I wish we’d have actual cool weather … and some rain! … but I’m not going to hold back. It’s time for an apple cake. I love the idea of the recipe below – seems like it will be similar to a Dutch baby. Making that tonight.
From Alexandra Stafford of alexandracooks.com. This is a recipe her mother tore out of The New York Times back in 2004 (all my recipe roads seem to point there!) and she’s been making for almost 20 years.
Ingredients:
1 stick butter, plus more for greasing pan 2 eggs 1 cup granulated sugar 2 teaspoons vanilla 3 cups peeled and sliced apples 1/2 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 cup milk at room temperature powdered sugar
Preparation:
Heat oven to 375 degrees. Grease a nine-inch-circle pan with butter. Cut a circle of parchment paper to fit the bottom of the pan and place inside pan. Grease sides of pan and parchment round with butter.
Melt butter in small saucepan. Set aside.
Beat together eggs and half of sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick — it should form a ribbon when dropped from spoon. Add vanilla.
Whisk butter into the sugar-egg mixture. Add the salt and baking powder and whisk to combine. Whisk in the milk. Whisk in the flour. Add the apples, and use a spatula to incorporate them, coating every piece with batter. Pour the batter into the prepared pan.
Bake for 55 to 60 minutes or until the cake pulls away slightly from the pan and is brown on top. Cool for at least 30 minutes, then cut into wedges sprinkling each with powdered sugar if desired.