Apple, turnover cake.

This apple cake is simply "Amazing". I've baked plenty of apple cakes in my life but nothing like this one. My husband is very picky when it comes to adding fresh fruit to cakes which is why I decided to pre cook the apples. He also doesn't like overly sweet desserts, so I kept the apple topping light. The finely ground almonds which dust the edges of the pan are a pleasing contrast to this very delicious and moist cake. Serve the cake as is or drizzle with homemade caramel sauce.

2 cups all purpose flour
1/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup sugar
3 large eggs
3/4 cup oil
1/2 cup milk
1/2 cup plain yogurt

2 to 3 large apples such as Granny Smith peeled, cored, thinly sliced
1/4 sugar
3 tablespoons butter
1 teaspoon cinnamon
2 tablespoons water

For your pan
2 tablespoons butter
3 tablespoons almond meal

Preheat your over to 350*. Butter the edge/rim of your cake pan with 1 tablespoon of butter and dust with almond meal. Once the sides of the pan are coated, butter the bottom of the pan with the remainder of your butter, making sure the almond meal only coats the sides of the pan. Set aside.

In a heavy large skillet, melt your butter over medium heat. Add your sugar, apples,and cinnamon. Cook until the apples are caramalized turning frequently, about 15 minutes. Carefully remove your apples from the pan and allow them to cool to room temperature. Arrange decoratively in bottom of pan, pour the juices from the apples over the arranged apples. Set aside.

In a medium bowl, sift your flour, almond meal, spices, salt, baking powder, and baking soda. Set aside. In a large bowl beat your eggs and sugar with a whisk until they become fluffy and light in color, slowly stream in your oil until well combined. In a seperate bowl whisk your yogurt with the milk until lump free. Add the flour mixture and yogurt mix alternately to the egg, oil and sugar mix, in three additions, beginning and ending with the flour mixture. Pour the batter into your prepared pan and bake for approximately 40 minutes, or until cake tester comes out clean. Allow your cake to cook for approximately 15 minutes before turning over. Serve at room temperature.

You know it's good when I eat up the entire slice after it's photoshoot! :)


Noor said...

Your pictures are simply stunning mashAllah. And this cake yummy looks so good.

Om Lujain© said...

Ok.. Now this cake I want... I am having a love affair with apples these days.. and this one just hit the spot! The apple, the caramel, the almond... ahhh!

© From Yeast to Zest 2010. All rights reserved