2 Apples, I like to use Granny Smith
1/3 Cup Brown Sugar
1 Teaspoon Ground Cloves
1-2 Teaspoons Ground Cinnamon1 Teaspoon Nutmeg
1/2 Teaspoon Cardamom
2/3 Cup White Sugar
1/2 Cup Butter, cubed, at room temperature
2 Eggs, at room temperature
1-2 Teaspoons Vanilla
1 Teaspoon Salt
2 Teaspoons Baking Powder
1 1/2 Cups Flour
1/2 Cup Milk
Tube or Bunt pan, Very well sprayed with cooking spray.
Preheat oven to 350°F.
Spray the bunt or tube pan very well with cooking spray. Or butter and flour the entire pan.
In a small bowl combine the brown sugar with the ground cloves, cinnamon, nutmeg and cardamom. Sift together well and set aside.
In a stand mixer with a paddle or with electric hand mixers beat the white sugar with the cubed butter until light, fluffy an pale yellow. Beat in the eggs one at a time, mixing well after each egg. Beat in vanilla. Set aside.
In a medium bowl sift together the flour, baking powder and salt.
Peel both apples. Quarter and remove the core from one apple, and slice into very thin slices. Shred the other apple using a cheese grater into small bits, leaving out the core.
Sprinkle 1/4 of the brown sugar and spice mixture into the bottom of the well greased tube or bunt pan. Arrange the thinly sliced apples over the entire bottom of the pan into one thin even layer. Sprinkle another 1/4 of the brown sugar mixture over the top of the apples.
Mix the shredded apple into the egg, sugar, and butter mixture along with the flour mixture and milk. Blend well until combined.
Pour 1/2 the prepared cake batter over top of the apples. sprinkle the remaining brown sugar mixture over the top of the cake layer. Pour the remaining batter over top and spread out evenly.
Bake in preheated oven for 30-45 minutes until a cake tester comes out clean.
Allow to stand in pan 10 minutes before inverting onto a serving platter.
Serve warm, with ice cream or whipped cream for best results.
Best if eaten while still warm. This cake is nice but only lasts about two days. Goes great with ice cream or whipped cream.
What was Cooking one year ago?
Festive Maple and Cloves Ham