Molly Oneills Apple Cake Recipes

THE APPLE LADY'S APPLE CAKE

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 9-inch springform pan and set it aside.
• 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.
• 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 minutes.
• Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
• 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 minutes.
• Transfer the cake pan to a rack and allow to cool for 10 minutes. 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.

APPLE CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9x13 inch pan.
• Sift together flour, salt, cinnamon and baking powder. Set aside.
• In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in.
• Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9x13 inch pan.
• In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.

OLIVE-OIL-AND-APPLE-CIDER CAKE

Steps:

• Place the apples and 1/2 cup apple cider in a small saucepan. Cover and bring to a boil. Lower the heat and simmer for 10 minutes, or until the apples are falling apart. Mash the apples with a fork to make a coarse applesauce.
• Preheat the oven to 325 degrees. Brush a bundt pan or 10-inch tube pan with a light coating of the olive oil. Dust the pan with 1 tablespoon of the flour and tap out any excess.
• Combine the flour, baking powder and salt in a bowl and set aside. Stir together the remaining cider and 1/2 cup of the applesauce.
• In a large bowl, whip the eggs with the sugar until tripled in volume, about 8 minutes. Fold in 1/3 of the dry ingredients until just combined. Fold in half of the cider-applesauce mixture. Gently fold in the olive oil, deflating the batter as little as possible. Alternate the remaining dry ingredients and the cider mixture, ending with dry ingredients. Gently pour the batter into the prepared pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Put the cake on a rack to cool completely. Serve with applesauce or fruit compote and whipped cream, if desired.

MOLLY O'NEILL'S APPLE CAKE

Steps:

• Preheat the oven to 350 degrees. Generously butter a 9 1/2-by-12-inch baking pan and set aside. Cut the apples into quarters, peel, core and then slice as thinly as possible. Melt 3 tablespoons of the butter in a skillet over medium-high heat. Add the apples and toss to combine. Add 1/2 cup of the sugar and toss, cooking until the apples are barely limp, about 5 minutes.
• Carefully remove the apples and set aside. Return the skillet to the heat and cook until the juices begin to turn gold. Remove immediately and set aside.
• In a large mixing bowl, combine the remaining sugar and the flour with the baking powder. In a second bowl, beat the remaining 6 tablespoons of butter with the lemon zest. Add the milk, the salt and the lightly beaten eggs and yolks to the butter mixture, stirring with a fork to combine. Beating constantly with a fork or whisk, add the sugar and flour mixture until combined.
• Pour the batter into the prepared pan, top with the apples, drizzle the honey-hued juice over the apples and bake for about 40 minutes, until a toothpick inserted in the center of the cake can be removed dry. Serve immediately, with vanilla ice cream, whipped cream or mascarpone cheese if desired.