Jewish/German Cake - also known as Apple and Nectarine Cake

So I happened to have the right kind of inspiration 2 days back. Plus the fact that my mum is still recovering from her minor eye surgery that led to aunts and uncles visiting our home and bringing many fruits over. One of the fruits given was Nectarine. However the nectarine was not too good in its taste and it lacked the natural sweetness. So all these are enough reasons to see me getting some Organic Green Granny Smith Apples from the supermarket and working hard in the kitchen at 7.30pm.

Some websites have mentioned that this recipe (without the nectarine) is called a Jewish Cake whilst some called it a German Cake. But since I've altered the ingredients a bit and added in the Nectarine, let's just call it an Apple and Nectarine Cake (less controversial).

The result: I was slightly disappointed with the effects of the cake. I tried to cut some of the butter and eggs used in the original recipe. This made the cake a bit too crumbly for my own good. So the recipe stated below for eggs and butter are as stated as in the original recipe. I strongly recommend the use of Dark Molasses mixed with castor sugar for the sugar component in the recipe. Dark Molasses has always been my secret ingredient to making superbly rich and delicious cookies and even brownies. Despite the crumbly-ness of the Apple and Nectarine Cake, I daresay that the taste was simply good.

So here's the recipe (Serves 10):

Ingredients A
3 Organic Green Granny Smith Apples (peeled and diced)
3 Nectarines (diced)
30g molasses sugar
1 tablespoon Cinnamon


Ingredients B (Dry Ingredients)
400g Plain Flour
1 tablespoon Baking Powder
1 teaspoon Salt


Ingredients B (Wet Ingredients)
170g Butter (cut into smaller pieces - easier for whisking)
150g Castor Sugar
150g Molasses Sugar
1/4 Teaspoon Vanilla Essence
4 Eggs
1 teaspoon Cinnamon
Some Orange Juice


Instructions

1. Heat up the oven. Grease the baking tin.
   
2. Mix Ingredients A together in a large bowl and set aside.
   
3. Sift and mix Ingredients B (Dry Ingredients) together in a large bowl and set aside.


4. Mix Butter, Molasses Sugar, Castor Sugar and Vanilla Essence together using the mixer.


5. Add in Cinnamon and Orange Juice. Mix well.


6. Add in the eggs slowly and mix well.


7. Add in the Ingredients B (Dry Ingredients) slowly into the mixture and fold well.


8. Pour hald of the mixture into the greased baking tin. Add in half of the mixture fruits into the baking tin. Pour in the rest of the mixture on top of the fruits in the baking tin. Lastly, pour in the remaining mixed fruits to the top of the mixture.


9. Bake the cake in the oven until the metal tester shows clean surface - indicating that the cake is properly cooked on the inside. (perhaps around 50-90 mins, depening on the oven).


10. Cool the cake properly (leave for about 30-45 mins before cutting).


11. Serve well. Would be nice if you could serve together with youghurt and real sliced fruits - and not forgetting a nice hot cup of good coffee. :)