Friday, January 25, 2013

William Sonoma Apple Cake Muffin Top

Sometimes, you just need a muffin top.  No, not the modern term kind (that too many baked goods produce just over our belt line), but the crown of a perfectly baked muffin holding all the crusty goodness begging you to just take a little off the top.  Who needs the bottom part anyway?

This recipe comes from William Sonoma.  I believe they bake their cake in a circular cake pan (and included raisins- bleh).  My cake pans were too far in the back of my cupboard.  First world pregnant problems.  But the pie glass was within arms reach.  Why not?

Out came what looked like a muffin top!  Like a shallow cake.

Now for the back story.  I made this cake twice.  The first time was a complete flop.  Our community group ate it up tastefully despite it's awful presentation.  I later discovered my baking soda was way, and I mean WAY, expired.  How did I get away with this in other recipes and not this one?  Oh well, lesson learned.  GO CHECK YOUR EXPIRATION DATES!

Round two was a different delicious story:

Muffin Top Apple Cake (adapted from William Sonoma)

3 green apples
1 cup granulated sugar
8 Tbs. (1 stick) unsalted butter, melted
1 egg
1 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
2 Tbs. granulated sugar mixed with 1 tsp. ground cinnamon

Set oven to 325 degrees.

Using the wrapper of your butter, butter your dish (or pie dish).

Core and thinly slice three crisp apples.

In your mixing bowl, mix sugar, butter and egg on medium speed.

Combine 2/3 of your apples with the mix.  They will break up slightly, which is perfect.

In a separate bowl sift your dry ingredients and spices.

Gradually add them to the wet mixture and stir until just combined.

Pour batter into dish and spread out the top.  "Making the bed" for your remaining apples.

Line 'em up all pretty like.  Or just throw them on there if you want to be more rustic.

Sprinkle with cinnamon and sugar just before popping into the oven.

Bake about 50 minutes, golden brown and spring like to the touch.  Let stand for 10 min.  Then transfer cake to wire rack to cool for a few hours before serving.  

Hello muffin top!  Full of apples and spice and everything nice!

Come to momma!

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