Sunday, November 2, 2008

Bolzano Apple Cake

Adapted from Scott Carsberg

1 stick butter (4 ounces), plus more for greasing pan
1/2 cup flour, plus more for pan
2 eggs
1 cup sugar
1 vanilla bean
4 small Gala apples
2 teaspoons baking powder
1/2 cup heavy cream at room temperature
Powdered sugar

Heat oven to 375 degrees. Spray a 9-inch round pan with cooking spray. Line bottom of pan with parchment, then spray the parchment with cooking spray.

Melt butter in small saucepan. Set aside.

Beat together eggs and half the sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick; it should form a ribbon when dropped from a spoon.

Split vanilla bean in two lengthwise. Scrape seeds into egg-sugar batter and add pod to melted butter.

Peel, quarter and core apples, then trim ends and slice thinly.

Remove vanilla pod from butter and stir butter into egg-sugar batter. Combine 1/2 cup flour and baking powder, then stir it into batter alternately with milk. Stir in apples, coating every piece with batter. Pour batter into pan, using fingers to pat top evenly.

Bake for 25 minutes, then rotate pan; bake for about 25 minutes more, until cake pulls away from pan and is brown on top; a thin-bladed knife inserted into center will come out clean when it is done. Cool 30 minutes, then cut lengthwise and sprinkle slices with powdered sugar.

Yield: 6 to 8 servings.

1 comment:

Chef E said...

I saw your pic on another blog, and wanted to say, I collect those square bottom cap cod glasses...started when my son's father's grandmother passed them down, now I have full sets of three different's a toast!