Kerry Apple Cake from the LCBO

The Liquor Control Board of Ontario(LCBO) has devised some pretty tasty recipes over the years to better sell its products. This apple cake is a case in point. Apparently, this cake pairs well with a semi-dry Riesling. 

Enjoy it for breakfast, and the top o' the morning to you.

Ingredients:

• ½ cup (125 mL) unsalted butter, at room temperature

• ½ cup (125 mL) sugar

• 1 tbsp (15 mL) grated lemon zest

• 2 eggs

• ¼ cup (60 mL) milk

• 1½ cups (375 mL) all-purpose flour

• 1½ tsp (7 mL) baking powder

• ½ tsp (2 mL) salt

• ⅛ tsp (0.5 mL) cinnamon

• ⅛ tsp (0.5 mL) ground nutmeg

• 3 large cooking apples, peeled and cut into ¾ inch (2 cm) chunks

• 1 tbsp (15 mL) brown sugar

Cider Sauce Ingredients:

• 2 cups (500 mL) hard cider

• 2 sprigs rosemary

• ½ cup (125 mL) sugar

Methods: 
Preheat the oven to 375°F (190°C). Grease an 8-inch (20-cm) cake pan and line it with parchment paper.

Cream the butter and sugar. Add zest. Beat in the eggs and milk. Combine the flour with the baking powder, salt, cinnamon and nutmeg, then add the dry ingredients to the butter mixture. Stir until combined. Mix in the apples. The mixture will appear to have more apples than batter. Spread evenly into your pan and sprinkle with brown sugar.

Bake for 45 to 50 minutes.

Combine cider, rosemary and sugar in a pot over high heat. Bring to a boil and reduce for 20 minutes or until syrupy. Remove the rosemary sprigs and with warm apple cake.