Ingredients For Topping
2 cups granny smith apples, sliced thin
1/3 cup brown sugar
1/3 cup sugar
3/4 cup butter, salted
1 cup pecans, chopped
2 cups granny smith apples, sliced thin
1/3 cup brown sugar
1/3 cup sugar
3/4 cup butter, salted
1 cup pecans, chopped
Ingredients For Cake
1 1/2 cups granny smith apples, shredded
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, salted, room temperature
2/3 sugar
1 teaspoon cinnamon
1 1/2 cups granny smith apples, shredded
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, salted, room temperature
2/3 sugar
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup sour cream
2 large eggs
1/2 cup sour cream
Directions
1. Preheat oven to 375 degree F. Peel, remove core from apples, quarter and slice thin.
2. In a medium sauce pan combine 3/4 cup butter, 1/3 cup brown sugar and 1/3 cup sugar. Stir continually over medium heat until butter is melted.
3. Pour butter/sugar mixture into a greased and floured 10 inch round cake pan. Sprinkle chopped pecans evenly over buttered/sugar mixture.
4. Arrange apple slices decoratively in a circle. Take a spoon a drizzle some of the butter/sugar mixture from the middle of the cake pan over the tops of the apple slices. Set aside.
5. In a medium bowl, combine flour, baking powder, salt, cinnamon ; whisk.
6. In a standing mixer, beat 2/3 cup sugar, 1/2 cup butter and vanilla until light and fluffy. Beat in sour cream, scraping down sides if needed; next beat in eggs.
7. Stir in shredded apples and flour mixture. Spread gently over the top of decorative apples. Bake in a preheated 375 degree F. oven. Put cake pan on the middle rack of oven. Bake 35 minutes, or until a toothpick comes out clean and cake is golden brown. Cool cake in pan for 15 minutes. Run a butter knife along the edges of pan and carefully invert cake onto desired plate. Serve cake warm or at room temperature.
1. Preheat oven to 375 degree F. Peel, remove core from apples, quarter and slice thin.
2. In a medium sauce pan combine 3/4 cup butter, 1/3 cup brown sugar and 1/3 cup sugar. Stir continually over medium heat until butter is melted.
3. Pour butter/sugar mixture into a greased and floured 10 inch round cake pan. Sprinkle chopped pecans evenly over buttered/sugar mixture.
4. Arrange apple slices decoratively in a circle. Take a spoon a drizzle some of the butter/sugar mixture from the middle of the cake pan over the tops of the apple slices. Set aside.
5. In a medium bowl, combine flour, baking powder, salt, cinnamon ; whisk.
6. In a standing mixer, beat 2/3 cup sugar, 1/2 cup butter and vanilla until light and fluffy. Beat in sour cream, scraping down sides if needed; next beat in eggs.
7. Stir in shredded apples and flour mixture. Spread gently over the top of decorative apples. Bake in a preheated 375 degree F. oven. Put cake pan on the middle rack of oven. Bake 35 minutes, or until a toothpick comes out clean and cake is golden brown. Cool cake in pan for 15 minutes. Run a butter knife along the edges of pan and carefully invert cake onto desired plate. Serve cake warm or at room temperature.
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