Dutch Apple Cake
Recipes Breakfast / Brunch Cakes Cookies Desserts Seasonal cooking
Description
Enjoy this gorgeous cake for breakfast, as a dessert or a snack in the middle of the day. It's sooo good, not terribly sweet but just right.
Ingredients
Dry ingredients:
1 1/2 c. all-purpose flour
1 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg, freshly grated if possible
Wet ingredients:
1 stick unsalted butter, at room temperature
1 c. sugar, plus 1/4 c. reserved for sprinkling later
1 1/2 t. vanilla extract
3 large eggs
1/4 c. sour cream
1/4 c. buttermilk
14 oz. thinly sliced peeled apples (weigh them, but it's approximately 2 1/2 cups from 3-4 apples)
Directions
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Preheat oven to 350 degrees.
Lightly spray a 9 or 10 inch spring form pan with non-stick cooking spray. You could line the bottom with a round of parchment.
Whisk together flour, baking powder, salt and spices; set aside.
Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy, scraping down the side of the bowl several times. Beat in the eggs, 1 at a time; beat in the vanilla.
Stir the sour cream and buttermilk together; add the dry ingredients to the mixing bowl alternately with the wet, beginning and ending with the flour; mix until combined, but DON'T over mix. Fold in the apples; turn into the prepared pan; smooth out the top. Sprinkle the surface of the cake liberally with the reserved granulated sugar.
Bake for 40-45 minutes, or until cake no longer jiggles in the center and the top is golden and slightly crackled. The cooking time depends on the pan size used.* Insert a wooden toothpick in the center to test.
Let cool briefly. Unlatch the spring and remove the outer ring; run a knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.
10-12 servings.
*If the top seems to be browning too quickly, cover it loosely with aluminum foil.