Yes, another year has come and gone and one more candle has been added to the cake. I was fortunate to have been born on Father’s Day many years ago, yes I'm a daddy's girl. Can't think of anything better than that.
Okay, now onto What's Cooking Wednesday. This week's recipe is called a cake but has more apples then batter. This recipe came from Ciao Italia's Mary Ann Espposito. You really get the fresh apple taste with this recipe. The apricot jam you brush on the cake after it comes out of the oven really brightens up the flavor and adds a glaze onto this cake. Add a scoop of your favorite vanilla ice cream or gelato and you have yourself a tasty dessert.
4 large eggs @ room temperature
½ cup sugar
1 tsp. vanilla extract
¼ cup of heavy cream or sour cream
1 tbs. grated lemon zest
¾ cup unbleached flour
¾ tsp. baking powder
6 cups golden delicious apples (about 4 or 5 large) – peeled, thinly sliced
2 tbs. warm apple jelly or apricot jam
In a large bowl beat the eggs with the sugar with a hand held mixer until the mixture is fluffy and lemon colored. Beat in the vanilla and heavy or sour cream. Stir in the lemon zest.
On a sheet of wax paper sift the flour, baking powder, and salt together. On medium speed beat the flour mixture into the egg mixture. Fold in the apples.
Pour the batter into a foil lined 8” square pan that has been buttered and floured. Cut the foil longer then the pan so you can use it to lift out the cake after baking. Bake in a 350° oven for 35-40 minutes or until the apples are nicely browned.
Transfer the cake to a wire rack. Brush the top of the cake with the warm apricot jam. Let the cake cool to warm. Lift the cake out of the pan with the foil. Carefully remove the foil and discard. Serve the cake cut into squares. A scoop of vanilla ice cream (or gelato) enhances this apple cake.
Notes: I’ve peeled and not peeled the apples and the texture and taste is much better if you peel the apples.
June - you are now singing with the angels . You will be missed but you are free ~ God Speed.