Apple and Cherry
¾ cup unsalted butter,
Preheat oven to 350°F.
;⁄; cup packed light
1 teaspoon fresh
In a large nonstick skillet over medium heat, melt
4 tablespoons (½ stick) butter and brown sugar.
Add lemon juice and apples, tossing to coat; cook
for 1 minute. Add cherries and cook for another
minute. Remove from the heat.
2 Stemilt* Fuji apples,
peeled, cored, quartered
and cut into slices
15-20 Stemilt* dark
sweet cherries, pitted
1 cup all-purpose
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
;⁄; cup granulated sugar
1 large egg
½ teaspoon pure
;⁄; cup plain yogurt
¼ cup milk (2%)
Beginning with the apples, arrange the fruit in the
bottom of a 9-inch round nonstick baking pan. Lay
the apple slices in a slightly overlapping pattern
around the outermost edge of the pan interior,
creating a ring of apples and leaving a circular space
in the center. Spoon the cherries into the center
of the pan, pressing down slightly to ;ll the space.
Pour the remaining pan syrup (;⁄; cup maximum)
over the fruit. Set aside.
In a medium bowl, combine ;our, baking powder,
baking soda and salt. Set aside.
In a separate bowl, beat remaining butter ( 1 stick)
and granulated sugar. Add egg, vanilla, yogurt and
milk; mix well. Gradually add the ;our mixture,
beating until well incorporated.
Pour the batter over the fruit, gently spreading to
the edges of the pan, being careful not to disturb
Bake for 45-50 minutes, or until a wooden toothpick inserted in the center comes out clean. Let
cool in the pan for at least 1 hour. Invert the cake
pan onto a platter and let rest for 5-10 minutes
before removing the pan.
Cut the cake into wedges. Serve warm or at room
temperature. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
Spanish Orange and Almond Cake
1 cinnamon stick
2 whole star anise
4 whole cloves
3 large eggs
9 ounces super;ne sugar
(scant 1¼ cups)
2 ounces (¼ cup) ;ne
cornmeal or rice ;our
1 teaspoon baking powder
7 ounces ground almonds
Toasted sliced almonds and
orange slices, for garnish
Whipped cream, for serving
Preheat oven to 350°F. Grease and line an 8-inch
round cake pan with parchment paper.
Put orange (unpeeled) in a saucepan and add
enough water to just cover. Add cinnamon stick,
star anise and cloves. Bring to a boil, lower the
heat, and simmer, uncovered, for 1 hour, adding
more water if necessary. Let the orange cool in the
pan, then cut in half, remove any pips, and puree
in a food processor.
In a large bowl, beat eggs and sugar until creamy
and thick. Fold in cornmeal, baking powder, ground
almonds and the orange puree.
Pour into the prepared pan. Bake for 1 hour, or
until a skewer inserted in the center comes out
clean. Remove from the pan and let cool on a rack.
Dust with confectioners’ sugar. Serve with sliced
almonds, orange slices and whipped cream.
Makes 8-10 servings.