Apple Cake (Dorie Greenspan) Recipe

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Apple Cake (Dorie Greenspan)
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Ingredients
9
Count
Nutrition
277
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Center a rack in the oven and preheat the oven to 350°F Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
  2. Whisk the flour, baking powder, and salt together in small bowl.
  3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
  4. In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
  5. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  6. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
  7. STORING: The cake will keep for about 2 days at room temperature and, actually improves. It's best not to cover it as it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 276.72 Kcal (1159 kJ)
Calories from fat 115.82 Kcal
% Daily Value*
Total Fat 12.87g 20%
Cholesterol 77.03mg 26%
Sodium 33.47mg 1%
Potassium 200.18mg 4%
Total Carbs 36.12g 12%
Sugars 22.19g 89%
Dietary Fiber 2.59g 10%
Protein 2.94g 6%
Vitamin C 5.6mg 9%
Vitamin A 0.1mg 5%
Iron 0.4mg 2%
Calcium 39.3mg 4%
Amount Per 100 g
Calories 165.51 Kcal (693 kJ)
Calories from fat 69.28 Kcal
% Daily Value*
Total Fat 7.7g 20%
Cholesterol 46.07mg 26%
Sodium 20.02mg 1%
Potassium 119.73mg 4%
Total Carbs 21.61g 12%
Sugars 13.27g 89%
Dietary Fiber 1.55g 10%
Protein 1.76g 6%
Vitamin C 3.3mg 9%
Vitamin A 0.1mg 5%
Iron 0.2mg 2%
Calcium 23.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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