[food] Honey-and-apple cake
Oct. 2nd, 2014 11:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberett
A week or so ago, Smitten Kitchen posted a recipe for apple-honey cake. Oooh, I thought, that looks interesting, and left it open in tabs, in the knowledge that I had a sack of windfalls I'd dragged here from home that wanted et.
There came a point at which I felt like making cake.
"... wait," I went, "this wants me to separate out the eggs that is bullshit I can't be having with generating that much washing up." So instead I made my currently-standard honey cake and dolloped a chunked apple over the top of it and lo, it was good.
My standard recipe is very lightly adapted from this King Arthur Flour recipe.
Ingredients
170g butter (room temperature)
340g honey
4 large eggs
57g yoghurt or (if you're feeling enthusiastic) sour cream
140g brown flour
100g white flour
1/2 tsp baking soda
1/2 tsp salt
Some Apples (I used one large windfall, but supermarket sizes are more standardised)
Method
Preheat oven to ~180degC/GM4/325F.
Mix together butter, honey, eggs.
Add flours, salt, baking soda.
Add yoghurt. (You definitely want a yoghurt with some bite for this. We normally have Greek in the house and consequently normally I end up using Greek.)
Turn your nice gloopy mix into a cake tin. I use a loaf tin, and my loaf tin is silicone, which means I don't tend to bother greasing+flouring it, but you can do the thing if you like! Also you can use baking parchment if you like. Again, I don't... normally bother.
Apple! The apple wants to be peeled and chunked, in this instance, unless you wanna do fancy stuff per SK. If you cut it as instructed you get a nice star-shape (per the image above) and also maximum apple-efficiency, just saying. Get a nice dense covering over the top of the wossname, pop it in the oven, and In A Bit There Will Be Cake. Which, I am delighted to report, goes really very well with some more of the yoghurt (or soured cream). This one wants to be baked for abouuuuuuut 45 minutes but honestly I am still getting the hang of my oven and tend to end up covering cake with a bit of foil and turning the temperature down to get it to finish up without burning the top, after about half an hour or so, but probably your oven is better behaved!
Anyway. Yes. Then there is cake and it gets rapidly inhaled. This kept on the side for four days and might've lasted longer except we et it all.
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Date: 2014-10-03 12:43 am (UTC)(no subject)
Date: 2014-10-03 11:40 am (UTC)(no subject)
Date: 2014-10-03 05:55 pm (UTC)I am going to have to look up weight conversion for the butter, though... not used to working in weights! no concept at all of how much that is! ;p
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Date: 2014-10-03 05:57 pm (UTC)(no subject)
Date: 2014-10-03 11:31 pm (UTC)(no subject)
Date: 2014-10-03 01:30 am (UTC)(no subject)
Date: 2014-10-03 11:39 am (UTC)(no subject)
Date: 2014-10-03 07:33 am (UTC)Fuck, that cake was good, though...
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Date: 2014-10-03 08:41 am (UTC)(no subject)
Date: 2014-10-03 11:39 am (UTC)(no subject)
Date: 2014-10-03 11:29 am (UTC)It looks like the kind of recipe that would work well with gluten free flours.
(no subject)
Date: 2014-10-03 11:38 am (UTC)I think it's a 1lb loaf tin? The completely standard size, anyway.
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Date: 2014-10-04 02:42 am (UTC)(no subject)
Date: 2014-10-03 07:07 pm (UTC)(no subject)
Date: 2014-10-03 07:49 pm (UTC)