Apple Balzano Cake
Posted by fourclankitchen on April 19, 2010
As I age, I no longer want dessert dripping with a gooey fudgy sauce or slathered with a cream cheese frosting. Instead I want dessert that is barely a dessert, something that could be eaten for breakfast, tea or after dinner. Now you give me an apple Balzano cake and my taste receptors are willing to dance and juice up the pleasure centers of my brain with happy juices.
This cake is barely a cake and not quite a custard, it’s something in between: almost like a crepe batter poured over sliced apples and baked. Try it, your taste receptors will also dance.
Apple Balzano Cake adapted from the New York Times via Alexandra Cooks.
1 stick butter (8 tbs), plus more for greasing pan
1 cup sugar
1 tsp vanilla extract (you could use a vanilla bean)
2 Braeburn apples and 1 Golden delicious apple (the original recipe calls for 4 braeburns, I used what I had)
½ cup all purpose flour
2 tsp baking powder
¼ teaspoon salt
½ cup milk
Heat the oven to 350ºF. Butter a nine-inch-springform pan (or any round pan). Line the bottom of the pan with parchment paper and grease both the paper and the sides of the pan. Then melt butter in a microwave oven. In the food processor, beat together the eggs and the sugar until the mixture is thick and forms ribbons when lifted with a spoon and dropped. Add the vanilla.
Cut apples into quarters and core (no need to peel, although the original recipe calls for it). Slice the apples in the food processor using the slicer attachment. Alternatively, slice thinly by hand, but this would be a royal pain. Put the sliced apple in a large mixing bowl.
Add the butter into the sugar-egg mixture (still in the food processor). Add the milk and give the processor a whir. Combine flour, salt and baking powder, then add to the batter, giving it another whir in the food processor. Pour/scoop out the batter into the bowl that has the apples, making sure that all apples pieces are coated with the batter. Now scoop out the whole batter-apple mix into the springform pan. Level the surface of your apple-batter mix with a spatula. Bake for 50-55 min. on the center rack of the oven, rotating the pan once at about 30 min. The cake/custard will brown nicely on top, but will just barely set, so don’t expect it to have a cake like consistency. Cool for 30 minutes, before serving.