lumicero/recipes-ing2inst huggingface dataset:
Title: Brownie Bites
Ingredients:
- 1 instant espresso coffee powder
- 1 hot water
- 1/2 flour
- 1/3 whole wheat flour
- 1/3 baking powder
- 1/2 salt
- 1/4 ground cinnamon
- 1/8 sugar
- 3/4 canola oil
- 3 honey
- 2 vanilla extract
- 1 water
- 1 confectioners' sugar
- 1 vanilla extract
- 3
- 1
- 2/3
- 1/2
Instructions:
1. Prepare brownie bites: Preheat oven to 350 degrees. Grease large cookie sheet. In cup, stir espresso powder into hot water until dissolved. Set aside.
2. In large bowl, combine cocoa, flours, baking powder, salt and cinnamon.
3. In medium bowl, whisk sugar, oil, honey, vanilla, egg white and espresso mixture until mixed.
4. With spoon, stir oil mixture into flour mixture, then with hand, press dough just until thoroughly blended.
5. With lightly greased hands, shape dough by heaping measuring teaspoons into 1-inch balls and place on prepared cookie sheet 2 inches apart; press to flatten slightly.
6. Bake 7-8 minutes or until brownies have cracked slightly. Transfer to wire rack to cool. Repeat with remaining dough.
7. Prepare frosting:.
8. In microwave-safe small bowl, heat chocolate and water in microwave oven on high 45 seconds; stir until smooth.
9. Stir in vegetable oil spread, then confectioners' sugar and vanilla. Cool frosting slightly.
10. Dip top of each cookie in frosting. Set aside to allow frosting to dry. Store brownies in tightly covered container with waxed paper between layers at room temperature for up to 3 days or in freezer for up to 1 month.
Title: Great Grandmother's Fruit Filled Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 1/4 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1 milk
- 1 vanilla extract
- 8 sugar
- 8 butter
- 1 1/2 pecans
- 1/2 raisins
- 1 flaked coconut
- 1 Bourbon
- 1 maraschino cherry
- 1/2 sugar
- 1/2 water
- 3/4 water
- 2 light corn syrup
- 2 salt
- 1 vanilla extract
- 1/2
- 1
- 1/2
Instructions:
1. CAKE:.
2. Cream butter; gradually add sugar, beating well.
3. Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
4. Stir in vanilla and fold in egg whites.
5. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 325 for 25 minutes or done. Cool 10 minutes then remove from pans and cool completely.
6. FILLING:.
7. Combine egg yolks, sugar, and butter in a 2 quart saucepan. Cook over medium heat, stirring constant until thickened, about 20 minutes.
8. Remove from heat and stir in remaining ingredients. Cool completely.
9. FROSTING:.
10. Combine first 5 frosting ingredients in double broiler; beat 30 seconds at low speed with mixer or until blended.
11. Place over boiling water, beating constantly on high for about 8 minutes or until peaks form.
12. Remove from heat and add vanilla. beat an additional 1 minute or until thick enough to spread.
13. Build the cake using the filling in between each layer. There is enough frosting to cover the top and sides of this 3 layer cake.
Title: Thai Pumpkin Custard
Ingredients:
- 1 fresh pumpkin
- 9 eggs
- 2 coconut milk
- 2 white sugar
- 1 salt
- 1 vanilla
Instructions:
1. Wash and dry outside of pumpkin (or squash).
2. Using a sharp knife (and being careful not to cut yourself), cut a "lid" in the top as you would to carve a jack-o-lantern.
3. Remove the "lid" and slice off the seedy part, so that you're left with a clean lid or hat; set aside.
4. Using an ice cream scoop (or large steel spoon), scoop out the seeds and "guts" of the pumpkin. You may have to get in there with your hands, which is always fun (!). Save seeds to roast in the oven later with a little oil and salt, or discard.
5. Preheat oven to 350°F.
6. Break the eggs into a large mixing bowl. Using a fork or whisk, beat the eggs by hand (or use an automatic mixer set to low or medium) - about 1 minute.
7. Add the coconut milk and vanilla. Beat again briefly, until well mixed.
8. Add the sugar 1/2 cup at a time, stirring as you go, until all sugar is added and has dissolved in the egg mixture. Note: This may seem like too much sugar, but the custard does need to be sweet in order to compensate for the slightly bitter taste of the pumpkin.
