If you are unable to find it in the store you can make homemade apple pie spice to use in this cake! It just takes a few staple spices you likely already have on hand including cinnamon, nutmeg, allspice, and ginger. Shredded fresh apple is the star of the show as the base flavor and then a good dash of apple pie spice adds the warming flavors that we associate with all apple baked goods. The cake batter is actually quite similar to the batter I use to make banana bread and zucchini bread. No mixer needed! Just a couple of mixing bowls and spoon and you can throw this impressive cake together with minimal effort. One of my favorite things about this apple cake is that it is incredibly easy to make and doesn’t need any kind of special equipment. This cake is so warm and cozy and a beautiful celebration of the start of the Fall season! Overview Apply icing all around the sides of the cake (leaving the top un-iced) and smooth out with the long, thin edge of the spatula.Apple crumb cake is a moist spice cake made with fresh shredded apple and topped with a cinnamon streusel topping. Using a spatula, spread some icing thickly over the top of apples, coming right to the edges, then stack the second cake on top, apple side up. Remove the cooled cakes from the tins and place the bottom layer of the cake (with the roughly arranged apples) on a serving plate, apple-side up. Beat on medium-high speed until lightened (about 2 minutes), then add the cream cheese, a quarter at a time and continue to beat for about 2 minutes, until thick, light and smooth. Place the butter, sugar and honey in the bowl of an electric mixer with the paddle attachment in place. When the cakes are cooled and ready to be assembled, make the icing. Using a pastry brush, gently dab the syrup over the apples on the cake that will form the top layer. Swirl the pan until it comes to a boil, then simmer for about 2 minutes (depending on the size of your pan) until it is a straw-coloured syrup. Meanwhile, place the reserved brandy/apple juice in a small saucepan on medium heat. Remove from oven and let them cool on a wire rack. Place the cakes in the oven and bake for about 55 minutes or until a skewer inserted into the middle of the cakes come out clean. The cake will expand as it bakes, so make sure the slices are well-overlapped (for example, half the width of each one) to ensure full coverage of the top when the cake is baked.įor the second cake, layer the apples similarly, though you needn’t be too careful as the apples will be in the middle of the cake. Strain the apples and reserve the liquid (this will be reduced to form a syrup to glaze the cake after baking).įor one of the cakes (which will be the top layer) arrange the sliced apples on the top, overlapping the slices both lengthwise and widthwise, in concentric circles. Now, in three batches, add the dry ingredients into the honey mixture, folding lightly with the whisk with each addition until fully incorporated, then divide the batter equally into the prepared tins. Returning back to the burnt honey mixture, add the eggs, one at a time, whisking gently to incorporate after each addition. Prepare the apple topping by combining the apples, sugar and brandy in a medium bowl. Sift the flour, ground cinnamon, baking powder, baking soda and salt in a small bowl. Whisk gently until combined, then set aside to let the mixture cool for a few minutes. Whisk lightly until melted, then add the lemon zest, ginger, oil, brown sugar and yoghurt. Swirl the pan regularly until it comes to a simmer, then cook until the honey begins to caramelise and turn a shade or two darker – about 5 minutes. Put the honey in a large saucepan and place over medium-high heat. Grease and line the bottom and sides of 2 x 20cm round cake tins with baking paper. Serves 8-10 runny honey 300g unsalted butter 175g, cut into large cubes lemon finely grated zest of 1 large fresh ginger 30g, finely chopped or grated sunflower oil 175ml soft light brown sugar 150g full-fat plain Greek yoghurt 200g plain flour 400g cinnamon 2 tsp baking powder 1½ tsp baking soda ¼ tsp salt ½ tsp eggs 3 largeįor the apple topping apples 4, peeled, quartered and cored, then cut lengthwise into thin slices (about 3mm) caster sugar 4 tbsp brandy 2 tbsp (or lemon juice)įor the cream cheese icing unsalted butter 100g, at room temperature light brown sugar 100g runny honey 40g cream cheese 200g, remove from fridge an hour before
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