Terri Hitzig, known for her passion for baking, recently returned to Atlanta from Chattanooga, where she was a pastry chef at Bluff View Art District. Now, with Terri’s Kitchen Table, she specializes in such High Holy Day delicacies as chopped liver, honey cake, apple cake and “anything else you might crave” with a custom order. Check her out at www.terriskitchentable.com or follow her on Instagram and Facebook.
2 sticks room-temp butter
1 cup sugar
¼ teaspoons salt
2 teaspoons baking powder
2 cups all-purpose flour
3 apples, medium- to large-sized (Honeycrisp or Braeburn)
1 tablespoon brown sugar
½ teaspoon ground cinnamon
½ cup pecans
1 teaspoon grated ginger
Place the soft butter into a mixing bowl with the sugar.
Mix the butter and sugar for 3 minutes.
Add the eggs to the mixture one at a time and blend.
Add in the salt and baking powder. Add the pecans and ginger.
Mix in the flour.
Mix all together.
Peel your apples, cut into slices.
Heat up your oven to 350 degrees Fahrenheit.
Prepare a springform with a circle of parchment paper at the bottom.
Pour the batter into the mold and spread evenly.
Arrange your apple slices on top.
Sprinkle the cinnamon and brown sugar over the apple slices.
Be sure to put a cookie sheet under your springform pan.
Bake the cake for about 40-50 minutes or until the cake is golden on the outside and baked on the inside. Test if it is done by inserting a toothpick. If the toothpick comes out clean, it’s baked through.