September 25, 2011
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.
|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|
|1/3 cup (75 mL)||brown sugar|
|1 tsp (5 mL)||cinnamon|
|4||small to medium apples, peeled, cored and sliced|
- 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.