• Apple Cream Cake

    October 25, 2016

    I am not a big cake person, but I saw this recipe and had a huge bag of apples from Apple Fest, so cake it is. This was so delicious! I clipped this recipe from Sunset Magazine, which describes the apple dessert as a cross between a cake, a custard and a dutch baby. I dove right into the golden-topped dessert and haven’t stopped eating it. I made it (easily) gluten-free, but you can easily swap the flours if gluten poses no problem. An apple corer would be a nice gadget to have on hand, but besides coring 3-4 apples, it’s a pretty quick dessert to put on the table. A swirl of caramel or a dusting of confectioners’ sugar is the ‘icing on the cake’.

    My desire to cook and create in kitchen is strong this time of year. Although, it has remained unseasonably warm, the gray skies and persistent rain tell us the sunny gig is up. I put my garden to bed last month. I felt sad as I yanked out all my tomato plants with all that potential tomato-ness awaiting realization in the hard, green fruits. I overdid my planting this year and crowded my tomatoes which I believe slowed their maturity. Either that or it didn’t get hot enough. Next season, I will give them room to breathe and catch more sunlight.  As quickly as I took out tomatoes, I buried garlic and shallot bulbs for some springtime instant gratification.

    Despite the cramped conditions of my little compound, my garden yielded me more than enough produce, and my freezer boasts parsley and basil cubes, quick greens soup, tomato sauce, oven-dried tomatoes, tomato jam, cherry tomatoes, chilis, roasted pumpkin and acorn squash, and tomatillos. Hey winter! I am ready for you. Happy Cooking!

    *Last year, I was cooking Apple Walnut Salad with Lime.

    Apple Cream Cake

    Serves 10
    Ingredients

    3-4 apples (Fuji, Gala, Empire)
    3 large eggs
    1 cup granulated sugar
    3/4 cup heavy cream (or almond milk creamer)
    1 tsp vanilla paste
    1 cup gluten-free flour (or all-purpose)
    1/4 tsp. xanthan gum (skip if using regular flour)
    1/2 tsp. salt
    Powdered sugar or caramel

    1. Preheat oven to 325°. Butter a 9-inch springform pan.
    2. Core apples with a nifty apple corer or battle it out with a paring knife. Peel apples and slice into thin rings. Sprinkle with lemon juice and set aside.
    3. In the bowl of a stand mixer, beat eggs and sugar on high speed until pale and slightly thickened – 1-2 minutes. Reduce speed, and add cream and vanilla. Add flour and xanthan gum, if using. Mix at medium speed, until well-combined.
    4. Add apples to batter and fold gently with a spatula. Make sure all apple rings are covered well.
    5. Pour mixture into pan and arrange apples flat. Bake until golden brown on top and a toothpick comes out clean – 1 to 1 and 1/4 hours.
    6. Serve with a sprinkle of confectioners’ sugar or go for it with some caramel drizzled atop.

    Notes:

    • Use a variety of apples just for fun. I tossed in a selection from Apple Fest.
    • The caramel was a delight, but this cake stands alone and doesn’t need embellishment.
    Eat this for breakfast.

    Eat this for breakfast.

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