Wednesday, October 31, 2012

Aunt's Apple Cake - The last Bite of October


October is flooding my pantry with apples !

I’m frantically thinking of things to do with ‘em – instead of just biting the glorious red beauties in a bid to keep the doctors away.

I’m pouring into blogs , drooling over the pictures…inertia is gripping me at large. Too meticulous a recipe, and I’m scared to even attempt. Too simple and I start feeling dumb. Baking is not really my forte, but BAKE I will.

Bake what is the question.

After mopping around (and eating a few more apples I get the answer)  - re-creating an old apple gem. I remember the taste vividly.

It was a few decades back at my aunt’s place in Haldwani (foothills of Nainital). The apples and berries were in full bloom.She served this delicious dessert of an apple cake with home-whipped cream -a perfect anecdote to a balmy winter night.

I can't remember what was the occasion for the melt in my mouth after dinner dessert. All I remember is the taste. Maybe the occasion was me. 

It must have been that good to have had made a permanent place in my little brain. Good enough to make me miss my aunt(even after decades of not meeting her in person) and her fresh whipped cream with hot apple cake, it’s like they were made for each other.

The perfect marriage.

Mushy Apples cozily nestled in a bed of warm crumbles with a dollop of fresh cream. 

It is afterall the last bite of October!

Aunt's Apple Cake



3/4 cup all-purpose flour/Maida
3/4 tsp baking powder
4 large apples (I used red juicy variety-peeled an  cut to thin slices)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum (optional)
1/2 teaspoon cinnamon powder
8 tablespoons unsalted butter, melted and cooled


1 Preheat oven to 180 C. Lightly grease and flour a 20x30cm cake tin.
2. Beat vegetable butter and eggs until foamy. Add the sugar, flour, cinnamon, baking powder, salt and Rum; mix well.
3. Line the diced apples on the cake tin. Spoon mixture into prepared tin (it will be very thick).

4. Bake in preheated oven for 30 to 40 minutes. Cool cake in tin for 10 minutes before removing.


PS : I made it a grown up cake by adding rum and savouring with Baileys. You can ignore the Rum and serve with clotted cream or Jam to kiddies.


Storing : This cake remains moist for days together. According to my aunt, it gets more comforting with each passing day. Leave the cake on its plate and just press a piece of plastic wrap .

Sending this entry to Lavender and Lovage and What Kate Baked
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