O N T H E TA B L E
Welcome to our reimagined On the Table page, where talented local chefs
who cook for business and/or pleasure share their favorite recipes.
Lick-The-Plate Cake
PHOTOGRAPHY BY ANNE-MARIE CARUSO
T
imed with apple-picking season and the
Jewish holidays, Montclair journalist and
avid cook Peg Rosen presents Buttery
Apple Cake, courtesy of The Rosie’s
Bakery All-Butter, Cream-Filled, SugarPacked Baking Book by Judy Rosenberg
(Workman Publishing Company).
BUTTERY APPLE CAKE
Ingredients:
3
2
1
1
1
⁄4
2
2
3
4
1
1
1
cups all-purpose flour
teaspoons ground cinnamon
teaspoon baking soda
teaspoon salt
cup (2 sticks) unsalted butter,
at room temperature
cup vegetable oil
cups sugar
teaspoons vanilla extract
large eggs, at room temperature
cups apples (3 to 4 large apples),
peeled, cored, and cut into 1⁄2-inch cubes
teaspoon cinnamon mixed with
tablespoon sugar for topping.
Directions:
• Preheat the oven to 350 F. Lightly grease a 10-inch tube
pan with a removable bottom with butter or vegetable oil.
Vegetable spray like Pam is fine, too.
• Whisk together flour, cinnamon, baking soda
and salt into a small bowl.
• Cream butter, oil, sugar and vanilla in a medium-size mixing
bowl with an electric mixer on medium speed until the
ingredients are blended, about 2 minutes. Stop to scrape
the bowl twice with a rubber spatula.
• Add the eggs one at a time, and mix on medium-low
speed after each addition until blended, 10 seconds.
Scrape the bowl each time. Once the eggs are added,
mix again for 10 seconds.
PEG
ROSEN
• Add half the dry ingredients and blend on low speed for
15 seconds. Scrape the bowl, add the rest of the dry
ingredients, and mix on low speed until blended, about
5 seconds more. Add the apples with a few turns of the
mixer, or by folding them in by hand with a wooden
spoon.
• Spoon the batter into the pan and sprinkle with the
cinnamon-sugar over the top. Bake the cake on the center
oven rack until the top is firm and golden and a tester
inserted at the cake’s highest point comes out dry,
about 1 hour 5 minutes.
• Let cool in pan for 10 minutes. Invert and devour. If you
want to doll this up a bit, drizzle a little icing on top –
before you devour it, of course.
Makes 12-16 servings.
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MONTCLAIR MAGAZINE 99