Glazed apple cake
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Glazed apple cake
  Apple    Cakes  
Last updated 6/12/2012 12:52:12 AM. Recipe ID 13870. Report a problem with this recipe.
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      Title: Glazed apple cake
 Categories: Cakes
      Yield: 1 servings
      3    Mc Intosh apples; about
           -1 1/2 lb., cored and cut
           -into quarters
    1/4 c  -Water
      1    Lemon peel; fresh, 2" strip
    1/2 c  Unsalted butter; softened
      1 c  Sugar
      1    Large egg
  2 1/4 c  All purpose flour
      2 ts Baking soda
      1 ts Cinnamon
    1/2 ts Nutmeg; fresh grated
    1/4 ts Cloves; ground
    1/4 ts Salt
    1/2 c  Pecans; finely chopped,
      2    Granny Smith apples
    1/4 c  Apricot jam; strained

           -Whipped cream; optional
  In a large saucepan combine the McIntosh apples with the water and
  lemon peel, bring the water to a boil and simmer the apples, covered,
  for 20 minutes, or until tender. Cook the mixture, uncovered, over
  moderately high heat, stirring, until the water is almost evaporated.
  Force the mixture through a food mill into a bowl, and allow the
  puree to cool. (I zap it in my food processor, until it is a puree).
   Generously butter a 9" springform pan and preheat the oven to 350
  deg. F. In a large bowl cream the butter, beat in the sugar and beat
  the mixture until light and fluffy. Beat in the egg and the apple
  puree. Into a bowl, sift together the flour, baking soda, cinnamon,
  nutmeg, cloves and salt. Stir the flour mixture and the pecans gently
  into the apple mixture and pour the batter into the springform pan.
  Peel and core the Granny Smith apples, halve them lengthwise and cut
  them crosswise into thin slices. *Arrange the apple slices
  decoratively in bunches on the batter, pressing them lightly into the
   Bake the cake in the middle of the oven for 1 1/4 hours, or until a
  cake tester inserted in the center comes out clean. Remove the cake
  to a rack.
  In a small saucepan melt the jam over low heat, brush it over the
  cake and let the cake cool in the pan on a rack for 20 minutes. Run a
  sharp knife around the edge of the pan to loosen the cake and remove
  the sides of the pan.  Serve the cake warm or at room temperature
  with the whipped cream, if desired.  Note: If you prefer, substitute
  3 large firm pears to make the fruit puree.  Use 2 firm but ripe
  unpeeled pears, halved lengthwise, cored and cut into thin slices for
  the top of the cake.
  Note:* You should be able to make about 14 groups bunches of the
  sliced Granny Smith Apples, and arrange them in 12 groups around the
  cake, with two groups in the center, sort of like a flower. Press the
  slices in, keeping the round side of the slices up, and pressing them
  straight into the batter. This is a lovely looking cake. I have only
  made it was quite simple, yet very elegant looking and

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Recipe ID 13870 (Apr 03, 2005)

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