Sunday, February 26, 2012

Apple cake

A French Style Apple Cake with tender yet not pulpy apples, in a creamy, custard-like base, topped by a light, cakey top, and a crisp crust.

French Apple Cake
Serves 8 to 10

Note: The microwaved apples should be pliable but not soft when cooked. To test, take one apple slice and try to bend it. If it snaps in half, microwave for an additional 30 seconds and test again

1 ½ pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced thin crosswise
1 tbs Calvados
1 tsp lemon juice
1 cup (5 ounces) plus 2 tablespoons all-purpose flour
1 cup (7 ounces) plus 1 tablespoon sugar
½ tsp salt
2 tsp baking powder
1 cup vegetable oil
1 cup whole milk
1 tsp vanilla extract
1 l egg
2  egg yolks
Icing sugar / confectioner’s sugar for serving

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch spring-form pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with foil. Place apple slices into microwave-safe pie plate, cover, and microwave for 3 minutes, until apples are pliable and slightly translucent. Toss apple slices with lemon juice and Calvados, and allow to cool for 15 minutes.

2. Whisk 1 cup flour, 1 cup sugar, salt, and baking powder together in bowl. Whisk whole egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.

3. Add egg yolks to batter and whisk. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using a  spatula, spread batter evenly to pan edges and smooth surface.

4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon sugar evenly over cake.

5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 ¼ hours. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioner’s sugar, cut into wedges, and serve.

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.