Adapted from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson
This is a traditional German butter cake, topped with apples. Scoring the apples with a fork helps ensure they will be tender by the time the cake is baked to perfection. The recipe takes only fifteen minutes of prep time before it goes into the oven and is equally delicious using a parve margarine substitute for the butter.
1 tablespoon unsalted butter or parve margarine, such as Earth Balance, at room temperature, for pan
1 cup (5-ounces) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup (4-ounces) unsalted butter or parve margarine, such as Earth Balance Vegan Buttery Sticks
1/2 cup (3 1/2-ounces) granulated sugar
Zest of 1 lemon
1 teaspoon pure vanilla extract
2 apples, peeled, cored, and each cut into 6 pieces
2 tablespoons Turbinado sugar*
Preheat the oven to 350 degrees. Butter a 9-inch round baking pan.
Sift the flour, baking powder, and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter (or parve margarine), sugar, and lemon zest on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Add the flour mixture all at once and mix on low speed just until incorporated. Pour the batter into the prepared pan.
Score the peeled side of the apples with the tines of a fork and arrange the apple atop the batter around the perimeter with 1 slice in the center. Sprinkle the turbinado sugar over the cake and bake for about 40 minutes or until the cake is lightly golden and a toothpick inserted in the center comes out clean. Sometimes the batter around the apples looks slightly underdone, but not to worry; it is just the moisture from the apples.
Storage: Wrapped in plastic wrap, this cake will keep at room temperature for 2 to 3 days
Yield: serves 6 to 10
*Turbinado sugar is a delicious alternative to table sugar. Unlike typical granulated sugar, Turbinado sugar crystals are much larger, and are made at an earlier period in the sugar cane processing method. It retains some of the flavor of molasses, a natural byproduct of the sugar process, which makes it a desirable addition to tea or coffee. It looks notably different from granulated sugar because it has much larger crystals and is golden to brown in color. It also is considered by some to be “healthier” since it receives less processing than does white sugar. Some manufacturers refer to Turbinado sugar as raw sugar.
Recipes: Desserts, Cake, Apple, Dairy or Parve, Kosher