the spiced streusel crumbs on top

Bake in the pre-heated oven on a middle rack for approximately 45 minutes to one hour, until the topping is nicely golden brown and the cake tests done. Remove from the oven and allow to sit for about 15 minutes on a wire rack, before you remove the sides of the pan and the paper.

Baked golden brown and crispy on top!

The house was filled with the great smell of apples and spice! It was actually bubbling a bit from the juices.

You can see it's a short cake, 'cake/tart/crumble' !

Delicious on it's own too, you can even pick it up to eat in your hand.

Serve warm, cut into wedges with some whipped cream or ice cream. I’m’ thinking it’d be good even with an apple cinnamon sauce around on the plate!

**My Notes:

  • I made this using apples, 2 cups peeled and sliced which was two regular good sized apples, Cortland + Macintosh. I think Granny Smith for one would have been tastier. Next time I’ll try more apples, like 2 ½ c?
  • It was excellent but the cake I found a bit dry….I did bake it 59min., maybe it was too long? Top was perfect and crust perfect…so I don’t know. Is it because I didn’t use the plums? Anyways, after covering it and trying a piece later on it was better! I am a fuss pot.
  • I didn’t have sour cream so I substituted vanilla yoghurt.
  • I also didn’t have Cardamom so I used ½ tsp of mixed spice and grated a bit of fresh nutmeg in.
  • I also used a hand mixer which I hardly ever do now…the base dough is REALLY stiff, like cookie dough, might not use it again.

"Spice is Nice Apple Cake"

“Spice is Nice Apple Cake”, I hope you try it, let me know how you’re comes out if you do!

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