Eye of the hawk apple cake

It’s started to feel quite spring-like around here, and I decided to celebrate the holiday weekend making a cake. Not that cake-making really needs a reason, but it’s always good to be prepared. This cake, tentatively named Apple of the Eye of the Hawk Cake (better suggestions welcome!) is nicely sweet and spiced, with chunks of fresh apples. The whipped cream adds an extra bit of creaminess, though ice cream would work too, and the cake could even be served as a breakfast option.

Inspired by the Beernoness.

Ingredients

Cake

3 cups flour

¾ cup granulated sugar

½ cup brown sugar

1 tsp baking powder

1 tsp baking soda

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

3 large Fuji apples, peeled and chopped into about 1-inch cubes

6 Tbsp melted butter

1 tsp vanilla extract

1 cup Eye of the Hawk

2 eggs

Whipped Cream

1 cup heavy cream

½ to ¼ cup powdered sugar, to taste

1 Tbsp beer or whiskey, to taste

Directions

Cake

Preheat oven to 350°F.

Mix together the flour, both sugars, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. (You’re going to mix everything in this bowl, so make sure you have room!)

Mix in the apples.

Make a well in the center of the mix and add the butter, vanilla, beer and eggs. Stir until combined.

Grease a 9-inch pan and pour the batter into it.

Bake for about 45 minutes, until the center is firm. Cool completely before topping with whipped cream.

Whipped Cream (make just before serving)

Add the cream, powdered sugar and beer to the bowl of a mixer. Mix on high for about 3 minutes, until soft peaks form.

Spoon onto cake slices and enjoy!

Tips

Use a springform pan if you want a nice, round cake.

Beat the eggs before adding them to the cake for better mixing.