Apple Cake with a Provincial Flair
This cake isn’t overly sweet which is how I like my baked goods but if you tend to go for cakes and cookies on the sweeter side you could add up to another cup of sugar. For the apples, I used a mixture of Honeycrisp and Granny Smith but any baking apple would work fine. Also, I didn’t put any nuts in this cake since I have a kiddo with nut allergies but if you aren’t in that same situation I’m begging you to put walnuts or pecans in yours. I just know it would be fantastic and would round out the flavors.
2 1/2 c flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 c butter, softened
1 c sugar
2 eggs
2 tsp vanilla
1/4 c applesauce
4 c apples, diced and peeled (approx 3-4 med apples)
Optional: 1 c chopped nuts, walnuts or pecans
Powdered sugar for dusting
Preheat your oven to 350 degrees. Grease and flour a Bundt pan and set aside.
In a medium bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Set aside
In a large bowl, cream together your butter and sugar. Add eggs, beating well after each addition. Stir in your vanilla and applesauce.
Slowly add your flour mixture to your butter mixture, bit by bit. Mix well to make sure all of the flour is absorbed. Fold in your apples (and your nuts). The mixture will seem to be heavy on the apples but not to worry.
Pour your mixture into your prepared Bundt pan and bake for one hour or until a toothpick inserted into the center comes out clean. Cool in pan on wire rack for 15 minutes. Then, invert onto rack and cool to room temperature. Once cool, sift a light dusting of powdered sugar onto the top.
Slice. Serve with a cup of tea and a scoop of vanilla ice cream on the side, should you desire. Enjoy.
Courtney Cook Hopp says
Yum! I'll be over in the morning for my slice.
Jennifer P. says
I can't wait to make this! My husband, being the European he is, likes a little bit of baked good for breakfast but doesn't like tons of sugar. He also LOVES apples. This could be perfect.
I adore your blog. You are a beautiful writer and photographer. I am grateful to our common friend, Kate B. in Seattle, for introducing me to your blog.
Carrie says
Sister – Ya better hurry. It's almost gone.
Jennifer – Oh, I so hope he likes it. Thank you for stopping by La Pomme and the next time you see Miss Kate give her a hug for me. Have a wonderful Thanksgiving!
Ann (napangel) says
I just added this to my cookbook. I can't wait to try it. I made Dorie's, and I loved it, but this one … this one sounds even better! Thanks, and Happy Thanksgiving!