Blue-Ribbon Apple Cake
photo by Diana 2
- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
1 9 inch pan
- Serves:
- 8
ingredients
-
For the Apples
- 4 tablespoons unsalted butter, plus extra for greasing cake pan
- 1⁄2 cup light brown sugar, packed
- 1⁄8 teaspoon table salt
- 4 granny smith apples, peeled, cored, and cut into 1/2-inch slices (about 5 cups)
-
For the Cake
- 1⁄2 cup sour cream
- 1 large egg
- 1 egg yolk
- 1⁄2 teaspoon vanilla extract
- 1 1⁄4 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon table salt
- 8 tablespoons unsalted butter, cut into chunks and brought to room temperature
directions
- Adjust oven rack to center position and heat oven to 350 degrees. Lightly butter 9-inch cake pan.
- For the Apples: Place butter in large heavy-bottomed skillet over medium-high heat. Once butter has stopped foaming, add sugar and stir to combine. Continue to cook until sugar turns dark brown (it should look like dark brown sugar), about 2 minutes, swirling pan occasionally. Add salt and apples and fold with spatula to combine. Cook, stirring often, until apples have softened slightly and juices are thickened and syrupy, 5 to 7 minutes. Remove pan from heat and spoon apples into prepared cake pan.
- For the Cake:.
- In small bowl, whisk together 1/4 cup sour cream, egg, yolk, and vanilla until well combined.
- Place flour, sugar, baking powder, baking soda, and salt in large bowl. Use electric mixer on low speed for 15 seconds to blend. Add butter and remaining 1/4 cup sour cream and mix on low speed until dry ingredients are moistened, 1 to 2 minutes. Increase speed to medium and mix for 2 minutes. Add sour cream/egg mixture and beat on medium-high, scraping down sides of bowl, until batter is homogeneous and fluffy, about 1 minute.
- Spoon batter over apples and gently spread out to thin layer that covers apples. Bake until cake is dark golden brown, feels set, and cake tester comes out clean when inserted in center, 35 to 40 minutes. Transfer pan to wire rack and let cool for 5 minutes.
- Place serving plate over top of pan and invert. Let cake sit inverted for about 1 minute without tapping or shaking pan. Cake will slowly detach itself. Once cake is on platter, gently remove pan. Serve warm (not hot) or at room temperature.
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Reviews
-
This makes a very nice dessert, and is certainly worthy of being served to company. The cake was heavier than I had expected. I've found in the past that sour cream batter wasn't quite as dense as this. Don't get me wrong...it's really good. Because it is more filling, it could easily serve 10 - 12. I didn't have any brown sugar, but used white very successfully, and used Cortlands. I also baked this in a 10" springform pan which took 55 minutes to cook through. Unmolding was a dream. This is also very good the next day. Next time, I think I might add in some cinnamon. Either to the apple mixture, or maybe even the cake batter. Thanks Cheryl for sharing this lovely recipe.
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey