Tart Apple Cake
For some reason Wednesday's Food is Art class is unusually small, but that is okay. My most seasoned SproutChefs are in this class, which is perfect for turning this week's session into a test kitchen. I am going to allow the SproutChefs to bake an apple cake in class with the following recipe, all the ingredients and equipment they need. I will be there to keep disaster from happening, but I want to see how well they have learned from the SproutChef's program. I expect complete success and I can hardly wait.
Gail’s Tart Apple Cake Recipe
Preheat oven to 350 degrees.
Spray a 6” cake pan with cooking spray and dust the pan with flour.
2/3 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 Tablespoons of melted butter
3 Tablespoons of oil
1/4 cup milk
2 Granny Smith apples, peeled and cut into chunks
Combine the flour, sugar, baking powder, salt and cinnamon into a bowl.
Add melted butter, oil, milk and egg.
Blend with a mixer until all the ingredients are smooth. Do not over beat.
Fold the apple chunks into the mixture, pour into the prepare 6” pan and place immediately into the oven.
Bake for 40 minutes. Cool cake off before icing. (caramel icing recipe follows)
Gail’s Caramel Icing
1 Tablespoon of butter
1 1/2 Tablespoon milk
1/4 cup brown sugar
1/2 cup powdered sugar (2 1/4 cups, divided usage)
1/4 teaspoon vanilla
Melt butter in a pan.
Add milk and brown sugar and boil for 1 minute.
Remove from heat and add 1/4 cup powdered sugar.
Let mixture cool slightly and add the rest of the powdered sugar.
Add vanilla and stir in.
In case the cake batter is too thick, add milk.
Pour the icing over the cooled apple cake and let it drip down the sides.