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| | Italian Apple Cake 3 1/2 cups of peeled sliced tart cooking apples
1/2 cup of butter, softened
1 cup plus 2 tablespoons of sugar
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
1 cup of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/3 cup of orange juice
1/3 cup of milk
2 tablespoons of sliced almonds
2 tablespoons of raisins
1 teaspoon of grated lemon rind
1 teaspoon of grated orange rind
Apple slices
Fresh mint leaves |
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Preheat oven to 350ºF. In a large skillet, sauté apples in 3 tablespoons butter until almost tender. Sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Arrange sautéed apple slices on bottom of a buttered 9-inch springform pan; set aside. In a medium bowl, cream 5 tablespoons butter and 1 cup sugar until fluffy. Add egg and vanilla; beat 2 minutes, scraping bowl occasionally. Combine flour, baking powder, salt and 1 teaspoon cinnamon; add to creamed mixture alternately with orange juice and milk. Beat on low speed. Fold in remaining ingredients. Pour batter over apples. Bake 55 minutes, or until cake tests done. Cool thoroughly. Remove sides of pan and invert onto platter. Garnish with apple slices and mint leaves. Serves 6-8.
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