At one of my cooking classes with Chef Tim McGrath at “Let’s get cooking” in Westlake, we made this cake. It was wonderful, and so I made it into cupcakes for my office.
8 Granny Smith apples, peeled, cored, quartered
Juice of 1 lemon
2/3 cup sugar
3 T Butter
1/4 cup slivered almonds (toast in oven for 5 minutes at 375)
1 1/2 cups all purpose flour
2 tsp ground cinnamon
2 tsp cardamom
1 tsp baking soda
pinch of salt
1/2 cup butter at room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream or creme fraiche
1/4 cup sparkling cider
For large cake- decorate the bottom of a springform 9 or 10 inch pan. Sprinkle bottom with almonds and 1/2 of the apple mixture, the rest go into the cake mix. Make it pretty, this side will show when you turn it over on the plate. For cupcakes, mix in the apples and sprinkle the almonds on top of the cupcakes. Makes for a pretty presentation. Bake at 375 for 70-80 minutes unitl nicely golden brown.
Cupcakes take about 15-20 minutes.Serve with Bailey’s whipped cream – 1 cup of chilled heavy whipping cream and 4 tablespoons of bailey’s irish cream. Serve with Cake.
Almonds on the top for Cupcakes and bake them golden brown.
Roast the apples: Preheat oven to 375. Butter large casserole dish. Cut the apple quarters into 2-3 wedges each and place in prepared dish. Sprinkle with lemon juice, sugar and dot with butter.
Bake turning frequently until apples are tneder when pierced with a fork. Remove from oven, drain the juices, and set aside the apples to cool. Keep the oven on, ready for the cake.
(If you are going to make cupcakes, you can dice the apples smaller.)