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Warm Apple Cake

Time 1 hour 30 minutes
Yields Serves 12
Warm Apple Cake
Print RecipePrint Recipe

Many of us prefer homey, mouthwatering desserts to those towering, complex constructions that appear on upscale restaurant menus.

Linda Olson, pastry chef at Betise, a bistro on Lake Michigan in Wilmette, Ill., bakes the full-flavored, old-fashioned desserts for which we yearn.

Depending on the season, her repertoire can include creme bru^lee, flourless chocolate roll with whipped cream, Champagne zabaglione or angel cake with fresh berries, persimmon pudding or steamed pumpkin pudding, to mention only some of the favorites that I have tasted over the years. Here is a sampling.

1

Sift together flour, cinnamon, baking soda, salt and nutmeg. Set aside.

2

Beat butter and sugar at medium speed until light and fluffy, 4 minutes. Add eggs, 1 at a time, mixing each well before adding another. Add vanilla; scrape down sides of bowl. Mix in dry ingredients, apples and nuts on low speed. Increase speed to medium and mix 10 seconds more. Transfer to greased 9-inch springform pan and set on baking sheet. Smooth cake top.

3

Bake at 350 degrees until toothpick inserted in center comes out clean, about 45 minutes to 1 hour. Cool completely on rack. Use small sharp knife to separate cake from sides of springform; remove ring. Serve warm (gently reheat in 300-degree oven for about 10 minutes). Cut into wedges; serve with a dollop of ice cream and warm caramel sauce.

You can also top the cake with powdered sugar rather than serving it with caramel sauce and ice cream.