Monday, November 10, 2014

Sour Cream Apple Bundt Cake

6 medium Golden Delicious apples
1/4 cup (1/2 stick) unsalted butter
1/4 cup granulated sugar
1 tsp cardamom
Adjust the rack to the center of the oven and preheat to 350F.
Cake Batter
1/2 cup (1 stick) unsalted butter
2 cups all-purpose flour
1 1/4 cup granulated sugar
2 teaspoons baking power
1 teaspoon baking soda
1/4 teaspoon all spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1  cup sour cream
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Reserved syrup from the apples
1/2 cup fresh bread crumbs
For the Pan
2 tablespoons unsalted buter
1/2 cup fresh bread crumbs

Prepare the Apples:

  • Peel, core and quarter the apples; slice quarter into 3 slices lengthwise.
  • Melt the butter in a skillet over medium-low heat; when it begins to bubble, add in the apples, along with the sugar and cardamom, and saute over low heat until the apples are tender but still firm, 3 to 4 minutes. 
  •  Remove the apples from heat and cool to room temperature.  
  • Drain the apple slices and reserve the syrup - you should have 2 to 3 tablespoons.

Make the Cake:
  • Melt the butter and cool to room temperature.
  • in a large bowl combine the flour, sugar, baking powder, baking soda, allspice, cinnamon and salt; whisk together thoroughly.
  • combine the cooled butter and sour cream in a separate bowl and beat until smooth; add in the eggs and beat until they are fully blended.
  • add the dry ingredients, 1/2 cup at a time, into the sour cream mixture, mixing on low speed just long enough after each addition to fully incorporate.  Scrape down the sides of the bowl with a spatula. Add in the vanilla and the reserved apple syrup, then increase the mixer speed to medium and beat for about 1 minute.  Toss the cooked apple slices with the 1/2 cup of bread crumbs and fold them into the batter.
  • liberally butter a 9-inch bundt pan with the 2 tablespoons butter and sprinkle the inside with the fresh bread crumbs.  Make sure the pan is completely coated before tapping out the excess.
  • spoon the prepared into the bundt pan and bake for 50-60 minutes. When it is done, the cake should be pulling away from the edges of the pan and a wooden pick should come out clean when inserted.  COol on a wire rack for 20 minutes, then run a thin metal spatula around the edges of the pan to loosen.   Gently invert the cake onto the cooling rack and cool to room temperature.
Serve the Cake:
If desired, lightly dust each slice with powdered sugar and serve with mounds of freshly whipped cream.

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