Apple Blueberry Nut Cake – Susie Fishbein

Let me state, immediately, that Susie did not have any blueberries, in her cake.  She made an apple-nut cake.  Since, I was still looking for ways to use my blueberries, I knew, I could not make an apple cake, in place of sweet with blueberries.  The answer was simple.  Take the apple cake and have both fruits included.

This is a really easy cake to make.  You should use two bowls but I managed with one.  The batter was quite  thick but it only called for an electric mixer, at the beginning, for the oil and sugars.  It uses oil, rather than butter, which I prefer.

Ingredients:

Notes: I used 2 cups blueberries and one cup of apples.  The recipe called for three cups apples.  The blueberry taste dominated. 

This was not an overly sweet cake, I  believe, due to the tartness of the blueberries and also to the fact, that I decreased the white sugar by a quarter of a cup.  The recipe lists the correct amount.

I also diminished the oil by one tablespoon.  I have no idea if this makes a difference but I am attempting to cut down on the fats and my husband is more careful of this than I am.

My husband, absolutely, loved this cake and noted the limited sweetness as just right.  He had asked for a nut cake and this had nuts and his favorite, blueberries with the bonus of apples.  Next time, I would split the blueberries and apples half and half or perhaps even, 2/3 apple and 1/3 blueberries. I would like more of an apple taste but not less of a blueberry taste.  For a chocolate gal, this was far better than any chocolate, I have had.  This is a great cake, not a good one, but a great one.

I stopped typing, at this point, last night and when I went to get the recipe from Susie’s cookbook, it was not in the book.  I had two other of her books out so I thought, I must have picked up the wrong book, but neither of them, had the recipe.  I went to the next logical step and pulled Dorie out of the bookcase and she didn’t have it either.  (From my Home to Yours – Dorie Greenspan)

I don’t give up easily.  After all, I baked the cake.  I still have part of it.  Hubby loved it.  I had to have this recipe and I do.  I went to the bookcase, once again, and took out,yet another Susie book and there it was.  This recipe is in “The Kosher Palette.”  I hope, some week, to select this book.

Apple Blueberry Nut Cake adapted from Susie Fisbein

1 1/2 cups canola oil

1 1/2 cups sugar

1/2 cup firmly packed brown sugar

3 eggs

3 cups brown rice flour mixture – gluten free

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 tablespoon xanthan gum

1/3 teaspoon nutmeg

1/2 teaspoon salt

1 cup chopped apples (I cut them into big pieces for chopped)

2 cups blueberries

1 cup coarsely chopped walnuts

2 teaspoons pure vanilla extract

Brown sugar glaze which I did not put on the cake

Method: 

Preheat oven to 325 degrees.

Grease and flour a ten inch tube pan; set aside.

Combine oil, sugar and brown sugar in  large mixing bowl, beating at medium speed with an electric mixer until well blended.

Add eggs, one at a time, beating well after each addition.

Combine flour, cinnamon, baking soda, nutmeg, xanthan gum and salt.

Add flour mixture to egg mixture and blend into a smooth batter.

Fold in apples, walnuts and vanilla.

Spoon batter into prepared pan.

Bake for 1 hour and 45 minutes or until toothpick inserted in center comes out clean.

Let cook in pan for 20 minutes.

Turn cake on wire rack.

Pour glaze over warm cake or dust the top of cooled cake with powdered sugar.

I think you should have the glaze.  It sounds good.

Brown sugar glaze – 3 tablespoons margarine or butter, 3 tablespoons light brown sugar, 3 tablespoons sugar, 3 tablespoons whipping cream, and 1/4 teaspoon vanilla extract.

Combine butter, brown sugar, sugar, cream and vanilla in a heavy saucepan, over medium heat.  Bring to a boil; boil 1 minute.  Yield 3/4 cup.

 

 

 

      

Submitted to Foodie Friday and The Grocery Cart Challenge