Canal House Apple Cake
From "Canal House Cooking, volume VII"
6 tablespoons butter, at room temperature, plus more for the pan
1 1/2 cups flour, plus more for the pan
3/4 cup granulated sugar, plus more for the apples
1 egg
1 teaspoon vanilla extract
2 teaspoons baking powder
1 pinch of salt
1/2 cup milk
Grated zest of 2 lemons
2-3 Golden Delicious apples, peeled, cored, and thickly sliced (I used fragrant Green Dragon apples, a Golden Delicious cross)
Powdered sugar
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Beat the butter in a large mixing bowl with an electric mixer until creamy. Gradually add the sugar and beat until fluffy, then beat in the egg. Add the vanilla.
Whisk together the flour, baking powder, and salt in a bowl. Add the flour to the butter mixture gradually, alternating with the milk in thirds, beating well after each addition. Stir in the zest. Pour the batter into the prepared pan and smooth the surface with a spatula.
Starting from the outside, arrange the apple slices in a circle standing them on end with the narrow point in the batter, then fill in the center with as many slices as you can fit. The apples should be quite close together and cover most of the batter. Sprinkle 2 tablespoons granulated sugar over the apples.
Bake for 50 to 60 minutes, until a toothpick inserted into the cake (not the apples) comes out clean. Place on a rack, remove the outer ring, and allow the cake to cool. Dust the cake with powdered sugar just before serving, if you like.
From "Canal House Cooking, volume VII"
6 tablespoons butter, at room temperature, plus more for the pan
1 1/2 cups flour, plus more for the pan
3/4 cup granulated sugar, plus more for the apples
1 egg
1 teaspoon vanilla extract
2 teaspoons baking powder
1 pinch of salt
1/2 cup milk
Grated zest of 2 lemons
2-3 Golden Delicious apples, peeled, cored, and thickly sliced (I used fragrant Green Dragon apples, a Golden Delicious cross)
Powdered sugar
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Beat the butter in a large mixing bowl with an electric mixer until creamy. Gradually add the sugar and beat until fluffy, then beat in the egg. Add the vanilla.
Whisk together the flour, baking powder, and salt in a bowl. Add the flour to the butter mixture gradually, alternating with the milk in thirds, beating well after each addition. Stir in the zest. Pour the batter into the prepared pan and smooth the surface with a spatula.
Starting from the outside, arrange the apple slices in a circle standing them on end with the narrow point in the batter, then fill in the center with as many slices as you can fit. The apples should be quite close together and cover most of the batter. Sprinkle 2 tablespoons granulated sugar over the apples.
Bake for 50 to 60 minutes, until a toothpick inserted into the cake (not the apples) comes out clean. Place on a rack, remove the outer ring, and allow the cake to cool. Dust the cake with powdered sugar just before serving, if you like.