Wednesday, January 25, 2012

Week 3: Apple Cake (for Chris)

It seems that in all families there is a dessert that is coveted. In my family, it is the banana(nananana who knows when to stop!?) cream pie. The only people who love it are my dad and one of my aunts. Both of them happen to be in-laws. Unfortunately, this means that my grandma rarely, if ever, makes banana cream pie. I don't like it. I don't really like bananas. The only thing that I like about it is the meringue. I used to sit on my grandpa's lap and pick the meringue off his pie when I was little and since I was the only granddaughter (at the time) he let me. I'm still just as spoiled.

The apple cake comes to us from my friend Chris. His wife, Laura, and I used to work at the library together when I was in high school and part of undergrad. He requested apple cake, so I made it. Erica suggested this recipe and it was really simple. It's originally from Smitten Kitchen (one of my favorite blogs). 

The story that goes with the cake.  Laura told me that her mom used to make an apple cake. However, it was one of Laura's siblings that was the real lover of the cake. When that sibling moved away, Laura's mom stopped making the cake. Except Chris loved the apple cake too. Now, he gets no apple cake unless he requests it. (I think I got that story right.) Hence, the apple cake request. 

The picture isn't awesome. I took it quickly one morning before shipping it off to get eaten. I'm working on getting some better pictures in general.

Apple Sharlotka

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. 
Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. 

Pour over apples in pan, using a spoon or spatula to press the batter so that it covers all exposed apples and seeps into the apples near the bottom. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar.

No comments:

Post a Comment