Apple Breakfast Cake
Use a firm textured apples like Fuji, Opal and Golden Delicious for this rustic cake. The cake itself is not very sweet. Adjust the sweetness with the amount of icing.
Yields 2, 8" cakes
Flour 251g / 2 cups and 1 TBSP
Baking powder 9g / 2 tsp
Salt 4g / 3/4 tsp
Eggs 164g / 3 large eggs
Sugar 145g / 3/4 cup
Raisins 145g / 1 cup
Walnut pieces, toasted 96g / 3/4 cup
Vanilla extract 4g / 1 tsp
Butter, melted 145g / 1 stick and 2 TBSP
Apples, peeled, 1" cubes 964g / 6 medium size
Sift the flour and baking powder together. Add salt.
Warm the eggs and sugar until sugar dissolves. Whip to a ribbon stage.
Fold in the raisins, walnut pieces and vanilla extract.
Gently incorporate melted butter.
Fold in the apple pieces, then the shifted flour.
Spray 2, 8" cake pans and line the bottom with paper. Portion the batter at 950g each.
Bake at 350F for 35 minutes.
Allow to cool in the pan for 10-15 minutes before removing the cake.
Glaze with orange icing while warm.
Powdered sugar 100g / 3/4 cup
Orange zest 1g / 1/4 tsp
Orange juice 20g / 4 tsp
Sift the powdered sugar. Combie with the orange zest and juice. Adjust the amount of orange juice to achieve a desired consistency.