I'm so excited - I had to share my new toy with you. Many of you may have already seen the "palm peeler" but being the kid in the candy store type at a gourmet kitchen store I almost squealed with delight when the clerk said "go ahead and try it".
Of course she knew I'd be buying it .. and so did I. In fact, I picked up a second one for Psychgrad. This handy little gadget fits over your first or middle finger and is a wonderful vegetable/fruit peeler.
What I particularly like about it is that when I used it to slice 5 lb. of apples, it consistently only took off the very outer skin layer of the apples. Love it.
Back to very serious apple cake business.
1/2 lb. butter
2 cups sugar
2 cups all purpose flour
2 tsp. baking powder
1 tsp. vanilla
5 lbs. apples (good baking apple)
Maraschino cherries WITH stem (I didn't do this part)
Note: There's no mistake - there's no cinnamon in this recipe although if you happen to really like it, the addition could be good too.
1. In a large bowl, stir 1/4 lb. melted butter, 1 cup sugar, 2 beaten eggs, 2 cups flour, 2 tsp. baking powder.
2. Grease and flour a 9" or 10" spring form pan
3. Pat butter into bottom and sides of greased and flowered spring form
4. Peel and slice 5 lbs of apples
5. Put apples layer by layer into spring form. Arrange top layer in an overlapping pattern.
6. Bake at 350 degrees F for 1 hour and 15 minutes. Check for doneness after an hour.
7. While cake is baking, make the sauce.
Stir in a bowl:
1/4 lb. melted butter
1 cup sugar
2 beaten eggs
1 tsp. vanilla
1. Take cake out of the oven and spoon sauce on the apple cake
2. Add maraschino cherries WITH the stem in a pretty pattern (if desired)
3. Put cake back into oven for another 1/2 hour
4. Top layer of apples should be golden brown and gorgeous!
5. Let sit for about 1/2 hour before removing from spring form pan.
And then - layers of apple goodness.