Tuesday, October 8, 2013

Broadway Apple Cake

On Sunday I visited the Berlin Marsh Apple Orchard with my daughter and grandson.

I have a lot of apples to eat and bake with, so today I made this Broadway Apple Cake.  We ate it for the first time a few years ago when my daughter's mother in law made it.  It was so good, we have made it ever since.  I don't know why it's called Broadway Apple Cake, I'll have to ask.

The only change I made to the recipe is that I didn't peel the apples.  One of my friends told me that she never peels the apples in a recipe.  I tried it and it worked just fine.  I used the Wolf River apples and they are so large that I only used 1 and 1/4 apple. 

Broadway Apple Cake

2 eggs, slightly beaten
2 3/4 cups all-purpose flour 
1 1/2 teaspoons ground cinnamon 
3/4 teaspoon baking soda 
1/2 teaspoon kosher salt or 1/4 teaspoon salt 
2 1/2 cups peeled and chopped Granny Smith apples 
1 teaspoon lemon juice 
1 1/2 cups sugar 
1 cup cooking oil 
2 teaspoons vanilla 
1 cup chopped pecans, toasted 
Powdered sugar (optional) 

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan; set aside.

In a medium bowl, stir together flour, cinnamon, baking soda and salt. Set aside. In another bowl toss apples with lemon juice; set aside.

In a large mixing bowl, combine granulated sugar, oil, eggs and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add flour mixture and beat on low speed just until combined. Fold in apples and pecans. (Batter will be thick.)

Spoon batter into the prepared pan. 

Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near the center comes out clean.  Cool cake in pan on a wire rack for 15 minutes.  Carefully remove from pan.  Cool thoroughly on wire rack.  If you like, sprinkle with powdered sugar. Cover; store in refrigerator. Makes 12 servings.


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