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Apple Cake-A Taste Of Fall

img_7833-2Pumpkin, butternut squash, maple, pomegranate, cinnamon, ginger, and pear are all iconic tastes, fruits and flavors of fall.  But perhaps one of the most enjoyed of all are apples! With Thanksgiving just days away, we wanted to share a yummy apple cake that just might be a welcomed addition to your holiday dessert table.  This tasty recipe came from our chum Jim by way of Sunset magazine.  Jim is a very accomplished and avid baker who started cooking years ago in his teens and is still delighting his family and friends with his confections.  So when Jim says a recipe he has tried is a good one, we take him at his word.  This recipe did not disappoint!  If you want a sweet new dessert at your Thanksgiving dinner, this may be just what you’ve been hoping to find. Give it a try 🙂
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Apple Cream Torte

3 tender sweet apples (such as Cameo, Fuji, or Gala)
3 large eggs at room temp
1 cup sugar
3/4 cup of heavy whipping cream
1 teaspoon vanilla
1 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Powdered sugar
Ice cream or Whipped cream

Preheat oven to 325 degrees.  Butter and flour a 9 inch springform pan and shake out excess flour.  Set aside.

Using a paring knife or apple corer, core apples from stem through seeds and base to remove core in one cylinder.  Peel apples and slice crosswise into 1/4 inch rings.  Set apples aside.

Using a mixer with whisk attachment, beat eggs and sugar on high speed until pale and slightly thickened about 1 1/2 – 2 minutes.  Reduce speed to medium and add cream and vanilla.  Beat about 30 seconds to blend.  Add flour, baking powder, and salt and blend on low speed until entirely combined.

Add apples to batter and stir gently with a spatula to coat, separating slices.  Pour mixture into prepared pan and arrange apples to be flat.

Bake cake until golden brown on top and a toothpick inserted into cake (not apple) comes out clean about 1 hour to 1 1/4 hours.  Let cake cool on a rack for 20 minutes, then runs slender knife between edge of the cake and pan.  Remove pan rim and cool cake at least 10 minutes more.

Serve warm or at room temperature, dusted with powdered sugar.

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2 Comments
  1. Sheilia Sperry #

    I am right , in that this cake has no flour and therefore can be made gluten free.

    November 18, 2016
    • Two Chums #

      It does call for 1 cup of flour as noted in the recipe Sheila, but I can’t see any reason why you couldn’t use a wheat free, gluten-free flour substitute. The King Arthur company has a really good one that at least in our area is available at the local grocery store. If you try it like this please let us know what you think 🙂

      November 18, 2016

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