Anyone have an apple cake recipe? (692 views)

I have not tried it yet, but I am planning on making this in the next week or so for the day after Thanksgiving. We are having more family just for a visit and "snacks" that day so this was going to be the sweet treat for the afternoon guests. I may try it next weekend and freeze until that Friday. It looks good.

www.177milkstreet.com/recipes/french-apple-cake

Just thought of another that I made recently that was excellent:

sallysbakingaddiction.com/apple-crumb-cake/#tasty-recipes-67493

This is my favorite apple cake. It is made in a springform pan but the recipe says it can be made in a 9" square pan. It's a Cooking Light recipe from 1997, so it calls for margarine and fat-free cream cheese (ugh). I've been making it since it was first published, but I've always used butter and either Neufchatel (low-fat cream cheese) or regular cream cheese.

www.myrecipes.com/recipe/cinnamon-apple-cake

Do you know which issue this is from? I can't access the link, but I have several Milk Street Magazines. It might be in one that I have.

It was from their charter issue but i was able to access it on line just a week ago. I'll see if I can find it for you (copied from their website).

MILK STREET KITCHEN FRENCH APPLE CAKE

8  TABLESPOONS (1 STICK) SALTED BUTTER, PLUS MORE FOR PAN
¼ TEASPOON GROUND ALLSPICE
½ POUNDS GRANNY SMITH APPLES, PEELED, CORED AND CUT INTO ¼-INCH SLICES
1  POUND BRAEBURN OR GOLDEN DELICIOUS APPLES, PEELED, CORED AND CUT INTO ¼-INCH SLICES
149 GRAMS (12 TABLESPOONS) WHITE SUGAR, DIVIDED
½ TEASPOON KOSHER SALT
2  TABLESPOONS BRANDY OR CALVADOS
95  GRAMS (⅔ CUP) ALL-PURPOSE FLOUR, PLUS MORE FOR PAN
1 TEASPOON BAKING POWDER
2  LARGE EGGS
2 TEASPOONS VANILLA EXTRACT

Heat the oven to 375ºF with a rack in the middle position. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes.  Pour into a small heatproof bowl without scraping out the skillet. Stir the allspice into the butter and set aside. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.  Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes. In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar. Gradually whisk in the browned butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter. Transfer to prepared pan, spread in even layer and sprinkle with remaining 1 T. sugar. Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing. 

Funny....I was still able to access the recipe. I would try going directly to their website for it instead of through my link. Maybe that would work for you, but in the meantime, here it is. I just bought my apples today so will try it out this weekend.

Karen