Author Notes
A tradition handed down in the family. I picture my mom peeling the apples on the patio with perfect long strands of peel we'd quickly eat as kids. I never inherited that skill, but finally I asked my mom for the recipe to relive and relieve my childhood comfort cravings. Its light and fluffy best when fruit is at its peak. A favorite among my colleagues and friends. (translated by my mom from my grandmas recipe) —Ninni
Ingredients
- Dough
-
125g
butter (1 stick + 3/4 tblspn)
-
1 tablespoon
sugar
-
1 pinch
salt
-
250g
Flour, sifted (1/2 lb)
-
1/8 liter
white wine (1/2c)
- Cake and filling
-
6
golden delicious apples (1kg)
-
1 tablespoon
sugar (I sub vanilla sugar here too)
-
2 packets
vanilla sugar
-
2
eggs
-
1
zest from 1 lemon
-
4 1/2 tablespoons
sugar
-
1/4 liter
sour cream
-
1
approx 28cm springform
Directions
- Dough
-
mix butter, sugar and salt until fluffy
-
add flour and wine gradually
-
press into a disk, wrap and chill 1/2 hour
- Cake and filling
-
preheat oven 425 F
-
peel apples, cut in halves and cored, make small slices lengthwise on exterior side of apples, wrap as you go to reduce air exposure/coloring
-
roll chilled dough larger than spring form (to wrap up edges, approx 35cm)
grease pan and press dough in pan and upsides, chill 5-10 min
(fyi the dough will pull down in pan while baking)
-
lay in apples, arrange core down, sprinkle with 1 tblspn sugar
-
bake 30 minutes, until apples start browning
-
mix eggs, vanilla sugar, lemon zest, 3 1/2 tblspn sugar until fluffy, mix in sour cream by hand
-
pour mixture around apples, bake approx 10 more minutes, should be golden brown or a little darker
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