French (Danger) Apple Cake

While TD and I have worked hard to tame Via Corona’s front and side yards, most of the remaining lot has been left to itself.  We aren’t negligent.  The geography of our neighborhood can best be described as canyony (technical term), so many homeowners in the area opt to allow their steeply sloping lots to grow wild.  With the exception of about a four-foot lip right at the house’s edge, our backyard is one giant slip and slide.

The picture above is from the actual real estate listing–before we got our hands on her.

It wasn’t until we closed escrow that we discovered some previous owner had long ago planted a couple of apple trees right off the deck.

In each of the three falls we’ve lived in Via Corona, the trees (more like bushes because of the slope) have born tons of apples.  The first couple of years we left the apples alone because I was afraid of what the construction run-off might have done to the fruit (I have no basis for this fear).

This year however, I got brave.  After several weeks of peering over the side of the deck, I picked my way down the slope and had my own little basic girl fall experience.

In less than 10 minutes, I picked about as many pounds of apples.  We have no idea what kind they are–though they resemble Granny Smith in taste and consistency.

Because of the slope and potential for wild animal encounters (we’re pretty sure the raccoons, skunks and opossums are running an Air BNB under the deck), we’re calling them danger apples.

What do you do with 10 pounds of apples?  I started with this fruit-dense custardy apple cake.

The recipe uses the very clever technique of briefly microwaving the cut apples and then allowing them to cool before folding them into the batter.  This helps move things along cooking wise and helps to keep the cheesecake-like interior..  

We took giant wedges of these with us to see Gary Clark Jr. at the Hollywood Bowl.  And now, I’m back to working up my courage to go in for another 10-20 pounds.

French (Danger) Apple Cake

Cook’s Illustrated All-Time Best Baking

Ingredients

  • 1 1/2 lbs Granny Smith apples, peeled, cored, cut into 8 wages and sliced 1/8 inch thick crosswise
  • 1 TBS Calvados (I used Tuaca because that’s what I had)
  • 1 tsp lemon juice
  • 1 C plus 2 TBS (5 2/3 ounces) all-purpose flour
  • 1 C (7 ounces) plus 1 TBS granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 C grapeseed oil
  • 1 C whole milk
  • 1 large egg plus 2 egg yolks
  • 1 tsp vanilla extract or paste
  • Confectioner’s sugar

Directions

  1. Adjust oven rack to lower-middle position and heat over to 325 degrees.
  2. Spray 9-inch springform pan with vegetable spray.  Place prepared pan on aluminum foil-lined baking sheet.
  3. Place cut apples in pie plate, cover and microwave until apples are pliable and slightly translucent (about 3 minutes).
  4. Toss apples with brandy and lemon juice and let cool for 15 minutes.
  5. Whisk 1 C flour, 1 C granulated sugar and salt together in a bowl.
  6. Whisk oil, milk, egg and vanilla into a second bowl until smooth.  Add flour mixture and whisk until just combined.
  7. Transfer 1 C batter to separate bowl and set aside.
  8. Add egg yolks to remaining batter and whisk to combine.  Gently fold-in apples with a spatula. Transfer batter to prepared pan.  Using an off-set spatula, spread batter evenly to pan edges, gently pressing apples to create an even compact layer and smooth surface.
  9. Whisk remaining 2 TBS flour into reserved batter.  Pour over batter in pan, spread batter evenly over cake. Sprinkle remaining 1 TBS of sugar evenly over cake.
  10. Bake until center of cake is set, a toothpick inserted into center comes out clean and the top is golden brown (about 1 hour, 15 minutes).  Let cake cool in pan on wire rack for 5 minutes. Run thin knife around pan to loosen cake, then let cool completely, 2 to 3 hours.  Remove sides of pan.  Dust cake lightly with confectioner’s sugar and cut into wedges.  Serve

Cake Apple

I ran across this recipe on Sunday morning while perusing Dorie Greenspan’s Around My French Table.

Simple and rustic, the batter in this recipe serves only to keep the apples together.  Dorie suggests using a variety of apples and, so I did, throwing in a granny smith, fuji, braeburn and even a honey crisp.

