Best of Show
First Place, Dessert category
2003 Ohio State Fair
3 Ohio apples (about 1 ½ lbs, peeled, calved, cored and cut into eighths)
¼ C. sugar
1 c. of Meier’s Haut Sauterne
2 c. flour
1 tsp. Baking soda
1 tsp. Cream of Tartar
¼ tsp. Salt
1 stick unsalted butter, softened
½ c. sugar
1 tsp. Vanilla extract
2 large eggs
¾ c. milk
¼ tsp. Ground cinnamon
¼ tsp. Ground nutmeg
¾ c. sugar
1 c. Meier’s Haut Sauterne
1. In a saucepan combine ¼ c. sugar, and 1 c. of wine. Bring to a boil, stirring just until the sugar dissolves. Simmer, stirring occasionally, until the apples are softened but not broken down – about 8 minutes. Let the apples cool in syrup for 15 minutes. Set a strainer over a bowl and drain the apples, reserving the syrup. Set aside:
2. Preheat oven to 350° and butter and flour a 9-inch spring form pan.
3. In a large bowl, using and electric mixer beat the butter with ½ c. of sugar at medium speed until fluffy. Add in the vanilla and eggs, one at a time. Beat well. On low speed, beat in dry ingredients in three batches, alternating with the milk.
4. Scrape the batter into the prepared pan and smooth the surface.
5. Arrange the apple slices on the batter in concentric circles and press them in halfway.
6. In a bowl, mix 2 tsp. of the sugar with the cinnamon and nutmeg.
7. Sprinkle evenly over the apples. Bake the cake in the middle of the oven for one hour or until golden and risen – and a toothpick inserted into the center comes out clean. Take the cake out of the oven.
8. In a medium saucepan, simmer the remaining ¾ c. sugar with the 1 c. of wine over moderate heat until deep amber caramel forms – about 12 minutes. Remove from heat immediately. Whisk in reserved apple syrup. Brush ½ c. of the syrup all over the cake and let cool.
9. Remove the spring from the ring and transfer the cake to a serving plate. Cut into wedges and serve warm with the remaining syrup.