Monday, May 30, 2016

Apple-Whiskey Cake

Re-post from Sept 3, 2014

I always have apples in my refrigerator. Most of the time when I buy apples, maybe two or three would be eaten, and the rest forgotten. They would be "hibernating" in my refrigerator until wake up time! Haha! I bet I'm not the only one, wink! 

There's a few apples of mixed varieties which I have in my fridge for weeks, and needed to finish them all up. The good thing about apple is, they could keep for weeks in the fridge.

I made Apple-Whisky Cake, and the name of this bake already sounds so nice! Haha! For this cake, I've made half a recipe, and have used two apples, a Fuji and Pink Lady. The apples are peeled, cored, chopped to 1/4-inch pieces and soaked in bourbon, kept aside, while the rest of the ingredients are mixed.

For the full recipe, this cake is baked in a 9x13-inch baking pan, but for half a recipe, I've baked in a 8" square pan. And it is baked at a  moderate temperature of 165C. I have baked mine for 35 minutes.

As to what the author describes "Chock-full of apple chunks and spiked with a healthy glug of whisky, this simple-to-prepare, moist cake is seriously good."  And I totally agree! I ate it while it was still warm, and love the crumbs which are soft and very moist, and the apples which have softened during baking, making this a delicious bake. 

And for a yummy treat, serve it with a scoop of Homemade Lemon Ice Cream! Or any of your favourite ice cream, vanilla would be good!

** my measurement for 1/2 a recipe, listed in blue, with some changes
Apple-Whisky Cake
(adapted from "Williams-Sonoma Home Baked Comfort", Kim Laidlaw)
4 baking apples, peeled, cored and diced (2 medium apples)
1/3 cup (3fl oz/80ml) whisky (preferably something sweet not peaty), bourbon or brandy (3 tbsp/45ml bourbon)
1-3/4 cups (9oz/280gm) all-purpose flour (140gm)
1-1/2 tsp baking soda (3/4 tsp)
1/4 tsp kosher salt (omitted)
3/4 tsp ground cinnamon (1/2 tsp)
1/4 tsp freshly grated nutmeg (1/8 tsp ground nutmeg)
2 large eggs (1)
1-1/2 cups (10-1/2 oz/330gm) firmly packed dark brown sugar (100gm light brown sugar)
1/2 cup (4oz/125gm) granulated sugar (2 tbsp caster sugar)
1 cup (8oz/250gm) unsalted butter, melted and cooled (125gm salted butter)
whipped cream for serving

Position a rack in the middle of the oven and preheat to 325F (165C). Butter a 9-by-13-inch (23-by-33-cm) baking pan. Line the bottom and sides of the pan with a large piece of parchment paper that extends beyond the 2 sides of the pan and butter the parchment.
In a bowl, toss together the apples and whisky. In another bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg. In the bowl of a mixer fitted with the paddle attachment, beat the eggs and sugars on medium-high speed until thick and fluffy, about 3 minutes. Add the butter and beat until incorporated. Add the dry ingredients and stir together on low speed. Stir in the apples and whisky. Scrape the batter into the prepared pan and spread evenly.
Bake until the cake is deep golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool slightly in the pan for about 15 minutes, then carefully remove the cake by lifting it up with the parchment. Let the cake cool on a wire rack before cutting into slices. Serve with big dollops of whipped cream.

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