My Grandmother’s Apple Batter Cake
By Chef John Ash
This is a simple cake that calls for apples, but any fruit that is in season such as peaches, pears, berries or a combination could be incorporated. Serve with Sonoma-Cutrer Late Harvest Chardonnay or The Cutrer.
Total Time 50 mins
Prep Time 15 mins
Difficulty Level Medium
1 1/2 pds (approx. 3 1/2 cups) tart green apples, cored, peeled and sliced
1/4 cup golden raisins plumped in 1/4 dark rum for at least 30 minutes
2 tbsps melted sweet butter
1 cup plus 2 tbps sugar
1 tsp cinnamon
1/4 cup (1/2 stick) softened sweet butter
2 large eggs, separated
1 cup flour
1 tsp baking powder
1/3 cup milk
pinch of salt
1/2 tsp freshly grated nutmeg
Lightly butter cake pan. Toss apples, raisins with rum, with the melted butter, 1/4 cup of the sugar and the cinnamon. The pan should be about 3/4 full.
Make the batter: With an electric mixer, cream the softened butter with 3/4 cup sugar until light and fluffy. Beat in the egg yolks one at a time. Combine the flour and baking powder together and alternately beat in with milk until just combined.
In a separate bowl, beat egg whites with salt until they form stiff but not dry peaks. Carefully fold into batter and then pour batter over apples taking care not to deflate. Sprinkle remaining 2 tablespoons sugar and nutmeg over top.
Bake in a preheated 350° oven for 35-40 minutes or until top is golden and apple mixture is bubbling.
Cool on a rack and serve warm or at room temperature with a dollop of sweetened yogurt or crème fraîche, if desired.