Apple Cake

Name: Apple Cake
Yield: Serves 10 to 12 (Makes one 10-inch cake)
Ingredients: 16 tablespoons, unsalted butter (2 sticks), cut into 16 pieces, softened but still cool; 2 tablespoons, unsalted butter (softened) for pan; 1 1/4 cups, granulated sugar; 6 tablespoons, granulated sugar for pan; 2 tablespoons, light brown sugar for pan; 3 , large eggs; 2 , large egg yolks; 1/2 cup, heavy cream (4 ounces; 113 grams); 2 teaspoons, vanilla extract; 2 1/4 cups, cake flour (9 ounces; 255 grams); 1 tablespoon, baking powder; 3/4 teaspoon, table salt; 2 , Granny Smith apples (about 1 pound), peeled, and cut into 1/2-inch cubes; 2 tablespoons, light brown sugar

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Appears in Cook's Illustrated September/October 2001

Desserts or Baked Goods

Fruit

Fruit Desserts

Cakes

Some apple cakes turn out shellacked and inedible while others are eggy and sodden. Fifty apple cakes later, we discovered a better way.

SERVES10 to 12 (Makes one 10-inch cake)

TIME1¼ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

Many apple cake recipes produce eggy and sodden results or else cakes that are really no more than oversized apple muffins. For a buttery cake with enough structure to support a crown of golden, tender apples, we strengthened our classic ye...

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