In Purrsuit of Flavors for Halloween

Thanks to Shoko and Tyebe of the Canadian Cats and Nelly and Phenny of Easy Blog for hosting this yummy day.

Xena: This month is all about Halloween. The Thanksgiving turkey has already been out aggravating me, but I’m waiting to see the pumpkins and ghosts and ghouls, oh my! This month I told Mommy I wanted to postme and Lucy’s recipe first, and she agreed. Believe me friends, these are yummy!

If you don’t want to bother with rolling and cutting, I’m sure your pup will be happy with you just squishing it onto a baking pan and breaking it up after it’s cooked. Now, while I sit here and daydream about these cookies, Mommy’s gonna share a recipe for all you peeps.

There’s so many great fall recipes, I finally decided on Tuscan Apple Cake and since apples are a fall crop, I thought it still appropriate. (OK, not very Halloweeny, so if you need Halloweeny, please do your pups a favor and bake them Xena’s recipe, LOL!)

Tuscan Apple Cake
More like a flan than a cake, this dessert is chock-full of apples and incredibly moist. The list of ingredients is short, and for good reason: it’s all about the apples! The apples can be cut into super-thin slices easily by using the slicing attachment of a food processor, or just slice them by hand.

Bake it right on the floor of the oven! This causes a caramelized skin to form at the bottom of the cake and intensifies the flavors of the sweet apples.

4 large Golden Delicious, Gala or other firm flesh apples (1 3/4 lbs) (800 g)
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
pinch sea salt
2 extra large eggs – at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
7 tablespoons unsalted butter – melted and slightly cooled
powdered sugar as garnish
1 10″ non-stick round spring-form pan, buttered and floured 

Preheat oven to 375°F (190°C).

 Peel, core, and quarter the apples. (I like to leave the peel on them). Then using the slicing attachment of a food processor cut them crosswise in 1/8″ slices. Set aside. In a small bowl, combine the flour, baking powder and salt. Set aside.

 Place the eggs, sugar and vanilla extract in the bowl of an electric mixer. Whisk at medium speed until the sugar has dissolved and the mixture is pale and thick, about 30 seconds to 1 minute.

Fold the flour into the egg mixture with a wooden spoon, until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to over mix. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon.

Bake for 10 minutes on the floor of the oven. Transfer the pan to the middle rack and continue baking for 50 to 55 minutes until golden-brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven, and run a paring knife around the edge to loosen the cake from the ring of the mold. Cool in its mold to room temperature. Unmold the cake and transfer to a serving platter. Dust with powdered sugar and serve.

Cook’s note: The cake can be baked up to 6 hours ahead and kept in its mold at room temperature in a cool place. It is best eaten the day it is made.