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Ingredients:
7 gala apples, unpeeled
2 ½ cups flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cup brown sugar, plus 2 tablespoons, divided use
½ cup granulated sugar
4 eggs
1 cup melted unsalted butter, slightly cooled
2 teaspoons vanilla extract
Sour Cream Drizzle (recipe below)
2-3 tablespoons chopped walnuts (optional garnish)
Preparation:
-Preheat the oven to 350°, and mist a bundt pan, or similar style cake pan, with cooking spray.
-Begin by grating the unpeeled gala apples using a box grater, and add them into a bowl; prepare two more small bowls, and take a handful of the grated apples, and squeeze as much of the juice out of them into one of the other bowls as possible; place the squeezed-out apples into the other bowl; repeat the process until all the grated apples have been squeezed of their juice, and set them aside for a moment.
-Strain the squeezed-out juice, and reserve it. (You should have roughly ¾ of a cup of juice.)
-In a small bowl, combine the flour, baking soda, baking powder, salt and ground cinnamon, and whisk to aerate and blend; set aside for a moment.
-To a large bowl, add the 1 ¼ cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.
-To the sugar/egg/butter mixture, add about 1/3 of the flour mixture, and carefully mix that until incorporated; add another 1/3, and mix to incorporate, then the final 1/3 and again mix to incorporate well.
-Finally, add the grated apples into the batter along with about 6 tablespoons (¼ cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.
-Pour the batter into the prepared cake pan, and bake for about 50-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean; allow the cake to cool in the pan for about 5-10 minutes, then carefully turn it out onto a wire rack, and poke a few holes with the wooden skewer into the top of it.
-While the cake is still warm, combine the remainder of the reserved apple juice (roughly ½ cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb—it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Sour Cream Drizzle ingredients:
4 ½ tablespoons sour cream
1 ½ cups powdered sugar
Preparation:
-In a small bowl, carefully combine the sour cream and the powdered sugar with a whisk until smooth; keep in fridge until ready to glaze your cake.
7 gala apples, unpeeled
2 ½ cups flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cup brown sugar, plus 2 tablespoons, divided use
½ cup granulated sugar
4 eggs
1 cup melted unsalted butter, slightly cooled
2 teaspoons vanilla extract
Sour Cream Drizzle (recipe below)
2-3 tablespoons chopped walnuts (optional garnish)
Preparation:
-Preheat the oven to 350°, and mist a bundt pan, or similar style cake pan, with cooking spray.
-Begin by grating the unpeeled gala apples using a box grater, and add them into a bowl; prepare two more small bowls, and take a handful of the grated apples, and squeeze as much of the juice out of them into one of the other bowls as possible; place the squeezed-out apples into the other bowl; repeat the process until all the grated apples have been squeezed of their juice, and set them aside for a moment.
-Strain the squeezed-out juice, and reserve it. (You should have roughly ¾ of a cup of juice.)
-In a small bowl, combine the flour, baking soda, baking powder, salt and ground cinnamon, and whisk to aerate and blend; set aside for a moment.
-To a large bowl, add the 1 ¼ cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.
-To the sugar/egg/butter mixture, add about 1/3 of the flour mixture, and carefully mix that until incorporated; add another 1/3, and mix to incorporate, then the final 1/3 and again mix to incorporate well.
-Finally, add the grated apples into the batter along with about 6 tablespoons (¼ cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.
-Pour the batter into the prepared cake pan, and bake for about 50-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean; allow the cake to cool in the pan for about 5-10 minutes, then carefully turn it out onto a wire rack, and poke a few holes with the wooden skewer into the top of it.
-While the cake is still warm, combine the remainder of the reserved apple juice (roughly ½ cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb—it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Sour Cream Drizzle ingredients:
4 ½ tablespoons sour cream
1 ½ cups powdered sugar
Preparation:
-In a small bowl, carefully combine the sour cream and the powdered sugar with a whisk until smooth; keep in fridge until ready to glaze your cake.
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