Post by Colleen-NC on May 30, 2013 13:44:55 GMT -5
The Apple Lady's Apple Cake ...from the kitchen of One Perfect Bite courtesy of Patricia Wells and the apple lady
Ingredients:
Cake
1/2 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/8 teaspoon fine sea salt (regular table salt can be used)
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
2 tablespoons vegetable oil
1/3 cup whole milk
Finely slivered zest of 1 scrubbed lemon
2 pounds (4 to 6) baking apple, cored, peeled,and cut into thin slices
.
Topping
1/3 cup sugar
1 large egg, lightly beaten
Finely slivered zest of 1 lemon
1 tablespoon lemon juice
3 tablespoons unsalted butter, melted
Directions:
1) Preheat the oven to 425 degrees F. Butter a 9-inch springform pan and set it aside.
2) In a large bowl, combine flour, sugar, baking powder, and salt; stir to blend. Add vanilla extract, eggs, oil, milk and lemon zest; stir until well blended. Add apples and stir to coat them with batter.
3) Spoon the mixture into prepared cake pan. Bake in center of oven until fairly firm and golden, about 25 to 35 minutes.
4) Meanwhile, prepare topping: In a small bowl, combine the sugar, egg, melted butter and lemon zest and juice; stir to blend. Set aside.
5) Remove cake from oven and pour topping mixture over it. Return cake to oven and bake until top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 10 minutes.
6) Transfer cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of pan, and release and remove springform ring, leaving the cake on the pan base. Serve warm or at room temperature. Yield: 8 servings.
Recipe courtesy of Patricia Wells - The Paris Cookbook
Ingredients:
Cake
1/2 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/8 teaspoon fine sea salt (regular table salt can be used)
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
2 tablespoons vegetable oil
1/3 cup whole milk
Finely slivered zest of 1 scrubbed lemon
2 pounds (4 to 6) baking apple, cored, peeled,and cut into thin slices
.
Topping
1/3 cup sugar
1 large egg, lightly beaten
Finely slivered zest of 1 lemon
1 tablespoon lemon juice
3 tablespoons unsalted butter, melted
Directions:
1) Preheat the oven to 425 degrees F. Butter a 9-inch springform pan and set it aside.
2) In a large bowl, combine flour, sugar, baking powder, and salt; stir to blend. Add vanilla extract, eggs, oil, milk and lemon zest; stir until well blended. Add apples and stir to coat them with batter.
3) Spoon the mixture into prepared cake pan. Bake in center of oven until fairly firm and golden, about 25 to 35 minutes.
4) Meanwhile, prepare topping: In a small bowl, combine the sugar, egg, melted butter and lemon zest and juice; stir to blend. Set aside.
5) Remove cake from oven and pour topping mixture over it. Return cake to oven and bake until top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 10 minutes.
6) Transfer cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of pan, and release and remove springform ring, leaving the cake on the pan base. Serve warm or at room temperature. Yield: 8 servings.
Recipe courtesy of Patricia Wells - The Paris Cookbook