Tuesday, November 23, 2010

Apple Breakfast Cake

Wow. Thanksgiving is Thursday. This Thursday. It's so soon! This year I get to make the desserts for our Thanksgiving dinner. Well, actually we're going to a friend's house...but I still get to make the desserts! We got a new cookbook, which you can see below, and I decided to make a couple recipes from this amazing book. Have you guys ever visited Flour Bakery in Boston? No? Well, you should. It's A-mazing! They make the best sticky buns, ever. Joanne, the lady who owns the bakery even won the sticky bun challenge against Bobby Flay. That's the main reason my family went there. Or maybe I just went there because it was a bakery and I didn't like walking around seeing old historical buildings. Hm, maybe that's the reason. But anyways, it was a good decision.

Do you guys have tons and tons of bushels of apples? No, well go out and buy some because this cake is totally worth it. Usually I just eat my apples fresh, and occasionally I'll eat a slice of apple pie, but this cake...wow..this cake would be amazing anytime. Tart granny smith apples are coated by a sweet cake like batter. At first the batter looks like there are too many apples in it, but when it comes out of the oven all golden and ready, it is perfect! It made a delicious breakfast, and the house smell so yummy!

Apple Breakfast Cake
Adapted from Flour
1 3/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1 1/4 cup sugar
1/2 cup butter, softened
2 eggs
6 cups peeled and chopped Granny Smith apples
1/2 cup pecans, chopped and toasted

1. Preheat oven to 350 degrees and butter a 10 inch round cake pan
2. In a bowl sift together flour, baking soda, salt, cinnamon, and ginger
3. Cream the butter and sugar. Add in the eggs. Once combined, mix in the flour
4. Fold in the apples and pecans
5. Pour in to pan, and bake for 1 hour and 20 minutes or until the cake is dark golden brown and springs back when pressed in the middle.

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