steve2-in-la
Well-known member
CB rolled in last night with a case of Granny Smiths, (courtesy of her craft-service pals) leaving me with no alternative but to use a butt-load of apples. One of the things I did was make this recipe and it turned out AMAZING!
I did a search and couldn't find the person who referenced the thing (must have been a link) but it's going onto my pile of T&Ts so thanks again.
On the off chance NOBODY here shared the recipe and it came to me in some dream, here it is:
French Apple Cake
Published September 1, 2012. From Cook's Illustrated. For our own version of this classic French dessert, we wanted the best of both worlds: a dessert with a custardy, apple-rich base beneath a light, cakelike topping. To ensure that the apple slices softened fully, we microwaved them briefly to break the enzyme responsible for firming up pectin. And to create two differently textured layers from one batter, we divided the batter and added egg yolks to one part to make the custardy base and flour to the rest to form the cake layer above it. The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted. Serves 8 to 10.
1 ½ lbs GRANNY SMITH APPLES , peeled, cored, quartered, sliced 1/8” thick crosswise
1 Tbsp CALVADOS
1 tsp LEMON JUICE
1 cup (5 oz) + 2 Tbsp ALL-PURPOSE FLOUR
1 cup (7 oz) + 2 Tbsp GRANULATED SUGAR*
2 tsp BAKING POWDER
½ tsp SALT
1 LARGE EGG + 2 LARGE YOLKS
1 cup VEGETABLE OIL
1 cup WHOLE MILK
1 tsp VANILLA EXTRACT
2 Tbsp SUGAR
CONFECTIONERS' SUGAR
Adjust oven rack to lower-middle position, heat oven to 325°F. Spray 9” springform with PAM. Place pan on rimmed baking sheet lined with foil. Place apple slices in microwave-safe pie plate, cover, microwave until apples are pliable and slightly translucent, about 3 minutes. Toss slices with Calvados and lemon juice, cool for 15 minutes.
Whisk 1 cup flour, 1 cup granulated sugar, baking powder and salt together in bowl. Whisk whole egg, oil, milk, and vanilla together in 2nd bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
Add egg yolks to remaining batter and whisk to combine. Gently fold in cooled apples. Transfer batter to pan; spread batter evenly to edges, gently press to create even, compact layer, and smooth surface.
Whisk remaining 2 Tbsp flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 2 tablespoons granulated sugar evenly over cake. (*optionally, you may mix this sugar with ½ tsp ground cinnamon, nutmeg or cardamom.)
Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1¼ hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.
I did a search and couldn't find the person who referenced the thing (must have been a link) but it's going onto my pile of T&Ts so thanks again.
On the off chance NOBODY here shared the recipe and it came to me in some dream, here it is:
French Apple Cake
Published September 1, 2012. From Cook's Illustrated. For our own version of this classic French dessert, we wanted the best of both worlds: a dessert with a custardy, apple-rich base beneath a light, cakelike topping. To ensure that the apple slices softened fully, we microwaved them briefly to break the enzyme responsible for firming up pectin. And to create two differently textured layers from one batter, we divided the batter and added egg yolks to one part to make the custardy base and flour to the rest to form the cake layer above it. The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted. Serves 8 to 10.
1 ½ lbs GRANNY SMITH APPLES , peeled, cored, quartered, sliced 1/8” thick crosswise
1 Tbsp CALVADOS
1 tsp LEMON JUICE
1 cup (5 oz) + 2 Tbsp ALL-PURPOSE FLOUR
1 cup (7 oz) + 2 Tbsp GRANULATED SUGAR*
2 tsp BAKING POWDER
½ tsp SALT
1 LARGE EGG + 2 LARGE YOLKS
1 cup VEGETABLE OIL
1 cup WHOLE MILK
1 tsp VANILLA EXTRACT
2 Tbsp SUGAR
CONFECTIONERS' SUGAR
Adjust oven rack to lower-middle position, heat oven to 325°F. Spray 9” springform with PAM. Place pan on rimmed baking sheet lined with foil. Place apple slices in microwave-safe pie plate, cover, microwave until apples are pliable and slightly translucent, about 3 minutes. Toss slices with Calvados and lemon juice, cool for 15 minutes.
Whisk 1 cup flour, 1 cup granulated sugar, baking powder and salt together in bowl. Whisk whole egg, oil, milk, and vanilla together in 2nd bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
Add egg yolks to remaining batter and whisk to combine. Gently fold in cooled apples. Transfer batter to pan; spread batter evenly to edges, gently press to create even, compact layer, and smooth surface.
Whisk remaining 2 Tbsp flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 2 tablespoons granulated sugar evenly over cake. (*optionally, you may mix this sugar with ½ tsp ground cinnamon, nutmeg or cardamom.)
Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1¼ hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.