- Prep Time:15 Minutes
- Cook Time:45-55 Minutes
- Serves:6
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Join KC Quaretti, Dorothy, and Toto for this special very special apple cake recipe. Recently, KC was sent a special traveling cake pan affectionately named "Dorothy" and an accompanying recipe book named "Toto." Traveling since 2013, this pan has made its way into the homes of hundred of chefs and now it's made its way into KC's kitchen and onto The Food Channel so that we can share it with you. We aren't in Kansas anymore!
For more of this incredible traveling pan story, follow along with KC Quaretti in the full video here.
Foodie Byte
Ingredients
2 apples
1 1/2 cups self-rising flour
1 1/2 cups powdered sugar
2 tablespoon cinnamon
4 oz butter
3 eggs
1 cup walnuts chopped
Juice and zest from 1 lemon
For the glaze: mix together the juice of one lemon and 1 cup powdered sugar.
Preparation
Pre-heat oven to 350.
Peel, seed and chop the apples, coat with lemon juice and zest.
Melt butter.
Separate eggs, mix yolks & sugar together then add the melted butter, flour and nuts.
Fold in the apples and lemon juice.
Beats egg white until stiff and gently fold egg whites into batter one third at a time.
Spread batter in a Bundt pan coated with nonstick spray.
Bake 45-55 minutes.
Let cake cool for 10 minutes before turning out onto cake platter.
When the cake is barely warm drizzle with lemon glaze.
source FoodChannel http://ift.tt/1QFFQDU
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