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This looks so good! I have lots of apples right now and making this for a potluck. This comes highly recommended. Posted here for safekeeping.From Elite Reviewing.com.
- 2 medium apples
- 59.16 ml butter
- 177.44 ml light brown sugar, firmly packed
- 29.58 ml boiled cider (or thawed apple juice concentrate)
- 1.23 ml ground cinnamon
- 118.29 ml light corn syrup (or agave syrup)
- 177.44 ml vegetable oil (can sub half applesauce)
- 177.44 ml brown sugar, firmly packed
- 29.58 ml boiled cider or 29.58 ml thawed apple juice concentrate
- 2 large eggs
- 7.39 ml ground cinnamon
- 1.23 ml ground ginger
- 0.59 ml ground cloves
- 2.46 ml salt
- 4.92 ml baking soda
- 354.88 ml all-purpose flour
- 1 large apple, peeled and finely chopped
- 177.44 ml chopped pecans (or walnuts) (optional)
- Preheat the oven to 350°F Lightly grease a 9″ round cake pan at least 2″ deep. Line the bottom with parchment, and grease the parchment.
- Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4″ thick wedges.
- Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
- Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
- Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.
- To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed.
- Mix the flour with the baking soda, and stir it into the batter.
- Add the chopped apple and nuts, and mix until just blended.
- Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
- Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
- Remove the cake from the oven, and run a thin spatula around the edge to loosen.
- Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
- Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
- Pour the sauce over the cake. Serve cake warm or at room temperature, with whipped cream if desired.