A few years ago I started learning about fruit trees that thrive in Colorado. After treks to apple and peach orchards in more rural areas of the state, this summer my husband and I planted two Honeycrisp apple trees along the south side of our property. They are at least a year or two away from producing sizable fruit, so we’ve gleaned this year’s apples from the yards of generous neighbors and the local grocery store.
Earlier this week, my daughter tied on her apron to help me create this Autumn Apple Cake. Full of fresh, sliced Granny Smiths tempered with a fair amount of sugar, this spring-form cake did not need the high-altitude adjustments I usually make to prevent the cake center from slumping into sinkhole territory. We love how the use of oil rather than butter yields a light cake texture and allows the fresh apples top billing.
One note: The custard topping and moisture from the apples may make you question if the cake is done at the 1 hour, 15 minute mark. Rest assured, it’s ready. Cool for a bit before topping with ice cream and savoring one of the many gifts of my favorite season.
Autumn Apple Cake Serves 6-8
Ingredients
3 cups peeled and thinly sliced Granny Smith apples (about 3 medium-to-large)
1/2 cup golden raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon lemon juice
3/4 cup low-fat milk
1/4 cup half-and-half
1 cup canola oil
1 cup all-purpose flour, plus 2 tablespoons for the custard topping
1 tablespoon baking powder
3/4 teaspoon salt
3 large eggs, divided
1 cup cane sugar, divided
2 teaspoons pure vanilla extract
Directions
Preheat oven to 350 degrees Fahrenheit. Line a 9-inch spring-form pan with a round of parchment paper, and brush the pan's sides with oil. Set aside until go time.
In a medium bowl, add the apple slices, raisins, cinnamon, nutmeg, and lemon juice, tossing until combined. Set aside.
In another medium bowl, whisk by hand 1 cup flour, baking powder, and salt. Then, in a small bowl, stir together the milk, half-and-half, and oil.
Grab a stand mixer with its whisk attachment, and beat 2 eggs and 2/3 cup sugar until thickened, about 4 minutes. Then add vanilla, and beat for another 10 seconds.
By hand, fold in the flour mixture in two batches, alternating with the milk/oil mixture.
Now, grab a small bowl, and lightly beat the last egg. Then, stir in 1 cup of the batter to the egg and remaining 2 tablespoons flour. Set aside.
Pour the apple mixture into the remaining batter and mix until combined. Pour into the prepared pan, and spread the custard topping evenly over the batter. Dust the remaining 1/3 cup sugar over the top of the custard topping.
Set the pan onto a rimmed baking sheet to catch potential spills if your cake batter swells over the pan. Bake for 50 minutes until golden brown, and then lay a piece of aluminum foil over the cake, baking an additional 15 minutes to allow the center to set. Pull the cake from the oven, and allow it to cool on a cooling rack for 30 minutes. Then, slide a knife around the cake edge so that when you release the cake from the pan, you avoid tearing it.
Enjoy warm with a scoop of vanilla ice cream or fresh whipped cream.