Brown-Sugar Apple Cake
Every piece of cake is guaranteed to have some apple slices.
- Yield: Makes three 5 3/4-by-3 1/4-inch loaves
Source: Martha Stewart Living, October 2006
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more softened for pans
- 2 tart apples (1 pound total), such as McIntosh or Granny Smith
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon granulated sugar
- 1 cup plus 1 tablespoon packed light-brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1 large egg, lightly beaten
- 1 cup walnut halves (about 3 1/2 ounces), toasted and coarsely chopped
Preheat oven to 350 degrees. Butter three 5 3/4-by-3 1/4-inch nonstick straight-sided mini loaf pans. Peel, core, and cut apples into 1/4-inch-thick wedges; transfer to a medium bowl. Add spices and granulated sugar; toss. Arrange in a line down center of pans so that apples stand upright.
Whisk brown sugar, flour, and salt in a large bowl. Add egg and butter; whisk until just combined. Stir in walnuts. Pour batter over apples in pans. Smooth top.
Bake until tops are deep golden brown and a cake tester inserted into centers comes out clean, 35 to 40 minutes. Let cool slightly in pans on wire racks, about 25 minutes. Run a knife around edges of cakes to loosen, and turn out each onto a large plate. Using a serrated knife, cut each cake into 6 slices, and serve.