Glazed Apple Cake
October 25, 2016
"Recipe source: Bake from Scratch Magazine (Fall 2016) Recipe specifies to use high-fat European-style butter -- but I will be using the butter which I have on hand. Will keep for 2-3 days if covered and wrapped with plastic wrap"
- Serving Size: 1 (289.4 g)
- Calories 539.1
- Total Fat - 16.6 g
- Saturated Fat - 10 g
- Cholesterol - 66.4 mg
- Sodium - 305.8 mg
- Total Carbohydrate - 96.3 g
- Dietary Fiber - 4.2 g
- Sugars - 58.7 g
- Protein - 6.1 g
- Calcium - 37.4 mg
- Iron - 1.1 mg
- Vitamin C - 20 mg
- Thiamin - 0.1 mg
In a large bowl combine the dry ingredients (flour - salt).
Cut butter into cubes and add to flour mixture; using a pastry blender or your hands work butte into the flour until it is no longer visible. Add egg. Knead dough until smooth. Wrap tightly in plastic wrap and refrigerate for at least one hour or up to 24 hours.
Peel, core and quarter apples and then cut them into slices 1/8 to 1/4 inch thick and put into a large pot along with the juice of one lemon, cinnamon and raisins and 1/4 cup water. Cook for 15-20 minutes or until broken down -- but not completely into mush. Take off of heat.
Preheat oven to 350 degrees F (180 degrees C).
Line the bottom of a 9 inch springform pan with parchment paper.
Take 2/3 of the dough and pat it evenly into the pan, forming a one inch high rim at the edges. Refrigerate remaining dough.
Prick dough in pan evenly all over with a fork. Line dough with a sheet of aluminum foil and fill with pie weights or dried beans.
Bake for 20 minutes or until the crust is starting to firm up. Remove from oven and remove aluminum foil and pie weights; maintain oven temperature.
Scrape apple mixture evenly into par-baked shell and smooth the top -- filling should fill the crust. Roll out remaining dough between 2 pieces of plastic wrap until larger than the circumference of the pan; trim edges of the circle and gently transfer the circle to top of cake, laying it over the apple filling. Tuck in top crust and cut off excess. Cut 3 slits in top. Put pan back into the oven and for for 35-40 minutes or until top is golden and is slightly puffed. Remove from oven and let cool for 10 minutes.
To prepare glaze: sift the confectioners' sugar into a bowl and whisk in 2 teaspoons of lemon juice and 2 teaspoons water. Brush glaze over the still-hot cake and then let cake cool completely before serving.
Tips & Variations
No special items needed.