Monday, November 05, 2012

Market Mondays and German Apple Cake

Spaghetti squash, eggs, cauliflower, french shallots  carrots, potatoes, honey crisp apples, ground beef, ribeyes, and  top round.

We were actually surprised that anyone was at the market at all. As we drove through the mountains it was a complete white out, winter wonder land! But once we came out and made it into the village it was only rain. Roughly six or seven vendors were there, and all the vendors that we normally shop at so it worked out fine!

Next weekend starts the winter indoor market. I'm excited to go and check out who is there, it will only be 2 weekends a month so we will have to stock up each time we go.I also was asked to possibly be a vendor once in a while at it. They will call me the Thursday prior to see if I'd like to set up. Exciting!!

This past week was Kevin's birthday on Tuesday so I decided to make him something a little different. One of my favorite baking books during the fall/winter months is Rustic Fruit Desserts. We always seem to have lots of apples so I picked out "Mimi's German Apple Cake"

German Apple Cake

Gather together:

1 TBS unsalted butter (for the pan)
1 Cup Flour
1 tsp baking powder
1/4 tsp fine sea salt
1/2 Cup unsalted butter
1/2 Cup granulated sugar
Zest of one lemon
2 eggs
1 tsp vanilla extract
2 apples, peeled cored and each cut into 6 slices **
2 TBS turbinado sugar

Preheat oven to 350 degrees F
Butter 9 inch baking dish

Sift the flour, baking powder, and salt together in a bowl. Using a handheld mixer with the beaters or stand mixer with paddle attachment, cream the butter, sugar and lemon zest on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Add the flour mixture all at once and mix on low speed until incorporated. Pour the batter into prepared pan.

Score the peeled side of the apples with the tines of a fork and arrange the apples atop the batter around the perimeter, with one slice in the center.

Sprinkle the turbinado sugar over the cake and bake roughly 40 minutes, or until cake is lightly golden and a toothpick comes out clean. Sometimes the batter around the apples looks slightly underdone, but not to worry; its just the moisture for the apples.

** I used honey crisp apples and peeled and sliced up 2, but because they were large, cutting them into 6 slices would have just been silly! So mine were cut into 12 and I got to eat the second apple and only had to use one!

This cake was a huge hit. It was so yummy. The zest of the lemon really came through. Definitely will be making this cake again.