Alsatian Apple Cake
This is an easy, lovely, not-terribly-sweet dessert that's more apple than cake. I recently made a version for my diabetic MIL, subbing a large handful of golden raisins for the honey, omitting the brown sugar from the topping, and it still turned out pretty scrumptious. As it says in Song of Solomon 2:5 - "Stay me with flagons, comfort me with apples: for I am sick of love."
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INGREDIENTS
Nutrition- 1tablespoon butter
- 4
- 3large eggs
- 1⁄3
- 1⁄4cup peanut oil
- 2tablespoons milk
- 1teaspoon vanilla
- 3⁄4teaspoon rum extract
- 1⁄2
- 1tablespoon baking powder
- 1teaspoon baking soda
- 1⁄4teaspoon salt
- 1large egg
- 2
- 2tablespoons brown sugar
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DIRECTIONS
- Preheat the oven to 425°. Generously butter a 12-inch cake pan or 10-inch springform pan.
- Beat together the 3 eggs, honey, oil, milk, vanilla and rum.
- Sift in the flour, baking powder, baking soda and salt. Stir to combine.
- Peel, core and cut the apples into eighths (or more if the apples are large). As you're working, drop the apple slices into the batter & combine to avoid them turning brown.
- Bake for 30 minutes, tenting with aluminum foil if the top becomes too brown.
- While it's baking, make the topping by beating together the 1 egg, melted butter and brown sugar.
- After 30 minutes, spread the topping evenly over the cake and bake another 10 minutes, until carmelized on top.
- Cool in the pan on a rack. Serve warm or cool. It reheats nicely.
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