3 Honeycrisp or Cortland apples (1 1/2 pounds), peeled and cut into 1/3-inch
1/2 cup raisins
1/2 cup sugar
1 teaspoon fresh lemon juice
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons light brown sugar
1 tablespoon finely chopped pecans
6 tablespoons cold unsalted butter, cut into cubes
4 tablespoons unsalted butter, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
Pinch of kosher salt
3/4 cup sugar
1 large egg, beaten
2/3 cup buttermilk
Whipped cream, for serving
How to Make It
Step 1 Prepare the Apples
In a large skillet, melt the butter. Add the apples, raisins, sugar and lemon juice and cook over moderately high heat, stirring often, until the sugar is dissolved, about 5 minutes. Continue to cook the apples over moderate heat, stirring occasionally, until they’re very soft and caramelized, 20 to 30 minutes; add water by the tablespoonful if the apples get too dry. Let cool to room temperature.
Step 2 Meanwhile, Make the Streusel
In a medium bowl, combine the flour, sugar and pecans. Rub the butter into the mixture until coarse crumbs form.
Step 3 Make the Cake
Preheat the oven to 350°. Butter and flour a 9-inch square baking pan. In a medium bowl, combine the 1 1/2 cups of flour with the baking powder, baking soda, allspice and salt. In another medium bowl, using a handheld electric mixer, cream the 4 tablespoons of butter with the sugar until fluffy and pale yellow, about 3 minutes. Beat in the egg until incorporated. At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the apples.
Step 4 Make the Cake
Scrape the batter into the prepared pan and smooth the surface. Sprinkle the streusel evenly over the batter and bake for about 45 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack and cool completely. Serve with whipped cream.
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