you have to love a cake that mixes up quickly and easily. especially nice is a recipe that can be manipulated to include many different flavors. don’t like apples? use pears. not a fig fan, fine, use dried cranberries. not sure what to use that can of roasted hazelnut oil for? bake this cake with it. just use what you’ve got. think outside the box; carrots or zucchini could also stand in for the apples. the only caution, stay away from something that will add a lot of liquid or acid. that means fresh strawberries and pineapple chunks may not give desirable results.
fresh apple cake with dried figs
makes one bundt cake serving about 12
2 medium granny smith apples, peeled and chopped
1/2 cup walnut pieces
1 cup oil-any kind suitable for a cake
1 1/2 cups sugar
2 teaspoons vanilla (because it blends well with figs, can be omitted)
2 teaspoons lemon zest
3/4 cup diced, dried figs-i used mission
2 cups unbleached all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cardamom
preheat the oven to 350. grease and flour the bundt pan and set aside. place the walnuts in a baking dish and bake until fragrant, about 5-7 minutes. set them aside to cool. in a large mixing bowl, whisk the oil with the sugar and the eggs. add the vanilla and lemon zest and whisk to combine. add the apples, walnuts and figs and stir to combine. place the flour, baking soda and cardamom in a sifter or a mesh strainer and sift over the batter in the bowl. fold the batter together and scraped it into the prepared pan. bake until firm on top and a tester comes out clean, about an hour. allow the cake to cool in the pan for 20-30 minutes. carefully invert onto a rack or serving plate to cool. this is a tender cake so try not to handle it while it is hot. due to the moisture of the apples, it is best if served within a day or two; any longer and it becomes a bit sticky and soggy at room temperature.