You can substitute 1 lb. of cherries, pitted, or twelve prune plums, pitted and quartered, for the apples.
– 1 lemon
– 4 medium-sized tart apples*
– 1/3 c. all-purpose flour
– 1¼ tsp. baking powder
– ¼ lb. ( ½ c.) butter or margarine,softened
– ½ c. plus 2 tbsp. sugar
– 2 eggs at room temperature
– 2 tsp. cinnamon whipped cream.
*Look for one of these varieties of tart apples when making this cake: McIntosh,York Imperial, Granny Smith, Stayman, Newtown Pippin,Winesap, Cortland, Northern Spy, Idared, Gala, or Braeburn.
Step 1: Grate rind from lemon and set rind aside.
Step 2: Squeeze juice from the lemon into medium bowl. Peel and core apples and cut into quarters. Dip apple pieces in lemon juice so they won’t turn brown as you work with them.
Step 3: Preheat oven to 350°F. Grease a 10- inch springform pan.
Baking powder. In a large bowl, cream together butter and ½ c. sugar. Add eggs and lemon rind and blend until fluffy. Add flour mixture, mix well, and pour into pan.
Make deep lengthwise cuts in 1/8 – inch intervals across rounded side of each piece of apple. Press apples, cut side up, into the dough. Step 6:
In a small bowl, combine cinnamon with 2 tbsp. sugar. Sprinkle evenly over apples. 7. Bake for 30 to 40 minutes, or until toothpick inserted in center of cake (not in apple) comes out clean. Serve with whipped cream.
Food: Apple Cake/Apfelkuchen