Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, October 2, 2008

A Fine Apple Cake

It's apple time on the prairie and the blue and white bowl on the dining room table is usually full of apples. Ready to grab for a quick snack and at the ready if I want to try another apple dessert. We love apple tarts, apple clafoutis (an old recipe from Victoria Magazine that's apple without the cinnamon and nutmeg), apple crisps and apple cakes.

The newest issue of Cottage Living came last week and one of the recipes was for this fine apple cake -- Named Caramel Apple Upside Down Olive Oil Cake. I loved the lemon olive oil cake and was glad to find another. With company coming on Sunday, I decided on making this cake for dessert.

It's easy and the cake is delicious. I did as the recipe suggests and sprinkled salt on the top before serving and added just a bit of whipped cream to each piece.
With cups of cinnamon coffee and wee glasses of port, it was a great ending to a fun dinner.


1/2 c. unsalted butter
1 1/2 c. sugar, divided
3 Granny Smith apples, peeled and quartered
5 large eggs, separated
3/4 c. olive oil
2 t. vanilla
1 cup cake flour
1/2 t. coarse sea salt
Garnishes: 1/4 t. coarse sea salt and lightly sweetened whipped cream or vanilla ice cream.

Preheat oven to 350. Melt butter over low heat in a 10 inch (2 inch eep) cast iron skillet. Stir in 3/4 c. sugar, combining well. Arrange apple quarters in a circular pattern around the outside of the skillet and fill in the center with additional quarters. Increase heat to medium, and cook, without stirring, 15 to 20 minutes or until sugar turns golden.

Beat egg yolks and 1/2 cup sugar in a large bowl of an electric mixer at high speed about 3 minutes or until thick and pale. Reduce speed to medium and slowly add olive oil and vanilla until well combined. Remove from mixer and stir in flour to just combine.

Place egg whites and 1/2 t. sea salt in a separate large bowl of an electric mixer and beat at medium speed until frothy. Add remaining 1/4 c. sugar and continue beating until soft peaks form.

Fold one third of the egg whites gently into the yolk miture. Fold in remaining whites, being careful not to overmix. Pour batter into skillet with apples. Bake at 350 for 25 to 30 min or until golden brown and a wooden pick inserted in center comes out clean.

Cool cake about 5 minutes, then run a knife around edges to loosen. Invert onto a large platter and if, desired, sprinkle 1/4 t. sea salt over the apples and caramel. Serve warm with lightly sweetened whipped cream.

1 comment:

pve design said...

lucky for me, I have all the ingredients to make this fine cake - today. thanks for sharing.