NORWEGIAN APPLE CAKE
Though quite straightforward, this recipe for Norwegian apple cake from Nevada Berg's cookbook "North Wild Kitchen" did raise a question. A whole tablespoon of cinnamon? Really? But it was not at all excessive, giving the cake autumnal fragrance and flavor along with a nicely burnished surface. What this recipe also offers is great flexibility. Though it calls for an 8-inch springform, it also worked in a 9-inch and a 10-inch, the latter providing a little less cake in proportion to topping (though no change in cooking time). Larger pans require more fruit. And on that score, in place of apples the recipe works well with fresh figs and peaches. Small purple plums, pears, apricots and even bananas are some other options to consider.
Provided by Florence Fabricant
Categories cakes, dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Peel and core apples; slice 1/2-inch thick. Set aside. Use some of the butter to grease an 8-inch springform cake pan. Dust with a little flour. Heat oven to 350 degrees.
- Sift or whisk flour with baking powder. Set aside. In the bowl of a standing mixer, beat granulated sugar with 3/4 cup (1 1/2 sticks) of the butter for several minutes, until light and fluffy. Beat in eggs, one at a time, then beat mixture about 3 minutes until creamy. Gradually add flour mixture in three batches, alternating with milk, mixing well after each addition. Transfer batter to pan.
- Arrange the apple slices on top of batter in tight overlapping concentric circles, gently pressing them in a bit. Scatter almonds on top. Dust with brown sugar and cinnamon. Dot with remaining butter. Place in the oven and bake about 1 hour, until a cake tester comes out clean, the top has browned and feels fairly firm to the touch.
- Allow to cool in the pan until just warm. Remove sides of pan and serve with whipped cream or ice cream. If cake has cooled completely it can be warmed before serving.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 229 milligrams, Sugar 34 grams, TransFat 1 gram
LINDA'S APPLE POUND CAKE
I was wanting something sweet and I used what I had when I put this recipe together. I have had to make as many as 3 in one week. My family loves this cake. The men on my husband job love it also. I have made some for them to take home. It is best when really ripe apples are used.
Provided by Linda Maddox
Categories Cakes
Time 2h15m
Number Of Ingredients 15
Steps:
- 1. Mix the first ingredents together and set aside.
- 2. Meanwhile in a mixing bowl cream together cream cheese, butter, rum and vanllia foavorings, sugar, and eggs one at a time mixing after each until smooth. Using a wooden spoon or spatchula mix in flour one cup at a time, mixing well. Add first 5 ingredents to this and mix well,(again with spoon or spatchula). Pour mixture into greased and floured bundt cake pan. Sprinkle top of cake with the chopped pecans.
- 3. Preheat oven to 325* for 1hr 30min to 1hr 45min. or until toothpick inserted comes out clean.
- 4. Icing: Condensed Milk. Polk holes in top of cake while still warm right out of oven and pour the condense milk on top of cake soaking as much as you can in the holes. Allow to cool completely before cutting or placing in cake cover. If it sweats it will effect the taste of the cake. So it has to cool completely before storing.
LINDA'S APPLE CAKE
Steps:
- Grease and flour 10 inch bundt pan. Sift dry ingredients together. In a large mixing bowl beat the eggs. Add sugar and oil and beat for 3 minutes on high speed. Add sifted dry ingredients slowly. This batter is very stiff. Fold in apples, walnuts and vanilla.
- Pour into pan and bake for 1 hr. 15 min. at 350°F.
- Prepare topping by combining all topping ingredients in a saucepan and bring to a boil. Let boil for 3 minutes and pour over hot cake when it comes out of the oven. Allow to cool for 15 minutes and remove from pan onto a plate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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