You know what time it is! Here is a lovely little cake to make for snacking or dessert on a beautiful crisp Fall day such as this:
wafting aromas, perfect for a Fall Day
APPLE-CRANBERRY HAZELNUT CAKE
13 tblsp unsalted butter at room temp
1 1/2 cups sugar
2 ex lg eggs, room temp
1 1/2 tsp vanilla extract
1 3/4 cups all purpose flour
2 tblsp stone ground corn meal
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
zest of one half large lemon
2 apples of your choice, peeled and cut into 1/2″ pieces
1 cup unsweetened applesauce, homemade if possible (I use Ina Garten’s Roasted Pear and Applesauce without the sugar and salt) using this will offer more spice and citrus notes – it’s well worth making it; not just for this cake but for a terrific no-guilt dessert or for breakfast – one of my all-time favorite recipes – recipe below
3/4 cup chopped hazelnuts
3/4 cup dried cranberries soaked in apple cider for 30 minutes and drained
Preheat oven to 350F. Butter a 9″ springform pan, insert a round of parchment and butter, and lightly flour the entire pan. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until smooth and light, about 2 minutes. Add the sugar and beat on medium speed for about 3 minutes. Add the eggs, one at a time and blend. Add the vanilla extract and blend in.
In a medium bowl, whisk together the flour, corn meal, baking powder, salt, lemon zest and spices. Add half of this mixture to the wet ingredients. Add 1/2 of the applesauce. Repeat. Take the bowl off the mixer and blend in the apples, hazelnuts and cranberries with a rubber spatula. Scoop the batter into the prepared pan. Bake for 55 -65 minutes or until the cake is well browned, puffed, springs back to the touch and a toothpick inserted into the center comes out clean. Do not under bake. Remove from oven and cool in pan for 30 minutes. Loosen the side of the springform pan by running a sharp knife first around the perimeter and then unlatching the sides. Remove the side and let the cake cool completely before serving.
Have this with a cup of strong black tea in the afternoon around 4.
Enjoy!
Ina Garten’s Roasted Pear and Applesauce – adapted slightly from original
3 lbs macoun apples, peeled, cored and cut into chunks
3 lbs ripe bosc pears, peeled, cored and cut into chunks
juice and zest of 2 navel oranges
juice and zest of 1 lemon
1 tsp cinnamon
1 tsp freshly ground nutmeg
4 tblsp unsalted butter
Preheat oven to 400F. In a large dutch oven, place apples, pears, juices, and zests. Top with spices. Add the butter. Toss gently with a large spoon. Bake for 1 hour. Take out and let sit for at least another 1/2 hour. Mash with an old-fashioned potato masher. Enjoy!