Monday, November 29, 2010

Double Apple Cake with Brandy Brown Sugar Sauce

I loves me some appley things.  Cakes, breads, pies, etc.  When I saw this recipe posted on the kitchn I nearly seized.  Appley cake PLUS boozey, salty caramelly sauce?  Sold.
Plus, you can make it gluten free?  Shut!  Up!!

Here, my slightly altered version that I'm sure was every bit as delectable as the original.

Sticky Spiked Double-Apple Cake with a Brown Sugar-Brandy Sauce
Serves 10 to 12
1 cup raisins
1/3 cup brandy
1 cup unsulphured dried apple slices (cut rings in half)
1/2 cup granulated sugar
2 cups all purpose flour, sifted
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1/2 tsp pumpkin pie spice
1-1/2 cups tightly packed brown sugar
2 large eggs, lightly beaten
1 cup unsalted butter, melted and cooled
3/4 cup coarsely chopped pecans - I used the lightly salted and sweetened ones from Trader Joe's and chopped them
2 medium sized tart cooking apples, one peeled, one unpeeled, both cored and cut into 1/2 inch pieces
Additional unsalted butter, at room temperature, for greasing the pan

In a small bowl, soak the raisins in the brandy for 45 minutes. Add the dried apple slices and macerate for a further 15 minutes. Do not drain!
While the dried fruit is macerating, start your prep:
Preheat the oven to 325 degrees.
Butter a 9 x 13 inch pan and line the bottom and up the two long sides with a sheet of parchment paper, letting the paper hang over the edges by an inch or so. Lightly butter the paper.
In a small bowl, sift together flour, baking soda, salt, and spices and set aside.
In a large bowl with a hand held electric mixer or whisk, or in the bowl of a stand mixer fitted with the paddle attachment, blend both sugars. Add the eggs and beat on medium speed until thickened and pale, about 2 minutes with a machine, 4 to 5 minutes by hand. Add the cooled melted butter and mix to blend. Fold in the dry ingredients in two additions, mixing just enough to moisten most but not all of the flour. Add the dried fruit and brandy mixture, chopped pecans, and diced fresh apple, then fold them into the batter with long, deep strokes.
Note: this is a very fruit heavy batter, but don't worry.  It bakes out just lovely.
Scrape the batter into the prepared pan and set in the center of the oven.
Bake for some amount of time from 40 minutes to 1 hour and 20 minutes, depending on your oven.  I set my timer for one hour, but it was done much earlier than that.  It is done when the center springs back when lightly touched, a tester inserted into the center comes out clean and the cake is beginning to pull away from the sides of the pan.
Transfer to a wire rack and cool.
Serve warm or at room temperature with a healthy pour of the warm Brown Sugar-Brandy Sauce.

Brown Sugar-Brandy Sauce
Makes about 2-1/4 cups, aka, way more than you need - but you'll love it on ice cream and fruit - apples and bananas especially - too!
1/3 cup unsalted butter, cut into small pieces
1 cup tightly packed brown sugar
1/3 cup granulated sugar
2/3 cup heavy cream (36%)
2-1/2 tablespoons brandy
Combine the butter, sugars and cream in a small, heavy bottomed saucepan. Stir this mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a very gentle boil, stirring all the while.
Cook 5 more minutes, then remove from the heat and stir in the brandy.
Serve immediately, or cool to room temperature, then cover and refrigerate until needed, up to 3 days.
To rewarm, either microwave the uncovered sauce on low power or transfer the cold caramel to a saucepan and stir over low heat until warm.

Wrap the cake and store it at room temperature - I baked mine on Wednesday night to be ready for Thanksgiving on Thursday, and I still enjoyed the last piece on Monday, so this bad boy can stick around for a while.  Well, depending on your level of self restraint. . .

1 comment:

Quinn said...

Would you make me on, but substitute bourbon for brandy?