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In a large bowl cream the butter, sugar, and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, alt, and baking soda; gradually add to creamed mixture and mix well. ( batter will be stiff) stir in apples until well combined. Spread into greased, 13×9 pan.
Begin by sifting the flour, baking powder and spices into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Next chop the apples into small dice (with or without peel, just as you like). Then place them in a bowl and toss them with one tablespoon of the sieved flour mixture.
To serve, cut cake with serrated knife. The best baking apples are slightly tart. Top choices are Granny Smith, Braeburn, Cortland, Northern Spy and Rome Beauty. Browned butter frosting has a sweet, nutty flavor that pairs well with this apple cake.
Apples are superb in cakes, so in the autumn when there are lots of windfalls around, why not make a few of these and freeze them. This recipe is from Delia’s Cakes. Begin by sifting the flour, baking powder and spices into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.
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