Apple, Walnut, and Orange Drizzle Tea Cake
When the Christmas carols start playing and the world depends on caffeine in order to make the holidays happen, I like to whip up easy bakes with the kids that make all of our days a little brighter. Tea cakes are just the thing, and this one is perfect for the winter season. Moist from apples, bright with citrus and spice, and dotted with that necessary nutty crunch, you can’t go wrong when this cake is your afternoon pick-me-up.
As with all my tea cake recipes, this is a very straight forward bake. This particular cake is lower in fat and added moisture than most of my other cakes, but don’t worry! You won’t miss the extra butter at all; the cake is perfectly moist from all the apple. However, the batter will initially seem too dry, but once you add the apples, the flour will hydrate and the cake will bake up to reveal a beautiful, tender crumb.
The only other thing to keep in mind is that this cake will stick to your pan unless you take the necessary precautions. To avoid sticking, butter and line your pan well with parchment paper. Also, leave the cake in the pan to cool completely before unmolding. Both of these measures will ensure that you have a lovely cake with nice crisp edges.
Apple, Walnut, and Orange Drizzle Tea Cake - Makes 1 9in. Cake
Equipment:
9in. Loaf Pan
Box Grater
Ingredients:
2 apples, cored and peeled
2 TBS. sugar
1/2 cup brown sugar
1/4 tsp. salt
1 orange, zest and juice
1 1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 1/2 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 cup unsalted butter, melted and cooled slightly
2 large eggs, at room temperature
1 tsp. vanilla extract
1/4 tsp. almond extract
2/3 cups chopped walnuts
1/2 cup + 1TBS. powdered sugar
Method:
Preheat the oven to 350ºF and butter and line the loaf pan with parchment paper.
In a medium mixing bowl, combine the sugar, brown sugar, orange zest, cinnamon, ginger, nutmeg, and salt. Mix well. Grate the apples into the same bowl and mix to coat. Set aside for 15 minutes to allow the apples to macerate.
In another mixing bowl, stir together the flour, baking soda, and baking powder. Set aside.
In a third bowl, beat the eggs and vanilla and almond extract together. Add the melted butter and beat again until completely combined. Add the flour mixture to the egg mixture and mix. Don’t worry if it seems like there are clumps of flour and too little moisture at this point.
Once the apples have marinated for 15 minutes, add them to the batter. Mix until all the flour is incorporated and the apples are evenly distributed. Pour the batter into the prepared pan, and bake for 55-60 minutes or until the cake is golden and a toothpick inserted comes out clean.
Cool the cake in the pan completely before unmolding.
When the cake is completely cool remove it from the pan, and make the orange drizzle. Sift the powdered sugar to remove any clumps and then add 1 TBS of fresh orange juice. Whisk together with a fork and add up to 1 more TBS. of juice to achieve your desired pouring consistency. Once your happy with your icing, drizzle it over your cake in a zig-zag pattern. Allow the icing to set for a few minutes before slicing your cake.
Wrap the cake, and store it in the refrigerator for several days. Best eaten at room temperature.
Recipe adapted from Inspired Taste
