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September 27, 2013

Apple Season


Few fruits have a presence on menus like the apple does in fall. Summer’s bounty is quickly disappearing, but apples are cause for celebration and have inspired countless homey, seasonal dishes.

This recipe comes from my forthcoming book, Lidia’s Commonsense Italian Cooking, and is an old family favorite.

Serves 4

2.2 lbs golden delicious apples

2 eggs

3.5 oz. flour

3.5 oz sugar

3.5 oz. amaretti

3.5 oz. butter

1 tbsp. milk

1/2 pack yeast for baking

Preheat the oven to 350 degrees F. Butter and flour an -8– or -9–inch springform pan.

In an electric mixer fitted with the paddle attachment, cream the butter and white sugar until pale and light, about 1 minute. Add the eggs, one at a time, and beat until light and fluffy, another minute or two. Beat in the vanilla.

Sift together the flour, baking powder, and salt. Pour the dry ingredients into the mixer with the lemon zest, and mix until just combined. In a medium bowl, toss together the apples, brown sugar, and walnuts. Scrape the batter into the prepared pan, smooth the top, and then sprinkle with the apple mixture.

Bake until a toothpick comes out clean from the center of the cake, about 35 to 40 minutes. Let cool on a rack, then unmold, and cut into wedges to serve.
Lidia Bastianich

 

 

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