Prep 45 mins
Cook 1 hr
An extra-special apple cake; maybe the best I've ever had. Rich, though. I got it out of a fundraising cookbook put out by a Toronto school. I don't think I fiddled with it much; maybe I upped the apple content in my never-ending quest for truely apple-y apple cake. I haven't seen another apple cake with the praline topping.
- 1⁄2 cup butter
- 1 cup dark brown sugar (I use Sucanat)
- 2 eggs
- 1 3⁄4 cups soft unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 4 -6 large apples
- 1 tablespoon cinnamon
- 2 tablespoons sugar
- 2 tablespoons butter
- 1⁄2 cup sugar
- 1 egg
- Preheat the oven to 350°F Line the bottom of a 9" springform pan with parchment, and butter the pan.
- Cream the sugar and beat in the eggs, one at a time, and the vanilla.
- Sift the flour and baking powder into the butter and sugar.
- Beat them in to form a smooth batter.
- Scrape the batter into the prepared springform pan.
- Wet your hands and pat it evenly into the pan.
- Mix the cinnamon and sugar.
- Peel the apples and cut them into thin slices.
- Toss them in the cinnamon sugar and push them, on end, into the batter.
- At first they will seem to be sticking very far out of the batter, but the apples will make the level rise as you go.
- When all the apples are in- pack them in there- press them down slightly, so none stick out more than 1/2".
- Sprinkle any remaining cinnamon sugar over the top.
- Bake the cake for 45 minutes.
- Meanwhile, cream the remaining butter and sugar, and beat in the remaining egg.
- Spread this over the top of the cake and bake for 15 minutes more.
Great apple cake. I added pecans to the praline topping and it was wonderful.
a very different apple cake! my family really liked the combo of praline and apples. thank you for for the recipe :)