Do you have a go-to dessert recipe?
This apple cake from Biggirlssmallkitchen.com is one of mine. I first made it a few years ago for a dinner with friends, and I fell in love with the moist, not-too sweet cake studded with apples and chewy oats. The beer and cinnamon lend a wonderful, warm flavor to this cake, and the crispy crust contrasts perfectly with the apple-y center.
I most recently made this cake to bring to a superbowl party, and baked it in a bundt plan just for fun.
While this cake is wonderful on its own, I would recommend serving it warm with vanilla ice cream, or if you have time, with homemade whiskey ice cream (the original recipe recommends whiskey whipped cream).
I also like to bake and serve this cake the same day. It lasts well in the refrigerator, but the top loses the slight crispiness that I love so much.
Ingredients and Instructions
I use this recipe with the following modifications:
-reduce the sugar to 1.5 cups (1 cup brown, 1/2 cup white)
-replace half of the oil with lowfat buttermilk
-increase the vanilla extract to 1 teaspoon
-serve with ice cream rather than whipped cream