My First Ever Apple Cake!
Posted November 22, 2009on:
A few weeks ago, I went apple picking with my boyfriend. Of course, I decided to try a bunch of apple recipes so that I can find a way to use all 18 pounds of apples I had! (I also had apples as snacks a LOT!) I made apple-cranberry butter, I made an apple-cranberry galette, and I made apple cake! I know apple cake is a popular thing, but I have to admit, I’ve never heard of it or even made it until recently. I really thought cooked apples were only common components in pies or in turnovers. I was glad to see I could try something new with the apples and that it was easy to make!
Apple Cake, Adapted from the 1975 edition of The Joy of Cooking
- 5 to 6 cups pared, cored and sliced tart apples (I used 8 medium sized apples.)
- 1/4 cup butter
- 1/2 cup sour cream
- zest and juice of 1 lemon
- 1 cup sugar
- 2 tablespoon all-purpose flour
- 8 beaten egg yolks
- 8 egg whites
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 1/4 cup dry breadcrumbs
- 3/4 cup shredded, blanched almonds, divided
- 1 standard angel food cake pan
- In a large pan over medium high heat, add butter and melt. Add apples and cook until tender. Do not allow apples to brown. Turn heat down to low.
- In a large bowl, combine sour cream, lemon juice, lemon zest, sugar, flour, egg yolks and 1/3 cup almonds. Pour the contents of the bowl over the cooked apples and stir over low heat, until mixture has thickened. Cool mixture.
- Pre-heat oven to 325 degrees. Grease the angel food cake pan and line with flour.
- In the bowl of a stand mixer, or another large bowl if using a hand-held mixer, add egg whites and beat until stiff peaks form.
- Fold egg whites into the apple mixture. In small bowl, combine sugar, cinnamon, bread crumbs, and remaining almonds.
- Pour apple mixture into cake pan. Sprinkle with sugar mixture.
- Bake 45 minutes or until firm. Serve cold with whipped cream of vanilla ice cream.
The cake was pretty & not too sweet! I loved the cinnamon on top and the almonds added great texture. I thought the recipe was a bit odd, but I’m glad it worked. Unfortunately, it seemed to deflate a bit when I took it out. I know the leavening depended on the meringue, but it was sad to see it lose its height. Anyone know how I can fix this? Either way, I think this one is definitely a keeper!