I love”homey” food, but you already knew that, didn’t you. Some people like to curl up with a warm blanket and a book, I myself, like to curl up with a hot cup of tea and a piece of cake. When curling up, it’s always best not to have a piece of cake that’s too sweet and sugary. No, proper curling should be done with a less sweet, almost bread like cake that will perfectly compliment a cup of tea. Ta Da! That’s where this Apple Loaf Cake with Pine Nuts comes in.
This cake is the BFF to a cup of tea. The “not-so-sweet” cake is filled with chunks of juicy apple and topped with earthy, crunchy pine nuts. Really, a perfect combination of flavors. This recipe will make two, 8″ x 4″ loaf cakes, so guess what, keep one for yourself and give the other to your BFF. Wrap it up in parchment paper and tie it with baker’s twine, and I guarantee, they’ll be very impressed.
Apple Loaf with Pine Nuts
- 3 large, crisp tart apples peeled, cored, and cut into 1/2″ slices
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup sugar, plus 2 tablespoons
- 5 large eggs
- 10 tablespoons melted butter, cooled
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon salt
- 1/3 cup pine nuts
- Preheat your oven to 350 degrees F. For this recipe I used two, 8″ x 4″ loaf pans. I sprayed the inside of the pans, then I cut parchment paper to fit in the pans and sprayed that too. I like to use the parchment insert because the cake will lift out effortlessly.
- In a medium bowl, sift together the flour, baking powder, cardamom and salt. Set aside.
- Next, in a large bowl, I added the lemon juice and lemon zest. I cut the apples into 1/2″ slices and as I added them to the bowl, I tossed them in the lemon juice so that they wouldn’t oxidize. Then, sprinkle the apples with 2 tablespoons of sugar, and gently toss.
- In the bowl of an electric mixer, beat the eggs and 1 cup of sugar for 2 minutes.
- Slowly, stir in the butter and vanilla. In several increments, add the flour mixture and mix just until incorporated.
- Pour the batter over the apples and gently fold it in.
- Evenly divide the batter between the two pans, and sprinkle the pine nuts on top.
- Bake for about 40 minutes, or until a skewer inserted in the center comes out clean.
Makes 2, 8″ x 4″ loaf cakes
In baking, size does matter. Make sure you always adjust your baking times if you’re using a pan that’s not the one specified in the recipe.
- An 8″ x 4″ loaf pan holds 4 cups of batter
- An 8 1/2″ x 4 1/2″ loaf pan holds 6 cups of batter
- A 9″ x 5″ loaf pan holds 8 cups of batter
Whenever working with fruits like apples, pears and bananas, toss them in a little lemon juice to keep them from oxidizing. Brown fruit is definitely not appetizing.
When baking, remember all ovens do not work the same, so baking times are always just an estimate. I always check my cakes 5-10 minutes before they’re supposed to be done to make sure they don’t brown too quickly.
I always like to put a parchment paper insert into my pans (which I spray along with the pan) so that cakes will always lift out effortlessly. It’s a bummer when the whole cake doesn’t come out intact!
I was invited to attend a tasting and book signing, for Chef Fabio Viviani who’s promoting his new book “Fabio’s Italian Kitchen”, at the culinary school I graduated from. I thought it would be a pleasant evening involving a dish of pasta and an opportunity for him to sell a few books, but I was wrong because it was more than that. For those of you who may not know him, Fabio Viviani was a contestant on Top Chef Season 5 as well as several other Top Chef spin-offs. He’s also the owner of two very successful restaurants in the Los Angeles area, his own cooking show, and of course, a cookbook author.
When Fabio entered the room he was like a whirling dervish, full of energy, his arms constantly moving, so much so that I was unable to get barely one photo of him that wasn’t blurred. When he came to this country in 2005, he spoke not a word of English. He has great command of the language now, but speaks it in an Italian accent so adorable that Sophia Loren would find it endearing. The guy is so funny that if his day job as a successful chef doesn’t work out, he could definitely try his hand at stand up comedy.
But enough of that. Besides his European charm and perfect plates of pasta that he turned out that evening without breaking a sweat, he had a more meaningful message that he shared with us. He spoke at great length about charity and the importance of giving back. He also shared with us a very funny story about being contacted by the First Lady, Michelle Obama to work along side her on one of her causes. I like that he’s not just a guy who talks the talk, but he also walks the walk. He donated all of the proceeds from this evening’s event to Chef Cecilia DeCastro to fund a scholarship for a worthy student to attend her Academy of Culinary Education. Man, what this guy packed into 2 1/2 hours was amazing and certainly explains why he was voted “fan’s favorite” on his season of Top Chef.
Okay, so back to the food. There’s so many mouth-watering recipes in this book accompanied by stunning photographs that I couldn’t even decide where to begin. Since Mama loves to bake, I chose to start with his “Fabio’s Cake” , and I was thrilled with the result. It’s a moist and rustic cake abounding with chunks of apple and and fresh orange zest. Very fresh and very Italian.
Questo e un dolce molto gustoso.
- 2 eggs, plus 1 egg yolk
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/2 cup olive oil
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- zest of 1 orange
- 3 cups apples, peeled, cored and crushed
- 1 tablespoon brown sugar
- confectioner’s sugar for dusting
- Preheat the oven to 350 degrees F. Using a tablespoon of melted butter and a pastry brush, brush the bottom and sides of a 9″ springform pan, then lightly dust with flour and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until foamy. With the mixer on low, add the rest of the ingredients and mix just until incorporated.
- Pour the batter evenly in the pan and then sprinkle the top lightly with the brown sugar. Bake for 50-60 minutes until golden and when a toothpick inserted in the middle comes out clean.
- Cool in pan for 20 minutes, then unmold. When cake is cooled, dust with some powdered sugar.
To crush the apples: peel, core and chop the apples into chunks, and toss with some lemon juice so they won’t discolor. Place the chopped apples in a large ziplock bag and then wallop with a rolling pin til nicely crushed.