Hasselback Apple Cake

August 22, 2016
4 Ratings
Photo by James Ransom
  • Serves 8
Author Notes

Hasselback technique is most often done with potatoes, but here the cinnamony lemon juice drips down into the grooves cut into the apples. This cake is great for breakfast the next day. Reprinted with permission from Dinner at the Long Table by Andrew Tarlow and Anna Dunn. Ten Speed Press, 2016.

What You'll Need
  • 10 tablespoons unsalted butter, at room temperature, plus more for greasing
  • 3 tiny apples, peeled, halved, and cored
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons light brown sugar
  • 6 tablespoons granulated sugar
  • 2 tablespoons honey plus 1 ⁄4 cup
  • 2 teaspoons vanilla extract
  • 3 eggs, yolks and whites separated
  • 1 cup all-purpose flour plus 2 tablespoons
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon freshly squeezed orange juice
  • Coarse sea salt
  • 1/2 cup heavy cream, beaten to soft peaks
  1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter, then line the bottom of the pan with a round of parchment paper and grease the paper as well. Place the apple halves, cut side down, on a cutting board. Use a knife to cut halfway through the apple halves in thin parallel slices, so that they stay intact. This is hasselbacking. In a bowl, toss the apples with the lemon juice and the light brown sugar.
  2. Beat together the butter and granulated sugar in a bowl with an electric mixer until fluffy, about 5 minutes. Add the 2 tablespoons of honey and beat until combined. Add the vanilla and egg yolks, beating until just combined. Sift together the flour, baking powder, and kosher salt in a small bowl. Fold the flour mixture into the butter-sugar mixture until just combined.
  3. In another bowl with clean beaters, beat the egg whites until stiff peaks form, about 5 minutes. With a rubber spatula, stir half of the egg whites into the batter, then gently fold in the remaining egg whites until just combined. Pour the batter into the prepared cake pan, smoothing the top. Arrange the apple halves, flat side down, onto the cake batter, pressing them down slightly. Pour the accumulated apple juices onto the cake. Bake until a toothpick or cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes.
  4. Let cool on a rack for 5 minutes, then slide a knife around the edge of the cake and remove the sides of the springform pan. Let the cake cool completely.
  5. When ready to serve, make a glaze in a small pot by warming the remaining ¼ cup honey with the orange juice and whisking together until loose. Brush the honey mixture all over the cake and sprinkle with the coarse sea salt. Serve with the whipped cream.

See what other Food52ers are saying.

  • GorillaGrilla
  • JulieQC
  • srossi
  • s_bermingham

4 Reviews

srossi October 27, 2018
To be fair, I whipped this together in a rush. My one complaint, please list ingredients measures with largest volume first! — honey is listed as 2 TB plus 1/4 C. I ended up only adding the 2 TB, and did not see the 1/4C. The batter was very stiff without the extra honey, and I brutalized the egg whites to incorporate them into the batter, but the cake still came out great. Sweet enough without any more honey.
s_bermingham October 19, 2016
Can this recipe be translated to grams without affecting the cake?
GorillaGrilla October 17, 2016

Its interesting :)
JulieQC October 15, 2016
The taste is described as cinnamony in the headnote but there is no cinnamon in the ingredient list/recipe?