Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups peeled, cored, and chopped apples (such as Granny Smith or Honeycrisp)
- 1/2 cup chopped walnuts
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick) butter
- 1/4 cup light corn syrup
- 2 tablespoons heavy cream
Special Equipment Needed:
- 9-inch springform pan
- Stand mixer
- Whisk
- Spatula
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and sour cream.
4. With the mixer on low speed, gradually add the flour mixture and mix until just combined. Fold in the apples and walnuts.
5. Spread the batter into the prepared pan.
6. In a medium saucepan, combine the brown sugar, butter, corn syrup, and cream. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from the heat.
7. Pour the caramel mixture over the cake batter.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 15 minutes, then remove the sides of the pan and let cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 434
Fat: 19g
Carbohydrates: 61g
Protein: 5g
Substitutions for Ingredients:
- All-purpose flour: You can substitute whole wheat flour or gluten-free flour blend.
Variations:
- Add 1/2 cup of raisins or dried cranberries for a fruity twist.
- Substitute the walnuts with pecans or almonds.
- Use a different type of apple, such as Gala or Fuji.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a light hand when folding in the apples and walnuts, so as not to overmix the batter.
- Boil the caramel mixture for 1 minute to ensure it sets properly.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30-60 seconds.
Presentation Ideas:
- Serve with a scoop of vanilla ice cream.
- Dust with powdered sugar.
Garnishes:
- Chopped walnuts
- Caramel sauce
- Whipped cream
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot coffee
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. Check for doneness after 40 minutes and cover with foil if needed.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
This cake is believed to have originated in the 19th century in the United States. It was traditionally served at weddings as a dowry cake.
Flavor Profiles:
This cake has a sweet and spicy flavor, with notes of cinnamon, nutmeg, and allspice. The caramel topping adds a rich, buttery sweetness.
Serving Suggestions:
- Serve as a dessert after a hearty meal.
- Enjoy as an afternoon snack with a cup of tea.
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Taste: Sweet, Caramelized, Fruity, Moist, Spiced