9. Pour or ladle the egg mixture into the pumpkin (try not to spill any on the outside of the pumpkin, or it may burn. If you do spill, wipe it away with a cloth). Don't overfill - leave about 1/2 inch of room room at the top, since the egg mixture will rise a little out of the hole (it is not runny, so this is fine).
10. Set the pumpkin plus the "lid" together in a baking dish (a long, glass dish works perfectly, like the kind you would use to make lasagna).
11. Pour about 1/2 inch of water into the bottom of the baking dish (water level should be about a 1/2 inch up the side of the pumpkin).
12. Being careful not to spill the contents of the pumpkin, place in the oven to bake for 1 hour at 350 degrees. After 1/2 an hour, check the water level, making sure the baking dish doesn't go dry. Tip: Always add warm (or hot) water, never cold. Cold water could make your baking dish shatter.
13. After 1 hour, you should see the custard rising like a bubble out of the pumpkin. Custard is done when an inserted fork comes out clean. You can also poke the top of the pumpkin with a fork to make sure it is soft enough to eat. If necessary, continue to bake up to 10 minutes more.
14. Leaving pumpkin in the baking dish, allow to cool, then place in the refrigerator until cold (this will help it "set") Note: The custard may "drop" a little - this is normal.
15. To serve, replace the "lid" or "hat" of the pumpkin, or set it slightly askew so you can see the custard. Using a sharp serrated knife, cut the pumpkin into pieces (see picture) and place the pieces on serving plates. Eat as is, or serve warm with a little maple syrup or brandy over each piece.
Title: Orange Pound Cake with Orange Caramel Sauce
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/4 baking powder
- 1/4 baking soda
- 1 orange
- 1 sugar
- 1/2 buttermilk
- 1/2 vanilla extract
- 1/4 butter
- 1 egg
- 2 water
- 2 sugar
- 1/4
Instructions:
1. Preheat oven to 350*F degrees.
2. Lightly coat a 9x5-inch loaf pan with vegetable cooking spray.
3. Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.
4. With vegetable peeler remove peel from orange; coarsely chop.
5. Cut orange in half and squeeze 1/2 cup juice.
6. Process sugar and peel in food processor, pulsing until peel is finely chopped.
7. Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup (Reserve remaining juice for caramel sauce).
8. Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined.
9. Beat in egg and egg whites, one at a time, beating well after each addition.
10. At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients.
11. Spoon batter into prepared pan.
12. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
13. Cool on wire rack 15 minutes; invert and remove pan.
14. Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened.
15. Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves.
16. Uncover and cook until sugar turns amber, 5 to 6 minutes.
17. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously).
18. Return to heat and cook, stirring, until sugar dissolves.
19. Cool sauce and serve with cake.
Title: Diana's German Chocolate Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 2 1/2 all-purpose flour
- 4 eggs
- 1 salt
- 1 German chocolate
- 2/3 buttermilk
- 1 baking soda
- 1/4 buttermilk
- 1 vanilla
- 1/2 - 1 butter
- 1 coconut
- 4 sugar
- 1 evaporated milk
- 1 1/2 evaporated milk
- 1
Instructions:
1. Cream the butter and sugar.
2. Add beaten egg yolks and beat well.
3. Add the flour and buttermilk alternately to the mixture.
4. Add the melted chocolate, then fold in stiffly beaten egg whites and salt.
5. Add vanilla and mix well.
6. Pour the batter into four 9" layer pans and bake at 325 degrees for 25 minutes.
7. Cool the cake completely in the pans.
8. -----------Filling-------------p1.
9. Cook the butter, egg yolks, sugar, and milk until thick enough to spread (20-30 minutes) stirring constantly over medium heat.
10. Cool the mixture, then add nuts and most of the coconut.
11. Spread the mixture between the layers and on the top and sides.
12. Sprinkle the balance of the coconut on the top and sides.
Title: Holiday Painted Cookies
Ingredients:
- 1 butter
- 1 sugar
- 4 vanilla extract
- 1/2 all-purpose flour
- 3 1/4 baking powder
- 1/2 mace
- 1 1/2 salt
- 1/2 water
- 4
Instructions:
1. For cookies: in a large bowl combine butter with sugar, then egg whites, then vanilla extract; beat using an electric mixer on high speed until light and fluffy.
