March 23, 2009

Spiced Apple and Sour Cream Cake

Have you ever baked a cake that was so good you had to make it again the next day? This was one of them. I made this a few weeks ago for a Sunday family dinner, and with the exception of this pitiful slice, my grandparents, aunts, and cousins had completely demolished it within five minutes.

The cake was very moist and tender, and I think the freshly ground spices made a big difference. I drastically reduced the amount of sugar since my family isn't fond of overly sweet desserts, so feel free to add more if you desire.

Spiced Apple and Sour Cream Cake
slightly modified from Kate Zuckerman's The Sweet Life

Sauteed Apples
2 tart apples (about 1 pound)
2 tablespoons butter
1 tablespoon sugar

12 tablespoons butter, at room temperature
1/2 cup packed light brown sugar
4 egg yolks, at room temperature
1-3/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon clove
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup + 1 tablespoon sour cream
1 tablespoon raw sugar or granulated sugar

Peel, core, and dice the apples into small cubes. Melt butter in a saucepan over medium heat, add apples, and stir for 1 minute. Add the sugar and cook for 2 more minutes. Turn the heat down and continue to cook the apples until soft, 4-5 minutes. Cool and drain if any liquid remains.

Preheat the oven to 350ºF and grease an 8-inch springform pan.

Cream the butter on medium speed for 1 minute and then add the sugar, beating at medium-high speed until the mixture becomes fluffy and almost beige in color, 6-8 minutes. Add the egg yolks, one at a time, and continue to beat until the batter looks smooth and glossy, 1-2 minutes.

Mix together all the remaining dry ingredients except for the raw sugar. Add half of the dry ingredients to the butter mixture on low speed and mix until fully incorporated. Mix in the sour cream. Fold in the remaining dry ingredients with a rubber spatula. Mix the batter for 1 minute on low speed until thoroughly combined. Fold in the sauteed apples.

Pour the batter into the cake pan and spread it evenly. Run a knife through the batter in a singular circular motion 1 inch from the edge of the pan to help the cake rise evenly. Sprinkle the raw sugar over the top and bake until the center of the cake is set, 60-70 minutes. Cool for 10 minutes before removing from the pan.

1 comment:

Darla said...

That looks and sounds tasty :)