I am another cookbook into my new years resolution that I would make something from all my cookbooks this year.

I got home Friday after work, looking eagerly at the beginning of my three day- Memorial Day weekend, and decided I needed to make something. Needed to do something with the huge pile of apples that have started to accumulate on my kitchen table.

It was the perfect opportunity to pull out my new cookbook, “rustic fruit desserts” by Cory Schreiber and Julie Richardson and try out “Mimi’s German Apple Cake”.

There is nothing complicated about this recipe. I had it assembled and in the oven in half an hour. I then had just enough time to go outside with my glass of wine that I was drinking when making the cake, and mow my front yard. What a wonderful way to spend an early evening!

Not only was this cake simple, it was beautiful and delicious. The apples were soft and golden and the cake was crumbly and light. It isn’t super sweet and goes perfect with a big scoop of vanilla ice cream, or a cup of tea for breakfast.

I’m looking forward to making more magical things from “rustic fruit desserts”. Take a few minutes and try this one out. You’ll be glad.

Mimi’s German Apple Cake

1 TB butter for pan

1 cup all purpose flour

1 teaspoon baking powder

1/4 tsp fine sea salt (I used kosher instead)

1/2 cup (4 oz) unsalted butter

1/2 cup granulated sugar

zest of 1 lemon

2 eggs

1 tsp vanilla extract

2 apples, peeled, cored, and cut into 6 pieces

2 TB turbinado sugar (I just used regular sugar and it worked fine)

Preheat the oven to 350. Butter a 9 inch round baking pan. (I just used a pie plate and it was super cute and worked fine.)

Sift flour, baking powder, and salt together in a bowl. In a second bowl, using a mixer, cream butter, sugar, and lemon zest on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl. Then stir in the vanilla. Add the flour mixture all at once and mix in low speed until just incorporated. Pour the batter into the pan.

Do not worry that the batter is thick. That is normal. In fact, I’d never seen cake batter this thick, but trust it.

Score the peeled side of the apples with the tines of a fork and arrange the apples atop the batter around the perimeter, with one slice in the center. (I actually cut my center piece into 4 smaller pieces because I thought it was cuter.) Sprinkle the turbinado sugar (or regular sugar) over the top of the cake and bake for 40 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean.

(This is the pre-cooked cake. Yum!)

Tip: Sometimes the batter around the apples looks slightly underdone, but not to worry, it is just the moisture from the apples.

Storage: Wrapped in plastic wrap, this cake will keep at room temperature for 2-3 days.