bcmom's kitchen

bcmom's kitchen

Sunday, November 6, 2016

Apple Chocolate Chip Cake

It's time again for Secret Recipe Club reveal!  Sadly, this is also also the final SRC reveal for Group A. The Secret Recipe Club is coming to an end.  Started back in April 2011, SRC and has had a wonderful five and a half year run and connected hundreds of bloggers throughout the world with our love of food and support of our fellow bloggers. My first SRC post was in February 2013, and I've loved all the new bloggers I've met and recipes I've tried. I know we're all going to miss it.

My final secret blog assignment is Mother Would Know with the tag-line Home Cooking Beats Take-Out - which I whole-heartedly agree with.  Written by Laura, it's a great blog full of mouth-watering recipes and helpful kitchen tips.  While Laura has no 'real' cooking credentials, she began cooking in college, and she's got plenty of experience in the kitchen. She's always willing to offer help and advice - the kind of cooking questions you would love to ask your mother, but these answers come from a guaranteed 'no nagging zone' where you won't be asked about your love life or your job prospects.  So, like Laura says -'whether you already cook reasonably well, have a few simple meals you can prepare or just have the feeling that you had better learn how to cook before your take-out bill ruins your credit rating' - Mother Would Know is the place for you.  (for the record, my daughter uses my blog as her cookbook, and both my kids call me with their cooking questions, but not everyone can do that, so it's great that Laura offers such help)

I browsed through Laura's blog and find several recipes I definitely want to try. Sweet & Sour Brisket, Rhubarb, Apple, Pear Crisp, and Java Chip Ice Cream were just a few of them.

I wish more of the chocolate chips showed in this piece, but believe me,
they were there.  This cake has long since been devoured!
When I saw this apple cake recipe I knew I had to try it - just a touch of sweetness, studded with apple chunks and chocolate - why have I never thought to use chocolate chips in apple cake?  I also really want to try this Bundt Pan Apple Cake Laura mentions in the post, but first, the Apple Chocolate Chip Cake.

Apple Chocolate Chip Cake
from Mother Would Know

  • 4 cups peeled, chopped apples
  • 1 cup granulated sugar
  • 1-1/2 tsp. cinnamon
  • 3 cups flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1-1/2 cups of semisweet chocolate chips
  1. Cut the apples and mix them with the sugar and cinnamon in a large bowl; let them stand for at least 15 minutes, giving the apple chunks time to absorb the sugar.
  2. Preheat the oven to 350°. Grease a 13×9-inch baking pan and set it aside.
  3. In a medium bowl, mix (or whisk) together the flour, baking soda, and salt.
  4. After the 15 minute 'rest' for the apple/sugar mixture, lightly beat the eggs in a small bowl and add the oil and eggs to the apples. (I used the glass measuring cup I measured my apples in to beat the eggs - using the whisk I mixed my flour with - and to measure the oil)
  5. Add the dry ingredients to the apple, sugar, oil and egg mixture in 3 additions, mixing thoroughly after each addition. The batter will be very stiff. 
  6. Fold in the chocolate chips and then spoon the batter into the greased baking pan. Even it out with the spatula or the back of the spoon.
  7. Bake approximately 40-45 minutes, until cake is golden and a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.

The only thing I changed about this recipe was to cut down the sugar from 1-1/2 cups to 1 cup, and to mix the cinnamon in with the apples and sugar instead of whisking it with the flour.  That last part probably didn't make a huge difference, but I think cutting the sugar down worked out really well because this cake was still plenty sweet.

My husband and I just had to try it the same day I made it.  It smelled so good!  And it was really good that first evening, but this cake gets even better after sitting overnight.  It's dense and moist, and absolutely delicious.  I took it to church to share on Sabbath, and we barely made it home with another piece for each of us.  Everyone seemed to really like it.  I will definitely be making this one again.  And again.

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