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Fall cakes ... fragrant and fruity with tart apples.

Autumn's favorite fruit enhances these simple cakes. In the first, sliced green apples bake on a rich butter cake and are later crowned with an almond toffee topping. Chunks of apple, raisins, and pecans stud the moist spice cake; for a lavish touch, offer maple-flavored cream with this cake.

Almond Toffee Apple Cake

3/4 cup (3/8 lb.) butter or margarine 1 cup sugar 2 large eggs 2 cups all-purpose flour 2 teaspoons baking powder

About 3/4 pound (1 large or 2 small) Granny Smith or Newtown Pippin apples, cored, quartered, and thinly sliced

Almond topping (recipe follows)

In a large bowl, beat butter and sugar until creamy. Add eggs, 1 at a time, beating until blended. Add flour and baking powder; mix until blended.

Spread batter in a greased 2-inch-deep, 9inch-diameter cake pan with removable rim. Place apples on batter, overlapping slightly. Bake in 350 degree oven until cake top is lightly browned in center and springs back when touched, 50 to 60 minutes.

Just before cake is done, prepare almond topping. Spread hot topping over hot cake and return to oven. Bake until topping is browned, 15 to 20 minutes longer.

Cool in pan about 10 minutes, cut around pan sides to free topping ftom pan, and remove rim. Serve warm or cool. If made ahead, cool, cover, and let stand at room temperature until the next day. Cut into wedges. Makes 12 servings.-Mia Flink, Daly City, Calif.

Per serving: 401 cal.; 5.1 g protein; 22 g fat; 42g carbo.; 259 mg sodium; 82 mg chol.

Almond toffee topping. In a 1- to 1 1/2quart pan, melt 6 tablespoons butter or margarine over medium heat. Stir in 1/2 cup sugar and 1 tablespoon all-purpose flour; stir until blended and bubbly. Stir in I cup sliced almonds. Use hot.

Spiced Apple Pecan Cake

3/4 cup raisins 2 tablespoons rum or brandy 1 cup (1/2 lb.) butter or margarine, at room temperature

1 cup sugar 3 large eggs

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground mace

3 1/2 cups (about 1 Tb.) coarsely chopped Granny Smith or Newtown Pippin apples

1 cup chopped pecans

12 pecan halves

Maple cream (recipe follows, optional)

Mix raisins and rum; set aside. In a large mixing bowl, beat butter and sugar until light and creamy. Add eggs, 1 at a time, beating until blended. Stir together flour, soda, nutmeg, cinnamon, salt, ginger, allspice, and mace. Add to butter mixture, 1/2 at a time, mixing to blend. Stir in raisins and rum, apples, and chopped pecans just until well distributed. Spread batter into a buttered and floured 2-inch-deep, 10-inch-diameter cake pan with removable rim; arrange pecan halves over top. Bake in a 325 degree oven until a toothpick inserted in center comes out clean, about 1 hour. Cool in pan on a rack. Remove rim; serve warm or cool. (If made ahead, cool, cover, and chill up to 2 days; warm to room temperature to serve.) Cut into wedges and offer maple cream to spoon over each piece. Serves 12.

Per serving without maple-cream: 455 cal; 6.2 g protein; 24 g fat, 56 g carbo. ; 368 mg sodium; 82 mg chol

Maple cream. In a bowl, beat 1 cup whipping cream until soft peaks hold. Add 2 tablespoons maple syrup, beating briefly just to blend. Makes 1 3/4 CUPS. Serve immediately.

Per tablespoon : 29 cal ; 0.2 g protein; 2.6 g fat; 1. 2 g carbo. ; 3 mg sodium; 9. 5 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Oct 1, 1989
Words:622
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