Monday, November 06, 2006

Ligita's Quick Apple Cake, continued

more photos to walk you through this production:

woops: hadn't had this happen in years!! I was busy stirring in the butter so that it wouldn't burn, and this little critter took a notion to roll off of the counter and onto the floor!

Here's the cake, ready to go into the oven.

And here it is after it had finished baking. I was worried that those little apple slices that hadn't gotten covered by the batter might be tough, but they were nice and soft and sweet.

It really is a good and quick apple cake, with only 348 calories per serving. Enjoy!!

Ligita's Quick Apple Cake

This recipe was posted in John Kessler's article in last Thursday's Atlanta Journal and Constitution. Kessler is one of my favorite food writers and I was pleased to read his article about his two favorite cookbooks. Unfortunately, somehow the first part of the section got separated from the recipe, so I do not know from whence this particular recipe came. I do recall that Kessler said that the Joy of Cooking was one of his two faves. I've had my copy for 36 years, how about you????

OK, so here goes:

This cake makes 8 servings, takes 10 minutes "hands on" and one hour total time.

It calls for:

  1. 3 medium tart apples, peeled, cored and thinly slice (about 3 cups)
  2. 1 tsp fresh lemon juice
  3. 3/4 C plus 3 T sugar
  4. 2 t ground cinnamon
  5. 3/4 C unsalted buter, cut into pieces
  6. 2 lg eggs
  7. 1 C sifted all-purpose flour
  8. Vanilla ice cream for serving (I have ommitted that, and lived to tell about it, so it is not necessary!)

Preheat oven to 350 (I used convection at 325). Generously butter a 10" tempered glass pie pan.

Toss the apples in a bowl with the lemon juice, 2 T sugar and the cinnamon. Spread the apples evenly in the prepared pan:

Melt the butter in a small saucepan over medium heat; cook until lightly golden, about 7 minutes. Watch carefully to avoid burning. Pour the clear, browned butter into a bowl, leaving any sediment or foam in the pan.

(here's the butter cooking away, and it did take just 7 minutes to slightly brown it!)

Stir the 3/4 C sugar into the butter. Gently stir in the eggs; stir in the flour until blended. Spoon the batter evenly over the apples and spread into a layer. Sprinkle with the remaining sugar.

Bake until lightly golden and crusty, 40-45 minutes (it took 35 in the convection oven).

Cook in the pan on a wire rack. Cut into wedges and serve from the pan warm or at room temperature with ice cream.


Jeesh, this blogsite is worse than my other one! I could only post two measly old pictures here!!! I'll post a pic of the finished product above.