DOUGH FOR CRUST:
1 cup granulated sugar
1 large egg
2 cups (4 sticks/16oz/453g) butter or margarine, softened
3 cups all-purpose flour
4 to 5 large baking apples
1/2 cup plain dry breadcrumbs
Cinnamon and sugar to taste (optional) *see note below
1 cup sour cream
1/2 cup heavy cream
1/2 cup granulated sugar
2 large eggs
Juice of 1 lemon
1 tablespoon cornstarch
1/4 teaspoon vanilla extract *(see note below)
1/2 cup apricot preserves
In a large bowl, combine the sugar, egg, butter and flour. Using your fingers, work the mixture together until it is of pastry consistency. Cover the dough and refrigerate for at leat 1 hour, or until slightly firm before using.
To Prepare the Cake:
Preheat the oven to 375 degrees F/190 degrees C. Lightly butter a 9-inch springform pan and lightly flour, tapping out the excess, or use a spray like Baker's Joy with flour.
Press about half the dough (although you might need a bit more) along the bottom and about halfway up the sides of the pan (save the remaining for another use -- it makes great cookies).
Peel and core the apples, and cut them in half. Using the point of a small knife, cut strips in the top half of the apple halves to score them. Each score should be about an inch deep (depending on the size of the apples), and should be made by two cuts each, cut into a "V" shape, with the opening of each score being fairly small, 1/8 to 1/4 inch.
Sprinkle the breadcrumbs into the pan on top of the cookie crust (add the cinnamon and sugar to the crumbs before adding them to the pan if desired (see note below). You want a thin, even layer.
In a large bowl, stir together the sour cream, heavy cream, sugar, eggs, lemon juice, cornstarch and vanilla. Set aside.
Arrange the apples, rounded sides up, on the top. Fill in any empty spaces with cut up pieces of the remaining apples.
Pour the sour cream mixture over the apples (you might want to do this after putting the pan in the oven to avoid spilling it while you move it).
Bake for 60-90 minutes (depending on your oven) or until the apples are tender and the filling is set (keep on eye on it so it doesn't overbake).
When done, remove the pan from the oven and place on a wire rack. Top with the glaze when the cake has cooled slightly, then leave to cool completely.
Do not remove from the pan until the cake is completely cool.
(I will often just refrigerate it once it's almost cool before removing the pan).
In a small saucepan, heat the apricot preserves over medium heat until warm. When the cake has cooled slightly, brush the preserves over the top to form a glaze.
Although the original recipe did not call for it, I add some cinnamon and sugar to the breadcrumbs. I like the bit extra sweetness and flavor it gives the cake, since it is not a very sweet cake, but that is a personal taste.
You will have enough crust dough left over for another use. You can use them to make wonderful butter cookies, just roll them into balls and flatting with a glass or your fingers.
I would recommend using butter for the crust, or at least half butter and half margarine (which is what I use, and like the results).
Makes 8 servings.
Source: Creative Chef II
Submitted By: CatWhispers
Date: March 15, 2006