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Apple Harvest Cake

A super moist rich apple cake that is sure to delight.

BLOG POSTINGS > Desserts & Baking

Apple Harvest Cake

by zirbirt

Apple harvest cake is one of my favorite cakes. This cake is very moist, full of flavor and texture, and is great for sharing with friends and family. It's also a great deviation from the classic frosted or normal style cakes.

The cake is pretty easy to make, and only requires a few 'special' ingredients. Specifically apples, raisins and nuts. Beyond that, normal pantry fodder is all that is required.

I prefer a combination of granny smith apples for the tartness and some variation of gala or Fuji apples for some sweetness. It's all a matter of taste, and really any apples you might have kicking around will work just fine.

Apple Havest Cake

4 apples (medium sized peeled and chopped) + 1/4 cup white sugar and 1/2 tsp cinnamon
3/4 cup Raisins
1 cup nuts (I prefer walnuts halves and pieces because I like big hunks of nuts)

1/2 cup (1 stick) Butter
1 cup milk
2 cups Brown sugar
2 eggs
2 tsp baking soda
2 tsp Cinnamon
1/2 tsp nutmeg
2 cups flour

Before I begin making this, there is a little trick I use. You see apples have a TON of moisture in them. We want a moist cake, but the problem is, during baking the apple juice will sit all around the apples and make the cake immediately around each apple kinda gooey and not great. This recipe uses a lot of apples, so that would be a lot of not great goo inside the cake.

So, I take the apples and toss them in about 1/4 cup of sugar along with about 1/2 a tsp of cinnamon. Then place it all into a strainer and set that over a bowl. I let that sit for about 30 minutes, covered loosely with a towel.

The cinnamon is just there to add some extra flavor to the apples. The sugar on the other hand is the little worker here. The sugar will draw the juices out of the apples. So, when you come back 30 minutes later, you will find the bowl has a good amount of juice just sitting at the bottom.

Now, I am ready to begin.

In my mixer, I mix the 1 stick of butter and brown sugar until it is very creamy. Then I add in my milk, extracted juice from my apples, and my eggs one at a time, ensuring I incorporate each egg fully before adding the next.

I sift together all my dry ingredients and add it to my liquid mixture in about 3 phases (to prevent flour from going everywhere).

Then I just fold in my nuts, raisins and apples.

This goes into either a 9X13 pan, 2 8 inch round pans, a 10 inch round pan or a Bundt pan. Make sure to properly oil the pan, or even better place parchment paper on the bottom to make it easier to remove the cake.

Then it's placed in a 350 degree oven for about 40-50 minutes (or until a toothpick inserted in the center comes out clean).

You want to let the cake cool at least 20 minutes before trying to remove it from the pan.

Topping this cake:

Frosting is obviously a no go here. A nice caramel glaze works very well, but I really prefer a simple icing.

I take 3 Tbs of butter, melted, and add in 3 Tbs of milk. Then 1 1/2 cups of powdered sugar and 1/2 tsp vanilla. Mix it all together with a fork until it makes a nice glaze. Then, just drizzle it over the top.

That's all there is to it. Hope you enjoyed this posting!

Thanks for reading.

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