Wednesday, January 13, 2010

German Apple Cake

Now that I've given my soapbox speech on nutrition, I shall proceed to share a recipe for... German Apple Cake! One of the best things about balance is you can still indulge occasionally, and this one really satisfied my sweet tooth. It's so simple, but when the quality of the ingredients is high, so is the finished product. I made this for dessert tonight when the missionaries came over and it was delicious. My husband insisted it was "a must" for the blog and a culinary "success". (I think he liked it; what do you think?) This recipe comes from my "Rustic Fruit Desserts" cookbook. I used Gala apples, my Microplane box grater to do the zesting work, and FYI: turbinado is coarse/raw sugar, which adds a wonderful texture to the top of the cake.

Mimi's German Apple Cake

1 T. unsalted butter, at room temperature, for pan
1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter
1/2 c. sugar granulated sugar
Zest of 1 lemon
2 eggs
1 tsp. pure vanilla extract
2 apples, peeled, cored, and each cut into 6 pieces
2 T. turbinado sugar

Preheat the oven to 350F. Butter a 9-inch round baking pan.

Sift the flour, baking powder, and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Add the flour mixture all at once and mix on low speed just until incorporated. Pour the batter into the prepared pan, spreading it smooth.

Score the peeled side of the apples with the tines of a fork and arrange the apples atop the batter around the perimeter, with 1 slice in the center. Sprinkle the turbinado sugar over the cake and bake for about 40 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean. Sometimes the batter around the apples looks slightly underdone, but not to worry; it's just the moisture from the apples.

Storage: Wrapped in plastic wrap, this cake will keep at room temperature for 2-3 days.

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