How's that for a tagline? All due to the amazing cake that almost wasn't made.Brandy and I were running through our area whole foods looking for ingredients. We were trying to find something that would inspire us to make a dessert with some of the apples that I had picked up earlier in the day (it's apple season right now...enjoy them while they rock). We talked about maybe some sort of turnover....nah. We talked about maybe making a pie...just too plain to really be us. I talked about some sort of thing that is in phyllo dough...that was shot down on the principle of being too cheffy (happens all the time in our house). By the time that we were out of the store we were really no closer to figuring out what we wanted to make with the damn apples...then it hit me....Scott's apple cake.
When I was working everyday at Watershed this cake went virtually unnoticed in my mind. I'm not sure if it's the leaden death-bomb quality of all of the peanut oil in it, or the almost gritty sugar glaze over the top. I never quite saw it for the beautiful thing that it is...just this wonderfully rich cake that beautifully shows off in-season apples. Sure...it does have a lot of sugar, and the glaze almost hurts it's so full of sugar...but if you don't attempt any other recipes on this site you must try this one!
Okay I just thought of one more thing that is kinda cool that you should know about this post...apples. The apples that the original recipe calls for are winesaps. Well, here in this part of California that isn't something that seems to be available right now. I ended up using pippins (which are a japanese creation crossing a yellow delicious with a granny smith). Also used were gravensteins, which I don't know the history of..but if anyone out there does please enlighten me. The last variety was some sort of crisp apple, as in there was 'crisp' in the name but I can't think of the variety now. When working on anything with apples it's always better to have more than one variety so that there will be greater depth of apple flavor (just one and it will be very monotonous as far as the apple flavor goes).
Here's the recipe:
1 C. packed light brown sugar
1 C. granulated sugar
1 1/2 C. vegetable oil (we used peanut oil at the restaurant..just make sure that the oil doesn't have any strong flavors...I bet grapeseed would be very nice in this)
3 eggs (at room temperature)
1 t. baking soda
2 t. ground ceylon cinnamon (very important...most cinnamon is vietnamese, and it's way too spicy for this preparation)
1/2 t. freshly grated nutmeg
1/2 t. salt (fine grain sea salt preferrably)
5 ea. fresh apples peeled, cored and diced into 1/2" pieces (baking varieties)
1 1/4 C. coarsely chopped pecans
2 1/4 t. vanilla extract
The Glaze
4 Tbsp. unsalted butter
1/4 C. granulated sugar
1/4 C. packed light brown sugar
pinch of salt
1/2 C. heavy cream
1) Preheat oven to 325 degrees
2) Mix the sugars and oil in a bowl until well blended
3) Add the eggs one at a time and mix until each is incorporated
4) Sift together the dry ingredients and mix into the wet..stirring only to incorporate (if you overmix at all this cake will be really dense and hard)
5) Fold in the apples and pecans and vanilla
6) pour into a buttered and floured 9X13 inch pan and bake until the cake tests clean with a skewer (ours took 2 hours.....don't expect this to be accurate for everyone else. At the restaurant the cook time on this cake varied a lot! Start checking it after 1 hour)
7) Allow to cool in the pan completely (about an hour
8) To make the glaze melt the butter in a saucepan, add the sugars and salt, stir until well blended and cook over med-low heat for 2 minutes. Add the heavy cream, stir and bring to a boil...cook 2 more minutes.
9) Quickly poke holes with a skewer or fork all over the top of the cake, and with the hot glaze pour it over the cake.
10) Allow to cool slightly, and then enjoy this fantastic old southern treat.
No comments:
Post a Comment