FALLing for Apple Cake

Sorry for the delay in my posts! Work has been hectic lately with the Holidays coming up. My boyfriend and I went hiking and pumpkin picking in North Georgia last month and happened to stumble upon the Ellijay, GA, the apple capital of Georgia. We went Apple Picking at R & A Orchards and loved it. Of course, I had to find the perfect Fall Apple Cake Recipe.... Let me just say this one is delish. Happy Fall Y'all!!

Ingredients:

2 tablespoons vegetable oil, plus more for the tube pan

3 1/2 cups flour

1 1/4 teaspoons baking powder

1 1/4 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 1/8 cups sugar

2 eggs

1 cup honey, preferably golden blossom (I used Wildflower) 

3/4 cup strongly brewed coffee, cooled

2 Granny Smith apples, peeled, cored, and chopped coarsely

1 Granny Smith apple, sliced

Materials:

Large & Medium Mixing Bowls

Measuring cup/spoons

Spatula

Wooden Spoon

Sifter

Electric mixer

Bundt pan (or tube pan)

Toothpick

Cooling Rack

Preheat the oven to 350 °F and grease a 10-inch tube pan.
In a bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, and sugar. Set aside. With an electric mixer, beat the sugar, oil, and eggs on low speed until combined. Add the honey and beat until well blended. Add the dry ingredients alternately with the coffee, beating on low speed until combined. Stir in the chopped apples by hand.
Pour the batter into the tube pan and arrange the sliced apples on top. Bake until a toothpick inserted into the center comes out easily, about 1 hour. Let cool on a wire rack for 10 minutes. Carefully remove the cake from the pan and let cool. (This cake can be baked 1 day ahead.)

Gateau aux Pommes de la Reine des Pommes (also called "The Apple Lady's Apple Cake" in English)

My Mom's dream is to go into a French Patisserie and sample every pastry on display. If only that was possible, and France was closer...  However, this dessert allows you to bring a little bit of France and French Cuisine into your home for a fraction of the price.  I made this dessert on Easter Sunday for my Family. It was so delicious and very impressive looking.

Ingredients:
1/2 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/8 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract
2 large egg, lightly beaten
2 tablespoons vegetable oil
1/3 cup whole milk
4 baking apples (about 2 point total, cored, peeled, and cut into thin wedges)


The Topping Ingredients:
1/3 cup sugar
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted

Equipment:
A 9-inch springform pan


1. Preheat the oven to 400°F.
2. Butter a 9-inch springform pan and set it aside.
3. In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend.  Add the vanilla extract, eggs, oil, and milk, and stir until well blended.  Add the apples and stir to thoroughly coat them with the batter
4. Spoon the mixture into the prepared cake pan.  Place the pan in the center of the oven and bake until fairly firm and golden, about 25 mins.
5. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend.  Set it aside
6. Remove the cake from the oven and pour the topping mixture over it.  Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 mins.
7. Transfer the cake pan to a rack and allow to cool for 10 mins.  Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base.  Serve at room temperature, cut into thin wedges.