Wednesday, December 6, 2017

Apple Cake with vanilla cream
4 Granny Smith apples, peeled, cored, quartered and thinly sliced
1 Tbsp. fresh lemon juice
1C sugar (2 Tbsp., remainder)
3/4C plus 2 Tbsp. flour
½ tsp. ground cinnamon
½ tsp. ground nutmeg
3 large eggs
1 tsp. vanilla

sifted powdered sugar
1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 350F.  Butter bottom of 8-inch spring form pan, line with parchment and butter again.

In a large bowl, toss the apples with the lemon juice, two tablespoons of the sugar and let stand 15 minutes.  Mix flour, salt and spices together.  Beat eggs, vanilla and remaining sugar until thick and pale yellow, about 8 – 10 minutes.  Gently fold in the dry ingredients.

Spread apples in the prepared pan in an even layer.  Pour the batter evenly over them.  Let stand for 5 minutes to allow the batter to sink in a little.  Bake for about one hour, until golden and crisp on the top.  Transfer to a rack and let rest for 15 minutes.  Remove ring and transfer to a serving platter.  Dust with sifted powdered sugar and serve with cream beaten with sugar and vanilla to taste.
MAKES:  8 servings

No comments:

Post a Comment