RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Apple Cake, "Stuffed" - pareve, dairy
This is another apple cake dessert for a crowd. The layer of apples isn't fully enclosed by the upper layer of cake so the top of the dessert will look something like apple cobbler. However, the texture is definitely that of a cake. Karen Selwyn * * * * * * "Stuffed" Apple Cake 6 large tart apples (about 2 1/2 pounds) peeled, cored and thinly sliced 2 cups plus 2 tablespoons sugar, divided 2 teaspoons ground cinnamon 2 tablespoons all purpose flour 3 cups all purpose flour 2 tablespooons baking powder 1/2 salt 2 large eggs 1/2 (1 stick) cup unsalted butter, melted and cooled 1/2 cup water 1 teaspoon vanilla extract additional butter for preparing the pan Preheat the oven to 350 degrees. Butter a 13" X 9" baking pan. In a large bowl, combine apple slices, 1 cup sugar, cinnamon, 2 tablespoons flour and lemon juice. Toss apple slices gently but enough to coat each apple slice with other ingredients. In a medium bowl, place 1 cup sugar, 3 cups flour, baking powder and salt. Stir to blend. In a separate bowl, whisk eggs together with the melted butter, water, and vanilla, blending thoroughly. Add the egg mixture to the bowl with the mixed dry ingredients. Stir until a thick dough forms. Measure approximately 1 3/4 cups dough and spread it over the prepared baking pan. Spread the apple mixture over top the dough. Scoop up spoonfuls of the remaining dough and drop them evenly over the apple layer. There will not be enough dough to form a complete top layer. Sprinkle the remaining 2 tablespoons sugar over the contents of the baking dish. cover the pan tightly with foil. Bake the cake covered for 30 minutes. Remove the foil and continue baking about 45 more minutes, until the cake is golden brown and the apples are tender. Remove the cake from the oven and place on a wire rack for 30 minutes. Serve the cake warm. Source: BON APPETIT, 4/98
