Thursday, January 10, 2008

of apples...

I've been trying new recipes for the past few days, subsequently supplying my family with dessert the evening of and breakfast for the following morning. There was a bag of gala apples in the fridge today and I have had my eyes on this recipe for a while.

I didn't have a 9" pan so I used an 8" one and kept an eye on the cake while it was in the oven. The batter is fairly thin for a cake, and bakes up creamy rather than cakey. It's almost like a custard though I suspect if I had let it bake a while longer, it may have been more cake-like. The apples were thinly sliced and arranged in a circular pattern (just for aesthetics). I would use sweet and crisp apples, like fuji or gala, because they hold up well during baking. Don't skip the glaze, it lends a sweet crispy topping, contrasting nicely with the slightly tart apples. Thank you Helen for a wonderful treat.

Apple Cake (from Tartelette)
make 1 8" cake


1/2 cup all purpose flour
1/8 cup corn starch
1/2 cup granulated sugar

1/2 cup + 1 tbsp milk
1/8 cup oil
2 medium eggs
2 tsp baking powder
pinch salt
3 apples, peeled, cored, thinly sliced

1/4 cup butter, melted
1/4 cup granulated sugar
1 tsp vanilla extract
1 medium egg

For cake: Combine flour, corn starch, sugar, baking powder, and salt. Set aside. Combine eggs, milk, and oil until well blended. Beat in dry ingredients until just blended. Batter will be thin. Pour into greased 8" round pan. Arranged apple slices on top. Bake in preheated 350 degree oven for about 15 minutes until apples are beginning to brown.

For glaze: Beat egg and sugar until light. Add in vanilla and butter. Pour over apples after cake has been baking for 15 minutes. Bake cake for another 20-25 minutes until cake is cooked through.

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