Food & Photo
The decadent treat marries an irresistible caramelized crumble with a light kick of lemon—it’s a heartfelt way to say, ”You’re the apple of my eye!”
- ½ cup, plus 5 Tbs. butter, softened and divided
- 1¼ cups granulated sugar, divided
- 2⁄3 cup walnuts, coarsely chopped
- 2 lbs. apples, (about 4 medium), cored, peeled and thinly sliced
- 1 lemon, zested and juiced
- 2 large eggs
- ½ tsp. salt
- 1½ cups flour
- 1½ tsp. baking powder
- 1 tsp. powdered sugar
Heat oven to 350°F. Line 9" springform pan with 2 overlapping sheets of foil. Melt 3 Tbs. butter; pour into pan. Sprinkle with 4 Tbs. granulated sugar. Distribute walnuts over sugar.
In bowl, toss apples with 2 Tbs. lemon juice and 2 Tbs. granulated sugar. Spread over walnuts.
In bowl, using electric mixer on medium speed, beat remaining butter and granulated sugar, lemon zest and salt 2 min. Add eggs, one at a time, beating 30 sec. after each addition. In bowl, mix flour and baking powder; add to butter mixture, stirring to combine. Spread dough over apples. Bake 1 hr. or until cake pulls away from sides of pan. Let cool.
Turn cake out onto plate, apple side up. If desired, use small cooking torch or broiler to caramelize sugar crust. Dust with powdered sugar to serve.