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Photo: Jacob Fox
Active Time:30 minsTotal Time:2 hrsServings:16Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrsServings:16
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupsthinly sliced peeled firm apples (4 medium), such as Granny Smith, Honeycrisp and/or Cortland½cupgolden raisins or currants1tablespoonlemon juice1teaspoonground cinnamon½teaspoonground nutmeg1cupwhole milk1cupcanola oil1cupwhole-wheat pastry flour plus 2 tablespoons, divided1tablespoonbaking powder¾teaspoonsalt3large eggs, divided1cupgranulated sugar, divided1tablespoonbourbon, whiskey or Calvados
Cook Mode(Keep screen awake)
Ingredients
4cupsthinly sliced peeled firm apples (4 medium), such as Granny Smith, Honeycrisp and/or Cortland
½cupgolden raisins or currants
1tablespoonlemon juice
1teaspoonground cinnamon
½teaspoonground nutmeg
1cupwhole milk
1cupcanola oil
1cupwhole-wheat pastry flour plus 2 tablespoons, divided
1tablespoonbaking powder
¾teaspoonsalt
3large eggs, divided
1cupgranulated sugar, divided
1tablespoonbourbon, whiskey or Calvados
DirectionsPreheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.Toss apples, raisins (or currants), lemon juice, cinnamon and nutmeg in a large bowl. Combine milk and oil in a small bowl or glass measuring cup. Whisk 1 cup flour, baking powder and salt in a medium bowl.Combine 2 eggs and 2/3 cup sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat until thickened and pale, 3 to 5 minutes. Add bourbon (or whiskey or Calvados) and mix for 15 seconds. Using a flexible spatula, fold in the flour mixture in 3 additions, alternating with 2 additions of the milk mixture.Lightly beat the remaining egg in a small bowl. Stir in 1 cup of the batter and the remaining 2 tablespoons flour. Set aside for topping.Add the apple mixture to the remaining batter in the mixing bowl and mix well to combine. Scrape into the prepared pan. Spread the reserved topping evenly over the top. Sprinkle the remaining 1/3 cup sugar over the cake.Place the pan on a rimmed baking sheet. Bake until the top is golden brown and the edges pull away from the sides, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Run a thin knife around the edge and release the cake from the pan.To make aheadStore airtight at room temperature for up to 1 day.Equipment9-inch springform panOriginally appeared: EatingWell Magazine, October 2021
Directions
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.Toss apples, raisins (or currants), lemon juice, cinnamon and nutmeg in a large bowl. Combine milk and oil in a small bowl or glass measuring cup. Whisk 1 cup flour, baking powder and salt in a medium bowl.Combine 2 eggs and 2/3 cup sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat until thickened and pale, 3 to 5 minutes. Add bourbon (or whiskey or Calvados) and mix for 15 seconds. Using a flexible spatula, fold in the flour mixture in 3 additions, alternating with 2 additions of the milk mixture.Lightly beat the remaining egg in a small bowl. Stir in 1 cup of the batter and the remaining 2 tablespoons flour. Set aside for topping.Add the apple mixture to the remaining batter in the mixing bowl and mix well to combine. Scrape into the prepared pan. Spread the reserved topping evenly over the top. Sprinkle the remaining 1/3 cup sugar over the cake.Place the pan on a rimmed baking sheet. Bake until the top is golden brown and the edges pull away from the sides, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Run a thin knife around the edge and release the cake from the pan.To make aheadStore airtight at room temperature for up to 1 day.Equipment9-inch springform pan
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
Toss apples, raisins (or currants), lemon juice, cinnamon and nutmeg in a large bowl. Combine milk and oil in a small bowl or glass measuring cup. Whisk 1 cup flour, baking powder and salt in a medium bowl.
Combine 2 eggs and 2/3 cup sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat until thickened and pale, 3 to 5 minutes. Add bourbon (or whiskey or Calvados) and mix for 15 seconds. Using a flexible spatula, fold in the flour mixture in 3 additions, alternating with 2 additions of the milk mixture.
Lightly beat the remaining egg in a small bowl. Stir in 1 cup of the batter and the remaining 2 tablespoons flour. Set aside for topping.
Add the apple mixture to the remaining batter in the mixing bowl and mix well to combine. Scrape into the prepared pan. Spread the reserved topping evenly over the top. Sprinkle the remaining 1/3 cup sugar over the cake.
Place the pan on a rimmed baking sheet. Bake until the top is golden brown and the edges pull away from the sides, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Run a thin knife around the edge and release the cake from the pan.
To make ahead
Store airtight at room temperature for up to 1 day.
Equipment
9-inch springform pan
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)280Calories16gFat33gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
