Just in time for the season’s fresh, crisp apples, I bring you this simple, yet elegant Apple Cake! Lightly sweet and heavenly tasting, an impressive display that will have your friends wondering if you went to pastry school. The recipe is surprisingly simple considering the finished product you will receive.
The best kind of apples to use would be ones that are slightly sweet and nicely crisp. Exactly what you would receive out of a Talley Farms Fresh Harvest CSA box! I used my See Canyon Red apples as they were the perfect size and style for this cake. You peel, halve and core the apples and you don’t even have to be frantic about them not getting the slightest bit of color because you are going to top them with a mixture of lemon juice, sugar and cinnamon. The lemon juice will keep them fresh and the cinnamon will hide any color that might have arisen.
The recipe calls for a 10″ springform pan and if you don’t have one already, then you can order one from my Amazon.com aStore on my website! They are quite handy to have around for many different types of recipes.
Apple Cake
Serves 10
- 6 small semi tart apples
- 1 lemon, juiced and zested, separated
- 3/4 cup sugar plus 3 tablespoons, separated
- 1 tablespoon cinnamon
- 4 oz. butter, softened
- 2 eggs, separated
- 1 teaspoon baking powder
- 1 1/2 cups all purpose flour
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 tablespoon Calvados, Applejack or unsweetened apple juice
- 1 tablespoon butter, melted
- 2 tablespoons powdered sugar
- fresh fruit and mint for garnish
- Preheat oven to 400°.
- Peel, halve and core apples. Make 7 lengthwise slits (1/2″ deep) on the outside of each half. Toss in a medium bowl with half of lemon juice, 3 tablespoons sugar and cinnamon. Set aside.
- Usisng a stand mixer, cream butter and sugar together until light and fluffy. Beat in egg yolks, one at a time (reserve whites). Beat in remaining lemon juice and zest.
- Sift baking powder and flour together in a bowl. In a liquid measuring cup, combine milk, vanilla and liquor. Add half of flour mixture to the creamed butter. Mix gently to combine. Add milk mixture and mix to combine. Add the remaining flour mixture and mix until incorporated.
- With a hand mixer, beat reserved egg whites until stiff. Fold them into the batter.
- Butter a 10″ springform pan on the bottom and sides. Pour in the batter. Top with the apple halves cut side down (rounded side up) Brush the apples with melted butter.
- Bake for 35 minutes or until toothpick inserted in middle comes out clean.
- To serve, sprinkle with powdered sugar and garnish plate with fresh fruit and a mint leaf.
(click here) for printable recipe