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Chocolate Chip Apple Cake

Ah, it has been quite a while since I baked. It must have been the overdose from the housewarming. When I baked over the weekend, I realised I really missed working the ingredients.

I was not in the best of mood before the weekend and ended up spending the weekend sorting my thoughts through. Finally came to terms and as a signal of closure, I baked all the negative vibes away.

Yet the practical side of me did not just want to bake anything, but something good enough for breakfast the following day. The Chocolate Chip Apple Cake is a winner. Found in the Scharffen Berger website (I am a big fan of their products), I baked a batch for the first time, and it turned out wonderful to both sight and taste.

As usual, I cut back on the sugar and it was the right move. It was just sweet enough. The cake is moist and tender from the little bit of acid (I substituted vinegar for lemon juice) and the bits of apples and walnuts contributed a balance between crunchy and mush. There is little butter used but the chocolate chips added that bit of naughty and indulgent feel of eating this for breakfast.

Go ahead, you know you want some.

Chocolate Chip Apple Cake
(makes 16 regular cupcakes or one 9x13 pan)

1/2 cup butter
3/4 cup brown sugar
3/4 cup white sugar plus 3 tbsp reserved for topping
2 eggs
2 cups flour
1 tsp ea baking soda, powder, salt
1/2 tsp lemon juice ( I used vinegar)
1 cup milk
2 to 3 small apples, peeled, cored, chopped to measure 3 cups
1 cup toasted, chopped walnuts, plus 1/2 cup reserved for topping (I obmitted the walnuts for my topping)
4 oz semisweet chocolate, choppe (I used chocolate chips)
1/2 tsp cinnamon reserved for topping

Method:
Preheat oven to 180C. Grease a 9x13 cake pan or line your muffin tins with cupcake paper.

Cream butter and sugar with a electric mixer. Add eggs, one at a time. Add in lemon juice. Then beat in the milk.

Mix together flour, baking soda, powder, salt. Add to the butter and egg mixture until just combined.

Add walnuts, apples, chocolate chips to the batter.

Pour batter into the prepared cake pan.

Mix together the remaining 1/2 cup chopped walnuts, 3 tbsp sugar and 1/2 tsp cinnamon. Sprinkle on top of the cake.

Bake for 40 mins for cupcakes or 45 to 50 mins for a sheet cake, until the cake is firm, and toothpick comes out clean when inserted.

Cool on a rack.

The cake tastes wonderful just out of the oven, and stays moist for the next couple days. But it probably would not last that long.

Comments

Mia that looks good especially with apples! I love anything with fruits in it..loaded with vitamins and some nutrients that undoubtedly will ease some guilt eating these indulgences of cakes.

*thumbs up! I am inspired to bake this. After my term tests. Keep posting k! ;)

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