My college roommate Jeanne sent me this recipe shortly after I became an innkeeper, and she had gotten it from her sister. Why prize-winning? Jeanne’s brother-in-law made it and won first prize in a baking contest, and I made it and won first prize in the Lenox Apple Squeeze Baking Contest as well. Once you try it, you’ll understand why this cake is a prize winner.
4-8 baking apples (the number depends on the size of the apple), peeled, cored, and cut into 16ths
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 extra-large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt
1 stick unsalted butter
1 cup sugar
The choice of pan used for this cake is very important. A low-sided tube pan works well. I use a springform pan with a hole in the middle.
Preheat your oven to 350F.
In a microwave, carefully melt the butter (do not overheat).
Add the sugar and eggs and mix well. Transfer the egg mixture to a medium-sized bowl.
Add the vanilla.
Combine the dry ingredients and add alternately to the egg mixture with the sour cream or yogurt. The batter will be fairly stiff.
Spoon the batter into the pan.
Insert the apples with the cut core-side down as close together as possible.
Push the apples down gently into the batter.
Sprinkle liberally with cinnamon and bake for 30 minutes.
While the cake is cooking, prepare the topping by melting the butter and stirring the sugar and eggs into the melted butter.
After 30 minutes, the cake will not appear done. Pour the topping over the hot cake, and bake
for an additional 20-30 minutes until the topping is cooked and somewhat crispy.
Cool. Remove from pan. Sprinkle powdered sugar on the cake just before serving.
Ellen Gutman Chenaux
Bed and Breakfast Foodie