Tuesday, October 2, 2012
Apple Custard Cake
Here's what I did with those neat apples I picked myself at Apple Hill: I made Apple Custard Cake. I got this recipe from an amazing blog by a girl named Brandi, better known as The Person Responsible For The Best Dessert I Ate Last Year at Seattle's Delancey. She's an amazing chef, and she actually shares recipes for her creations on her blog. It's a beautiful thing! This particular recipe is basically from Dorie Greenspan's Around My French Table- tweaked a little.
Who doesn't want a simple apple cake this time of year, especially one that looks as gorgeous as this, with those tantalizing chunks of apple? I subbed about a teaspoon of real vanilla for the vanilla bean. I also don't own a food scale and I am including my conversions as parenthetical notes. Feel free to drizzle with caramel sauce and top with whipped cream.
APPLE CUSTARD CAKE
From Look I Made That
3.75 oz AP flour (between 3/4 and 1 c.)
3/4 tsp baking powder
1/4 tsp kosher salt
1 lb 2 oz chopped apples (I used 4-5 apples)
2 large eggs, room temperature
6 oz sugar (3/4 c.)
1/2 vanilla bean
3 TBSP apple cider
4 oz unsalted butter, melted (1 cube)
unrefined sugar for sprinkling
- Preheat the oven to 350 degrees. Generously butter an 8-inch springform cake pan and line it with parchment paper. Sprinkle unrefined sugar on the sides of the pan and tap it around.
- Whisk the flour, baking powder, and salt together in small bowl.
- In a medium bowl, beat the eggs with a whisk until they’re foamy. Rub the vanilla bean seeds into the sugar and add to the eggs. Whisk until well blended. Whisk in the apple cider. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s even. Sprinkle the top of the cake with unrefined sugar.
- Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. Transfer to a cooling rack and let rest for 30 minutes.
- Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
- Eat with a generous dusting of Maldon sea salt. And caramel and whipped cream if you’ve got it.