Crabapple season is here! My friend, Jennifer McGovern, stalks the wild apple trees in her Anchorage neighborhood and turns the sour fruit into a moist and tangy chocolate cake. If you’re not a chocolate fan, try this Triple-Ginger Crabapple Cake instead.
“Once every year, I get together with a friend and make large batches of crabapple cakes. She chops while I mix up the batter. We make 6 to 8 cakes, freeze them in quarters, and then savor them all winter long. We always make chocolate crabapple cakes. This recipe has been adapted from the “Alaska Wild Berry Guide and Cookbook.” The original recipe calls for regular cocoa powder but I prefer a darker chocolate so I can get my chocolate fix. To freeze, cut cake into desired serving size, wrap tightly with plastic wrap, then aluminum foil. Label and freeze for up to 6 months. I” –Jennifer McGovern
Dark Chocolate Crabapple Cake
Yield: Makes 6 to 8 servings | Total time: 1 hour 30 min
Dark chocolate and red crabapples make a beautiful cake. Try to use dark cocoa if you can for deeper flavor.
- 2 cups sugar
- 1/2 pound (2 sticks) unsalted butter, softened
- 3 large eggs
- 1/2 cup water
- 2 1/2 cups all-purpose flour
- 3 tablespoons dark cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 tablespoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 2 cups coarsely chopped crabapples
- Preheat oven to 325°. Lightly grease and flour a bundt pan or a 9-inch tube pan; set aside.
- Using an electric mixer, cream together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Beat in water carefully as it may spill over.
- Whisk together flour, cocoa, salt, baking soda, and spices in a separate bowl. Slowly add flour mixture to butter-sugar mixture and blend well. Add vanillla. Fold in chocolate chips and crabapples and stir to combine.
- Spoon batter into prepared pan. Bake one hour or until a toothpick inserted in center comes out clean; some melted chocolate might stick to tester and that's ok. Let cool in pan on a cooling rack 10 minutes. Remove cake from pan onto rack and let cool until ready to serve. Let cool completely and wrap any leftovers in plastic wrap.
Date Published: September 29, 2014
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.