Desserts

Biscocho de Manzana (Spiced Apple Cake)

Autumn = Apples

Apples are everywhere now.  Along with pumpkin and butternut squash, apples are the flavor of autumn for me.

And apples are the star in this recipe.  What I like the most is that it’s a recipe written by two of my favorite early Food Network “stars”:  Susan Feniger and Mary Sue Milliken.  I loved their show, Too Hot Tamales.  Along with Sara Moulton, they taught me a lot about good food.

On one of our visits to Athens, Georgia, home of the University of Georgia,  I came across one of their cookbooks at a great used bookstore (I don’t remember the name).  I bought  their book, Cantina: The Best of Casual Mexican Cooking and The HarperCollins Bible Dictionary. I love bookstores!

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Spiced Apple Cake with Guava Cream Cheese

Apple Cake

2 eggs

1 cup grape seed oil, or other neutral vegetable oil

1/4 cup fresh orange juice

2 cups sugar

2 cups all-purpose flour

4 teaspoons ground cinnamon

1 teaspoon salt

2 teaspoons baking soda

4 cups peeled, cored and finely chopped Granny Smith or other tart green apples

1 cup walnuts, coarsely chopped

Guava Cream Cheese

1/4 cup guava jam

1 tablespoon fresh lime juice

8 ounces cream cheese, at room temperature

Preheat the oven to 325 degrees F.  Butter and flour a 10-inch round cake pan.

In a bowl, beat the eggs until frothy, either by hand or with an electric mixer.  Add the oil and orange juice and mix thoroughly.  In a separate bowl, stir together the sugar, flour, cinnamon, salt and baking soda.  Add the flour mixture to the egg mixture and beat using an electric mixture or with a spoon or spatula.

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Fold in the apples and walnuts.

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Pour the batter into the prepared pan.

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Bake until a toothpick inserted in the center comes out clean, about 1 hour.  Cover the top with aluminum foil if it begins to get too brown.

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Remove from the oven and let it cool in the pan for 5 minutes.  Then remove it from the cake pan and let it cool completely.  Make the guava cream cheese:  In a bowl, combine the jam, lime juice and cream cheese.  Using a whisk, stir briskly until light and fluffy.

Place the cooled cake on a plate and spread the guava cream cheese evenly over the top.

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Place the cake in the refrigerator for 15 – 20 minutes to let the cream cheese firm set.

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