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Wednesday, October 3, 2012

French Apple Cake

The great thing about Cooks Illustrated is pretty much everything in it is a guarantee...as long as you make it right. I have a confession to make...we had Sara and Kiran over for dinner last weekend and I was in an Autumn mood. Although I had made homemade ice cream sandwiches (new summer favorite dessert!!), I thought I'd do something apple-y. Thing is, I forgot to make the top layer of this cake. Either way, it got two thumbs up from both the visitors and Paddy.

The bottom layer is like a cakey custard. The top layer (don't forget to separate the batter!) provides a tender, airy top to balance it off. Even better about this? No butter, cream, etc. which means my dad can eat it. Making it the right way the next time we go to CT for a visit...I'd provide a pretty photo but we ate it all :)

1.5 lbs granny smith apples, peeled, cored, cut into wedges and sliced 1/8 in. thick
1 tsp lemon juice
1 cup plus
2 tbsp flour
1 cup plus
1 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg plus 2 egg yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla (make your own!)

1. Preheat oven to 325. Spray a 9 inch springform pan with  vegetable oil spray. Place pan on a foil-lined cookie sheet (don't skip this step).

2. Place the cut apple in a microwavable pie or cassarole dish. Microwave apples, covered, for about 3 minutes until a bit soft. Toss apples with lemon juice and set aside to cool.

3. Whisk 1 cup flour, 1 cup sugar, baking pwder and salt in a bowl.

4. In another bowl, whisk ONE EGG, oil, milk, and vanilla together until smooth.

5. Add the dry ingredients to the wet ingredients and whisk until just combined. TRANSFER 1 CUP OF BATTER TO A SEPARATE BOWL AND SET ASIDE.

6. Add egg yolks to remaining batter and whisk to combine. Gently fold in cooled apples. Transfer batter to pan and spread evenly.

7. Whisk remaining 2 tbsp flour into reserved batter. Pour over batter in pan and spread evenly. Sprinkle remaining 1 tbsp of granulated sugar on top.

8. Bake until cake is set, about 1 1/4 hours. Dust lightly with confectioners sugar to make it pretty when it's done and cooled.

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