Peggy'S Apple Cake
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 cup dark brown sugar (packed)
- 4 tablespoons unsalted butter, melted
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups peeled, cored & chopped apples (I like Granny Smith - you'll need about 2 apples)
- 1 tablespoon turbinado sugar (optional)
- Heat oven to 325 degrees F. Grease a standard loaf pan and line it with parchment. Grease the parchment, too.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, whisk the sugar with the melted butter and vegetable oil. Whisk in the eggs, one at a time, until smooth and incorporated. Then add the vanilla and almond extracts, whisking well to combine.
- Add the dry ingredients to the wet, and stir with a wooden spoon or rubber spatula to fully combine. Add the apples, and fold them into the batter.
- Pour the batter into the prepared pan. Sprinkle turbinado sugar on top, if using. Bake the cake for about 1 hour, until a skewer inserted into the center of the cake comes out clean.
- Transfer cake to a cooling rack, and allow to cool partially in the pan, about 20 minutes. Once cool enough to handle, turn out the cake and finish cooling on a wire rack. Enjoy warm, probably with a bit of fresh whipped cream or, at the very least, a glass of cold milk.
flour, baking soda, kosher salt, ground cinnamon, ground nutmeg, brown sugar, unsalted butter, vegetable oil, eggs, vanilla, almond, apples, turbinado sugar
Taken from food52.com/recipes/31821-peggy-s-apple-cake (may not work)