Add the fresh apples and water to an enameled Dutch oven and bring to a boil.
Allow the apples to boil for 2-3 minutes, drain all the water. Some clinging or residual water is ok.
Dried Apples
Add the dried apples and water to an enameled Dutch oven and bring to a boil.
Boil for 2-3 minutes, stiring gently allowing all the apples to absorb the water to rehydrate.
Only ⅛" of water should remain in the bottom; if remaining, pour off any excess.
Cake
Sprink the white sugar then the cinnamon over the apples in the Dutch oven
In a medium bowl, cream the butter, brown sugar, egg, sour cream, and vanilla extract together. (see notes)
Combine the flour and baking soda.
Slow mix in the flour into the creamed ingredients.
Pour the batter over the spiced apples, smoothing it out, making it even.
Bake for 30 minutes UNCOVERED.
Once a toothpick comes out clean, remove from the oven and allow to rest for 5 minutes.
Serve warm with your choice of toppings (ice cream, caramel sauce, whipped cream, etc.)
Notes
Fresh Apples: To keep the fresh apples from browning, place them in a bowl of cool water, enough to cover with either some salt or lemon juice. Drain and rinse before preparing the cake. Cake batter: It's perfectly acceptable to mix both the wet and the dry ingredients at the same time; it's a matter of personal preference.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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