Tra-la-la, it’s The Fall Cookbook Cake Parade: a new cake from a new cookbook every single day. Are your
costumes cake pans ready?
Today: An apple cake that’s suitable for breakfast and dessert, from Dinner at the Long Table.
A flip through the new cookbook Dinner at the Long Table from Andrew Tarlow (of the Brooklyn restaurant empire Diner, Marlow & Sons, and Roman’s, among others) and Anna Dunn, editor of Diner Journal, will envelop you in a dream world of lush, wistful dinner party photography and pots and glasses and dishes upon dishes of homey but elegant food. The book is organized by dinner party menus, with titles like “Cold Night Cassoulet,” “Under the Harvest Moon,” and “I Love, You Love, We All Love Bluefish.”
One such menu, entitled “Ribollita and Readiness”, includes recipes like Beans, Wake Up and Carrot Cues, with Pistachio & Parsley. The finishing touch on this menu is Hasselback Apple Cake, of which the authors say:
Hasselback technique is most often done with potatoes, but here the cinnamony lemon juice drips down into the grooves cut into the apples. This cake is great for breakfast the next day.
And don’t forget to top it off with some flaky sea salt and whipped cream.
Hasselback Apple Cake
- 10 tablespoons unsalted butter, at room temperature, plus more for greasing
- 3 tiny apples, peeled, halved, and cored
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons light brown sugar
- 6 tablespoons granulated sugar
- 2 tablespoons honey plus 1 ⁄4 cup
- 2 teaspoons vanilla extract
- 3 eggs, yolks and whites separated
- 1 cup all-purpose flour plus 2 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon freshly squeezed orange juice
- Coarse sea salt
- 1/2 cup heavy cream, beaten to soft peaks
For more recipes where this one came from, check out Dinner at the Long Table.
This article was written by Samantha Weiss Hills from Food52 and was legally licensed through the NewsCred publisher network.