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Lisa Ekus Presents...


I like to call this morning apple cake because if it's the first thing you put in your mouth in the morning (except for a good cup of coffee) it's bound to be a good day! For dinner serve this with Caramel Creme Fraiche.


5 apples
1 2/3 cups all-purpose flour
2/3 cup whole wheat flour
Pinch of ground cloves
1 teaspoon ground cinnamon
Pinch of ground mace
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened
1 2/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (4 ounces) walnuts, toasted and chopped

A 9-inch bundt pan, buttered and floured

Preheat the oven to 325 degrees.

Peel, core and coarsely grate the apples. Set aside.

Sift together the all-purpose and whole wheat flours, cloves, cinnamon, mace, baking soda, and salt. Set aside.

In the bowl of an electric mixer, combine the butter and sugar. Using the paddle attachment, beat the mixture on medium speed until light. Add the eggs and vanilla extract and mix well. Decrease to low speed and add the reserved dry ingredients. Stir in the walnuts and grated apples.

Put the batter into the prepared bundt pan and bake until a skewer inserted in the middle comes out clean, about 1 hour. Let cool in the pan and then unmold it.

The cake can be made a day in advance. Store wrapped in plastic wrap at room temperature.

Recipe from Four-Star Desserts by Emily Luchetti Photographs by Michael Lamotte Food Styling by Sara Slavin (Harper Collins Publishers; $32.50/hardcover; September 1996)
ISBN: 0-06-017315-7
Reprinted with permission

Foodscape |
Lisa Ekus Presents...

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