envy apple envy

Does your grocery store carry Envy apples? If not, you're out of luck. If so, buy some immediately!

The Envy apples in my grocery store come from New Zealand, so while they're definitely not local, they're still so good I can't help but buy them. Sweet and crisp and juicy and flavorful, they're by far my favorite apple right now.

Since Envy apples are so delicious to eat out of hand, I thought I might as well try them in a recipe too. I found a pretty delicious-looking loaf cake that seemed like it would work well as a round cake, and it did indeed turn out wonderfully. The cake tries its best to fall apart as you remove a slice, but if you can keep it together long enough to get it onto a plate, it becomes a very attractive and tasty fall dessert.

Ice cream not required, but (as almost always) recommended.

Wondrous White Cake with Cinnamon Apples
(printable recipe)

Serves 10-12
Ingredients:
Filling:

• 1/3 cup brown sugar, packed
• 1 teaspoon cinnamon
• 2 cups peeled, cored, and chopped apples (about 2 small apples or 1 large apple)

Cake:

• 2/3 cup sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Directions:
Preheat oven to 350 degrees F. Grease and flour or spray a 9-inch cake pan; set aside.
To make the filling, in a medium bowl, combine the brown sugar and cinnamon. Add the chopped apples and toss to coat; set aside.
To make the cake, in a large bowl, cream the butter and sugar until light and fluffy, 3-5 minutes.
Beat in the eggs, one at a time, until well blended.
Add the vanilla and mix until combined.
In a separate medium bowl, combine the flour, baking powder, and salt.
Add dry mixture to creamed mixture alternately with milk, starting and ending with dry ingredients. Mix only until just combined.
Spread half of the batter into the prepared pan.
Top with half of the apple mixture and gently press into batter.
Spoon remaining cake batter over the apple layer, smooth out evenly and top with remaining apple mixture and gently press into the batter.
Bake for around 40-45 minutes until golden and firm, or until a toothpick inserted in the center comes out clean.
Cool in pan 15 minutes, then, if desired, turn cake out onto a rack to cool completely.