- Nathan Myhrvold born (1959)
Another Great Apple Cake
- 3/4 cups plus 5 ½ tablespoons butter, softened, plus more for the pan
- 1 cup plus 2 teaspoons granulated sugar
- Pinch of salt
- 4 eggs
- 14 ounces all-purpose flour
- 1 teaspoon baking powder
- 4-5 large apples, preferably local and organic, peeled, cored, and chopped
- 1/2 teaspoon cinnamon
One day, when I was browsing through a German magazine, I stumbled upon a section about cute little cafés on the North Sea island Föhr. I quickly learned that this island is famous for its incredible cakes. The magazine featured recipes of signature cakes of a handful of cafés.
One looked better than the other, and I could have had them all — right that moment. But since Föhr is about 700 miles north of Switzerland and hence too far away for a quick visit, I just had to make a cake myself.
Preheat the oven to 275 degrees.
In a large bowl, mix the ¾ cup plus 2 tablespoons of the butter, 1 cup of the sugar, and salt with an electric mixer on medium speed until creamy, about 5 minutes. Add 1 egg at a time and mix well. Add the flour and baking powder and mix until just combined.
Line the bottom of a 9-inch spring form pan with parchment paper and butter the sides. Spread in the batter evenly in the pan. Spread the apples on top of the batter and bake for 50 minutes. In a small bowl, combine the remaining sugar and cinnamon and set aside.
Carefully spread the remaining butter and sugar-cinnamon mix on the cake and bake for an additional 10 minutes. Remove from the oven and serve while still a little warm.