Apple cake is easy to make with kids

Baltimore Sun

In honor of fall’s official arrival, it’s time to put together a list of ways to enjoy autumn with your children.

Apple picking should be near the top.

Here’s a recipe for apple cake from “Dishing Up Vermont,” by Tracey Medeiros. It’s easy to make with kids. Be aware that it doesn’t rise much — it’s more like a crunchy breakfast cake.

FLIP-OVER APPLE CAKE

Serves 10

1‚Ñ2 cup (1 stick) unsalted butter, plus more for the pan

4 medium apples

1 tablespoon ground cinnamon

1 cup, plus 1 tablespoon sugar (divided use)

1 cup unbleached all-purpose flour

1 egg, lightly beaten

11‚Ñ2 cups coarsely chopped walnuts

Mint sprigs

Preheat oven to 350 degrees. Generously grease the bottom and sides of a 9-inch round cake pan with butter and set aside.

Melt 1‚Ñ2 cup butter in a medium saucepan over medium heat. Set aside to cool to room temperature.

Peel, core and cut the apples into 1‚Ñ4-inch slices. Place the apples in a bowl and toss to coat with cinnamon and 1 tablespoon sugar. Place apple slices in overlapping concentric circles on the bottom of the prepared pan. Make a second layer if necessary.

Sift the remaining 1 cup of sugar and the flour in a large mixing bowl. Whisk in the egg and melted butter just until combined (do not overmix). Fold in the walnuts and continue to mix until smooth. Pour batter evenly over fruit, and smooth top with a rubber spatula.

Place on the center rack of the oven and bake until the cake is golden brown and a cake tester or toothpick inserted into the center comes out clean, about 40 to 45 minutes. Remove cake from oven and place on a wire rack to cool, about 15 minutes. When the pan is cool enough to handle, run a knife around the edge and invert the cake onto a serving plate. Serve warm or at room temperature, plain or with a favorite topping, such as whipped cream, ice cream or yogurt. Garnish with mint sprigs.

Nutritional information

Each serving: 284 calories, 7 grams protein, 21 grams fat, 7 grams saturated fat, 21 grams carbohydrate, 3 grams fiber, 45 milligrams cholesterol, 9 milligrams sodium.