How exciting!!! Tomorrow is Thanksgiving and that means we can eat all the turkey, stuffing, sweet potato, and pie that our little hearts desire. And the best part is we can go for seconds. I mean could this day get any better? Well, maybe it can if I had a pool filled with sweetened condensed milk and all the donuts in the world to dip them in. But that is a whole different story. Anyways I have a delicious dessert for you guys to make for your Thanksgiving dinner. Not only is it yummy but it is also a great centerpiece for any dessert or dinner table. From my sugary sweet heart to yours I wish you and your families an amazing Thanksgiving.
Ingredients (Recipe from Joanne Chang www.foodandwine.com)
1 cup of Pure Maple Syrup
3 Granny Smith Apples (peeled, cored, and sliced)
2 cups of All Purpose Flour
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1 tsp of Salt
3 large Eggs
3/4 cups of Buttermilk
1 tbsp of Pure Vanilla Extract
1 1/2 sticks of Unsalted Butter, softened
1 1/3 cups of Sugar
Creme Friache for topping
Preheat the oven to 350 degrees. Grease a 10 inch cake pan with butter and add flour. Put the maple syrup in a large saucepan and bring it to a boil over high heat. Then once its boiling lower the temperature to a simmer and let it thicken for about 20 minutes. Once the syrup is done pour it on the bottom of the cake pan. Then add the sliced apples in a circle overlapping each other til you finish in the middle. Grab three different bowls. With one whisk together the flour, baking powder, baking soda, and salt. In the second bowl add the buttermilk, eggs, and vanilla and mix well. In the third bowl add the sugar and butter and with an electric hand mixer blend the two together. That will take about three minutes to blend. Once that is done grab a large bowl and pour all three bowls into that one bowl and mix. It will form into the cake batter that you will pour in the cake pan and spread it evenly. Put the cake in the oven for 1 hour and 30 minutes. When the cake is done take it out and let it cool for 45 minutes. Then flip the cake over onto a display or plate. Cut a slice and top it with creme friache and enjoy.