Teddie’s Apple Cake (from Food52)
I’m stuck. It’s the last chapter, the conclusion, and I’m stuck. I’ve taken numerous breaks; sorted my jewelry, did the laundry, and I baked this cake. We’re going to a friend’s house in Chaeng Wattana for dinner tonight, and I’m bringing the dessert. It’s filled with almonds and apples. I don’t know who Teddie is but this bundt cake filled the house with the warm smell of apples baking. I haven’t tried all the variations yet, but I put them in there because I think caramel sauce or a vanilla hard sauce are perfect accompaniments for a warm apple cake. Thanks, Teddie.
- 1 tablespoon butter for greasing pan
- 3 cups flour, plus 1 tablespoon for dusting pan
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
- 1 cup chopped walnuts (substitute almonds or pecans), if using
- 1 cup raisins (substitute cranberry raisins), if using
- Vanilla ice cream or whipped cream (optional)
- Confectioner’s sugar (optional)
- Preheat oven to 350°F. Melt 1 tablespoon butter and add 1 tablespoon flour. Grease and flour one 9-inch tube pan with the mixture. Set aside.
- Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
- Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts (if using) and raisins/cranberry raisins (if using) and stir until combined.
- Transfer the mixture to the prepared pan. Tap pan lightly on the counter to remove any air bubbles. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes before removing. Dust the top of the thoroughly cooled cake with confectioner’s sugar, if desired. Serve at room temperature with vanilla ice cream or whipped cream, if desired.
- Instead of whipped cream, serve the cake with crème fraîche. To make crème fraîche, in a large bowl, add 1 1/2 cups heavy cream, 1/2 cup sour cream, and 2 tablespoons sugar. Refrigerate 15 minutes. Whip until stiff peaks form. Serve by the spoonful with the cake. Refrigerate any leftovers.
- Top with a caramel glaze.
- 4 tablespoons butter, cut into chunks
- 1/2 cup packed light brown sugar
- 1/3 cup heavy cream
- 1/4 teaspoon kosher salt
- 3/4 to 1 cup sifted confectioners’ sugar
Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat.
Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you may not need all the sugar). If the mixture seems too thick, just add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving the cake.
- Top with vanilla hard sauce.
- 1 cup half and half
- 1 stick unsalted butter
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
To make the sauce: combine the half-and-half, butter, sugar and salt in a saucepan. Cook over medium heat, stirring occasionally, until the sugar and butter are melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Serve the sauce warm over the warm pudding.