You would remember I had done the first week of the Blogging Marathon #81 in the theme of “Lentils and Sides”. For the second week, the theme I chose was “Apple Desserts”.
It is the season of apples. As of now, you can see wide variety of apples on the shelves with competitive prices. Being in the UAE, the only way to know that it is season is by watching the prices. 😀 All fruits when it is during its season time will be available at really throw-away price, while at the other times, may pinch your pocket despite the availability. I like apples as a fruit and I have one every alternate day. Even during school times, I would be the only one among siblings who would eat apples. I love the red gala ones, which are crunchy and mildly sweet. D likes the round yellow Iranian apples, which are small and very powdery. Umma eats more of the green Granny Smith apples, mainly due to her diabetes, rather than her liking for it! Azza also seems to like green apples. Rasha also loves apples once in a while, so I always have stock of apples in my pantry at any given time. It was not difficult for me to choose this theme, though we like our apples more raw than in the dessert form. 🙂 Some of the few apple desserts that are already there on the blog are:
The first dessert I chose to share is this French apple cake which is loaded with apples. Even though it is called a cake, the texture is more like a pudding. The cake was given to me to me by Jehanne @ The Cooking Doctor sometime back and I tweaked it to our taste buds. I baked this cake over three weekends, that is how delicious this was! When you mix the batter and fold in the apple, you will be a bit skeptical, but as the cake bakes, it comes out beautifully with the batter wrapping up the soft apples in every bite. This is definitely a cake you must try. The batter hardly has any butter in it but there’s some going on the topping, and that is what makes the cake really delicious. This actually reminded me of the Welsh Harvest Cake I made sometime ago, but this definitely has much less fat!
One little word of caution though – always bake this cake in a spring-form pan or a loose bottom pan. If you don’t have both, then do make to cover your pans with parchment paper at the bottom as well as the sides. The first time I baked this, I did it in a pan with the normal greasing method and the cake refused to come down the pan. I had to cut it off and take it out of the pan. It tasted great but it has lost shape. So this time, I made sure I did in a spring-form and it looked perfect. I served the cake with a sprinkling of icing sugar, but you can serve it the way you like – with a scoop of ice cream, a drizzling of caramel sauce or just like that!
- 3 tbsp melted butter
- 2 large eggs, at room temperature
- 1 tsp vanilla essence
- 3 tbsp sugar
- ⅓ cup milk
- ¾ cup flour
- ½ tbsp baking powder
- ¼ tsp salt
- 4 medium sized apples, peeled and chopped
- FOR TOPPING:
- 50 gm soft butter
- 2 tbsp sugar
- 1 large egg, room temperature
- Preheat oven to 180 degrees. Butter a 20 cm springform pan.
- Whisk the butter, eggs, vanilla, sugar and milk till combined.
- Add in the dry ingredients and whisk till smooth. Fold in the chopped apples. The batter will be thick.
- Pour into batter into the pan. Bake the cake for ten minutes.
- Meanwhile, whisk all the ingredients for topping till smooth. Take out the cake and pour this mixture over it. Return back to the oven and bake for 30 minutes or till done.
- Serve warm dusted with icing sugar or with a pouring of custard sauce!
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#81