1 1/2 lb Cooking apples; peeled,
-cored,
And sliced; such as Granny
-Smith
1 1/2 ts Ground cinnamon
3/4 ts Freshly-grated nutmeg
2 c Sugar; plus
1 tb Sugar
1 1/2 Sticks Butter; softened
1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 1/4 c Flour
2 Eggs
1 ts Pure vanilla extract
1 c Sour cream
2 c Sweetened whipped cream
In a mixing bowl, toss the apples with 1/2 teaspoon of the cinnamon, 1/2
teaspoon of the nutmeg, and 1 tablespoon of the sugar. In a large
oven-proof skillet, combine 1/2 stick of the butter and 1/2 cup of the
sugar, over medium-high heat. Stir with a wooden spoon until the mixture
caramelized and becomes syrupy. Spread the apples evenly over the bottom of
the pan. Remove from the heat. Using an electric mixer, fitted with a
paddle, cream the remaining 1 1/2 cups of sugar and remaining stick of
butter together. Sift the remaining 1 teaspoon of cinnamon, remaining 1/2
teaspoon of nutmeg, baking powder, baking soda, salt and flour together.
Add the eggs, vanilla and sour cream to the butter mixture. Beat until
smooth. Add the sifted flour mixture, a little at a time. Beat until
smooth. Pour the batter over the apples. Preheat oven to 350 degrees. Bake
for about 40 minutes or until golden and the cake pulls away from the
sides. Remove from the oven and cool for 15 minutes. Invert the cake onto a
platter and serve warm. Garnish with whipped cream. This recipe yields 12
servings.
Yields
12 servings