French Apple Cake – I Wouldn’t Change a Thing!

Most of the time when I follow a baking recipe, I have to change something.  It might be the extract or the zest or the alcohol or the fruit that I change, but I must change something.  When I made this recipe, for some reason, I just followed like a sheep in a herd and I’m so glad I did.  It’s lovely.  It’s delicious.  With coffee, with tea, by itself.  I’m a fan.

IMG_9873-001a

French Apple Cake
Published September 1, 2012,  Cook’s Illustrated.
Serves 8 to 10

The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted.
Ingredients

1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
1 tablespoon Calvados
1 teaspoon lemon juice
1 cup (5 ounces) plus 2 tablespoons all-purpose flour
1 cup (7 ounces) plus 1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg plus 2 large yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
Confectioners’ sugar

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.
2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk 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 remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, 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 granulated 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 1¼ hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.

Annie
This is me, not changing a thing

Cook the Book – Apple Crisp

Some of my favorite shipboard memories are of times when we are at anchor, the awning is up, the decks are cleared and dinner is over. Jon and I are able to sit and look out over the harbor and watch the sunset with our passengers as we enjoy our after dinner coffee and dessert.

Apple Crisp from At Home At Sea

Apple Crisp

Filling
12 tart apples
1 cup sugar
1/2 teaspoon cloves
1 teaspoon cinnamon
1 tablespoon plus 1 teaspoon lemon juice

Topping
2 1/4 cups all-purpose flour
1 cup plus 2 tablespoons (2 1/4 sticks) butter
1 1/2 cups sugar
1/4 teaspoon salt

Preheat oven to 400°. Peel, core, and slice the apples into 1/4-inch wedges; toss them with the rest of the filling ingredients and spread them evenly in an ungreased 9 x 13-inch pan. In a separate bowl, cut the butter into the flour until the mixture is coarsely blended.  Mix the sugar and salt into the topping; mixture should be crumbly. Place the topping on top of the apple mixture and bake for 45 minutes or until the top is browned and the liquid in the apples is dark.

Makes 15 servings

(c) Annie Mahle
Email thisShare on FacebookTwitterDigg This!Save to del.icio.usStumble It!