Top Review by Mares C.
While this is a good apple cake there are better tasting recipes on zaar (try #136589) I was disappointed in the topping "stresel" and think it needs some of the melted butter mixed in...otherwise it becomes a hard,thin brittle that doesn't work well. I won't make it again without "tinkering" with the topping.
- 2 tablespoons butter, melted
- 1 1⁄2 cups sugar
- 1⁄2 teaspoon cinnamon, Ground
- 1⁄2 teaspoon nutmeg, Freshly grated
- 1 1⁄2 cups all-purpose flour
- 3 tart apples
- 1⁄2 cup butter
- 2 large eggs
- 1⁄3 cup milk
- 2 tablespoons rum
- 2 teaspoons vanilla extract
- 2 tablespoons pecans, Finely chopped
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
Directions See How It's Made
- * , such as Granny Smith, peeled, halved, and sliced (3 cups) Preheat the oven to 350 degrees.
- Brush the sides of a 8 x 3 1/4-inch springform pan with the melted butter.
- Mix together 1/2 cup sugar, cinnamon, nutmeg, and 1/4 cup flour and sprinkle the mixture evenly over the bottom of the pan.
- Wrap foil around the pan to prevent leakage. Starting at the outside edge, arrange a ring of apple slices in the pan, slightly overlapping and pointing to the center.
- (It will feel backwards.) Fill in the center with another circle of apples, with some overlap occurring.
- Layer any remaining apple slices evenly, overlapping to prevent the batter from escaping.
- With a wooden spoon or electric mixer, beat together the butter and 1 cup sugar.
- Add the eggs, milk, rum, and vanilla.
- The batter will look curdled.
- Add 1 1/4 cups flour, the nuts, baking powder, baking soda, and salt, beating only until the flour is completely incorporated.
- Pour the batter over the apples and spread evenly.
- Place the pan on a baking sheet and bake in the middle of the oven until a toothpick inserted in the cake comes out clean, about 70 minutes.
- Cover with a piece of foil if the top begins to brown too quickly.
- Let the cake rest in the pan on a rack for 5 minutes, then, using a small, flexible knife, gently separate the sides of the cake from the pan.
- Invert the cake on the rack, letting it stay in the pan for another 10 minutes, then remove the pan, lifting it up carefully.