I made this from a link here within the past few days. I did not love it as much as expected--the crust was doughy and did not seem cooked although I baked it 75 minutes, then extra 20 with the vanilla/egg mixture. I wondered about no instructions to blind bake the crust first and wonder if that would have made a difference? Also, I had no source for Rougemont apples and used Granny Smith which were tough even after the long baking time. I agree this is an attractive dish but was not happy with my attempt at pastry. It is not my forte and I am never happy if I don't use Pillsbury!!
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apple pastry cake
- Thread starter arriba
- Start date
Lot's of apples but no crust....
I made this recently, it's easy, delicious and looks like it came from a bake shop! As a note I did find that it needed more baking time for both bakings then the recipe called for.
The Apple Lady’s Apple Cake
1/2 cup all-purpose flour
1/3 cup sugar
1 Tbs. baking powder
1/8 tsp. fine sea salt
1/2 tsp. pure vanilla extract
2 large eggs, lightly beaten
2 Tbs. vegetable oil
1/2 cup whole milk
4 baking apples (about 2 lbs. total), cored, peeled and cut into thin wedges
The Topping:
1/3 cup sugar
1 large egg, lightly beaten
3 Tbs. unsalted butter, melted
Serves 8
Equipment: 9-inch springform pan
Preheat oven to 400°F.
Butter a 9-inch springform pan and set aside
In a large bowl, combine the flour, sugar, baking powder and sea salt and stir to blend. Add vanilla extract, eggs, oil and milk and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 min.
Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg and melted butter and stir to blend. Set it aside.
Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when presses with a fingertip, about 10 minutes.
Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into wedges.
Notes: Patricia Wells - “When you make this cake, you will be surprised by the small amount of batter, the quantity of apples. In effect, this is more of a crustless pie, in that the batter is just there to hold the apples together. What I love most about this recipes is that it allows the full flavor of the apple to shine through.”
Note: Cook until you can see the custard or batter is set before adding the topping.
Source of recipe: Patricia Wells
I made this recently, it's easy, delicious and looks like it came from a bake shop! As a note I did find that it needed more baking time for both bakings then the recipe called for.
The Apple Lady’s Apple Cake
1/2 cup all-purpose flour
1/3 cup sugar
1 Tbs. baking powder
1/8 tsp. fine sea salt
1/2 tsp. pure vanilla extract
2 large eggs, lightly beaten
2 Tbs. vegetable oil
1/2 cup whole milk
4 baking apples (about 2 lbs. total), cored, peeled and cut into thin wedges
The Topping:
1/3 cup sugar
1 large egg, lightly beaten
3 Tbs. unsalted butter, melted
Serves 8
Equipment: 9-inch springform pan
Preheat oven to 400°F.
Butter a 9-inch springform pan and set aside
In a large bowl, combine the flour, sugar, baking powder and sea salt and stir to blend. Add vanilla extract, eggs, oil and milk and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 min.
Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg and melted butter and stir to blend. Set it aside.
Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when presses with a fingertip, about 10 minutes.
Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into wedges.
Notes: Patricia Wells - “When you make this cake, you will be surprised by the small amount of batter, the quantity of apples. In effect, this is more of a crustless pie, in that the batter is just there to hold the apples together. What I love most about this recipes is that it allows the full flavor of the apple to shine through.”
Note: Cook until you can see the custard or batter is set before adding the topping.
Source of recipe: Patricia Wells
arriba, I don't believe you are at fault for the problems with this recipe you need
additional information, such as the type of Apple to use. Granny Smiths are too tart and watery.
I quote from an article I am linking for you "Rougemont, French for "red mountain," refers to the apple region outside Goldman's home in Montreal. "It is known mostly for MacIntosh and Cortland Apples," she said. "For pastries I always use a combination of sweet and tart apples, like Golden Delicious with MacIntosh and Cortland - that is perfect. And Avoid Granny Smith for baking. They are too hard, tart and watery."
She also states that you can use Store-bought refrigerated or frozen pie dough for the Pastry Crust. The crust is definitely not blind baked.
Give it another try, it is a wonderful recipe and sometimes recipes need additional information to be successful. . Deb-in-MI loved it and so do I. In fairness to Deb-in-MI the recipe that is archived is accurate and as it appears in the book and does not state what type of apple, perhaps that will be added in the future.
I hope you have found this helpful.
http://www.ocregister.com/articles/apples-apple-sugar-2163354-pan-pastry
additional information, such as the type of Apple to use. Granny Smiths are too tart and watery.
I quote from an article I am linking for you "Rougemont, French for "red mountain," refers to the apple region outside Goldman's home in Montreal. "It is known mostly for MacIntosh and Cortland Apples," she said. "For pastries I always use a combination of sweet and tart apples, like Golden Delicious with MacIntosh and Cortland - that is perfect. And Avoid Granny Smith for baking. They are too hard, tart and watery."
She also states that you can use Store-bought refrigerated or frozen pie dough for the Pastry Crust. The crust is definitely not blind baked.
Give it another try, it is a wonderful recipe and sometimes recipes need additional information to be successful. . Deb-in-MI loved it and so do I. In fairness to Deb-in-MI the recipe that is archived is accurate and as it appears in the book and does not state what type of apple, perhaps that will be added in the future.
I hope you have found this helpful.
http://www.ocregister.com/articles/apples-apple-sugar-2163354-pan-pastry
Thanks Gay...
...I figured Granny Smith was not the best choice. I will def. use a pillsbury next time! I never make great pastry so certainly don't fault the recipe. In fact, I can't fault the recipe at all because I did not use ingredients specified. The flavor is wonderful and it is gorgeous.
...I figured Granny Smith was not the best choice. I will def. use a pillsbury next time! I never make great pastry so certainly don't fault the recipe. In fact, I can't fault the recipe at all because I did not use ingredients specified. The flavor is wonderful and it is gorgeous.