2. In another bowl combine the flour with baking powder, mace and salt; gradually stir into the butter mixture until well blended.
3. Divide dough in half, cover with plastic wrap and chill for 2 hours.
4. Set oven to 400°F Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper or silpat liner only).
5. On a very lightly floured surface roll out the dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters. (For children, place each cookie on parchment for painting.).
6. For the paint: blend egg yolks and water (one yolk to one teaspoon of water if you need more colors) to a smooth consistency. Divide into as many separate bowls as you wish for different colors. Add in food coloring until desired intensity is achieved.
7. Paint the cookies using one brush for each color (I use children's watercolor type brushes).
8. Carefully move painted cookies and place them 2-inches apart on lined cookie sheet. (Unless you painted them on parchment, then just transfer the parchment to the pan.) Bake 5-8 minutes, until just browned on the edges.
9. Remove cookies to wire racks to cool completely.
10. Note: to make cookies into ornaments, use a drinking straw to punch a hole near the top center of the cookie before baking, leaving enough room to insure the integrity of the cookie. Thread a ribbon through finished cookie to make a loop for hanging.
Title: Amoeba Soup
Ingredients:
- 1 1/4 milk
- 1/2 vanilla extract
- 3 sugar
- 3 cornstarch
- 3/4
Instructions:
1. Pour milk into a saucepan. Add vanilla extract. Bring slowly to a boil, turn off the heat and let infuse, 10 minutes. DO NOT REMOVE THE SAUCEPAN FROM THE STOVE. The milk must remain hot enough to 'cook' the egg mixture.
2. Use an electric mixer to whisk egg yolks, sugar, and cornstarch together for five minutes on medium speed, or whenever the colour is even and uniform. Whisk in the hot milk. Return to a clean-based saucepan and heat, stirring all the time until the mixture is almost at boiling point and has thickened slightly.
3. Plunge the base of the pan in a bowl of cold water for a few seconds to stop cooking.
Title: Chiffon Honey Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1 honey
- 1 1/2 flour
- 3 baking powder
- 3 baking soda
- 1/2 cinnamon
- 1 coffee
- 1
Instructions:
1. Beat the eggs well, add sugar and beat at high speed until light & creamy.
2. Add oil and honey, beating at medium speed until well blended.
3. Combine dry ingredients and add to mixture alternately with coffee.
4. Pour into an ungreased 10" tube pan.
5. Bake at 350º for 15 minutes, then reduce heat to 325 degrees and bake for one hour longer.
6. When cake is done, invert and cool completely before removing from pan.
7. If it sticks before removing pan, run a knife around the edges to loosen.
Title: Toasted S'more Snowballs
Ingredients:
- 12 graham cracker squares
- 18 rocky road ice cream
- 1
Instructions:
1. Line a baking sheet with waxed paper. Arrange cracker squares on waxed paper. Use a small ice cream scoop to place scoops of ice cream on each cracker square. Cover and freeze while preparing frosting.
2. Prepare frosting mix according to package directions. Place frosting in a large pastry bag fitted with a large round tip (1/4-inch). Pipe frosting over each ice cream mound to cover. Or use a spoon to spread frosting over each ice cream scoop, spreading to cover. Freeze at least 1 hour (cover loosely after frosting is firm).
3. Preheat oven 500 degree F. Transfer squares to a greased baking sheet. Bake, uncovered, for 3 to 4 minutes or until frosting is golden brown. Serve immediately. Makes 12 servings.
Title: Poppy Seed Cake
Ingredients:
- 3 eggs
- 3 instant vanilla pudding
- 1/2 water
- 1 cream sherry
- 1/3 cream sherry
- 1 poppy seed
- 1/4
- 2
- 1/4
Instructions:
1. Grease 2 9 inch cake pans or 1 tube/bundt pan.
2. In large mixing bowl, add cake mix, eggs, oil, pudding, and water. Blend on low speed until moistened.
3. Then add Almond extract, both Cream Sherrys and Poppy Seeds, mix on medium speed for 2 minutes. Pour batter in prepared pan and bake immediatley.
