This recipe is taken from the 2006 Milk Calendar. A one-bowl cake that is impressive enough for company, yet easy enough for a family dessert.
- Prep: 15 min
- Cooking: 1 h
- 2 cups (500 mL) apples peeled and thinly sliced
- 1/3 cup (80 mL) butter melted
- 3/4 cup (180 mL) packed brown sugar
- 2 eggs
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) sour cream
- 2 tsp (10 mL) vanilla extract
- 2 1/2 cups (625 mL) all-purpose flour
- 2 tsp (10 mL) ground cinnamon
- 2 tsp (10 mL) ground ginger
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- Crumble Topping
- 1/3 cup (80 mL) quick-cooking rolled oats
- 1/4 cup (60 mL) packed brown sugar
- 1/4 tsp (1 mL) ground cinnamon
- 1/4 tsp (1 mL) ground ginger
- 2 tbsp (30 mL) melted butter
Preheat oven to 350 °F (180 °C). Lightly butter 9-inch (23 cm) springform pan.
In small bowl, combine oats, sugar, cinnamon and ginger. Stir in butter until crumbly; set aside.
Finely chop 1/2 cup (125 mL) of the apple slices; set aside. In large bowl, whisk together butter, brown sugar and eggs until blended. Whisk in chopped apples, milk, sour cream and vanilla extract. Without stirring, add flour, cinnamon, ginger, baking powder, baking soda and salt. Stir just until moistened.
Pour into prepared pan, smoothing top; arrange remaining apple slices decoratively on top. Sprinkle with topping. Bake for about 1 hour or until tester inserted in centre comes out clean. Let cool in pan on rack for 20 min. Remove ring; serve warm or cool completely.
Choose firm apples that hold their shape when baking such as Granny Smith, Northern Spy, Crispin (Mutsu) or Golden Delicious.
Top 5 Nutrients
|Calcium:||10 % / 105 mg|
|Folate:||22 % / 48 mcg|
|Riboflavin:||19 % / 0.3 mg|
|Iron:||18 % / 2.5 mg|
|Thiamin:||15 % / 0.2 mg|