Oh hello! I’ve been neglecting my blog the last couple weeks and for that I apologize:) I hope you all had amazing Thanksgivings and are gearing up for Christmas with shopping, decorating and baking! I only have ONE more thing to buy and I’m done with my Christmas shopping. YAY!
To Make Sauteed Apples:
- 2 apples (about 1 pound)
- 2 T. butter
- 2 T. sugar
Ingredients for the Cake:
- 12 T. butter, at room temperature
- 1 c. packed light brown sugar
- 1 t. allspice
- 1 t. clove
- 1 T. cinnamon
- 1/4 t. freshly grated nutmeg
- 1/4 t. pumpkin pie spice
- 4 egg yolks, at room temperature
- 1 3/4 c. flour
- 1/2 t. salt
- 1/2 t. baking powder
- 3/4 t. baking soda
- 1/2 c. plus 1 T. sour cream (whipping cream or half and half!)
- 1/4 c. coarse, raw sugar like Demura (or granulated sugar)
Preheat the oven to 350 degrees. Grab 8 inch spring form pan or 8 inch cake pan (or even a bundt pan if you want!). Spray sides and bottom with pan. Sprinkle with sugar and cinnamon and set aside.
Core and cut apples into 1/4 inch cubes. Melt butter in a saute pan over medium high heat until the butter begins to bubble. Don’t let it brown. Add the diced apples. Cook for 1-2 minutes, stirring with a spoon. Add sugar and continue to cook for 2 minutes. Turn the heat to low and cook the apples until they are soft, about 4-6 minutes. Remove from heat and let cool. Set aside.
Cream butter, brown sugar, allspice, clove, cinnamon, nutmeg and pumpkin pie spice. (Feel free to add more spices if you’d like!) Beat at medium to high speed until mixture is light and fluffy. This will take minutes – maybe 7-8. If you have a stand mixer, set a kitchen timer and then walk away. Scrape the bowl every so often.
Sift flour, salt, baking powder and baking soda. Add half into the batter. Mix until just combined. Add the sour cream (or half and half) and mix. Add the rest of the dry ingredients and mix. Fold in the cooked apples gently with a wooden spoon or rubber spatula.
Pour the batter into the prepared pan. Smooth out the top. Take a knife and run it along the pan, about 1 inch from the edge. Sprinkle with the sugar. Coarse sugar makes it have that coffee-shop muffin top crunch that is FAB! Bake for 60-70 minutes or until a toothpick comes out clean.
Serve warm with a cup of tea… OR with a scoop of ice cream and caramel sauce! (Or both I guess!)