Easy Apple Cake
with Suzanne Dunaway
(MORE RECIPES FROM SUZANNE.…Local, national, international….)
For all of those autumn apples we have in our open markets and supermarkets.
I use Pink Lady but there are so many others to choose from. Use crisp, sweet apples, not mealy ones with no taste!
This cake is easy to make if you have one of those amazing apple peeler/corer/slicer thingies that I discovered long ago, brought to France when we moved here, and found no French friend who knew it existed! The best is the one with a suction clamp that will adhere to smooth surfaces like marble, granite or any smooth kitchen surface. And this amazing tool is such fun to use!
I am a believer in having as many surfaces as possible on the ingredients I am using in a recipe. And cutting your apples very thin makes the texture of the cake more appealing, unlike a cake that has big chunky pieces of apple amidst the cake crumb around it.
The original Tarte Tatin was made with large pieces of apple and still is in many recipes, but I assure you that thin slices will give your cake, and tarte, when you make it, a richer flavor and lovely texture. A foolproof easy apple cake
INGREDIENTS
- 2 apples, peeled, cored and slice thin
- 1 stick butter, softened plus some to butter the pan
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 2 pinches salt
- 1/2 cup yogurt
- 3 tablespoons rum or bourbon or Cognac
In the top of a food processor, blend the butter, sugar, eggs, vanilla, flour, salt, rum or bourbon or Cognac, and yogurt until smooth.
Transfer the mix to a large bowl and stir in the apple slices well until all are coated.
Butter generously a spring-form pan or your favorite non-stick cake pan and pour all of the apple mixture into the pan, smoothing the mixture flat and even.
Bake at 375F/180C for 40 minutes or until the top of the cake is a nice golden brown.
Let cool for a moment, then release the spring-form and serve on the bottom half, or run a knife around the edges of the cake pan and turn out the cake onto a plate, or serve from the pan.
ABOUT THE WRITER
Suzanne Dunaway loves “cooking and painting, gardening, singing, playing the piano, her husband’s ex-wife, her two very individual step-children and six step-grandchildren, and she has strong opinions about cooking with indiscriminate dry spices, sprouted garlic, or green peppers, and ordering cappuccino in Italy after 10AM.”
She regularly shares with P-O Life readers her PO-inspired culinary creations.
With many strings to her bow, she is also an artist and columnist, with two published cookbooks and a talented and exciting writer.
Get a copy of her ‘No Need to Knead: Handmade Artisan Breads in 90 Minutes’ here
Or her 5 star rated book ‘Rome, at Home: The Spirit of La Cucina Romana in Your Own Kitchen’ here