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Naomi Elle Schwartz
Posted by Emily Wiley on 11/02, 2010 at 04:04 PM
This cake is tart and moist with the sweet crunch of raw sugar baked into the top. And it’s perfectly acceptable to enjoy a slice for breakfast.
Ingredients for Sautéed Apples
2 tart apples
2 tablespoons butter
2 tablespoons sugar
Ingredients for Cake
12 tablespoons butter, room temperature
1 cup packed light brown sugar
4 egg yolks, room temperature
1 3/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon clove
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup plus 1 tablespoon sour cream
1/4 cup raw sugar (or granulated sugar)
Preheat the oven to 350° F and place the rack in the center of the oven. Butter and flour an 8-inch spring form pan and set aside.
Sauté the apples: Peel, core, and dice the apples into 1/4-inch cubes. Melt the butter in a saute pan over medium heat until butter beings to bubble. Add the diced apples and cook for one minute, stirring with a wooden spoon. Add the sugar and continue to cook for 2 minutes. Turn the heat to low and cook the apples, uncovered for 4-5 minutes until they are softened. Remove from heat and allow to cool.
Cream the butter, sugar, and spices in a stand mixer until light and fluffy, 6 to 8 minutes. Add the egg yolks one at a time and beat until glossy.
In a separate bowl, measure the flour, salt, baking powder, and baking soda. With the mixer set on low speed, add half of the dry ingredients to the batter and mix thoroughly. Add all of the sour cream and incorporate, then add the rest of the dry ingredients and mix until no traces remain. Fold in the cooked apples with a rubber spatula. The cake batter will be thick.
Spread the cake batter into the prepared pan and distribute evenly. Take a knife and run it in a singular circular motion through the batter 1-inch from the edge of the pan to help it rise evenly. Sprinkle the cake with the raw sugar and bake for 60- 70 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes before removing the sides of the spring form pan.
Serve with a dusting of powdered sugar.
(adapted from Joy the Baker)
Author: Emily Wiley
Bio: WPSU Multimedia Producer | Wife and Mother | Lover of Food and Photography | One-Half of The Culinary Couple
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