Blue Ribbon Apple Cake

Are you ready for another apple post? I am. I even just had an apple snack in preparation for this post.

Today we are going to share with you our recent attempt at a Blue Ribbon Apple Cake. It was a huge success and so delicious with a nice dollop of vanilla ice cream. It’s perfect if you want the flavours of an apple pie but you don’t actually have time to make one or if you want a different take on it. It’s warm and very apple-ly and you can put lots of ice cream on it so take a look at the recipe and steps we have for you below...

Blue Ribbon Apple Cake

Apple Layer:

4 Tbsp. of butter

½ cup of packed brown sugar

3 medium-large Granny Smith apples

1/8 tsp. of salt

Cake:

½ cup of sour cream

1 large egg

1 large egg yolk

½ tsp. of vanilla

1 ¼ cups of flour

¾ cup granulated sugar

½ tsp. of baking powder

¼ tsp. of baking soda

¼ tsp. of salt

8 tbsp. of butter, softened

Let’s start with the apples. In a pan, melt the butter over high heat. Stir in the brown sugar and cook until the sugar looks dark brown. Add in the sliced apples along with the salt and cook until the apples have softened and the juices are thickened, about 7 minutes.

Now take those apples and layer them into the bottom of a greased and floured 9 inch round pan. It might look like it’s almost full, but that’s ok.  Set aside and make the cake batter.

For the cake, whisk the sour cream, egg, egg yolk, and vanilla in a small bowl.

In bowl of your mixer, whisk the flour, sugar, baking, soda, baking powder, and the salt. Now beat in the butter to the flour mix until it looks like wet sand.

Slowly beat in the sour cream mixture and increase the mixer to incorporate it all in. You want it to be light and fluffy, so for about a minute.

Spoon the batter over the apples and spread into an even layer.

Bake the cake in a 350 degree oven for 35-40 minutes or until a toothpick comes out clean. We didn’t do this from the start, we should have though, but it’s wise to put a cookie sheet under your cake pan as we had lots of juices bubble up and over during baking and they burnt on the bottom of the oven and cake pan. It was quite smelly and it even got into the flavour of the cake a bit.

Once it’s all cooked, allow the cake to cool slightly and then place a large plate or serving platter over the top of the cake pan and invert the cake. Let it sit until the cake releases from the pan. You can give it tap to help it along if you like.

Once the cake is out, serve it nice and warm. This is definitely the type of cake that you want to eat warm, just like pie. Finish it off with a nice big scoop of vanilla ice cream or leave it plain if you wish!