Monday, June 3, 2013

Balzano apple cake

The queen of apple cakes, tender, creamy, custardy with a delicate flavor. Not a particularly light dessert, but delicious warm with a scoop of vanilla ice cream.

1 stick butter (~110g)
2 eggs
1 cup sugar
3 Fuji/Granny Smith apples
0.5 cup flour
2 tsp baking powder
0.25 tsp salt
0.5 cup milk
1 tbsp vanila sugar

Allow the milk to equilibrate to room temperature. Heat oven to 350F and butter a 9-inch round cake pan. Line the bottom with parchment paper. Combine baking powder, flour and salt.

Melt the butter and set aside. Beat the eggs with half the sugar, add the remaining sugar slowly until thick and foamy. Add the vanilla sugar.

Peel apples and cut straight off the core. Slice thinly. Stir butter into egg-sugar mixture. Stir in flour mixture alternating with the milk.

Stir in apples and pour into cake pan. Bake for 25 minutes, rotate pan and bake for another 25 minutes or until cake pulls apart from the edge. Cool for 30 minutes or more and serve.

No comments:

Post a Comment