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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Not too sweet, not too tart, just right! A perfect way to use just picked Granny Smith apples :) Ingredients:
4 tablespoons unsalted butter, plus extra for greasing pan |
1/2 cup packed light brown sugar |
1/8 teaspoon salt |
4 granny smith apples, peeled, cored and cut into 1/2-inch slices; about 5 cups total |
cake |
1/2 cup sour cream |
1 large egg + 1 yolk |
1/2 teaspoon vanilla extract |
1-1/4 cups all-purpose flour |
3/4 cup granulated sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 stick unsalted butter, cut into chunks and at room temperature |
Directions:
1. Adjust the oven rack to center position.
2. Heat oven to 350°.
3. Lightly butter a 9-inch layer cake pan.
4. For apples:
5. Place butter in a large heavy-bottomed skillet over medium-high heat.
6. Once butter has stopped foaming, add sugar and stir to combine.
7. Continue to cook until sugar turns dark brown, about 2 minutes, swirling pan occasionally.
8. Add salt and apples and fold with spatula to combine.
9. Cook, stirring often, until the apples have softened slightly and juices are thickened and syrupy, about 5-7 minutes.
10. Remove pan from heat and spoon apples into prepared cake pan.
11. For cake:
12. In a small bowl, whisk together 1/4 cup sour cream, egg yolk and vanilla until well combined.
13. In a large bowl, place flour, sugar, baking powder, baking soda and salt.
14. Use an electric mixer on low speed and blend for 15 seconds.
15. Add butter and remaining 1/4 cup sour cream.
16. Mix on low until dry ingredients are moistened, 1-2 minutes.
17. Increase speed to medium and mix for 2 more minutes.
18. Add sour cream-egg mixture and beat on medium-high, scraping down sides of bowl, until batter is well-blended and fluffy, about another minute.
19. Spoon batter mixture over apples and gently spread out to thin layer that covers apples.
20. Bake until cake is dark gold brown and cake test comes out clean, about 35-40 minutes.
21. Transfer pan to wire rack and let cool for 5 minutes.
22. Place a serving plate over top of pan and invert.
23. Let cake sit inverted about 1 minute. Cake will slowly detach itself from pan without tapping or shaking.
24. Gently remove pan.
25. Serve warm or at room temperature.
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