The only spring form pan I have is fit for a giant at about 10 inches.  For a deeper cake, I’d reccommend going with an eight-inch pan.

Perfect with a scoop of ice cream or drizzle of cream anglaise and caramel sauce, this gateau would be lovely for Thanksgiving.  Or a brunch. Or, just because.  One word of caution: this cake is so full of apples that the moisture begins to transform this baked good into a pudding by the next day.  So, I think it is best served that same day it is baked.

If you like this, you might like these

Russian Grandmother’s Apple Pie Cake

Misanthropic Hostess Apple Pie

Marie-Helene’s Apple Cake

as appeared in Around by French Table by Dorie Greenspan

Ingredients

  • 3/4 C all-purpose flour
  • 3/4 tsp baking powder
  • pinch of salt
  • 4 large apples of mixed variety
  • 2 large eggs
  • 3/4 C sugar
  • 3 TBS dark rum (or sub-in 1 TBS vanilla extract)
  • 1/2 tsp pure vanilla extract (omit if not using rum)
  • 8 TBS (1 stick) unsalted butter melted and cooled

Directions

  1. Center rack in oven and preheat to 350 degrees.  Butter 8-inch springform pan.  Line baking sheet with parchment paper.  Set springform pan on top of baking sheet.
  2. Whisk together the flour, baking powder and salt in a small bowl.
  3. Peel and core apples.  Cut into 2-inch chunks.
  4. In a medium bowl, beat the eggs with a whisk until foamy.  Pour in sugar and whisk for a minute to blend.  Whisk in rum and vanilla.
  5. Whisk in half the flour mixture until just incorporated.  Whisk in butter.  Repeat these two steps with the remaining flour and butter.
  6. Switch to a rubber spatula and fold-in the apples making sure each piece of fruit is covered in batter.
  7. Scrape mix into prepared pan and push around the apples until you have an evenish layer (evenish is Dorie’s word…this is why I love her so much).
  8. Slide the pan (still on the baking sheet) into the oven and bake for 50-60 minutes until the top of the cake is golden brown and a knife, inserted deep into the center, comes up clean.
  9. Transfer to a cooling rack and let cool for 5 minutes.
  10. Carefully run a blunt knife around the perimeter of the cake and remove springform, making sure to open it slowly so that no apples stick to it.

 

 

You know it must have been a bender when…

…you black-out that apple cake you made.  Apples!  I’m talking about apples…what did you think I was talking about?  So frenzied and absorbing has my baking with apples been in the last few weeks that I actually forgot about this apple cake.

This is the last apple recipe.  I promise.

I have to admit, what first drew me to this recipe was the opportunity to shred things with my food processor.

The shredded apples get set aside for a bit in a colander.  Then, you get to abuse them further by squeezing them with a towel.  In addition to being incredibly satisfying, the shredding and squeezing helps to remove excess liquid (yeah, I know, also known as apple juice).

This is a spice-based cake.  Cinnamon, all-spice, clove, nutmeg and because I couldn’t resist, just a touch of cardamon.

The batter is substantial.  The apples form a sort of matrix that locks-in the moisture.

The cake would be lovely if you just stopped here.

But why?  The glaze comes together with brown sugar, butter, a bit of whipping cream and lemon.

Let it bubble for a while.

And then douse the cake in it.

The flavors in this cake taste like autumn to me.  Rich, complex and nearly irresistible a la mode or a dollop of gently sweetened whipped cream.

This cake would also make a nice edition to Thanksgiving dinner (and you could easily make it ahead…bonus!).

Apple Spice Cake with Brown Sugar Glaze

just slightly adapted from Bon Appetit, February 2007

Ingredients

Cake

  • Nonstick vegetable oil spray
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cardamon
  • 1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup (packed) golden brown sugar
  • 1 teaspoon grated lemon peel
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Glaze

  • 1/2 cup (packed) golden brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt

Directions

For cake:
Position rack in center of oven and preheat to 325F. Spray 12-cup Bundt pan with nonstick spray. Sift flour and next 6 ingredients into medium bowl. Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.

Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs, 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.

Meanwhile, prepare glaze:
Stir all ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat. Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.