Apple Cake

Name: Apple Cake
Ingredients: Ingredients; 227 g/8 oz/1 cup/2 sticks unsalted butter, softened but not melting (70 degrees F); 397 g/14 oz/2 cups sugar; 100 g/3 1/2 oz/2 large eggs, beaten; 14 g/ 1/2 oz/1 tablespoon vanilla extract; 270 g/9 1/2 oz/2 cups all purpose flour; 12 g/ 1/2 oz/2 teaspoons baking soda; 6 g/< 1/4 oz/1 teaspoon salt; 3 g/<1/8 oz/1 teaspoon ground cinnamon; 3 g/<1/8 oz/1 teaspoon freshly grated nutmeg; 454 g/1 lb/4 cups apples, cored and roughly chopped into 1-inch pieces or smaller; don’t peel (I like Galas); 2 cups pecans, chopped; Baker’s Joy or AB’s Kustom Kitchen Lube for the pan (see Notes above); __BLANK__; Equipment; Digital scale; Dry measuring cups; Wet measuring cups; Measuring spoons; Nutmeg grater or microplane; Chef’s knife; Cutting board; 12-cup Bundt pan (This is the classic Bundt. The fancier flower and castle shapes usually have a 10-cup capacity.); Food processor; Large mixing bowl; Whisk; Stand mixer with paddle attachment; Rubber or silicone spatula; Cooling rack

Apple Cake was pinched from <a href="http://www.cookstr.com/Cake-Recipes/Apple-Cake-Brown-Recipe" target="_blank" rel="noopener">www.cookstr.com.</a>

"Editor's Note:Capture the taste of fall with this recipe for Apple Cake by Alton Brown. This cake recipe is easy to make and boasts a generous portion of apples in every slice. Although you can definitely serve this cake after dinner (just top with a scoop of your favorite vanilla ice cream), consider including it in your brunch menu for a truly decadent treat that everyone will love. As this recipe shows, you can never go wrong with <a href="https://www.cookstr.com/tag/Dessert-For-Breakfast" target="_blank">dessert for breakfast</a>! Don't be surprised if your brunch guests ask for second helpings, too. Another really old recipe from the Brown family books. Notes:Baker’s Joy is a spray lube that actually contains flour. So when some recipe (none herein, I hope) demands that you grease and flour, you can do it all with the push of a button. It’s the only manufactured pan release application I use in baking—and it’s especially good for Bundt pans, muffin tins, and any pan with hard-to-get spots. If you can’t get your hands on some, then there’s… AB’s Kustom Kitchen Lube. Yep, make this stuff up right there at home. Just toss 2 cups of shortening into the ol’ stand mixer with 1 ½ cups of all-purpose flour and mix it on low, just until the shortening sucks up the flour. Then hike the speed up to medium to aerate it a bit for easy application. Store it in a resealable plastic container and use it to lube up anything and everything. It’s good on just about any type of pan...."

INGREDIENTS

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Ingredients

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227 g/8 oz/1 cup/2 sticks unsalted butter, softened but not melting (70 degrees F)
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397 g/14 oz/2 cups sugar
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100 g/3 1/2 oz/2 large eggs, beaten
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14 g/ 1/2 oz/1 tablespoon vanilla extract
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270 g/9 1/2 oz/2 cups all purpose flour
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12 g/ 1/2 oz/2 teaspoons baking soda
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6 g/< 1/4 oz/1 teaspoon salt
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3 g/<1/8 oz/1 teaspoon ground cinnamon
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3 g/<1/8 oz/1 teaspoon freshly grated nutmeg
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454 g/1 lb/4 cups apples, cored and roughly chopped into 1-inch pieces or smaller; don’t peel (I like Galas)
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2 cups pecans, chopped
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Baker’s Joy or AB’s Kustom Kitchen Lube for the pan (see Notes above)
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__BLANK__
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Equipment
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Digital scale
•
Dry measuring cups
•
Wet measuring cups
•
Measuring spoons
•
Nutmeg grater or microplane
•
Chef’s knife
•
Cutting board
•
12-cup Bundt pan (This is the classic Bundt. The fancier flower and castle shapes usually have a 10-cup capacity.)
•
Food processor
•
Large mixing bowl
•
Whisk
•
Stand mixer with paddle attachment
•
Rubber or silicone spatula
•
Cooling rack

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