Overall Time:2 hr/ Homework: 35 minute/ Inactive: 35 minute/ Cook: 50 minute
Return: 6 portions
- 1/2 stick butter, plus additional for loaf pan
- 3 Granny Smith apples, cored and peeled, cut -inch dice and pitched with a small lemon juice
- 1 3/4 cups all purpose flour, plus additional for loaf pan
- 4 or 3 grates fresh nutmeg (about 1/2 teaspoon)
- 3/4 cup sugar
- Pinch kosher salt
- 1 egg
- Unique gear:
- Cream Cheese Icing:
- 1 (8-oz) package cream cheese, at room temperature
- 1/2 lemon, juiced
Preheat the oven.Melt the butter in a big saute pan over moderate heat. Throw in the apples and stir to coat all of them together with the butter. Add the apple cider as well as the lemon juice. Cook until the apples have softened along with the cider has reduced by half. Transfer the mixture into a food processor and pulse into a rough paste. Reservation.
In a big mixing bowl combine the flour, cinnamon, baking soda, nutmeg, the two of a bit of salt as well as the sugars. Make a well and add the egg, the pureed apples and vanilla. Stir to join. Drop in the walnuts and raisins.Pour to the prepared pan and put that in the preheated oven. Bake until a toothpick, inserted in the middle comes out clean.
Take away in the oven and let cool. Take away in the pan and cool completely.Cut on the cake in half and spread half of the icing around the bottom layer. Replace the top half and ice the cake's very top, leave the sides naked. Piece and serve.
Cream Cheese Icing:Whip together all the fixings or using a hand mixer until fluffy and light.