The Granny Smith variety takes center stage in West Country Apple Cake, which can also be served with crème anglaise.
West Country Apple Cake
Makes 1 cake
Ingredients
- 1 cup unsalted butter, room temperature
- ¾ cup firmly packed light brown sugar
- ½ cup plus 1½ teaspoons granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 1 cup whole wheat flour
- 2½ teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ¾ cup whole milk, room temperature
- 1 pound Granny Smith apples, peeled, cored, and cut into ¼-inch pieces (approximately 2 large apples)
- ½ cup golden raisins
- 1 large Granny Smith apple, cored and sliced into ¼-inch slices
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon fresh lemon juice
- 1 tablespoon confectioners’ sugar (optional)
- Crème Anglaise (recipe follows)
Instructions
- Preheat oven to 325°. Spray an 8-inch springform pan with baking spray with flour; line bottom with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and ½ cup granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- In a medium bowl, whisk 2 cups all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and nutmeg. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
- In a small bowl, gently toss apples and golden raisins with remaining 1 tablespoon all-purpose flour. Fold fruit into batter. Spoon batter into prepared pan; forcefully tap pan on a kitchen towel–lined counter several times to settle batter and release any air bubbles.
- Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 1 hour and 45 minutes, covering with foil after 1 hour to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
- Increase oven temperature to 400°. Line a baking sheet with parchment paper.
- In a large bowl, stir together apple slices, melted butter, remaining 1½ teaspoons sugar, and lemon juice. Let stand for 15 minutes, stirring occasionally. Spread apple mixture in an even layer on prepared pan.
- Bake until apples are fork-tender and have released significant moisture, 12 to 14 minutes, rotating pan and stirring halfway through baking. (Apples will be slightly reduced in size but should still retain their shape.) Let cool on pan on a wire rack.
- Lightly dust cooled cake with confectioners’ sugar, if desired. Top with baked apples and serve with Crème Anglaise.
Crème Anglaise
Makes 2.5 cups
Ingredients
- 1 cup heavy whipping cream
- 1 cup whole milk
- ½ cup granulated sugar, divided
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- ¼ teaspoon kosher salt
- 5 large egg yolks
Instructions
- In a medium saucepan, heat cream, milk, ¼ cup sugar, vanilla bean and reserved seeds, and salt over medium-low heat, stirring frequently, just until steaming (do not boil).
- Meanwhile, in a medium bowl, whisk together egg yolks and remaining ¼ cup sugar.
- Slowly pour approximately half of warm cream mixture into egg mixture, whisking constantly. Add egg mixture to remaining warm cream mixture, whisking to combine. Cook, whisking constantly, until mixture starts to thicken and coats the back of a spoon and an instant-read thermometer registers 180°.
- Immediately pour anglaise into a fine-mesh sieve over a medium bowl. Place bowl in an ice bath to cool quickly, or cover with a piece of plastic wrap, placing wrap directly onto surface, and refrigerate for up to 4 days.
