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Recipebook from the Milonguita

bruce's brilliant apple cake

from Great Cakes by Carole Walter with minor modifications

at a glance

• serves: 6 to 8
• pan: 8" x 8" x 2" square
• pan prep: butter
• oven temp: 350 deg
• rack level: lower third
• baking time: 35 to 40 minutes
• method: electric mixer/food processor

ingredients

• 4 medium-large cooking apples (about 2 pounds), such as Northern Spy, McIntosh, Rome, or Empire
• 1 1/4 cups sifted unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup sugar (or less)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup plumped raisins (soak in hot water for 10 minutes)
• 1/2 cup walnuts, chopped medium-fine

prep

1. Position rack in the lower third of the oven and preheat to 350 degrees. Butter an 8" x 8" x 2" square cake pan.

2. Quarter, core, and peel apples. Divide each apple into eights and place in container of a food processor fitted with the steel blade. Pulse 4 to 5 times, or until pieces are about 1/4 inch in size. Be careful not to overprocess, or the pieces will be too small. Or...as bruce does...just grate the apples with the skins on!

3. Sift together the flour, baking soda, salt, and spices in a triple sifter.

4. Cut the butter into 1-inch pieces and place in the small bowl of an electric mixer fitted with the beaters or paddle attachment. On low speed, soften. Increase speed to medium-high, and cream until smooth and light in color, about 1 minute.

5. Add the sugar, 1 tablespoon at a time, taking 2 to 3 minutes to blend it in well. Scrape sides of bowl occasionally.

6. Add the egg, and beat for 1 minute, scraping the sides of bowl as necessary. Blend in the vanilla.

7. Reduce mixer speed to low. Add the apples and mix for about 10 seconds. Then blend in the dry ingredients, half at a time. Mix 10 seconds longer.

8. Remove the bowl from the mixer. Fold in the raisins and nuts. Spoon batter into the prepared pan and smooth the surface. Canter the pan on the rack and bake in the preheated oven for 35 to 40 minutes, or until cake is springy to the touch and begins to come away from the sides of the pan.

9. Remove from the oven and set the pan on a cake rack to cool. Just before serving, dust top with confectioners' sugar. Cut the cake into squares in the pan.

storage

Cover the pan loosely with aluminum foil. Store at room temperature for up to 2 days or refrigerate for up to 5 days.