Medium-large Granny Smith apples; peeled, cored, cut into 1/4-inch dice
1
c
Plus 4 tbl. granulated white sugar
1
tb
Dry bread crumbs
2
c
All-purpose flour
1
ts
Salt
2
ts
Ground cinnamon
1
ts
Baking powder
1/2
ts
Baking soda
3/4
c
Unsalted buttermilk; or plain low fat yogurt (not nonfat) at room temperature
1
lg
Egg; at room temperature
1
ts
Pure vanilla extract
3/4
c
Walnuts or pecans; (3 ounces), finely chopped
1/2
c
Firmly packed dark brown sugar
INSTRUCTIONS
1. Heat 1 tablespoon butter in a 1 0-inch skillet (preferably nonstick)
over high heat until golden. Add apples, cover, and cook over high heat,
stirring frequently, until they are dry and very tender, 2 to 3 minutes.
2. Remove from heat, sprinkle apples with 2 tablespoons sugar,and lightly
toss until glazed. Cool to room temperature.
3. Adjust oven rack to center position and heat oven to 350degrees.
Generously grease bottom and lightly grease sides of 10-inch spring form
pan. Sprinkle bottom of pan with dry breadcrumbs, then shake lightly to
coat. Tap out excess crumbs.
4. Whisk flour, remaining sugar, and salt in large mixing bowl until
blended. Add remaining butter and cut with whisk until mixture resembles
coarse crumbs. Remove 1 cup of crumbs to separate bowl.
5. Whisk 1 teaspoon cinnamon, baking powder, and soda into mixture
remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla,
whisk vigorously until batter is thick, smooth,fluffy, and frosting like, 1
1/2 to 2 minutes. Fold apples into batter.Using a rubber spatula, scrape
batter into prepared pan and smooth top.
6. Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved
crumbs-, toss with a fork or your hands until blended.Sprinkle crumbs over
batter, pressing lightly so that mixture adheres. Bake cake until center is
firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to
rack-, remove pan sides.Let cake cool completely, about 2 hours, before
serving. When completely cooled, cake can be slid off pan bottom onto
serving plate.
Serves 8 to 10.
Cook's Illustrated, Mar./Apr. 1995, Page 21. Credit: Stephen Schmidt.
Nationality: USA Course: dessert Season:any Method: baked
Start to Finish 4 hours Preparation 30 minutes A Attention 1 1/2 hours
Finishing 2 hours
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : This cake is best eaten on the day it is baked, though it may be
made a day ahead. The batter is quite heavy, so you may prefer to beat it
with an electric mixer at medium-high speed for a minute or so, rather than
whisk it by hand.
Recipe by: Cook's Illustrated, Mar./Apr. 1995, Page 21
Posted to MC-Recipe Digest by "Hobbs, D B USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 16, 1998
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