Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups peeled and chopped apples
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the springform pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and granulated sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream, and mix until just combined.
6. Fold in the chopped apples and walnuts.
7. In a small bowl, mix together the brown sugar and cinnamon.
8. Pour half of the batter into the prepared pan. Sprinkle half of the brown sugar mixture over the batter. Pour the remaining batter over the top and sprinkle with the remaining brown sugar mixture.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing the sides of the pan. Allow the cake to cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 260mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use any type of apple you prefer.
- Pecans or almonds can be substituted for walnuts.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter.
- Substitute the cinnamon with pumpkin pie spice for a fall twist.
- Top the cake with a caramel glaze or whipped cream.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Don't overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar or drizzle with caramel sauce for an extra touch.
Garnishes:
Sprinkle chopped walnuts or cinnamon on top of the cake.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more sour cream to the batter.
- If the cake is too wet, reduce the amount of apples used.
Food safety advice:
Make sure to wash the apples thoroughly before peeling and chopping them.
Food history:
Lubuski Style Apple Cake is a traditional Polish dessert that originated in the Lubuskie region of Poland.
Flavor profiles:
This cake is sweet and moist with a hint of cinnamon and a crunchy texture from the walnuts.
Serving suggestions:
Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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Region: Polish