Ingredients:
2 1/2
sticks unsalted butter, room temperature, plus more for pans
1 vanilla bean, halved lengthwise
2
pounds Granny Smith apples, peeled, cored, and grated on the large holes of a
box grater (4 cups)
1/2
cup apple cider
2 1/2
cups granulated sugar
3 3/4
cups all-purpose flour, plus more for dusting
2 1/2
teaspoons baking powder
2 1/2
teaspoons baking soda
1
teaspoon salt
1 1/2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon ground ginger
1/4
cup packed dark-brown sugar
4
large eggs, room temperature
1/2
cup sour cream
1 1/4
cups pecan halves (5 ounces), toasted dark and finely ground in a food
processor
STEP 1
Put
1/2 stick butter into a large nonstick skillet. Using the tip of a paring
knife, scrape seeds from vanilla bean into skillet, and toss in
pod. Cook over medium heat until butter is lightly browned, about 2 minutes.
Stir in apples, cider, and 1 cup granulated sugar. Raise heat to medium-high,
and cook, stirring occasionally, for 8 minutes. Reduce heat to low, and cook
until apples are golden and translucent and liquid has evaporated, about 10
minutes. Discard vanilla pod. Let cool.
STEP 2
Preheat
oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour,
and tap out excess. Whisk together flour, baking powder, baking soda, salt, and
spices. Reserve 1/4 cup flour mixture.
STEP 3
Beat
remaining 2 sticks butter, remaining 1 1/2 cups granulated sugar, and the brown
sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes.
Reduce speed to medium, and add eggs, 1 at a time, beating well after each
addition. Reduce speed to low. Beat in flour mixture in 2 batches, alternating
with the sour cream and scraping bowl as needed. Add remaining 1/4 cup flour
mixture to apple mixture, and toss. Fold in apple
mixture and pecans.
STEP 4
Divide
batter between prepared pans. Bake until tops are dark golden brown and a
toothpick inserted into centers comes out clean, 55 to 65 minutes. Let cool for
30 minutes on a wire rack. Run a knife around edges of cakes to loosen. Unmold
cakes, and let cool, right side up, on rack. (Cakes can be wrapped in plastic
and refrigerated for up to 3 days.)
STEP 5
Assemble cake: Trim each cake so it's 1 3/4 inches
high. Place 1 cake, cut side up, on a cake stand. Spread 1 1/2 cups buttercream
over top. Place remaining cake, cut side down, on top. Spread 1 cup buttercream
over entire cake. Refrigerate until firm, about 45 minutes. Spread remaining
frosting over cake. (Cake can be refrigerated, uncovered, overnight.)
STEP 6
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