Description
I seem to like apple cakes because I have a lot of recipes for them. It is hard to say I have a favorite. They are different. This one is based on a recipe from the New York Times by Yossy Arefi.
Ingredients
Cake
- ⅔ cup/160 milliliters vegetable or canola oil, plus more for the pan
- 1½ cups/300 grams light brown sugar
- 3 large eggs
- 1tablespoon ground cinnamon
- 1¼ teaspoons kosher salt (such as Diamond Crystal)
- 2½ cups/320 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 cups firm, tart apples, cored and chopped into ¼- to -½-inch pieces (about 3 medium apples)
Cream Cheese Icing
- 2ounces cream cheese, softened at room temperature
- ⅓ cup/40 grams powdered sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Salt
- 2 to 3 tablespoons milk
Directions
- Heat oven to 350 degrees. Oil a 9-by-13-inch metal baking pan and line it with a sheet of parchment paper that hangs over the two long sides.
- In a large bowl, whisk to combine the oil, brown sugar, eggs, cinnamon, and salt.
- Mix in the flour, baking powder, and baking soda with a flexible spatula until a few streaks of flour remain. The batter will be thick.
- Fold in the apples until well combined. Spoon the batter into the prepared pan, spreading it in an even layer.
- Bake until the cake is golden brown and a skewer inserted into the center comes out clean or with a bit of apple, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes before using the parchment paper to transfer to a cooling rack. Serve warm or at room temperature.
- Prepare the icing while the cake cools. In a medium bowl, mix together the cream cheese, powdered sugar, cinnamon and a pinch of salt until smooth. Add 2 tablespoons milk and whisk until combined. Add a bit more milk, if necessary, to make the glaze thin enough to drizzle.
- Drizzle the icing over the cake and enjoy immediately.