The other day I saw this cake made on Sara Moulton's show on FoodTV. I decided to adapt it for the BGE, tried it today and it is good.[p]The Apple Lady's Apple Cake
Adapted from a recipe courtesy The Paris Cookbook - Patricia Wells
I saw this recipe on FoodTV one day and decided it would be good on the grill. It came from a woman sells apples in one of the Parisian friut and vegetable markets. It is quite simple and quite delicious. Serve with ice cream or my wife used a cinnamon yogurt mixture to spoon over the top. This is a great thing to cook as you eat your main course.
½ cup all-purpose flour
1/3 cup sugar
1 TBS baking powder
1/8 tsp fine sea salt
½ tsp pure vanilla extract
2 large eggs, lightly beaten
2 TBS vegetable oil
1/3 cup whole milk
4 baking apples (about 2 pounds total), cored, peeled, and cut into thin wedges
1/3 cup sugar (turbinado sugar works well)
1 large egg, lightly beaten
3 TBS unsalted butter, melted[p]Equipment: 1 (10-inch rectangular) castiron frying pan
Get the grill up to 400 degrees F.
Line the frying pan with tin foil.
Butter the tinfoil lining liberally and set it aside.
In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend.
Add the vanilla extract, eggs, oil, and milk, and stir until well blended.
Add the apples and stir to thoroughly coat them with the batter.
Spoon the mixture into the prepared frying pan.
Place the pan on some firebricks or a pizza stone and cook until fairly firm and golden, about 25 minutes.
Meanwhile, prepare the topping:
In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
Pour the topping mixture over the cake in the pan.
Continue cooking the cake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
Remove the pan from the grill and then lift out the cake by grabbing the tinfoil and place on a rack and allow to cool for 10 minutes.
Then pull the tinfoil down by holding the cake edge with one hand and pulling the tinfoil down around it.
Serve at room temperature, cut into small rectangles.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 55 minutes