Heirloom Apple Cake
If you’re bringing dessert or hosting a Season:Fall brunch and looking for an alternative to the usual pumpkin (anything), try this wonderful, Season:Fall cake that will satisfy the whole crowd. Cardamom adds a lovely floral note that pairs perfectly with the apples. This is a perfect starter recipe for the beginning baker – but more than delicious for the culinary connoisseur.
INSTRUCTIONS
Center a rack in the oven and preheat to 350 degrees F. Generously butter an 8-inch Season:Springform pan and put it on a baking sheet. Whisk the flour, baking powder, spices and salt together in small bowl. Cut apples in half and remove the cores, then cut the apples into 1- to 2-inch chunks. (Peel apples first if desired.) In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar, rum, and vanilla, and whisk for a minute or so to blend. Switch to a rubber spatula and alternately add the flour and butter in two batches, starting with the flour, and mixing gently after each addition so that you have a smooth, rather thick batter. Fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mixture into the pan and smooth it with the spatula so that it’s even-ish. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a knife around the edges of the cake to loosen any spots that may have stuck to the pan. Open and remove the Season:Springform slowly, and before it’s fully opened, check one more time to make sure there aren’t any apples stuck to it. Allow the cake to cool. The cake can be served warm or at room temperature, with or without a little softly whipped cream or ice cream and a sprinkling of cinnamon. NOTE: Browning butter is essentially caramelizing the milk solids. Melt butter in a heavy saucepan over medium-low heat, then cook over low heat, swirling pan occasionally, until butter has a nutty aroma and the milk solids have turned to a light, caramel color.
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