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Wednesday, March 1, 2017

Babette Friedman’s Apple Cake







Joan Nathan  
  Time 1 hour 15 minutes 
 Yield 8 to 10 servings 
rating 145 *****

This simple, rustic cake is perfect for a holiday celebration or any other occasion.

Featured in: In Successful Paris Restaurant, Jewish Roots.

Ingredients
8 ounces (2 sticks) unsalted butter, more for greasing pan
1 1/3 cups plus 1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
4 Gala or other flavorful apples, peeled, cored and each cut into 8 slices
½ teaspoon Calvados or apple brandy
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon

Preparation
1. Preheat oven to 350 degrees. Butter a 9-inch springform pan, and set aside.
2. In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.
3. In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.
4. Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about 50 minutes. Serve warm or at room temperature.

Adapted from Daniel Rose
 Nutritional analysis per serving (8 servings)
471 calories; 24 grams fat; 15 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 34 grams sugars; 5 grams protein; 107 milligrams cholesterol; 148 milligrams sodium

http://cooking.nytimes.com/recipes/1015720-babette-friedmans-apple-cake

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