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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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An extra-special apple cake; maybe the best I've ever had. Rich, though. I got it out of a fundraising cookbook put out by a Toronto school. I don't think I fiddled with it much; maybe I upped the apple content in my never-ending quest for truely apple-y apple cake. I haven't seen another apple cake with the praline topping. Ingredients:
1/2 cup butter |
1 cup dark brown sugar (i use sucanat) |
2 eggs |
1 3/4 cups soft unbleached flour |
2 teaspoons baking powder |
1 teaspoon vanilla |
4 -6 large apples |
1 tablespoon cinnamon |
2 tablespoons sugar |
2 tablespoons butter |
1/2 cup sugar |
1 egg |
Directions:
1. Preheat the oven to 350°F Line the bottom of a 9 springform pan with parchment, and butter the pan.
2. Cream the sugar and beat in the eggs, one at a time, and the vanilla.
3. Sift the flour and baking powder into the butter and sugar.
4. Beat them in to form a smooth batter.
5. Scrape the batter into the prepared springform pan.
6. Wet your hands and pat it evenly into the pan.
7. Mix the cinnamon and sugar.
8. Peel the apples and cut them into thin slices.
9. Toss them in the cinnamon sugar and push them, on end, into the batter.
10. At first they will seem to be sticking very far out of the batter, but the apples will make the level rise as you go.
11. When all the apples are in- pack them in there- press them down slightly, so none stick out more than 1/2 .
12. Sprinkle any remaining cinnamon sugar over the top.
13. Bake the cake for 45 minutes.
14. Meanwhile, cream the remaining butter and sugar, and beat in the remaining egg.
15. Spread this over the top of the cake and bake for 15 minutes more.
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