I can’t begin to tell you how sick I’ve been the entire week. Getting readjusted to the Northern Chill has been quite the experience for this formerly stuck in Florida gal. So, the gift guides will resume tomorrow and over the weekend – just in time for you to hurry for that last minute shopping…
However, I wanted to put this recipe on your radar. I adore the magazine House Beautiful – after all, Ina Garten does write for it. Besides getting design inspiration for my new abode, the great recipes that are featured are always killer. They did a quick article on Marcus Samuelsson’s new cookbook New American Table
First of all, I’m getting this cookbook ASAP. I saw Marcus do a demo at SOBE last year and that man can cook. Secondly, this baking thing – well, I’m starting to realize that it’s not so bad after all. This recipe is one that you can keep in your repertoire and your guests will be thrilled.
Ingredients
- 2 tablespoons unseasoned bread crumbs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 Granny Smith apples
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg (my addition)
- 4 tablespoons (1/2 stick) unsalted butter, room temperature plus more for greasing pan
- 1 large egg
- 1 1/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2/3 cup half-and-half
- 2 teaspoons confectioners' sugar
Directions
- Preheat oven to 350 degrees.
- Butter a 9 inch springform pan and coat with the breadcrumbs.
- Toss together the granulated sugar and brown sugar. Set aside.
- Peel and core the apples then slice one apple into 16 wedges.
- Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat. Roughly dice the remaining apples.
- In the bowl of an electronic mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light and fluffy.
- Add the egg and mix until combined.
- Reduce the speed to low and add the flour and baking powder.
- Slowly add the half-and-half and mix until combined.
- With a spatula, fold the diced apple into the batter.
- Pour the batter into the prepared pan and spread evenly.
- Arrange 14 of the apple wedges fanned along the outer wedge of the pan and place the two remaining wedges in the center.
- Bake for 35 to 40 minutes, or until the center is golden brown.
- Remove from the oven to a wire rack to cool completely.
- Run a small offset spatula around the edges to release the cake from the pan and remove the springform.
- Sprinkle with confectioners' sugar, then cut into 12 wedges.
Notes
Recipe adapted from Marcus Samuelsson
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