Yesterday, one year ago, Chris and I were married. It’s hard to believe that we have been married for a whole year! And what a year – during which we traveled to Southeast Asia, Australia, New Zealand, back to China for Chris to start work, then to Europe and the Middle East, and then back to China for us both to start working at the university. We have certainly been globe-trotters this year – my thought is, we need to get it out of our system before babies come and tie us down!
One year ago, we had the most beautiful wedding I’ve ever been to, and began our great adventure as a married couple. I still remember distinctly the sun shining warm and sweet on our special day (odd for October in Toronto), the flurry of creamy satin and jewelry and curling irons, and my honey watching me come down the aisle. It was perfect.
What did we do to celebrate? We spent a low-key day just hanging out, and had a home-cooked dinner at home, with candlelight and wine and steak, and just enjoyed each other’s company. And we had this apple cake.
I got the recipe from Smitten Kitchen – one of my favorite food blogs. I halved the recipe to fit in my little toaster oven, and it turned out wonderful. A moist, flavorful coffee cake with soft chunks of cinnamon-y apple. The flavour and moistness actually deepen as the cake sits, and it is actually better the next day.
Now I know that there seems to be a disproportionate amount of baked goods on this blog so far, as I LOVE baking! But I promise I will post other savory recipes soon. Find this apple cake recipe at Smitten Kitchen.
For those who want to bake it in a single loaf pan, like me, here are the ingredients I used (halved from the original with reduced sugar in the cake).
Cinnamon Apple Cake
1 teaspoon cinnamon
3 tablespoons sugar
1 1/2 cups flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup sugar
1/4 cup orange juice (I kept the original amount for this)
1 teaspoon vanilla
Preheat oven to 325 F or 160 C. Grease a loaf pan (and line with greased parchment paper, if desired). Peel apples, cut into chunks. Mix with cinnamon and sugar.
In separate bowl, combine flour, baking powder, and salt. In yet ANOTHER bowl, mix oil, OJ, sugar and vanilla. Add wet ingredients to dry, add eggs, and stir it all together.
Pour half of batter into loaf pan – batter will be stiff, so spread it around a bit. Dump half the apples on top, then add the rest of the batter. The rest of the apples go on the top of the cake, and you may want to arrange them somewhat evenly.
Bake 1 1/4 to 1 1/2 hours, until toothpick comes out clean. If the apples are browning too fast, tent loosely with foil.