Back in 2000 I needed a special cake for a special celebration. So I began to look through my many cook books and food magazines. In my autographed "Home Cooking with Amy Coleman" book Pg 134, I found the perfect recipe, "Crowned Apple Cake." This is originally from the "Fast and Festive Meals for the Jewish Holidays (William Morrow and Company)
This cake is very much like a moist pound cake but with honey-drenched apples. The circle of caramelized apples sink into the top to look very much like a crown.
When this cake is presented on your very best cake plate, you will receive may oohhhs and ahhhhhs! Not only is it delicious but beautiful to look at.
4 large green apples (about 2 1/2 pounds)such as Granny Smith or Pippin
1/3 cup honey
3 cups all purpose flour
1/3 cup orange juice
1 tablespoon ground cinnamon
3 tablespoons baking powder
3 cups granulated sugar
2 1/2 teaspoons vanilla extract
1 cup vegetable oil
4 large eggs
1/2 cup chopped walnuts or pecans (optional)
About 1/2 cup walnut or pecan HALVES (optional)
* Place the oven rack in the lower third of the oven and preheat it to 350F. Grease or spray a 10 inch tube pan with a removal bottom.
*Peel, quarter, core and slice the apples 1/4 inch thick. Place in a medium bowl with the honey and cinnamon. Toss to coat and set aside.
* Combine the flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt in a large mixing bowl. With an electric mixer on low speed, mix until combined. Increase to moderately high speed and mix until well blended, about 2 minutes.
Pour one-third of the batter into the prepared pan. Arrange one-third of the apple slices over batter and sprinkle with chopped nuts, if using.
Cover with one-half of the remaining batter. Arrange one-half of the remaining apple slices over the batter and top with the remaining batter. spreading the top evenly. Overlap the remaining apple slices around the tube of the pan, extending them out like petals. Pour any juices that remain in the bowl over the apples. If desired, arrange the nut halves along the outer edge to encircle the top of the cake.
* Place the cake on a rimmed baking sheet and bake for 80 to 90 minutes, or until a toothpick or skewer inserted into the center comes out clean. If the top gets too brown, cover it loosely with foil. Remove the cake from the own and cool 10 minutes. Go around the inside edges of the pan with a knife and remove the sides of the pan. Cool the cake to room temperature. Cut around the tube and bottom, and with a spatula, lift the cake from the pan to a serving plate. The cake may be stored, covered, at room temperature up to 2 days or frozen.
Even if you don't have a special occasion, make this one for your family. Serve it with a nice rich vanilla ice cream or better yet whip up some flavored whip cream. I like to add Kalua or Bailey's. Oh yum!!
Remember: cooking with love will make up for any mistakes in the kitchen.... well maybe.
Happy cooking from Kitchencutie!
