Monday, September 24, 2007

Apple Cake

Apple Cake
Originally uploaded by watchjennybake.
I've had Simply Sensational Desserts by Francois Payard for some time now but most times I would thumb through it, I would not have all the ingredients I needed. I had been eyeing the apples on my kitchen table, knowing I would need to bake with them soon.

For this blog, I couldn't make my Grandma's apple cake, although I've already made it once this season. (See last October's blog if you missed that episode). I saw the apple cake recipe in this book and was surprised that it was both simple and limited ingredients.

The only thing I didn't have was apricot jam, so I made a quick glaze with powdered sugar for the top. The taste of this is okay - more like an apple bread, and I'd be more likely to serve it for breakfast than dessert - but that doesn't mean I didn't like it. It just... isn't Grandma's, you know?

Apple cake side view

Apple Cake
from Simply Sensational Desserts by Francois Payard

1/2 cup (60 grams) raisins
3 tbsp (42 grams) dark rum, such as Myers
1 scant cup (136 grams) all-purpose flour
3/4 tsp (3 grams) baking powder
8 tbsp (1 stick) (113 grams) unsalted butter, softened
1 cup (115 grams) confectioner's sugar
3 large eggs
2 apples, such as Fuji or Rome, peeled and cored
1/4 cup (60 grams) Apricot glaze (pg 33 of book)

1. Preheat the oven to 325 F. Butter an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Dust the pan with flour, tapping out the excess.
2. Bring a small pan of water to a boil, add the raisins, and boil 1 minute. Drain and repeat the process. Drain the raisins well a second time and place in a small bowl with the rum; stir and set aside.
3. Sift together the flour and baking powder.
4. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and confectioner's sugar on medium speed. Add the eggs one at a time, beating well after each addition. Scrape down the side of the bowl with a rubber spatula. Mix in the raisins and rum. Add the dry ingredients and mix on low speed until blended. Spoon half of the batter into the pan and smooth into an even layer.
5. Cut one apple into 12 wedges and arrange them over the batter, down the center of the pan, so their sides touch and the domed side of each wedge is on the top. Spoon the rest of the batter over and around the apples and smooth the top. Cut the other apples into 8 wedges and then cut each wedge in half crosswise. Arrange the wedges in a single row along each long side of the pan, pressing the center-cut sides of the apples against the sides of the pan. There will be two rows of apple slices, with their points toward the center of the pan and exposed batter in the center. Gently push the apples into the batter, leaving the top of the apples exposed.
6. Bake the cake for 60-65 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Unmold the cake and turn it rightside up. Gently brush the apricot glaze over the top of the hot cake. Allow the cake to cool completely before cutting it into slices.

Jenny's notes: I didn't do the raisin thing, merely added the rum to the batter as is. I also tried to follow the apple cutting directions but they would have been fine anywhere in the cake. I wish I had the suggested apples but only had Golden Delicious.

Categories: Apple, Cake


Anonymous said...

I tried this recipe with almond extract rather than rum... turned out excellent!

Charlotte said...

Hi Jenny,

I checked this book out of the library a few years back and tried this recipe and it happens to be one of the very best.

Thanks for sharing and I hope you don't mind but I am going to link my political blog back to yours so that everyone can have this oh so lovely recipe from Francois Payard!

Thanks again,