06 September 2010
snappy
apple apricot cake with Snap
about 8 dried apricots (mine were Turkish)
about 2 shots of Snap
A) Macerate the apricots in the Snap for a few hours or overnight.
B) Preheat the oven to 350. Grease and flour a 9" springform pan. Sift together the following:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder
C) Whisk together the following in a second, bigger bowl:
1 cup safflower oil
3 large eggs
1 cup sugar
1/2 cup packed light or dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon vanilla
D) Stir the dry mix into the wet mix. Add the fruit:
3 cooking apples (mine were Gala), cut, cored, and diced into 1/2" pieces
the macerated apricots quartered and their soaking liquid
E) Spoon the batter into the prepared pan and bake for about one and a quarter hours. Let the cake cool completely. Store it in an airtight container. It's even better in the days after it's made.
about 8 dried apricots (mine were Turkish)about 2 shots of Snap
A) Macerate the apricots in the Snap for a few hours or overnight.
B) Preheat the oven to 350. Grease and flour a 9" springform pan. Sift together the following:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder
C) Whisk together the following in a second, bigger bowl:
1 cup safflower oil
3 large eggs
1 cup sugar
1/2 cup packed light or dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon vanilla
D) Stir the dry mix into the wet mix. Add the fruit:
3 cooking apples (mine were Gala), cut, cored, and diced into 1/2" pieces
the macerated apricots quartered and their soaking liquid
E) Spoon the batter into the prepared pan and bake for about one and a quarter hours. Let the cake cool completely. Store it in an airtight container. It's even better in the days after it's made.
