LET’S COOK LITHUANIAN
with Dana Siliūnas
Traškus obuolinis pyragas
4 cups apples, peeled, cored, andsliced
1/4 cup orange juice
1 cup sugar
2 cups flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup butter
Preheat oven to 375°. Lightly oil or spray with nonstick vegetable oil spray a 9-inch pie plate. Place prepared apples in pie plate. Pour orange juice over apples. Combine sugar, flour, cinnamon, nutmeg, and salt in small bowl; cut butter into dry mixture, until it resembles coarse crumbs. Evenly distribute topping mixture over apples. Bake 40 to 45 minutes, or until apples are tender. Cool 10 minutes. Serve warm with ice cream, if desired.
1/2 cups sugar, divided
3A cup (6 ounces) cream cheese,softened
1/2 cup butter or stick margarine, softened
1 tsp. vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tsps. ground cinnamon
3 cups chopped peeled apples (about 2 large)
Oil or cooking spray Preheat oven to 350°. Beat IV2 cups sugar, cream cheese, butter and vanilla at medium speed of mixer until well- blended (about 4 minutes). Add eggs, one at a time, beating well after each addition; set aside. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder and salt. Add flour mixture to creamed mixture; beat at low speed until blended.
Combine lA cup sugar and cinnamon. Combine 2 tablespoons of cinnamon mixture and apple in bowl; stir apple mixture in batter. Pour batter into 8- inch spring form pan coated with butter or cooking spray, and sprinkle with remaining cinnamon mixture. Bake for 1 hour and 15 minutes or until cake pulls away from sides of pan. Cool cake completely on wire rack and cut, using serrated knife.
APPLE AND OAT CAKE
1/2 lbs. (4 medium) tart cooking apples, such as Granny Smith
5 Tbsps. brown sugar
3U tsp. ground cinnamon
1/2 cup raisins
1/2 cup (1 stick) butter, unsalted preferred, cold and cut up
1 Tbsp. honey
3 cups old-fashioned rolled oats
1 Tbsp. grated lemon rind
2 large eggs, beaten Light or heavy cream
Heat oven to 375°. Lightly butter and flour a 9-inch round spring form pan. Peel, core and cut apples into 1-inch pieces. In a heavy, medium saucepan combine the apples, 4 tablespoons sugar and cinnamon. Cook, covered, over medium-low heat until apples are soft, about 15 minutes. Remove from heat; add raisins; cool. In a small saucepan, melt the butter and honey with remaining 1 tablespoon sugar. Turn into a large bowl. Add oats, lemon rind and beaten eggs; mix well. Spoon one third of the oat-egg mixture into a prepared pan. Top with half the apple mixture. Repeat the layers, topping with oat-egg mixture. Bake until top is golden and cake is done, about 30 minutes. Serve warm, cut into wedges, with cream.
APPLE CAKE W ITH RAISINS
1 cup vegetable oil
1/4 cups sugar
2 large eggs
2/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. each cinnamon, baking soda and vanilla
3 Tbsps. apple juice
2 large tart apples (Granny Smith or similar), cored, unpeeled, cut into 1/4- inch slices (yields about 3/2 cups)
1 cup golden raisins (optional)
Powdered sugar for dusting butter and flour a 10-inch tube pan.
Set aside. Preheat oven to 350°. In the bowl of an electric mixer, beat vegetable oil and sugar until thoroughly combined. Add eggs, flour, salt, cinnamon, baking soda, vanilla and apple juice. Mix until well-blended. Add apples and raisins, if using, and gently combine, being careful not to break up the apples too much. Pour into prepared pan and bake for approximately 1 hour and 15 minutes, but begin testing the cake for done ness at the 1-hour mark. Test with a toothpick or skewer, making sure it comes out clean. Cool the cake in the tube pan, turn out onto a cake platter and dust with powdered sugar.