Grandma’s Apple Cake

She never uses a recipe, just creams the butter and sugar, adds a few scoops of flour and a teaspoon or two of some other ingredients, dollops in sour cream and some chopped apples, stirs it all up in a cracked stoneware bowl and pours it into a baking dish generously greased with butter. Sliced almonds are sprinkled on top. She bakes it at 350.

That’s all I have.

You probably have one of these bakers in your life. There are no splattered cookbook pages or newspaper clippings from the 1980s in their kitchen. The classic stable of recipes is up there, in their brain. Which can be maddeningly frustrating when you want to know how to make one of her delicious cakes, and all she can tell you are vague things like “a couple apples” or “a nice amount of cinnamon, not too much.”

Our culinary team works in measurements when writing a recipe, and trying to replicate your grandma’s recipe for apple cake is quite time-consuming. There were definitely some tasty and not-so-tasty results. But we persevered and came up with something pretty close.

We chose the blender for this recipe, which might seem out of character for making a cake. Trust us, the blender can do everything the stand mixer would normally do, plus grinds nuts and oats into a fine flour. Blend and pour, we like the idea and hope you do, too.

Cleaning up is easy. Add a drop or two of dish soap and 2 cups of warm water to the blender jar. Let it run for 30 seconds on high and rinse thoroughly.

Apple Almond Breakfast Cake

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Servings

8 to 10

Servings 8 to 10

Apple Almond Breakfast Cake 1 2 3 4 5 Votes: 2 Rating: 4 You: Rate this recipe! Servings 8 to 10 Servings 8 to 10

Ingredients

• 1 teaspoon butter softened
• 1 1/2 cups sliced toasted almonds divided
• 1/2 cup whole rolled oats
• 1 cup all-purpose flour
• 1 cup firmly packed dark brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 cup vegetable oil
• 1/2 cup sour cream or whole milk Greek yogurt
• 2 medium firm tart apples peeled, cored and cut into 1-inch chunks
• 3 large eggs
• 1/2 teaspoon vanilla extract

Instructions

• Preheat the oven to Bake 350°F. Grease the bottom and sides of a 9-by-13-inch baking pan with the softened butter. Set aside.
• Add 1 cup almonds and rolled oats to the blender. Select Manual/Lo and press start. Gradually increase the speed to Speed 8 and blend until almonds and oats are finely ground, about 20 seconds. Transfer the mixture to a large bowl. Add flour, brown sugar, baking powder, cinnamon, salt and baking soda. Whisk to combine. Set aside.
• Add oil, sour cream and apples to the blender in the order listed. Select Manual/Speed 5 and pulse until smooth. Add eggs and vanilla and pulse to combine. Transfer dry ingredients to blender and pulse just until combined. Pour batter into buttered baking dish. Sprinkle remaining ½ cup sliced almonds evenly on top of batter.
• Bake until tester inserted into the center comes out clean, about 35 minutes.

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Craft what you crave with the Wolf Gourmet high-performance blender.It offers complete control for complex recipes and pre-programmed settings for one touch smoothies and soups. Infinite speed control and quiet design are just the beginning.