Here’s a great cake recipe to use up extra apples. It’s sweet and moist and delicious!
Ingredients:
1 1/2 sticks unsalted butter, softened
1/3 cup dark brown sugar, packed
2 Tablespoons pure maple syrup
2 large, crisp apples, peeled, cored and cut into 1-inch cubes
1/2 cup coarsely chopped almonds
1 teaspoon fresh lemon juice
1/2 teaspoon cinnamon
Salt
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup sour cream
Directions:
- Pre heat oven to 350 degrees F.
- Spray a deep (at least 2 inches) 9-inch round cake pan with Pam cooking spray. Set aside.
- In a medium saucepan, melt 4 tablespoons butter.
- Add brown sugar and maple syrup and stir over medium heat until sugar bubbles.
- Remove pan from heat and stir in apples, nuts, lemon juice, cinnamon and a pinch of salt.
- Spread mixture over bottom of prepared cake pan.
- In a medium bowl, whisk together flour, baking powder and 1/4 teaspoon of salt. Set aside.
- Beat remaining 8 tablespoons of butter with an electric mixer, just until smooth.
- Add granulated sugar and beat on medium speed until light and fluffy, about 2 minutes.
- Add eggs, 1 at a time, and beat until incorporated.
- Mix in vanilla.
- Reduce mixer speed to low and add flour mixture to the batter in 3 parts alternating with sour cream in 3 parts.
- Mix until ingredients are just combined.
- Turn off mixer and finish mixing batter by hand with a large rubber spatula until the flour is fully incorporated.
- Drop batter by spoonfuls onto apple-nut mixture and carefully spread to fill pan. (Don’t worry if the layer of batter is uneven, it will even out during baking.)
- Slide cake into oven and bake until golden and the center springs back when lightly touched, about 35 minutes.
- Let cake cool on a wire rack about 5 minutes, then flip pan over onto a serving plate.
- Let cake sit upside down for a moment, then pull the pan away.
- Serve warm or at room temperature.
