Grandma's Moist Apple Cake (or Muffins)
Rick Bayless
Chicago, IL
Chef demonstration
Desserts
Autumn
Recipe demonstration at Green City Market Wednesday, November 23rd, 2011
Makes: Two 9-inch cake layers or 18 muffins
Streusel Topping
- 3/4 cup all purpose flour
- 1/3 cup brown sugar
- 1/3 cup chopped nuts
- 7 tablespoons unsalted butter, cut into small pieces (chilled)
- 1 teaspoon cinnamon (preferably Mexican cinnamon)
Cake
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (preferably Mexican cinnamon)
- Salt
- 1 3/4 cup sugar
- 1 stick unsalted butter, melted and cooled
- 3/4 cup vegetable oil
- 2 eggs
- 2 1/2 medium apples (about 1 1/4 pounds), peeled, cored and cut into 1/2-inch pieces (you’ll need 3 cups)
- 1/2 cup toasted chopped nuts
- Heat oven to 325 degrees. Grease pans with a little oil and little coat with flour.
Method
Place all the streusel toping ingredients in a medium bowl and mix using either a pastry cutter or your hands until the mixture holds together in moist clumps. Place in the refrigerator for 20 minutes to chill.
Measure flour, soda, cinnamon and 1/2 teaspoon salt in a bowl and whisk to combine.
In another large bowl, combine sugar, butter, oil and eggs. Beat with large spoon to mix well. Add dry ingredients, apples and nuts. Stir to combine thoroughly. Scoop (or divide evenly) into pan(s). Top with the chilled streusel.
Slide pan(s) into oven and bake for 40 minutes for layers or muffins. Remove and cool for five minutes, then unmold onto a cooling rack to cool completely.
