Apple Pie Cake

 A cross between a cake or pie, this recipe for Apple Pie Cake makes good use of your apples and gives you a different recipe to try.  Try it with ice cream on top. We ate it both ways and agreed it was very good. 
 Everyday Food Jan/Feb 2003 is where I got this recipe. Their recipes are simple and always work. I rarely make any changes to them.  The magazine is no longer printed as a separate magazine so you need to look for older copies at sales. 
I would use a few less apples next time I make this as it was very full. Be sure that you put the foil lined pan under if you are going to use all of the apples. You might want to just round it up on the top and then stop. Bake until apples are tender.

Apple Pie Cake
2 cups flour
1 cup packed light brown sugar
2 teaspoons cinnamon divided
½ pound (2 sticks cold butter)
5 pounds (about 12) tart apples such as Granny Smith
2 tablespoons fresh lemon juice
  In a large bowl, combine flour, brown sugar and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea size pieces. Press ⅔ of the mixture onto bottom and 1 inch up the sides of a 9 inch springform pan.
 Preheat oven to 350°. Peel apples, cut into thin slices, and place in a bowl. Toss apple slices with the remaining teaspoon cinnamon and the lemon juice as you peel and slice. Pouring off any accumulated liquid put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle with the remaining crumb mixture.
 Place the pan on a foil lined baking sheet and bake for 1 hour and 15 minutes or until golden brown on top and apples are tender. Run a knife around the edge of the pan and let the cake cool in the pan to set. Remove sides and serve at room temperature.

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