Tasty Tuesday: Apple Cake
I had apples in my fridge that needed to be used, thus this scrumptious cake.
It’s good for dessert. It’s good for breakfast. It’s good with ice cream.
It’s … good.
Farmgirl’s Apple Cake
2 Tbsp. unseasoned bread crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp. cinnamon
4 Tbsp. (1/2 stick) unsalted butter, softened; plus more for greasing pan
1 large egg
1-1/4 cups all-purpose flour
2 tsp. baking powder
2/3 cup half and half
2 tsp. confectioners’ sugar
Preheat oven to 350. Butter a 9-inch springform pan and coat with the bread crumbs.
In a small bowl, stir together granulated sugar and brown sugar.
Peel and core apples. Roughly dice.
Mix 1/3 cup sugar mixture and 1 teaspoon cinnamon. Pour on apples and gently stir to coat apples.
Beat together the butter and remaining sugar mixture on medium speed until light and fluffy. Add the egg and mix until combined. Reduce speed to low and add the flour and baking powder. Slowly add the half and half and mix until combined.
Fold diced apple into the batter. Scrape batter into prepared springform pan and spread evenly.
Bake for 35-40 minutes, or until the center is golden brown. Cake will be very moist in the middle with a slightly crisp outside.
Remove from the oven to a wire rack to cool completely.
Remove the springform. Sprinkle with confectioners’ sugar.
Cut into wedges and serve.