Executive Chef Dave Chabot instructs on the art of a creating your own culinary delight each month.
Dutch Apple Cake
Yields one 8-inch loaf, 10 - 12 servings
2 medium peeled, sliced (1/4 inch) Granny Smith apple
1 cup plus 3 tablespoons sugar, divided
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup (5 1/2 oz) butter, softened
4 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1.) In a large bowl, combine the apples, 3 tablespoons of sugar, nutmeg and cinnamon. Let stand for one hour.
2.) In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add Vanilla.
3.) Combine flour and salt. Gradually add to creamed mixture and beat until smooth.
4.) Transfer to a greased 9 inch by 5 inch loaf pan.
5.) Push Apple slices vertically into batter, placing them close together.
6.) Bake at 300° for 1 1/2 to 1 3/4 hour or until toothpick comes out clean.
7.) Cool for 10 minutes before removing to wire rack
8.) Serve Warm