Law school has, thank goodness, finally drawn to a close and it is now time to step into the horrific "real world" in which one has to now pay back all that loan money. My fiancé Kyle and I packed up our bags and headed East over the Cascade Mountains to our new place in Wenatchee. It has been a bit of an adventure, but the boxes are all unpacked and we seem to be generally enjoying ourselves. In fact, if you are ever in town head over to McGlinns for a Peach and Prosciutto Pizza, you will do it if you know what is good for you. The thing is absolutely divine.
But today we are here to talk about Apples. With a capital A. Wenatchee is after all, the apple capital of the universe, and what better way to celebrate it than by turning those farm-fresh little wonders into a spice cake. Now, if you have ever read Laura Esquivel's "Like Water for Chocolate" you might believe that one's mood inevitably effects the quality of ones cooking. This cake would prove you wrong. I almost always pull out the pots and pans the minute I get stressed, and both the act of baking and the act of eating nearly always put me back on track. And now, I may contentedly lick the frosting spoon and type with the obligatory sticky fingers.
Apple Spice Cake with Ginger Cream Cheese Frosting
Cake Ingredients, for two 8 inch round cakes:
3 cups flour, sifted
2 cups brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup plain yogurt
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup apple sauce
1 teaspoon vanilla
2 cups chopped apples, with the skin on
1/2 cup raisins, soaked in 3-4 teaspoons of brandy
Preheat the oven to 350 degrees. Pour brandy over the raisins and let them soak. Mix together all the dry ingredients and sift them once or twice. Mix together all the wet ingredients. With a spatula, stirring as little as possible, add the wet to the dry and toss in the apples and the raisins. Butter your dishes, and add half the mix to each pan. They will be done when a toothpick inserted in the center of the cake comes out clean, about 40-45 minutes. Let the cake cool before frosting.
Ginger Cream Cheese Frosting
8 oz box of cream cheese
2 cups powdered sugar
1 teaspoon to 1 tablespoon of ginger (depending upon the quality and what you like).
Mix this all together, I use my kitchen aid. It tastes pretty darn amazing. I also topped the cake with a few almonds, just for kicks.