This cake is a lovely addition to breakfast or brunch table. Try it with yogurt or as a dessert with bacon and eggs. Recipe source: Martha Stewart Living, November 2016. The total time is 1 hour and 15 minutes, with 25 minutes of preparation time and 12 servings. The ingredients include 2 sticks unsalted butter, slightly melted and cooled, plus room temperature, for brushing, 2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 1/2 teaspoon baking soda, 1/2 teaspoon ground allspice, 1/4 teaspoon ground ginger, 3 large eggs, at room temperature, 1 1/2 cups sugar, 1 teaspoon pure vanilla extract, 1/2 cup sour cream, 2 Granny Smith apples, peeled, cored, and cut crosswise into 1/4-inch-thick rounds, 2 tablespoons fresh lemon juice, and 1/3 cup apricot jam. The directions are to preheat the oven to 375 degrees. Brush a 9×3-inch cake pan with butter. Line the bottom and 2 long sides with parchment paper, leaving a 2-inch overhang; butter the parchment. Mix together the flour, baking powder, salt, baking soda, allspice, and ginger. In a large bowl, whisk the eggs until pale and foamy. Mix in the sugar and vanilla until combined. Add half of the flour mixture, then half of the butter and sour cream, stirring until combined. Repeat with the remaining flour mixture, butter, and sour cream (do not overmix). Transfer the batter to the prepared pan, smoothing the top with a spatula. Toss the apples with the lemon juice and scatter evenly over the batter. Bake until the apples are soft, golden brown, and a toothpick inserted into the center of the cake comes out with moist crumbs, 40 to 45 minutes. Heat the apricot jam in a medium skillet over medium heat until thin and bubbly. Immediately brush the apples with the jam. Let the cake cool completely in the pan on a wire rack. Using the parchment overhang, lift the cake from the pan and transfer to a board to slice; serve.
27.04.2023 @ 09:54
This cake is a lovely addition to breakfast or brunch table. Try it with yogurt or as a dessert with bacon and eggs. Recipe source: Martha Stewart Living, November 2016. The total time is 1 hour and 15 minutes, with 25 minutes of preparation time and 12 servings. The ingredients include 2 sticks unsalted butter, slightly melted and cooled, plus room temperature, for brushing, 2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 1/2 teaspoon baking soda, 1/2 teaspoon ground allspice, 1/4 teaspoon ground ginger, 3 large eggs, at room temperature, 1 1/2 cups sugar, 1 teaspoon pure vanilla extract, 1/2 cup sour cream, 2 Granny Smith apples, peeled, cored, and cut crosswise into 1/4-inch-thick rounds, 2 tablespoons fresh lemon juice, and 1/3 cup apricot jam. The directions are to preheat the oven to 375 degrees. Brush a 9×3-inch cake pan with butter. Line the bottom and 2 long sides with parchment paper, leaving a 2-inch overhang; butter the parchment. Mix together the flour, baking powder, salt, baking soda, allspice, and ginger. In a large bowl, whisk the eggs until pale and foamy. Mix in the sugar and vanilla until combined. Add half of the flour mixture, then half of the butter and sour cream, stirring until combined. Repeat with the remaining flour mixture, butter, and sour cream (do not overmix). Transfer the batter to the prepared pan, smoothing the top with a spatula. Toss the apples with the lemon juice and scatter evenly over the batter. Bake until the apples are soft, golden brown, and a toothpick inserted into the center of the cake comes out with moist crumbs, 40 to 45 minutes. Heat the apricot jam in a medium skillet over medium heat until thin and bubbly. Immediately brush the apples with the jam. Let the cake cool completely in the pan on a wire rack. Using the parchment overhang, lift the cake from the pan and transfer to a board to slice; serve.