Apple Cake

_MG_7490It's definitely getting to be the time of year when curling up with a hot cup of coffee and a good book sounds most appealing. I've stated my love for summer many a time, but there's something about the crisp air coming in through windows cracked open, when you can wear sweaters and ballet flats but don't need to worry about a heavy coat just yet. _MG_7472

 

_MG_7491This cake, which I actually made to celebrate Rosh Hashana weeks ago when Ari's mom was in town, was the perfect way to usher in fall. I love cakes that only use one bowl, and this still feels special enough to serve at a dinner party–but it tastes even better for breakfast the next day.

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Apple Cake (Adapted from the New York Times)

8 ounces (2 sticks) unsalted butter, plus more for greasing pan
1 ⅓ cups plus 1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
4 Gala or other flavorful apples, peeled, cored and each cut into 8 slices
1 teaspoon Calvados or apple brandy
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon
  1. Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan or regular cake pan, and set aside.
  2. With an electric mixer, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.
  3. In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.
  4. Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about 50 minutes. Serve warm or at room temperature.