1 tablespoon dry bread crumbs
2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted utter, softened
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup buttermilk or low-fat (not non-fat) plain yogurt, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup (3 ounces) walnuts or pecans, finely chopped
1/2 cup dark brown sugar, firmly packed
2 teaspoon ground cinnamon separated
Peel and core 2 medium-large granny smith apples and cut into 1/4 inch dice. Heat 1 tablespoon butter in a 10-inch skillet (preferably non-stick) over high heat until golden. Add apples, cover and cook over high heat, stirring frequently, until they are dry and very tender, 2 to 3 minutes. Remove from heat, sprinkle apples with 2 tablespoons sugar, and lightly toss until glazed. Cool to room temperature.
Adjust oven rack to center position and heat oven to 350 degrees. Generously grease bottom and lightly grease sides of 10-inch springform pan. Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat. Tap out excess crumbs.
Whisk flour, sugar and salt in larger mixing bowl until blended. Add butter and cut with whisk until mixture resembles coarse crumbs. Remove 1 cup to separate bowl.
Whisk baking powder, soda and cinnamon into mixture remaining in bowl. Add buttermilk or yogurt, egg and vanilla; whisk vigorously until batter is thick, smooth, fluffy, and frostinglike, 1 1/2 to 2 minutes. Add apples. Using a rubber spatula, scrape batter into pre-prepared pan and smooth top.
Add nuts, brown sugar, and cinnamon to reserved crumbs of flour, sugar, and butter; toss with a fork or your hands until blended. Sprinkle over batter, pressing lightly so that mixture adheres. Back cake until center is firm and cake tester comes out clean, 50 – 55 minutes. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.
Recipe comes from The Best Recipe by the editors of Cook’s Illustrated magazine. Just sharing because Rebecca Sower asked for some cake recipes. I’m more of a pie lady generally, but this is a good one that won’t be forgotten quickly by those who eat of it. For the rest of you, enjoy!