I admit it. This isn’t the first time I’ve written about apple desserts in this column. I can’t help myself.
I adore sweets that showcase this marvelous fall fruit. Apple’s sweet-tart personality builds flavors that, in all fairness, are hard to beat this time of year. For the home cook, there is joy in the simplicity of apple-based desserts.
Sure, there’s time spent coring and often peeling, but it can become a pleasing Zen-like motion. When it comes to which apples to use, some varieties are best cooked while others are better eaten raw. Some are delicious eaten either way.
Granny Smiths are often the first choice for baking. Their pucker-up tartness and crisp texture often makes them the first choice in tarts, pies or crisps. But don’t rule out the crunchy texture and sweeter flavor profiles of Fuji and Gala apples, Golden Delicious, Honeycrisp, and Pink Lady.
The combination of spices in this rustic cake is beguiling. Cinnamon, nutmeg, and allspice team with Granny Smiths and golden raisins to make a delicious dessert. The apples aren’t peeled, an attribute that cuts down on prep time.
The original recipe was problematic. The ratio of apples to batter was off, and it needed an additional egg. It’s delicious served with ice cream or whipped cream.
Enjoy. Yield: 8 to 10 servings 8- to 9-inch springform pan Soft butter for greasing pan 3 medium-sized Granny Smith apples, divided use 1 cup granulated sugar 1/2 cup (1 stick) melted butter, cooled 2 large eggs 1.
