Apples are just coming into season here in the Northeast, and we think nothing ushers in the fall better than a moist, fragrant apple cake. Whether you use applesauce, whole pieces of fruit or both, this week we're asking for your favorite recipe for apple cake.
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Grinding almonds. It's loud, but worth it.
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While Merrill's grinding, Amanda starts showing off peeling apples. Admittedly, pretty impressive. It was longer than she is!
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The ground almonds. When Merrill tested this recipe on her own (a tough job...) she used blanched almonds, and reported that they both worked beautifully.
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We found maple sugar in the organic section of a local grocery store.
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Merrill's sweater is the color of the apples! On purpose? Maybe...
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The cake has apples in the batter, and on top.
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After creaming together the butter and sugar, and adding the egg yolks, ground almonds, and baking powder, we put the mixture in a mixing bowl.
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Then, we beat the egg white just until they were stiff.
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Folding egg whites into batter ensures that all the air you (or your mixer) so carefully put into them stays in.
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And the rum, perhaps the most important part.
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Ready for the oven.
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We fashioned a double boiler out of pots Amanda has, and used a kitchen towel to secure the top onto the bottom. We did it by hand, but if you have electric beaters, by ALL means, use them!
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This was the beginning of the (long) meringue process. The egg whites, brown sugar, and water are dark and heavy.
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Mid-beating. It took a while, even with two sets of arms doing the work. It wasn't a graceful process, but it got done!
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Almost there, but still not holding a peak.
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Perfect! The meringue was light and stiff, and totally delicious. Alone, this would make great cookies. Try not to eat it all before spreading it on the cake.
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Amanda's trick for removing apple cores, using a melon baller!
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Grating the apples, skin and all. We used Macoun apples, and they worked very well.
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Beating together the butter and brown sugar. The key to most baked goods is effectively creaming these two ingredients together. A good rule of thumb? Beat until you think it's done, and then go another minute.
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After adding the egg yolks, mix the rest by hand.
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Amanda was in charge of smoothing the meringue over the cake batter. All of her compulsive tendencies were put to good use, and it was totally worth it.
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The cake, just out of the oven. Almost too perfect to slice. Almost.
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As you cut into the meringue, it will crack. That's ok, and provides a dramatic presentation!
