Very key here is the size of your pan of bread, as it will fill each grain before it is finished. Mine contains 6 liquid cups (or 1420 ml); It is 8 × 4 inches below and 9 × 5 inches on the top. If yours is even slightly smaller or you are nervous, go there and pour a little mixture of apple and dough into a few cups of muffin and cook. They will not waste.
- 2 1/4 to 1/2 pounds (1 to 1.15 kg), like Granny Smith or Mutsu
- Half-citron juice
- 2 tablespoons (30 grams) Unical, melted butter
- 2/3 cup (130 grams) Granulated sugar
- 3/4 teaspoon of kosher salt
- 3 large eggs
- 1 teaspoon (5 ml) vanilla extract or vanilla pulp
- 1 cup (130 grams) of versatile flour
- 1/2 cup of milk (120 ml), all kinds
- 2 tablespoons (40 grams) preserves of apricot or apple jelly, warmed up
- Powdered sugar, for sprinkling (optional)
Prepare the pan: (See note at the end of the size of the pan of the bread.) Coat the short ends of a pan with butter or a non -stick spray. Line the bottom and two long sides of the pan with a piece of parchment paper. Place the bread pan on a edge baking sheet, just in case there is an overflow.
Prepare the apples: Peel and create your apples, then cut them very thin (about 1/8 inch or 1/3 cm thick). A mandolin (this is mine) works very well for that. Place the apples in a large bowl and mix gently with lemon juice.
Make cake dough: Melt the butter in an average bowl. Whisk in sugar and salt, then eggs and vanilla until uniformly incorporated. Whisk in flour until smooth consistency, then milk. Pour the dough over apples in slices, then stir and turn the apples several times to be coated evenly. It’s much easier to do with your (clean) hands.
Assemble the cake: Again, using your hands is the easiest for this. Push a dozen complete slices on the side of the bowl for the final layer. Place the remaining apple slices slightly ride around the pan of prepared bread, pushing the right edges against the sides for the most neat appearance. Use all smaller or broken apples to fill any central deviation. As I am just for dough and a few pieces of apple, I pour it, then I use my hands to push the pieces until it is level. Press the pan on the counter several times to free all the bubbles of air trapped. Use the apple slices that you have spread to decorate the top, stretching them in a flower pattern if you wish.
Cook the cake: For 60 to 70 minutes, or until a toothpick or a skewer inserted in the center of the cake comes out without dough and does not have the impression of turning raw / crunchy apples. Transfer to a cooling grid for 5 minutes, then brush the top with heated apricot canned preserves and let cool completely in the pan. The cake will be inflated at the start and will be flat as it cools.
Serve: Once cooled at room temperature, use a knife to loosen the cake in the short ends of the pan. Use the sling of parchment paper on the longest sides of the cake to lift it from the pan. Remove the parchment paper and transfer to a service plate. Slice. Chip with powdered sugar, if you use.
Do in advance: This cake remains fantastically in the refrigerator for 5 to 6 days. Bring back to room temperature before serving.
:max_bytes(150000):strip_icc()/20251001-SEA-ZuppadiScarolaeFagioli-AmandaSuarez-15-1488581a81464a5ba7800f88c2282d1d.jpg?w=390&resize=390,220&ssl=1 "16 Comforting Bean Recipes to Warm Up This Fall")
:max_bytes(150000):strip_icc()/20241205-SEA-FriedPickles-RobbieLozano-HedNote-47-54fd026806d240ab8019bf9575028e14.jpg?w=390&resize=390,220&ssl=1 "You probably throw frying oil too early too early")
:max_bytes(150000):strip_icc()/20250706-No-Churn-Mango-Ice-Cream-Qi-Ai-hero-horizontal-dish-B03-363f4bf159944288a980b73f0bdeb195.jpg?w=390&resize=390,220&ssl=1 "Pas de fabricant de glaces? Juste 2 ingrédients magiques font le travail")