4. 2 9inch cakes take 25-30 minutes, tube or bundt 40-50 minutes. Cool in pan on rack and then remove.
5. Frost with your favorite cream cheese frosting or just a plain powdered sugar glaze.
6. Note: An 18.25 oz pkg. cake mix has 4 cups of mix. We suggest with the left over cup of mix you dust your cake pans or make a struesel topping. (For another dessert).
Title: Mother Marge's Peanut Brittle
Ingredients:
- 1 sugar
- 1/2 white corn syrup
- 1 butter
- 1 vanilla
- 1 baking soda
- 1 peanuts
Instructions:
1. In 1 1/2 quart microwave dish mix sugar and corn syrup.
2. Microwave on high for 4 minute.
3. Stir in peanuts.
4. microwave for 3 min on high.
5. add butter and vanilla.
6. microwave for 30 seconds.
7. quickly add baking soda.
8. stir till light and foamy.
9. quickly pour on greased cookie sheet.
10. level with back of spoon.
11. cool 1 hour and break into pieces.
Title: Autumn Spice Cake With Sticky Coconut-Pecan Icing
Ingredients:
- 1 rolled oats
- 1 boiling water
- 1/4 buttermilk
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground ginger
- 1/4 ground cardamom
- 1/2 unsalted butter
- 1 sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 table salt
- 1 sweetened flaked coconut
- 3/4 pecan halves
- 1 brown sugar
- 1/2 heavy cream
- 1/2 unsalted butter
- 3 salt
- 1 dark rum
- 1 vanilla extract
- 1 sour cream
- 1/2 heavy cream
- 1/2 sugar
- 3
Instructions:
1. TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
2. Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
3. Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
4. Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
5. Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
6. Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
7. TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
8. Toast coconut on a baking sheet until quite dark, 10-12 minutes.
9. Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
10. Coarsely chop pecans; set aside with coconut.
11. Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
12. Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
13. Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
14. TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).
15. Serve and enjoy!
Title: Chocolate Peanut Butter Nirvana Cake
Ingredients:
- 1 water
- 1/2 eggs
- 1 1/4 chocolate flavor instant pudding and pie filling mix
- 4 creamy peanut butter
- 1 milk
- 1 chocolate curls
- 1/2
- 1/4
- 1/2
Instructions:
1. HEAT oven to 350°F Spray a 12-cup fluted pan with flour no-stick cooking spray.
2. COMBINE cake mix, oil, water, eggs and pudding mix in a large bowl with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3. BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
4. BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon frosting over cooled cake. Garnish with chocolate shavings, if desired.
Title: Chocolate Peanut Butter Cupcakes
Ingredients:
- 3/4 flour
- 1/4 baking powder
- 1 1/2 salt
- 1 granulated sugar
- 1/2 light brown sugar
- 1/2 unsalted butter
- 1/4 crunchy peanut butter
- 1/2 egg
- 1 vanilla
- 1/2 low-fat milk
- 2/3
- 1/2
Instructions:
1. Preheat oven to 350°F Line 12-cup muffin pan with paper liners.
2. In a small bowl, mix together flour, cocoa powder, baking powder and salt.
3. In a large bowl, using electric mixer, beat together granulated and brown sugars and butter until well combined.
4. Add peanut butter, beating until smooth. Beat in egg and vanilla until mixture is smooth.
5. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
6. Scoop batter into prepared muffin cups. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when light touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
7. Top cooled cupcakes with frosting.
Title: Koldskål
Ingredients:
- 950 vanilla-flavored soymilk
- 5 sugar
- 6 -8 lemon juice
- 230 silken tofu
Instructions:
1. *NOTE* - all kinds of silken tofu can be used. Just add more/less to adjust consistency.
2. Blend all ingredients in a blender/food processor till creamy and foamy. Taste.
3. Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- ).
4. Variations: use orange juice, pineapple juice etc. instead of lemon juice (or use a combination). It's also great with frozen berries (add before blending).
