French Apple Pudding Cake With Lemon Glaze |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This recipe comes from a July 1986 issue of Bon Appetit magazine and was featured in a Bastille Day Picnic in the Cooking for Friends section. For transporting the cake to the picnic (or to a friend's barbeque) put the cake back into its springform ring. Ingredients:
6 eggs |
1 cup sugar |
1 1/2 cups finely chopped pecans |
1 cup graham cracker crumbs |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 large apple, peeled, cored and grated |
1 tablespoon grated lemon peel |
1 tablespoon fresh lemon juice |
1 cup sifted powdered sugar |
4 teaspoons fresh lemon juice (or more) |
1/4 cup coarsely chopped pecans |
Directions:
1. Preheat oven to 350 degrees.
2. Butter 10-inch springform pan.
3. In large bowl, with electric mixer, beat eggs with 1 cup sugar until pale yellow and slowly disolving ribbon forms when beaters are lifted.
4. Combine 1 1/2 cup pecans, crumbs,baking powder and salt and fold into egg mixture; do not overmix.
5. Fold in apple,lemon peel and 1 tablespoon lemon juice.
6. Pour into prepared pan, smoothing top with rubber statula.
7. Bake until tester inserted in center comes out clean, about 40 minutes.
8. Cool cake in pan on rack; remove springform.
9. Combine powdered sugar and 4 teaspoons lemon juice in small bowl and stir to combine.
10. Add more lemon juice if necessary for proper drizzling consistancy.
11. Spoon glaze over cake and sprinkle with the 1/4 cup of pecans.
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