I couldn't resist this delicious recipe from Joy the Baker when considering what to contribute to our church potluck.
It was perfect.
Apples.
Spice.
and Cake.
My favorite things.
And who can resist a pretty bundt cake.
*Almost* too adorable to eat.
When I finally got to grab a fork I have to say, I was quite happy with the cake in my mouth.
My only complaint is that it was in the oven probably 6.564 minutes too long.
And that was me taking it out 5 minutes before the time went off.
Other than a slightly overdone edge, the cake was moist and flavorful and oh so cute!
My only complaint is that it was in the oven probably 6.564 minutes too long.
And that was me taking it out 5 minutes before the time went off.
Other than a slightly overdone edge, the cake was moist and flavorful and oh so cute!
Ingredients
Sauteed Apples
2 tart apples (about 1 pound)
2 Tablespoons butter
2 Tablespoons sugar
Cake
12 Tablespoons butter, at room temperature
1 cup packed light brown sugar
4 egg yolks, at 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 if you don’t have raw on hand)
Directions
Preheat the oven to 350 degrees F and place a rack in the center of the oven. Butter and flour an 8-inch spring form pan (or a lovely bundt pan) and set aside.
To sauté the apples: peel, core and dice the apples into 1/4-inch cubes. Melt the butter in a sauté 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. You’ll only use the sautéed apples for the recipe so you can discard any liquids that may have accumulated.
To make the cake: cream the butter, sugar and spices in a stand mixer fit with a paddle attachment until light in color and fluffy. This may take 6 to 8 minutes. Stop the mixer occasionally, to scrape down the sides of the bowl and continue beating until mixture is light and fluffy.
Add the egg yolks one at a time and continue beating until fluffy and glossy.
Measure out the flour, salt, baking powder and baking soda. With the mixer set on low speed, add half of the dry ingredients to the batter. Mix until no flour streaks remain. Add the sour cream all at once and incorporate. 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. This will help the cake to rise evenly. Sprinkle the cake with the raw or granulated sugar and bake for 55-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool for 10 minutes before removing the sides of the spring form pan or turning over the bundt pan onto a wire rack to cool completely. Before serving sprinkle with powdered sugar.
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