Thursday, August 7, 2014

Baking I Sprite and Apple Cinnamon Cake



Before you all go whoa, what you mean by Sprite, let me at the onset tell you that there's really not that much Sprite, only a half a cup. But what that bit of soda pop does to the cake is elevate it completely. It boosts the flavours, makes this cake incredibly moist and is perhaps one of the nicest apple cake you'd have ever have eaten. Ofcourse you can make this with 7-up or Mountain Dew too, but this is what I had in hand

The fact that it is super chockful of apples, also helps. And the fact that it's made with Olive oil is definitely a plus. Because this cake isn't incredibly sweet, it's just a super light on the tongue, it's a cake that's as great for tea as it is for dessert. And even though it's really quite cinnamony, somehow between the apples and the sprite, it's mellow.

I've made this cake several times now, but the last time I made it was in Pakistan, in my aga. The difference is marked, The aga really caramelised the apples and made them slightly crunchy while the oven (with the fan) stewed the apples more than caramelising it. The end result is still fab, but it was interesting discovery for me.



Just like last month, where I had a glut of peaches, this time around, I have apples coming out of my ears. The reason? There's a fruit stall right below the husband's office and this was the pick of the season.

Whatever it is, I'm happy because these apples are perfect to bake with and put in salads. Crunchy, tart and super juicy - a fruit after my own heart.







Sprite & Apple Cinnamon Cake
Serves 8

Loosely adapted from this recipe of Smitten Kitchen

Ingredients

3 large tart apples/ 6 small tart apples
1 tsp cinnamon
3 tsp sugar


1 1/2 cup flour - (I used a mix of all purpose and whole wheat)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 cup olive oil
1/2 cup Sprite / 7 up/ Mountain Dew
1 cup sugar

extra cinnamon to dust

Method

1. Peel and dice the apples. Mix with the cinnamon and sugar and keep aside
2. In a separate bowl measure out all the dry ingredients - flours, salt, cinnamon and baking powder. Keep aside
3. In a another bowl mix all the wet ingredients - eggs, olive oil, sprite and add the sugar to it. Mix well.
4. Pour the wet mixture into the dry and fold until incorporated. DO NOT OVERMIX.
5. Grease a 7 inch bowl and put in all the apples at the bottom. Pour the batter gently over the mix
6. Bake at a 190 degree for  55-60 minutes, checking after 45 minutes for doneness.
7. Let it cool. Dust with cinnamon before serving.





3 comments:

  1. a little confusing, mixing the suger/cinamon with apples then again mix suger with the batter. which one? i think with the batter?

    ReplyDelete
  2. No the sugar is in two parts. You have to do it twice

    ReplyDelete
  3. If I use yoghurt instead of eggs ( I am a vegetarian ), then how much yoghurt should I use in place of 2 eggs?

    ReplyDelete

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