All content copyright Katrina Hall 2008 through 2025

Monday, October 27, 2014

Dorie's custardy apple cake

Yesterday morning I was circling the kitchen, trying to decide what to do with the bowl of apples from the orchard up the hill.  Pie?  I like apple pie, but I usually end up leaving most of the pie crust on the plate.  As I blankly looked at my idea board on the wall, I suddenly saw the ripped out Wednesday Boston Globe food section from last week, and there it was: an interview with Dorie Greenspan and a recipe for her Custardy apple squares.  I checked the ingredient list and I had everything but a square pan.  I pulled out one of my professional grade 8 inch cake pans - the one with the nice rolled rim and 2 inch height.  That would have to do.

It came together like a dream - it was almost too easy to make.  I shared half the cake with my friendly taste-testers, but over the course of the day regretted that, as I wistfully polished off the last slice.  Today I made it again for my neighbor , and I'm thinking after a run to the store for more vanilla, I may just make a third one.  And I'm also thinking this could easily be made gluten-free, since it only uses 1/2 cup of flour.  If you do make a GF version, please let me know what you used, so I can pass it along to Izzie, my GF granddaughter.

Dorie's Custardy Apple Cake

Preheat oven to 375F.

Butter or vegetable shortening for the pan.
Parchment circle for the bottom of the pan (I just trace and cut from a roll)
3 medium fresh apples - enough to make 2 cups apple slices
A mandoline for slicing the apples, or a sharp knife and lots of patience
1/2 cup all purpose King Arthur flour
1 teaspoon baking powder
2 extra large eggs
1/3 cup sugar
2 teaspoons good vanilla extract
6 tablespoons whole milk
1 or 2 pinches of kosher salt
2 tablespoons unsalted butter, melted and cooled
Confectioner's sugar for sprinkling on top of the cake

Butter the cake tin, trace a circle on parchment and cut out and press into bottom of pan.
Peel and slice the apples very thinly, using a mandoline .  Set aside.
Measure the flour and baking powder into a bowl and set aside.
In mixer bowl, add the eggs,sugar and salt and beat for two minutes, then add the milk and vanilla and the melted butter.  Mix briefly.
Add the flour and baking powder to the egg mixture and mix briefly.
Add the apples to the batter, and gently fold in the apple slices with a rubber spatula until they are coated.
Scrape the batter into the prepared cake pan and bake for 45 minutes, or until a skewer poked into the middle comes out clean, and the top of the cake is golden.  It will continue to bake as it cools in the tin.
Let cake cool on cooling rack for 15 minutes before running a knife around the edge of the cake.  Quickly flip cake onto another cooling rack, place another rack on top, and flip over so cake is right side up.
Cut the cake into 6 or 8 triangles, and dust with confectioner's sugar just before serving.

Adapted from Dorie's book:  Baking Chez Moi


Barb said...

This looks perfect. And don't you just love Dorie Greenspan?

katrina said...

I do, I do! Barb! This was just divine! I could eat this all day (oink, oink).

debra said...

Making this cake this weekend! Same as you, have all the ingredients on hand, except for the square pan ;) Am wondering how it would be to sub buttermilk for the whole milk...

katrina said...

I don't know, Deb. I always follow recipes exactly the first time I make them, and if it's a winner, I don't fiddle with it. But it's only 6 tablespoons, so it should affect the taste much. Keep me posted when you do make it!

katrina said...

Ooops, Deb. I meant "shouldn't " affect the taste.