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
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