Tweedlebud Jacinda's Apple Cake

November 05, 2012

Hi there, it's Tweedlebud Jacinda! 

I have been fortunate to enjoy many of Miss Tweedle's delicious creations- such as the Beer-Pretzel Chocolate CheesecakeBack-Country Pancakes and Mr. Tweedle's Thanksgiving Dinner.

I decided to attempt a delicious creation of my own! 

My mom sent me this recipe for Apple Cake and it was delicious!


Tweedlebud Jacinda's Apple Cake

¾ cup all-purpose flour
¼ tsp baking powder
4 large apples (if you can chose 4 different kinds)
2 large eggs
¾ cup sugar
3 tbsp dark rum
½ tsp vanilla extract
½ cup unsalted butter, melted and cooled
Centre a rack in the oven and preheat the oven to 350. Generously butter an 8” springform pan. Line a baking sheet with parchment paper and put the springform on it.
Whisk the flour, baking powder and salt together in a small bowl.


Peel the apples, cut them in half and remove the cores. Cut the apples into 1 to 2 inch chunks.
In a medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk a minute or so to blend. Whisk in the rum and vanilla.
Whisk in half the flour and when it is incorporated, and half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.


Switch to a rubber spatula and fold in the apples, turning the fruit so that its coated with batter.
Scrape the mix into the pan and poke it around a little with the spatula so that its evenish.

Slide the pan into the oven and bake for 50 - 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the centre comes out clean; the cake may pull away from the sides of the pan.
Transfer to a cooling rack and let rest for 5 minutes.


Carefully run a blunt knife around the edges of the cake and remove the sides of the springform. (open the springform slowly and before its fully opened make sure there aren’t any apples stuck to it.) 
Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the bottom of the pan wait until the cake is almost cooled then run a long spatula between the pan and the cake, cover the top with parchment paper and flip over then remove bottom.


Tweedle Tip: If you don't have baking powder, substitute one third of the amount of baking soda. For example, if it calls for one teaspoon of baking powder, use 1/3 TSP of baking soda. 

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