Thursday, December 8, 2011
Breton Apple Cake
I've got a really good recipe for you today! I've had this recipe for a while and I'm so glad I finally got around to making it. I know I have other versions of apple cake posted, but this one is a little different. Instead of apple cake, this is apples with cake in it. The batter is really light and fluffy thanks to the beaten egg whites.
Now, you'll notice that there isn't a drop or cinnamon in this bread. Normally, I'm a spiced apple cake gal, but this just tasted fresh. You can certainly add any spices you want, but I thought it was perfect in its simplicity.
Breton Apple Cake
10" dutch oven
1/2 cup butter, room temperature
3/4 cup sugar
3 large eggs, separated
2 tsp vanilla extract
1/4 cup plain yogurt
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
2 large apples, peeled and thinly sliced
Lightly grease a 10" dutch oven
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, followed by the vanilla extract and the yogurt. Sift in flour, baking powder and salt and mix just until all ingredients are well combined and no streaks of flour remain. Batter will be quite thick.
In a medium bowl, beat egg whites to stiff peaks. Stir about half of the egg whites into the cake batter (you can use an electric mixer on “low” to stir) to lighten the batter, then gently mix in the remaining egg whites.
Fold in apple slices.
Pour batter into prepared pan. Bake for 45-50 minutes, until cake is golden brown and a toothpick inserted near the center comes out with only moist crumbs attached. Use 1 1/2 rings on top and 1 ring on the bottom.
Cool for at least 40 minutes before serving.
Cake can be eaten warm or at room temperature.