Hello all– It’s apple time. When fall hits, I’m just itching to start baking apple-y desserts. So happily, when I ran across this recipe for this “boozy” apple cake, I knew what I wanted to have in the oven for friends coming in last week. It’s chock full of apples and with a little whipped cream on the plate, just about perfect for fall.
APPLE AMARETTO CAKE
2 Granny Smith apples, peeled cored & cut in big chunks
1 tab. powdered sugar
1 tsp. cinnamon
1 tab. amaretto
3/4 cup butter (1 1/2 sticks)
1 cup sugar
2 cups flour
1 tab. baking powder
1/4 tsp. salt
2 tab. amaretto
1 tsp. vanilla
1/4 cup milk
1/2 cup sliced almonds
2 tab. powdered sugar
Peel and cut the apples. Then drop them in a bowl with the 1 tab. powdered sugar, cinnamon and 1 tab. amaretto. Set aside for later.
In a mixing bowl, cream the butter and sugar with an electric mixer until it it light and fluffy. Then beat in the eggs. And finally add the other ingredients, flour, baking powder, salt, 2 tab. amaretto, vanilla and milk– blend with the mixer.
Then spoon 2/3 of the batter into a 10″ springform pan that has been sprayed with cooking spray. Spread the prepared apples over the batter in the pan. Then add on the remaining batter in little dollops all over the top with a spoon (the apples will not be completely covered). Sprinkle the almonds over the top.
Then pop the cake into the oven at 350 degrees for 45 to 50 minutes.
After it cools a bit dust the top of the cake with powdered sugar through a sieve. Lovely served warm with whipped cream…