Apple Cake
The humble apple can most certainly be declared the most powerful of all earthly fruits when we consider its ancient biblical origins and the consequences eating one had for Adam and Eve. Fall is the time to enjoy apples and the ritual of spending an afternoon at the apple orchard picking your favorite varieties. One must have apple dessert is this very moist, almost pudding like apple cake.
Ingredients
- 9-inch spring form pan, buttered and lined with parchment paper.
- 3 large Golden Delicious or Pippin apples, peeled, cored and thinly sliced
- 1 cup plus 2 tbsp sugar
- 1/4 cup dry Marsala wine
- 5 tbsp butter, softened
- 3 eggs, separated
- 1 1/3 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Directions
- Place apple slices in a bowl and sprinkle with 2 tablespoons of the sugar and mix in the Marsala wine. Set aside for 30 minutes.
- Preheat the oven to 350F
- Cream the butter and remaining 1-cup sugar together in a bowl until light and fluffy. Beat in the egg yolks one at a time until well blended.
- Drain the apple slices in a small sieve over a bowl and add the reserved liquid to the egg yolk mixture and stir well.
- Sift the flour, baking powder and salt together and add to the egg yolk mixture. Stir until combined.
- Separately beat the egg whites in a clean bowl until soft peaks form; fold into the egg yolk batter.
- Spread half of the batter into the prepared pan. Arrange the apple slices in several layers over the batter. Cover the apples with the remaining batter, smoothing it evenly over the top.
- Bake for 50 to 60 minutes or until golden brown and a cake tester comes out clean when inserted in the center of the cake.
- Cool 10 minutes before unlatching the sides. Cut into slices and serve warm
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