I admit it. This isn’t the first time I’ve written about apple desserts. I adore sweets that showcase this marvelous fall fruit.
Apple’s sweet-tart personality builds flavors that, in all fairness, are hard to beat this time of year. For the home cook, there is joy in the simplicity of apple-based desserts.
When it comes to which apples to use, some varieties are best cooked while others are better eaten raw. Some are delicious eaten either way. Granny Smiths are often the first choice for baking. Their pucker-up tartness and crisp texture often makes them the first choice in tarts, pies or crisps. But don’t rule out the crunchy texture and sweeter flavor profiles of Fuji and Gala apples, Golden Delicious, Honeycrisp, and Pink Lady.
The combination of spices in this rustic cake is beguiling. Cinnamon, nutmeg, and allspice team with Granny Smiths and golden raisins to make a delicious dessert. The apples aren’t peeled, an attribute that cuts down on prep time. The original recipe was problematic. The ratio of apples to batter was off, and it needed an additional egg. It’s delicious served with ice cream or whipped cream. Enjoy.
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Spiced Apple Cake
INGREDIENTS
8- to 9-inch springform pan
Soft butter for greasing pan
3 medium-sized Granny Smith apples, divided use
1 cup granulated sugar
1/2 cup (1 stick) melted butter, cooled
2 large eggs
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup golden raisins
Cinnamon Sugar: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Optional garnish: powdered sugar
DIRECTIONS
Adjust oven rack to middle position. Preheat oven to 325 degrees. Use some soft butter to grease an 8- or 9-inch springform pan. Core and thinly slice apples (do NOT peel them). Set them aside in two piles, one pile with slices from two apples and one pile with slices from one apple.
In a large bowl, combine sugar, melted butter, and eggs. Stir well to combine (I use a silicone spatula). In a separate large bowl, combine flour, baking soda, cinnamon, nutmeg, allspice and salt; stir to combine with a whisk. Add flour mixture to sugar mixture; stir to thoroughly combine. Add the slices from 2 apples and raisins; stir to combine (yes, this takes some determination). Place mixture in prepared pan, scraping every bit of batter from the bowl with a silicone spatula. Use spatula to even out the surface, moving some batter to any empty spot next to the side of the pan. Arrange apples slices from the remaining apple on top of batter, arranging them slightly overlapping. Sprinkle top of cake with the sugar-cinnamon mixture.
Bake 20 minutes and press down the top apples gently with the back of a spoon or spatula so slices are anchored in the cake. Bake a total of 55 to 65 minutes, or until a toothpick inserted in center of cake comes out clean. Place on cooling rack for 10 minutes; run a thin knife around the edge of the cake; unlatch to release and remove the springform ring around the cake. Cool for 1 1/2 hours. Use a thin spatula under the cake just above the cakepan’s bottom to loosen it. Cut into wedges and use a spatula to transfer cake to plates and serve with ice cream or whipped cream. If you like, dust it with powdered sugar.
Yield: 8 to 10 servings
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com./Tribune News Service