Title: Peppermint Patty Poke Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 instant white chocolate pudding and pie filling mix
- 3 skim milk
- 1 granulated sugar
- 2 butter
- 1/2 chocolate chips
- 1
- 5
- 1/3
- 1
- 1/2
Instructions:
1. Heat oven to 350º. Make cake as with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes); cool 15 minutes.
2. Poke top of warm cake every 1/4 inch with handle of wooden spoon. In Medium bowl, beat filling ingredients with wire whisk about 2 minutes.
3. Immediately pour filling evenly into holes in cake. Cover loosely and refrigerate about 2 hours until chilled.
4. Place sugar, butter and milk in a medium-size saucepan over medium heat.
5. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove pan from heat.
6. Stir in chocolate chips, and continue to stir until chocolate has melted. Cool 10 minutes. Stir in peppermint extract.
7. Pour/spread frosting over cake top while still warm. (frosting will firm as it cools). Chill at leat 30 minutes and store in the refrigerator.
8. Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.
Title: Shortbread Sugar Cookies With Icing
Ingredients:
- 2 unsalted butter
- 1 1/2 powdered sugar
- 2 vanilla extract
- 4 flour
- 2 baking powder
- 2 powdered sugar
- 1/4 milk
- 1 vanilla
Instructions:
1. Line cookie sheets with parchment paper or generously spray with non stick spray.
2. Using a hand mixer or stand mixer, mix butter and sugar until fluffy. Add vanilla and beat until combined.
3. In a separate bowl, combine flour and baking powder. Add slowly to butter mixture on low speed. Do not overbeat! Only mix until flour is incorporated.
4. Form dough into big ball and place in plastic wrap. Refrigerate for 30 minutes.
5. Preheat your oven to 350 degrees. Roll out chilled dough to 1/4 inch thickness. Cut with cookie cutter or you can use a pizza cutter and make squares or rectangles. Another option is to roll into a log and cut 1/4 inch thick slices.
6. Using a spatula, transfer to cookie sheets leaving about 1/2 inch between cookies.
7. Bake 10-12 minutes or until lightly browned around the edges. Cool 10 minutes on cookie sheet and then transfer to cooling rack.
8. When cookies are cool, whisk together the icing ingredients and either dip the cookies or spread on cookies. You can smooth the icing with the back of a spoon.
9. These are so good -- you should really double the recipe!
Title: Zucchini Cake
Ingredients:
- 3 eggs
- 1 sugar
- 2 zucchini
- 2 vanilla
- 2 flour
- 3 baking soda
- 1 salt
- 1 cinnamon
- 1 baking powder
- 1/2
Instructions:
1. Grease and lightly flour 9"x13" pan or 2 loaf pans.
2. Mix all ingredients except for the zucchini in large bowl.
3. Beat well.
4. Add zucchini and stir lightly.
5. Pour batter into 9"x13" pan or 2 loaf pans.
6. Bake at 350F for around one hour.
7. Test by sticking a toothpick into the center of the cake (s).
8. When the toothpick comes out clean, it is ready to take out of the oven.
Title: Farmhouse Sugar Cookies
Ingredients:
- 1 sugar
- 2 eggs
- 2 vanilla
- 1 flour
- 4 1/2 baking soda
- 1/2 baking powder
- 4 salt
- 1/2
Instructions:
1. combine wet ingredients and blend well.1-2 minutes.
2. sift dry ingredients together and combine with wet ingredients. Mix well.
3. chill dough at least 1 hour for ease in rolling out.
4. roll out on thoroughly floured surface -- to a little less than 1/2" thick.(if you like a thicker cookie).
5. cut out with desired cutters, brush off excess flour. gently --.
6. bake at 350* for 12 minutes.
7. cool on sheets 5 minutes. Then remove to wire rack to cool completely.
8. frost with your favorite icing.
Title: French Apple Cake
Ingredients:
- 3/4 all-purpose flour
- 3/4 baking powder
- 1 salt
- 4 apples
- 2 eggs
- 3/4 sugar
- 3 dark rum
- 1/2 pure vanilla extract
- 1/4 ground cardamom
- 3/4 lemon zest
- 8 unsalted butter
Instructions:
1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
2. Whisk the flour, baking powder, and salt together in small bowl.
3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
4. In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum, vanilla, cardamom and lemon zest. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
5. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
6. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.