What’s For Dinner?
Old-fashioned Jelly Cake With Poached Apples
(First star is lowest, fourth star is highest)
Southern Recipe Restoration Project
For this installment of our ongoing series, a Hurricane Katrina survivor who resides in metro Atlanta shares her late mother’s recipes for old-fashioned jelly cake -- one of her many specialties in a family that included 14 children.
The contributor: Daisy Angelety of Lawrenceville. A native of Centreville, Miss., Angelety is a retired schoolteacher and former restaurant owner who relocated to metro Atlanta from New Orleans after Hurricane Katrina.
The story: “When she was living, my mom would always tell my younger siblings, 'Daisy can take a chicken foot and make a whole meal off of it.’ I very seldom make jelly cake, but even today I cook corn bread almost every day.
“Most of my cooking was performed in my mom’s kitchen. I’m my mother’s oldest daughter, so I had a lot of [cooking] experience with her. "
In this recipe, explains Angelety, “jelly is used as the filling, and you can either put the apple jelly on the top or nothing at all. My mom used to put it on top and between the layers. You don’t use any frosting.”
AJC columnist and recipe tester Deborah Geering described it as “a very good, moist cake.” She dressed it up for company with some poached apples, but notes that “the cake is delicious without them, too.”
Hands on time: 20 minutes Total time: 1 hour and 30 minutes Serves: 12
FOR JELLY CAKE:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1 1/2 cups apple jelly or enough for three layers
Poached apples (optional, see recipe below)
FOR POACHED APPLES:
Makes 12 servings
Hands on: 15 minutes
Total time: 20 minutes
2 large Granny Smith apples
1/2 cup dry white wine
1/4 cup granulated sugar
Juice of 1/2 lemon
Preheat oven to 350 degrees. Butter and flour three 8-inch round cake pans (or butter them, line the bottoms with parchment paper and then butter the paper). In a small bowl, combine the flour, baking powder and salt and set aside.
In a mixing bowl, beat the butter until creamy. Slowly add the sugar and beat well, until creamy. Add the vanilla, then beat in the eggs one at a time, scraping down the sides after each addition. Add the dry ingredients in 3 additions, alternately with the milk.
Divide the batter among the prepared pans and bake about 25 minutes, until cakes are golden on top and spring back when lightly touched in the center. Cool on racks for 15 minutes, then remove from pans and cool, upright, until completely cool.
To assemble the cake: Use 1/2 cup jelly between each layer and on top. Do not cover sides. Top with poached apples, if desired.
FOR THE POACHED APPLES:
Peel and quarter the apples. Core, and then cut each quarter lengthwise into thirds. In a saucepan, stir together the wine, sugar and lemon juice. Add the apple slices, then add enough water to just cover. Cook over medium-high heat, stirring gently, until the apples just begin to turn translucent. They should be tender but still firm enough to hold their shape. Use a slotted spoon to transfer the apple slices to paper towels to drain. Cool.
Poached Apples, per serving: 33 calories (percent of calories from fat, 1), trace protein, 7 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 1 milligram sodium.