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ISO: ISO charlie, As per our discussion found the Brown Sugar Apple Cake online - here goes
- Thread starter gayr
- Start date
In Search Of:
Thanks so much Gay--here's the REC: Brown Sugar Apple Cake...
Brown Sugar Apple Cake
Recipe By : Annie Bell
Puree:
3 1/2 pounds cooking apples -- peeled, cored and sliced
1 lemon -- finely grated zest of
1/2 lemon -- juice of
1/3 cup raw sugar -- or regular sugar
1/2 cup golden raisins
3 cloves
1 teaspoon vanilla extract
Crumb layer:
1/2 cup unsalted butter -- (1 stick)
10 ounces dry white breadcrumbs -- (about 3 1/2 cups)
3/4 cup ground almonds
2/3 cup sugar
almond extract -- a few drops
Toppping:
1/3 cup toasted almonds
Confectioners' sugar
Whipped cream
Place the apples in a large pan with the lemon zest and juice and add just enough water to prevent the fruit from sticking to the bottom, only to a depth of 1/8 inch or so. Add the sugar, raisins, cloves, and vanilla, bring to a boil, then cover and cook over low heat for 10-20 minutes until soft, stirring halfway through. If the apples are sitting in a lot of juice, simmer to reduce it. You should end up with a chunky puree. Discard the cloves.
You need to cook the crumbs in two batches. Melt half the butter in a large frying pan over medium heat, add half the breadcrumbs and half the ground almonds and fry, stirring almost constantly until lightly golden and crisp. Add half the sugar once the crumbs begin to color. Transfer to a bowl and cook the remaining half of the ingredients in the same way. Stir in a few drops of almond extract.
Scatter a quarter of the breadcrumb mixture of the bottom of an 8-inch cake pan that's at least 1 1/2 inches deep and has a removable bottom, such as a springform pan. Spread a third of the apple puree on top, then two more alternating layers of crumbs and apples, finishing with crumbs. Chill uncovered for 6-8 hours or overnight.
To serve, run a knife around the inside of the pan and unclip and remove the collar. Scatter the toasted almonds over the cake and dust with confectioners' sugar. Accompany with whipped cream. It is at its best chilled, and eaten within a day while the crumbs on top are still crisp, though it will be tasty for several days afterwards.
Source:
"Gorgeous Desserts"
S(Forum Member):
"Gay R"
Brown Sugar Apple Cake
Recipe By : Annie Bell
Puree:
3 1/2 pounds cooking apples -- peeled, cored and sliced
1 lemon -- finely grated zest of
1/2 lemon -- juice of
1/3 cup raw sugar -- or regular sugar
1/2 cup golden raisins
3 cloves
1 teaspoon vanilla extract
Crumb layer:
1/2 cup unsalted butter -- (1 stick)
10 ounces dry white breadcrumbs -- (about 3 1/2 cups)
3/4 cup ground almonds
2/3 cup sugar
almond extract -- a few drops
Toppping:
1/3 cup toasted almonds
Confectioners' sugar
Whipped cream
Place the apples in a large pan with the lemon zest and juice and add just enough water to prevent the fruit from sticking to the bottom, only to a depth of 1/8 inch or so. Add the sugar, raisins, cloves, and vanilla, bring to a boil, then cover and cook over low heat for 10-20 minutes until soft, stirring halfway through. If the apples are sitting in a lot of juice, simmer to reduce it. You should end up with a chunky puree. Discard the cloves.
You need to cook the crumbs in two batches. Melt half the butter in a large frying pan over medium heat, add half the breadcrumbs and half the ground almonds and fry, stirring almost constantly until lightly golden and crisp. Add half the sugar once the crumbs begin to color. Transfer to a bowl and cook the remaining half of the ingredients in the same way. Stir in a few drops of almond extract.
Scatter a quarter of the breadcrumb mixture of the bottom of an 8-inch cake pan that's at least 1 1/2 inches deep and has a removable bottom, such as a springform pan. Spread a third of the apple puree on top, then two more alternating layers of crumbs and apples, finishing with crumbs. Chill uncovered for 6-8 hours or overnight.
To serve, run a knife around the inside of the pan and unclip and remove the collar. Scatter the toasted almonds over the cake and dust with confectioners' sugar. Accompany with whipped cream. It is at its best chilled, and eaten within a day while the crumbs on top are still crisp, though it will be tasty for several days afterwards.
Source:
"Gorgeous Desserts"
S(Forum Member):
"Gay R"