APPLE CAKE OF MY MAMA

Ukrainian

This moist cake, choke-full of apples, is easy to prepare and has no butter.  The buttery taste comes from the apples and eggs.  In Ukraine, it is served as an after-school snack and at teas, birthdays, and other parties.  With the caramel butter frosting it is a rich cake, but it can also be prepared with just a dusting of confectioners' sugar, instant cocoa, and chopped walnuts on top.  The easiest way to prepare it is not to frost and to serve directly from the pan.

INGREDIENTS

  • Butter for preparing the pan
  • 4 large eggs
  • 1 cup (225 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 5-6 green apples (1 1/2 pounds or 750 g), peeled and cut into 1/2-inch (1.2 cm) pieces (about 5 cups)
  • Cocoa powder (optional)
  • Walnuts (optional)

TOPPING (optional)

Caramel butter glaze:   Melt 6 tablespoons butter in a small saucepan and cook until lightly brown; remove from heat and stir in 2/3 cup (125 g) confectioners' sugar, 1 teaspoon vanilla extract, and 1/4 cup (60 ml) cold water until smooth.  Cool to set for frosting.

METHOD

  • Preheat oven to 375 degree F (190 degree C)
  • Butter a 8 x 8 x 2-inch (20 x 20 x 5 cm) pieces (about 5 cups) 

MIND REFRESHER

Stand straight, breathe normally, and watch your mind for 30 seconds  Prepare the cake while being aware of the mind's expectation of how it will turn out

  • In a medium mixing bowl, beat eggs with sugar and vanilla until smooth and light lemon in color.
  • Stir in flour and baking powder; mix until smooth.
  • Arrange apples at the bottom of baking pan.
  • Pour batter over apples, moving with spoon to distribute into apples.
  • Bake cake 35-40 minutes or until brown and firm to the touch.  Remove from oven and let cool to frost, or eat warm out of pan without frosting.
  • Take cake out of baking pan by inverting it onto a plate; then invert it again onto a serving plate.
  • Frost cake with caramel butter glaze and sprinkle with cocoa powder and walnuts.  Or just sprinkle with confectioners' sugar, cocoa powder, and walnuts.

Serves 6-8

 

 

 

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SWEET POTATO RUM CAKE

French Caribbean

When one thinks of the Caribbean, one thinks of color, music, and fun.  This cake could be found at a carnival or on a French table for dessert.  It has a delectable aroma of sweet potatoes blended with vanilla, cinnamon, and delicious dark rum.  Baked in a loaf pan with a toasted-coconut crust, the cake is moist when sliced but light and full of flavor for the fall and winter months.

INGREDIENTS

  • Butter for preparing pan
  • 4 medium sweet potatoes (2 pounds or 1 kg)
  • 2 large eggs
  • 1 cup (200 g) light brown sugar
  • 3/4 cup (6 ounces or 75 g) butter, melted
  • 3 tablespoons dark rum
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup (40 g) shredded unsweetened coconut

METHOD

  • Preheat oven to 400 degree F (200 degree C).
  • Butter all sides of a 9 x 5 x 3-inch (23 x 13 x 6 cm).
  • Bake potatoes on oven rack 45 minutes or until soft.
  • Peel potatoes and blend them in an electric blender or food processor until smooth.

MIND REFRESHER

As you beat the eggs, stand straight, breathe normally, and watch your breath.

  • Beat eggs and sugar in a medium mixing bowl until mixture is a light lemon color.
  • Stir in butter, rum, cinnamon, vanilla extract, and blended potatoes; mix well.
  • Pour batter into buttered loaf pan.
  • Bake, uncovered, 50 minutes; remove, cover top with coconut and bake 10 minutes more or until a knife inserted comes out clean and coconut is lightly browned; remove pan from oven and let cool.
  • Slice and serve.   Refrigerate overnight for firmer texture.

Serves 6-8