Thursday, October 27, 2011

Apple Oven Cake or Why I am in Denial

I could feel the weather changing. We are often duped into believing summer will last forever here in the "Land of Enchantment" but I could feel it; one more day, maybe two to enjoy one last breakfast on our beloved patio. This is one of our greatest joys, breakfast together on our patio, the pups running about, enjoying the view and each other. In honor of the seasonal shift, (the one we are in denial of....) I made one of my favorite breakfasts...well, it's really like dessert for breakfast and it's quick! In Germany they call this an "Apfelpfannkuchen" or "apple pancake" a glorious way to fix an apple! No syrup required! "gutes Essen!"

Apple Oven Cake
Peter Zensius, San Francisco
Serves: 6   Prep: 30 minutes
 3 Tbs butter
1/4 cup packed light brown sugar
1/8 tsp cinnamon
1 sweet apple such as Fuji,   
     peeled, cored and sliced ( I used two apples)
3 large eggs
1/4 tsp salt
1/2 cup each flour and milk
1 Tbs each lemon juice and powdered sugar

Preheat oven to 425°. Melt butter in a 12-inch oven-proof
frying pan over high heat (my iron skillet worked nicely).
Add brown sugar and cinnamon, swirling to combine. Stir in
apple and cook until starting to soften, about 3 minutes.
Whirl together in a blender; eggs, salt, flour, and milk until
smooth. Pour egg mixture into the pan over apple mixture,
bake until puffed and brown, about 15 minutes. 
Sprinkle with lemon juice and powdered sugar.

Prep the apples and whirl the blender ingredients (be sure to turn off the blender and scrape down the sides at least once)

Melt butter in oven-proof pan

Swirl in brown sugar and cinnamon

Add apples, cook three minutes until tender

Top with blender mixture, bake at 425° for approximately 15 minutes

 Bake until golden and puffy

 Sprinkle with lemon juice and powdered sugar

 Serve right from the skillet!

 Devour!! ...and say good-bye to summer...sniff

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