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Ingredientes
- 11 Tbsp. Unsalted butter, softened
- 2 med -large Granny Smith apples, peeled, cored, cut into 1/4-inch dice
- 1 c. Plus 4 Tbsp.. granulated white sugar
- 1 Tbsp. Dry bread crumbs
- 2 c. All-purpose flour
- 1 tsp Salt
- 2 tsp Grnd cinnamon
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 3/4 c. Unsalted buttermilk, or possibly plain low fat yogurt (not nonfat) at room temperature
- 1 lrg Egg, at room temperature
- 1 tsp Pure vanilla extract
- 3/4 c. Walnuts or possibly pecans, (3 ounces), finely minced
- 1/2 c. Firmly packed dark brown sugar
Direcciones
- 1. Heat 1 Tbsp. butter in a 1 0-inch skillet (preferably nonstick)
- over high heat till golden brown. Add in apples, cover, and cook over high heat,
- stirring frequently, till they are dry and very tender, 2 to 3 min.
- 2. Remove from heat, sprinkle apples with 2 Tbsp. sugar,and lightly toss till glazed. Cold 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 till blended. Add in remaining butter and cut with whisk till mix resembles
- coarse crumbs. Remove 1 c. of crumbs to separate bowl.
- 5. Whisk 1 tsp. cinnamon, baking pwdr, and soda into mix remaining in large mixing bowl. Add in buttermilk or possibly yogurt, egg, and vanilla, whisk vigorously till batter is thick, smooth,fluffy, and frosting like, 1 1/2 to 2 min. Fold apples into batter.Using a rubber spatula, scrape batter into prepared pan and smooth top.
- 6. Add in nuts, brown sugar, and remaining tsp. cinnamon to reserved crumbs-, toss with a fork or possibly your hands till blended.Sprinkle crumbs over batter, pressing lightly so which mix adheres. Bake cake till center is hard and cake tester comes out clean, 50 to 55 min. Transfer cake to rack-, remove pan sides.Let cake cold completely, about 2 hrs, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.
- Serves 8 to 10.
- Nationality: USA Course: dessert Season:any Method: baked
- Start to Finish 4 hrs Preparation 30 min A Attention 1 1/2 hrs Finishing 2 hrs
- 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 possibly so, rather than whisk it by hand.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 8 servings | |
| Calories 363 | |
| Calories from Fat 176 | 48% |
| Total Fat 20.23g | 25% |
| Saturated Fat 10.71g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 572mg | 24% |
| Potassium 126mg | 4% |
| Total Carbs 40.37g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 14.85g | 10% |
| Protein 5.84g | 9% |
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