cakes & frostings
3/4 cups sugar
4 cups peeled golden delicious apples; thinly sliced
--3 to 4 apples
1 tablespoon fresh lemon juice
3/4 cups walnut halves
2/3 cups unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large egg whites
2/3 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
TO MAKE APPLE TOPPING:
1. Preheat oven to 375°F. Lightly oil a 9-inch round cake pan with sides at least 2 inches high or coat it with nonstick cooking spray.
2. In a heavy-bottomed saucepan, combine sugar and 1/4 cup water. Bring to a simmer over low heat, stirring occasionally. Increase the heat to medium high and cook, without stirring, until the syrup turns a deep amber color, about 5 minutes. (Swirl the pan if the syrup is coloring unevenly.) Immediately pour the syrup into the prepared cake pan.
3. In a bowl, toss apple slices with lemon juice. Evenly press the apples into the warm caramel and set aside.
TO MAKE WALNUT CAKE:
1. Spread walnuts in a pie pan and bake for 5 minutes or until fragrant; let cool slightly. In a food processor, combine the walnuts, flour, baking powder and salt; process until the walnuts are ground to a coarse meal.
2. In a mixing bowl, beat the 2 egg whites with an electric mixer until soft peaks form. One tablespoon at a time, beat in 1/3 cup of the sugar, continuing to beat until the egg whites are stiff and glossy; set aside.
3. In a separate mixing bowl, beat the 2 whole eggs with the remaining 1/3 cup sugar until thick and pale, about 5 minutes. Beat in vanilla.
4. Whisk one-fourth of the reserved beaten egg whites into the whole-egg mixture. Sprinkle half of the dry ingredients over the top and fold in gently using a rubber spatula. Fold in the remaining beaten whites, followed by the remaining dry ingredients.
5. Spread the batter over the fruit in the pan. Bake for 40 to 45 minutes, or until the top springs back when lightly touched and a skewer inserted in the center comes out clean. Let cool in the pan for 5 minutes, then invert onto a serving plate, setting any stray apples back in place. Serve warm or at room temperature.
Makes one 9-inch cake, for 10 servings.
225 calories per serving: 5 grams protein, 6 grams fat (0.7 gram saturated fat), 41 grams carbohydrate; 110 mg sodium; 43 mg cholesterol; 2 grams fiber.
Busted by: Gail Shermeyer <firstname.lastname@example.org>
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Contributor: Eating Well, October 1996
Yield: 10 servings
Preparation Time: 0:00