There is an eatery in Toronto on the corner of Jarvis and Richmond streets called Mystic Muffin that serves the worlds best apple cake.
The sign says it, and I agree.
The owner Elias makes many dishes that I loved to consume when I worked in the area.
I attempted to make my own apple cake, the following is the result of research and tinkering I performed to do so.
It is a complete failure, and nothing like what I was trying to replicate. But still good enough to tide me over until I can return and buy some of the real deal.
Ingredients #
| 1 | egg |
| 1/2 cup (125 mL) | granulated sugar |
| 1/3 cup (75 mL) | vegetable oil |
| 3 tbsp (50 mL) | apple juice |
| 1 tsp (5 mL) | vanilla |
| 3/4 cup (175 mL) | all-purpose flour |
| 1 tsp (5 mL) | baking powder |
| Pinch salt | |
| 1/3 cup (75 mL) | brown sugar |
| 1 tsp (5 mL) | cinnamon |
| 4 | small to medium apples, peeled, cored and sliced |
Preparation #
- In medium bowl, beat egg and sugar until thick and light.
- Beat in oil, apple juice and vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to egg mixture, stirring just until blended (batter will be thick).
- In small bowl, mix brown sugar with cinnamon.
- Arrange apple slices in greased 8-inch (2 L) square metal cake pan.
- Sprinkle apples with half the brown sugar mixture.
- Carefully spread batter over apples; smooth top.
- Sprinkle with remaining brown sugar mixture.
- Bake in centre of 350°F (180°C) oven until cake is firm and pulls away slightly from sides of pan, 35 to 40 minutes.
- Cool for 10 minutes before serving.