Sunday, September 27, 2009

Apple time!

It's fall, and although you can get apples all year round, they are best and freshest right now. There are a ton of great old varieties in Virginia, but as much as I love a good organic Golden Delicious, my favorite is still the California Fuji. Not even a supermarket has been able to ruin their firm, crisp flesh and fresh, juicy sweetness. And Sunset magazine for October has a very easy and yummy oven cake (really, it's more like a German pancake) that is the perfect way to feature the Fuji. Thank you, Peter Zensius of San Francisco, for sharing this recipe.

Apple oven cake

3 tbsp butter
1/4 cup packed light brown sugar
1/8 tsp cinnamon
1 sweet apple, such as Fuji, peeled and sliced
3 large eggs
1/4 tsp salt
1/2 cup each flour and milk
1 tbsp each fresh lemon juice and powdered sugar

Preheat oven to 425F.
Melt butter in a 12-in ovenproof frying pan over high heat.
Add brown sugar and cinnamon, swirling to combine.
Add apple and cook until just starting to soften, about 3 minutes.
Meanwhile, in a blender, whirl together eggs, salt, flour, and milk.
Pour egg mixture into pan and bake until puffed and brown, about 15 minutes.
Sprinkle with lemon juice and powdered sugar.

Tester's note: I used 1 tablespoon of butter and 2 tablespoons of olive oil, and whole wheat flour. I skipped the lemon juice and powdered sugar and instead served it with vanilla ice cream. It was very good.

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