Tuesday, August 23, 2005
APPLE BATTER CAKE
I used fresh Granny Smith apples that we picked from a beautiful apple tree on a farm last friday. Quinn loved the fact that we picked the apples and was excited to make something with them. This cake smelled wonderful when it baked and we ate the entire thing when it was hot out of the oven- So I would say everyone enjoyed it.
I found the recipe in the Once Upon A Tart cookbook.
Makes one 9-inch round cake
This cake is so easy to make. All you do is throw the apples in the bottom of a cake pan, whip up a simple batter, pour it on top, and bake. The apples carmaelize on the bottom of the pan, and the batter browns on the top. Flip it over, and what you have is something like a pineapple upside down cake.
12 T (1 1/2 sticks) unsalted butter, melted and cooled to room temp.
5 or 6 med tart apples such as Granny Smith, peeled, cored, and cut into 1/4 inch slices.
1 T cinnamon
1 Cup plus 1 T sugar
1 Cup all purpose flour
1 Large egg lightly beaten
1 1/2 Cups walnuts, coursely chopped
1. Position your oven racks so that one is in the center, and preheat the oven to 350 degrees. Smear a 9 inch round cake pan with a generous amount of butter.
2. Toss the apple slices with the cinnamon and 1 T of sugar. Spread the fruit evenly over the bottom of the cake pan.
3. Whisk the remaining sugar and the flour together in a big bowl. Whisk in the egg and melted butter until just a bit of flour remains visible. Stir in the walnuts, and continue to stirring until no flour is visible. Pour the batter evenly over the fruit, using a rubber spatula or your finger to get it all out.
4. Place the pan on the center rack in the oven, and bake the cake for 40-45 minutes, or until the top is golden brown and a toothpick or small knife inserted in the center comes out clean.
5. Remove the pan from the oven, and place it on a wire rack. Let the pan sit for a few minutes, until it is cool enough to touch. To remove the cake from the pan, put a serving plate over the top of the pan and quickly flip the pan over. The cake should come right out. If it doesn't, slide a table knife around the edges to loosen up any bits that are stuck. Serve warm or at room temperature.