Ingredients
1½ pounds Granny Smith apples (about 4 large apples),
peeled, cored, cut into 8 wedges, and sliced ⅛ inch thick crosswise
1 tablespoon Calvados, apple brandy or white rum
1 teaspoon lemon juice
1 cup + 2 tablespoons all-purpose flour, divided
1 cup + 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
½ teaspoon salt
1 egg
2 egg yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon Calvados, apple brandy or white rum
1 teaspoon lemon juice
1 cup + 2 tablespoons all-purpose flour, divided
1 cup + 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
½ teaspoon salt
1 egg
2 egg yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
Powdered sugar, for dusting
1. Adjust oven rack to lower-middle position and preheat
oven to 325 degrees F. Spray a 9-inch springform pan with non-stick cooking
spray. Place the prepared pan on a rimmed baking sheet lined with aluminum
foil.
2. Place the apple slices into pie plate, cover with an
inverted plate, and microwave until the apples are pliable and slightly
translucent, about 3 minutes. Toss the apple slices with Calvados and lemon
juice and let cool for 15 minutes.
3. In a medium bowl, whisk together 1 cup of the flour, 1 cup
of the granulated sugar, baking powder, and salt.
4. In a large bowl, whisk together the whole egg, oil, milk,
and vanilla extract until smooth. Add the dry ingredients and whisk until just
combined. Transfer 1 cup of the batter to a separate small bowl and set aside.
5. Add the egg yolks to the remaining batter in the large
bowl and whisk to combine. Using a rubber spatula, gently fold in the cooled
apples. Transfer the batter to the prepared pan; using an offset spatula,
spread the batter evenly to the pan edges, gently pressing on the apples to
create even, compact layer, and smooth surface.
6. Whisk the remaining 2 tablespoons of flour into the
reserved batter. Pour over the batter in the pan and spread evenly to the pan
edges and smooth the surface. Sprinkle the remaining 1 tablespoon granulated
sugar evenly over the cake.
7. Bake until the center of the cake is set, a toothpick
inserted in the center comes out clean and the top is golden brown, about 1
hour 15 minutes. Transfer the pan to a wire rack and cool for 5 minutes. Run a
paring knife around the sides of the pan and cool completely, 2 to 3 hours.
Dust lightly with powdered sugar before serving.
Recipe from The Brown Eyed Baker
Tres' Bon!
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