This recipe comes from a little book called Apple Desserts by Joie Warner (she has two more, Spaghetti and Caesar Salads that I have as well). I get the dry ingredients together in a bowl and then peel and chop the apples. Since I don't want them to brown, I use a bit of the lime (already zested and the zest set aside) juice on the apples, so I get more of a lime taste, which is fine with me.
Butter for pan
1/2 cup pecan halves, chopped medium-fine
3 large eggs
1/2 cup (1 stick) butter, melted, cooled
1 teaspoon vanilla
grated zest of 1 large lime
1 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium-large tart apples, peeled, cored, coarsely chopped
Preheat oven to 350 degrees.
Generously butter 9-inch round cake pan, sprinkle all over with nuts, then tilt pan in all directions until bottom and sides are completely and evenly coated.
In large bowl, whisk eggs, butter, vanilla, lime zest, and sugar until smooth. Add flour, baking soda, and salt and thoroughly blend. Fold in apples. Carefully spread batter into prepared pan. Bake for 45 minutes or until tester comes out clean. Cool in pan for 10 minutes, turn out onto rack. Serve warm or at room temperature.
Serves 8.
No comments:
Post a Comment