Sunday, November 21, 2010

boy makes apple cake

It was a stay-at-home type of day - no snow today but cold and windy. So I baked a batch of muffins and did loads (and loads) of laundry. T wanted to bake as well today, so I printed off this recipe while T donned his apron and chef's hat and got out his mixing bowl and measuring cups and spoons and we baked. I held the flour container and the sugar container while T measured out flour and sugar and then dumped into the mixing bowl. He cracked the eggs (with a bit of coaching) and Mummy got the bits of shell out and then T took his piggy wisk and wisked until they were frothy. We peeled (T tried peeling first with his teeth and then with a peeler but in the end Mummy did most of the peeling), then cored and diced the two apples I found in the vegetable bin and one pear. T made sure they were good.

I added the whiskey (the original recipe calls for dark rum) and vanilla when T was focused on the fruit. But he added the fruit to the batter and folded it in

and then we put it in the pan and baked it.

French Apple Cake (with Pear) - adapted from Dorrie via David at David Lebovitz

3/4 c flour
3/4 tsp baking powder
pinch of salt
2 apples and 1 pear
2 large eggs
3 tbsp whiskey
1/2 tsp vanilla
8 tbsp butter, melted and cooled

Preheat the oven to 350 deg F. Grease a springform pan (mine is 10" which resulted in a wider, thinner cake than the original recipe). Whisk the flour, baking powder and salt. In another bowl, whisk the eggs until frothy. Whisk in the sugar, whiskey and vanilla. Add in half the butter and half the flour and whisk well. Add in the remaining flour and butter and mix. Peel, core and dice the fruit into small pieces. Fold the fruit into the batter and mix to coat all the fruit.

Pour into the greased pan and bake for 40 minutes. Cool for 5 minutes and then undo the springfrom pan and leave the cake on a rack to cool. Sprinkle 2 tbsp sugar mixed with 1/2 tsp cinnamon over the top of the cake.

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