So I don’t actually love apples (Funny right? See last week’s post).
I rarely buy them at the grocery store. They are just, kind of…blah. They don’t fill me up. And no matter how much I try to convince myself to buy a bag of apples for snacking (you know, cause they’re healthy), it just doesn’t happen.
Enter fall (btw…Happy First Day of Fall!-my most favorite of all seasons). Fresh NYS apples. Now we are talking a totally different game. In the fall, I LOVE apples. They are sweet. They are crisp. They are juicy. Every single one of them! Which is nothing like the grocery store imposters that hang out the rest of the year. Fall apples are worth eating. And especially worth baking.
Something magical happens when you bake apples. The smell of sweet, warm apples paired with a hint of savory cinnamon instantly reminds me of a cozy fall day. You know what I’m talking about. I seriously consider baking every single day in the fall, just to achieve that cozy feeling. And no…a candle doesn’t even compare! I prefer the real thing. And a seriously good dessert…
This apple dish takes the cake!….Ok, ok…overly tacky. But honestly, it’s pretty awesome. Probably one of my faves.
How could it not be good? Look at that buttery, pecan topping…
The first time I made this cake, I was a little disappointed with the texture…but because I was not to be defeated, I changed a few things and whipped up a new version that turned out perfect. I even made one with a pre-made gluten free flour that turned out divine! See, no lies…(gf version below)
- 1 cup chopped pecans, toasted
- 1/2 cup light brown sugar
- 1/2 cup butter, melted
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cardamom (optional)
- 2 large apples, peeled and cut into eighths
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 3/4 cups sour cream
- Preheat oven to 350 degrees and grease a 9 inch cake pan with some of the melted butter.
- In a small bowl mix together 1/2 cup of the pecans, brown sugar, melted butter, cinnamon, and cardamom. Spread evenly over the bottom of the cake pan. Top with apple slices, round sides down.
- In another bowl combine flour, salt, and baking powder. Set aside.
- In a large bowl, whip together eggs and sugar until fluffy and thick. Stir in sour cream and vanilla. Then add flour and stir until it just comes together. Fold in remaining 1/2 cup of pecans.
- Pour batter over apples and carefully spread evenly throughout cake pan (trying to not move apples). Bake 40-50 minutes, or until a toothpick comes out clean. Let cake cool on a wire rack for 10 minutes, then flip out onto a serving platter. Serve warm.
- The butter tends to bubble over the cake pan, so placing foil or a cookie sheet under the cake pan will keep things less messy.