Source: Sticky Apple Cake
Sticky Apple Cake
Servings 8 slices
Ingredients
- 120 g unsalted butter
- 1 tsp vanilla extract
- 140 g light brown sugar
- 2 apples cored and sliced (not too thin for texture)
- 170 g plain flour
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- 2 eggs large
- 190 ml buttermilk
Instructions
- Preheat oven to 175°C. Melt the butter in a small pot over medium-high heat. Cook, stirring or whisking occasionally until the butter starts to brown and foam, 2 to 3 minutes. It should smell like toasted nuts and be the color of caramel; add the vanilla bean if you’re using it and remove the pot from heat to cool.
- Line a 22cm springform cake tin with greaseproof paper and grease the sides of the tin with butter.
- Scatter half the brown sugar (70g) on the bottom of the cake pan and top with sliced apples; set aside.
- Whisk flour, baking powder, baking soda, cinnamon, salt, and remaining 70g brown sugar together in a medium bowl.
- Whisk eggs, buttermilk and vanilla extract together in a small bowl (or, just add the eggs to the measuring cup you’ve measured the buttermilk in and whisk in there). Add buttermilk mixture to the dry ingredients, mixing just to blend. (Don’t overmix here, or the cake will become tight and tough.)
- Whisk in the browned butter until the batter is smooth and streak-free. (Again, don’t overmix it, just until everything is well blended.).
- Pour batter over the apples, smooth the top (although the batter is pretty viscous, almost like pancake batter and should smooth itself), and bake until cake is golden brown on top, pulls away from the sides of the pan, and springs back lightly when pressed in the center, 25–30 minutes.
- Almost immediately, place a plate on top of the cake pan. With a towel under the pan, flip it over and remove.
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