Apple Cake

Best served cold alongside a glass of hot apple cider; this apple cake is the ideal treat on a chilly fall day.

The moisture from the apples creates a sponge-like consistency, and the whiskey packs a punch! Enjoy as a brunch side, afternoon snack, or dessert.

INGREDIENTS —

• 2 cups of chopped apples (about 2-3 small apples)

• ¾ cup brown sugar

• 2 large eggs

• 1/3 cup canola oil

• 1 teaspoon vanilla extract (or maple syrup)

• 1 teaspoon cinnamon

• 1 tablespoon whiskey

• ¼ teaspoon nutmeg

• ½ teaspoon kosher salt

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• Optional: feel free to add in chopped nuts (¼ cup - ½ cup of pecans or walnuts would work best)

INSTRUCTIONS —

1. Heat oven to 350 degrees.

2. Use nonstick spray to grease a 9-inch round baking pan (I use a tart pan with a removable bottom).

3. Whisk the brown sugar and eggs in a large bowl until pale and foamy. Add the oil, vanilla, cinnamon, nutmeg, salt, and whiskey. Mix until well combined.

4. Sift the flour, baking powder, and baking soda. Whisk till combined, then add to the wet ingredients.

5. Use a rubber spatula to fold the apples (and nuts if you add them).

6. Pour the batter into the prepared pan. Smooth the batter using a spatula, and gently tap the pan on the counter to release air bubbles.

7. Bake until lightly golden (30-40 minutes).

8. Set the pan on a rack to cool for about 15 minutes (or longer!)