I didn't bake so much this past summer, but Fall is here and the oven beckons. A new recipe for apple cake is the one that really called out to me (and my tummy).
The recipe was borrowed from Marcus Samuelsson out of House Beautiful magazine.
12 servings (really 8 if you like generous slices)
2 Tbls unseasoned bread crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 Granny Smith apples
1 tsp ground cinnamon
4 Tbls (1/2 stick) unsalted butter at room temp, plus more for greasing the pan
1 large egg
1 1/4 cups unbleached all-purpose flour
2 tsp baking powder
2/3 cup half-and-half
2 tsp confectioners' sugar
Preheat oven to 350 degrees. Butter a 9-inch springform pan and coat with the bread crumbs.
Toss together the granulated sugar and brown sugar. Set aside.
Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat. Roughly dice the remaining apple.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and remaining sugar mixture on medium speed until light, fluffy, and lemon-colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half and mix until combined. Fold the diced apple into the batter.
Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge and place the two remaining wedges in the center.
Bake 35 - 40 min, or until center is golden brown. Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the springform. Sprinkle with confectioners' sugar.
*Best things about this cake*
Only 2 apples needed which makes peeling manageable!
All ingredients are standard pantry/kitchen staples.
Delish with tea or coffee.
Happy Autumn baking :-)