ChezCindy: Deep Dish Apple Cake

 

Apple season generally runs many months, with different apples coming into season along the way.  Picking your own apples from an orchard is always a treat.  But a wide variety of apples can be found at supermarkets almost year-round.  Choose your favorite crisp sweet variety to make this delightful, yet easy apple cake.  

Deep Dish Apple Cake

4 large apples, crisp sweet variety

Zest and juice from 1 large lemon, divided  
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter
1 cup whole milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder

Preheat the oven to 350 degrees.  Butter and flour a 10-inch springform pan.  Wrap the bottom and sides of the pan with a double layer of foil.  Line a sheet pan with parchment paper.  Set each aside.  

Peel and core the apples, thinly slicing them, placing them into a medium bowl.  Add the fresh squeezed lemon juice to the apple slices, tossing together.  

Working with a large mixing bowl, and a hand mixer or stand mixer, add in the eggs and sugar.  Mix on medium-high speed for 5 minutes until light in color. 

Warm the butter until very soft, but not melted, adding it to the bowl with the egg/sugar mixture, along with the milk and the lemon zest.  Mix on medium speed to combine.  Add in the flour and baking powder, mixing on low speed until just combined.  Reserve 1 cup of sliced apples, folding the remaining sliced apples into the batter.  Transfer the batter to the prepared baking pan, smoothing the top of the batter.  Decoratively place the reserved sliced apples on top of the batter in a single layer.  

Bake for 55-60 minutes until the top of the cake is light golden brown and a toothpick inserted into the center comes out with just a few crumbs attached.  Serve warm or at room temperature.  

ChezCindy: Honey Glazed Carrots with Toasted Walnuts

 

Carrots from the Farmers Market are perfect for sautéing as the farm fresh carrots are usually smaller than those store-bought.  This size allows for quick stove-top cooking glazed with local honey, also from the market.  This recipe tops the cooked carrots with toasted walnuts for added crunch along with a bit of wilted spinach.  

Honey Glazed Carrots with Toasted Walnuts

2 tablespoons unsalted butter

2 tablespoons olive oil

1 1/2 pounds small to medium whole carrots

2 tablespoons chopped shallots

1 1/2 teaspoon kosher salt

3 tablespoons honey

2 tablespoons cider vinegar  

1/4 cup water

1/2 cup fresh spinach leaves

1/3 cup toasted, salted walnuts, chopped

Peel the carrots, cutting in half lengthwise.  In a skillet large enough to hold the carrots in mostly a single layer, melt the butter with the olive oil over medium-high heat.  Add the carrots and chopped shallots, sprinkling with the salt.  Cook the carrots, stirring occasionally, until they are beginning to soften and take on a bit of browning, about 12 minutes.  Stir in the honey and vinegar cooking for 3-5 minutes, stirring occasionally.  Add in the water and spinach leaves, cooking until the water has evaporated, with the honey and butter glazing the carrots.  Transfer all to a serving platter, topping with the toasted walnuts.