Apple Cake
1/2 cup brown sugar
1 cup sugar
1/2 cup butter, room temperature
2 eggs, room temperature
1 cup buttermilk, room temperature
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 1/2 cups flour
1 tsp. vanilla
3 cups, peeled, diced apples
Topping:
1/3 cup brown sugar
1/3 cup granulated sugar
1 tsp. cinnamon
1/2 cup toasted chopped walnuts
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
Cream the butter and sugars together. Add the eggs, one at a time. Add the dry ingredients, buttermilk and vanilla; beat until combined well. Stir in apples. Spread batter evenly into the prepared pan. Combine the topping ingredients well. Sprinkle top evenly with topping. Bake 50-55 minutes until done. Allow to cool. Serve with whipped cream or creme anglaise sauce.
Creme Anglaise
2 cups half-and-half
1 vanilla bean, split
1/2 cup sugar
4 egg yolks, room temperature
In a large saucepan, combine the half-and-half with the vanilla bean; heat until small bubbles begin to form around the edge. In another bowl whisk together the egg yolks and sugar just until well combined. Temper the egg mixture with a small amount of hot milk whisked in, then add the tempered egg mixture to the remaining hot milk mixture. Stir constantly until mixture thickens. Strain mixture through sieve. Serve right away or store in refrigerator.
