Polish Apple Cake
Serves 10 to 12
Adapted from Baking Illustrated
This golden apple cake has three secrets: a sugar dusted pan, a caramelized apple topping, and whipped cream. The first two characteristics give the classic cake a sophisticated topping and a slightly crunchy crumb—but its garnish of creamy, vanilla-accented whipped cream makes the cake officially Polish. It’s hard to separate a good Pole from her whipped cream and a generous serving on this cake is exactly how my Polish-American grandmother would have served it.
For the pan:
2 tablespoons butter, softened
6 tablespoons granulated sugar
2 tablespoons brown sugar
For the cake:
3 large eggs, plus 2 egg yolks, room temperature
½ cup heavy cream, room temperature
2 teaspoons vanilla
2 ¼ cups cake flour
1 ¼ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
16 tablespoons (2 sticks) butter, cut into one-tablespoon pieces, softened but still cool
For the apples:
2 large Granny Smith or Fuji Apples (about 1 pound), peeled, cored, and cut into ½-inch cubes
2 tablespoons brown sugar
For the whipped cream:
1 cup heavy whipping cream
1 ½ teaspoons vanilla
Adjust the oven rack to the lower middle position, and preheat the oven to 350 degrees. Using your hands, grease a 12-cup Bundt pan with butter. It may appear that there is too much butter, but just keep smearing until the grease is evenly distributed. Then, starting with the granulated sugar, and following with the brown sugar, sprinkle the sides and bottom of the pan with sugar. Let any excess sugar gather at the bottom of the pan.
In a glass measuring cup, whisk together the eggs, yolks, cream, and vanilla. Set aside.
In a large bowl or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, stir the dry ingredients. Add the butter, one piece at a time, until the mixture resembles course cornmeal, about 1 to 1 ½ minutes.
While the mixer is still running, add ½ cup of the egg mixture. Mix until incorporated about 15 seconds. Increase speed to medium-high, and beat until light and fluffy, about one minute. Add remaining egg mixture and beat until combined, about 30 seconds. Scrape down bowl, and beat again until combined, about 30 seconds.
Toss the apples in brown sugar, and place, in a single layer, on the bottom of the pan. Using a large spoon, gently scoop the batter over the apples. Level batter with back of spoon or a rubber spatula.
Bake until cake is pulls away from the sides of the pan and springs back when pressed with a finger, about 35 to 45 minutes. A wooden toothpick inserted into the cake should come out clean.
Meanwhile, cover a cooling rack with foil. Immediately, invert the cake onto the covered cooling rack. Remove pan, and cool at least one hour.
In a medium bowl combine whipping cream and vanilla. Using electric mixer, beat on medium-high, until cream comes together and forms peaks.
Serve slices of apple cake with a generous dollop of whipped cream.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/polish-apple-cake
