Our Asheville Bed and Breakfast guests pretty much all attended the Apple Festival most of them in search of great take home gifts that folks wouldn’t have access to where they live. Now, the apple fest is over so on to the Kerry Apple Cake Recipe recently published in our Montford News for our historic neighborhood to try on for size. That could have scary implications but onward and upward. It looks simply stellar and think this cake, coupled with a great cup of coffee, a fireplace and family gathered around could make one of the best evenings of the fall season.
I have made a few alterations and please feel free to do the same.
Kerry Apple Cake: 9″ Square Pan or 8″ Round Heat oven to 375 for 30 mins. Check a bit earlier as pan size will affect cooking time.
1 3/4 cups sifted all purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp salt
1/4 tsp ground cloves
Just a bit of finely ground pepper. A bit less than 1/8 tsp.
Zest of one lemon
1 tsp. cinnamon
1/2 cup unsalted butter, softened
3 medium apples peeled and thinly sliced ( I used my absolute favorite NC apple-Honey Crisp. If no access to this fine specimen, use any suitable cooking apple you like.
1 large egg, slightly beaten
1/3 cup whole milk
1/2-3/4 cup brown sugar
Mix together flour, sugar, baking powder, salt and all spices. Blend the butter with pastry mixer or fork. Stir in the apple slices Add the egg and milk, blend well.
This batter will not be soft. No worries. Apples have high water content and will release fluids in the baking of this cake.
Sprinke generously with brown sugar.
Can be served plain or with fresh whipped cream while warm is best but will be devoured either way.
We have made this here At Cumberland Falls Bed and Breakfast Inn putting to good use some of the home grown apples purchased at the Apple Fest.
Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast