Monday, July 26, 2010

Simple Things - Umbrella Apple Cake

Sometimes you just have to sit back and appreciate the simple things: a glass of tangy-sweet iced lemonade on a boiling summer afternoon; a perfectly-saccharine wedge from a drum-thumped watermelon;  incredibly ripe California nectarine juice dripping down your chin as you take a giant bite...

It is easy to get lost in our lives and forget to notice the simple things. Easy to eat, drink, live, without really even noticing it at all. There are bills to pay, after all. People to worry about, grass to mow, jobs to do, kids to wrangle, and well, this list could go on and on. The struggles distract us from what could be so pure and simple - love and life, happiness and peace. However, without the sour, sweet would be nothing notable, I suppose. We need occasional discord to understand the glory of harmony. I know it, but it doesn't mean I like it. 

I want to share something simple, spectacular, and glorious with you, because life can just suck sometimes. No matter how much life pours, this cake is like an umbrella of goodness, simplicity, bounty. I just really like this cake, and I know you will too. 

This is my Umbrella Apple Cake. I don't have a picture as of yet, since it never lasts long enough for me to take one. I will work on that...

For the cake:
1 and 1/4 cup All Purpose Flour
1/2 cup sugar
2 teaspoons ground cinnamon                       
pinch of salt
1 teaspoon baking powder
3/4 cup whole milk
1/3 cup Canola oil
1 egg
1 Granny Smith apple, peeled, cored and thinly sliced

For the topping:
5 1/2 tablespoons(80gr) unsalted butter, at room temperature
1/2 cup sugar
1 egg
1 teaspoon vanilla extra 

Prepare the cake:
Preheat the oven to 350F. Spray the inside of a 9-inch round baking pan. In large mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking powder. Reserve. In another large bowl, whisk together the milk, oil and egg until just blended.
Slowly pour the liquids over the dry ingredients, whisking well to make sure that everything is well incorporated, about 40 to 50 strokes.
Pour the batter into the prepared pan and arrange the apple slices on top in a circular pattern.
Prepare the topping:
In a medium bowl, whisk together the butter and sugar until fluffy. Add the egg and the vanilla extract and whisk until smooth. Reserve

Bake the cake in the oven for 12-14 minutes. Remove the cake from the oven and spread the creamy butter topping over the top. Bake an additional 25-30 minutes or until it springs back when gently touched.


Trish Wallace said...

Sounds heavenly!!!!

Anonymous said...

I have a very similar recipe that was passed down from my husband’s family. It is delicious. I substitute the oil with applesauce to make the cake a little healthier, if that can even be done. At least I fool myself into thinking it is. Anyways, I rarely bake, but I remember this cake being amazingly delicious.