Babette Friedman’s Apple Cake

Recipe calls for you to put a few apples in there. But next time, I will put very little and none at all... my batter was very watery at 50 min.

Top with apple slices

This looked gorgeous on the New York Times website. Took me very LONG to make though!! The recipe says that it is done in 50 minutes, but it took 90 minutes for me. Next time I make this, will put much less apples in the batter, and perhaps cut my apples differently. Instead of cutting them into 8 slices per apple, I cut them finer so that I could layer more thin slices on the apple. My husband loved it though. Would definitely try this again. Might also glaze with apple jelly next time.

This is the 2nd apple cake recipe that I've made. It's more dense than the 1st one that I made; recipe from Wall Street Journal: See Moist Apple Cake with Cinnamon Sugar

Food and Wine also has a version of this recipe here.

Babette Friedman’s Apple Cake

This simple, rustic cake is perfect for a holiday celebration or any other occasion.

Featured in: In Successful Paris Restaurant, Jewish Roots. 

Ingredients

·         8 ounces (2 sticks) unsalted butter, more for greasing pan

·         1 ⅓ cups plus 1 tablespoon sugar (don't put additional 1 tablespoon in batter- it's for the apples at the end)

·         ⅛ teaspoon salt

·         2 large eggs

·         2 cups all-purpose flour

·         2 teaspoons baking powder

·         4 Gala or other flavorful apples, peeled, cored and each cut into 8 slices

·         ½ teaspoon Calvados or apple brandy (used Bourbon instead)

·         1 teaspoon freshly grated ginger

·         ½ teaspoon ground cinnamon

Preparation

1.      Preheat oven to 350 degrees. Butter a 9-inch springform pan, and set aside.

2.      In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.

3.      In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.

4.      Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about 50 minutes. Serve warm or at room temperature.