Monday, January 10, 2011

The Big 1000!: Apple Cake

Just wanted to take a minute to thank you for your support in my cooking adventures! I just hit OVER 1,000 clicks and it wouldn't be possible without all your help!

I just got back to school yesterday, and unfortunately I am in need of a major grocery shopping trip. So today, I wanted to dedicate this post to my mom, who is the most amazing and inspiring woman I know. She is the cook that I continually push myself to be. I try to live by her kitchen life lessons: almost anything can be fixed with patience, TAKE YOUR TIME and you don't need fancy ingredients to make a delicious meal.

My mom has continually encouraged me to keep posting. To keep writing. To keep taking pictures. She has also been my editor(trust me- there have been some rough editing sessions!) and my biggest fan at the same time.

Ever since I started these adventures, I have connected on a whole new level with my mom. Whether it's fixing my curdled alfredo sauce, teaching me how to can, figuring out cooking classes we want to take this summer with my sister or putting ice on my burnt hand, she has been by my side and oven every step of the way.

Thanks Mom for everything. I think Dad really likes being our taste tester.


(Mom, Dad, and I on my 21st birthday)

So here's my Mom and I's Apple Cake.

Apple Cake


Ingredients:
  • 2 tablespoons unseasoned bread crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 Granny Smith apples
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick) unsalted butter at room temperature, plus more for greasing the pan
  • 1 large egg1 1/4cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 2/3 cup half-and-half
  • 2 teaspoons confectioners’ sugar
Directions:
1. Preheat the oven to 350°F. Butter a 9-inch springform pan and coat with the bread crumbs.
2. Toss together the granulated sugar and brown sugar. Set aside.
3.Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and
1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat. Roughly dice the remaining apple.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half, and mix until combined. Fold the diced apple into the batter.
5. Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the 2 remaining wedges in the center.
Bake for 35 to 40 minutes, or until the center is golden brown.
6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the spring form. Sprinkle with confectioners’ sugar, then cut into 12 wedges.
Source: House Beautiful: Marcus Samuelsson Apple Cake

Bon Appetite!
Chef Maggie

Apple Cake on FoodistaApple Cake


4 comments:

  1. I love everything that contains apples. This cake looks so perfect.

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  2. Congrats on the 1000 clicks.Your apple cake looks delicious!I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this apple cake widget at the end of this post so we could add you in our list of food bloggers who blogged about apple cake recipes,Thanks!

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  3. Maggie! You're blog is beautiful! Life would be a lot simpler if I craved apples instead of apple cakes. Can't wait to read more of your posts.
    I have to admit, I skipped right to dessert... no difference from how I choose to eat.
    Jess : )

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