Babette Friedman’s Apple Cake
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces (2 sticks) unsalted butter, more for greasing pan
- 1⅓cups plus 1 tablespoon sugar
- ⅛teaspoon salt
- 2large eggs
- 2cups all-purpose flour
- 2teaspoons baking powder
- 4Gala or other flavorful apples, peeled, cored and each cut into 8 slices
- ½teaspoon Calvados or apple brandy
- 1teaspoon freshly grated ginger
- ½teaspoon ground cinnamon
Nutritional analysis per serving (10 servings)
400 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 4 grams protein; 120 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Butter a 9-inch springform pan, and set aside.
- Step 2
In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1⅓ cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.
- Step 3
In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.
- Step 4
Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about an hour and 15 minutes. Serve warm or at room temperature.
Private Notes
Comments
I followed the recipe precisely, it looked and smelled delicious. There was no butter leakage while baking, but when I cut into the cake, it was dense, virtually no crumb, and inedible. I was careful to fold the flour slowly and gently into the batter. What went wrong?
A British tea cake recipe requires me to weigh all ingredients and may explain the butter problem: Not all butter sticks weigh exactly 8 oz. Some butters contain added water. Although I would think that water would make the butter more spreadable, the water may also keep the butter sticks firm. Irish butter is creamier than American butter and softens more quickly. Butters with more water create real problems in pie crusts. Cookies may also spread in the oven rather than rise.
Took 55 minutes to bake and came out looking and smelling wonderful. Tastes even better! Make sure you take your time folding in the flour and getting the butter and sugar fully blended.
I'm honestly confused why people are baking this for so long. Are you not using the 9 inch spring form pan? I also don't know why folks are adding extra liquid. It's a butter based cake, it doesn't need more liquid. Just follow the directions!
I added one more egg and it turned out beautiful and delicious. Didn’t last 24 hr in my house of two (including me). My boyfriend ate it all.
Used two cake pans - one 6 inch springform and a small loaf pan. Three apples, cored and sliced to 1/8 in. Coated in fireball instead of Calvados and it really worked well. Baked at 350 for first 30 mins then 375 for another 15 mins. Beautiful little cakes, will freeze the springform one to use at a later date with company. Tons ofsliced apples left over so made an impromptu crumble
Have baked 3+ times. Here's what I would change. Chop up a whole small-medium apple into small chunks and mix into batter. More apples gives you a moister cake. The edges get too hard and dry with 1hr 15min. Try 1 hour.