I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! 😉 We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.
This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.
Yield: One 9-inch cake (about 8 to 10 servings)
8 T (1 stick) salted butter, plus more for pan
1/4 tsp ground allspice
1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
156 g (12 T) white sugar, divided
1/4 teaspoon table salt
2 T apple cider, brandy or Calvados
86 grams (2/3 cup) all-purpose flour, plus more for pan
1 tsp baking powder
2 large eggs
2 tsp pure vanilla extract
vanilla ice cream, for serving, optional
Heat the oven to 375ºF, preferably on convection, with a rack in the middle position.
Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to sauté the apples.
Stir the allspice into the browned butter and set aside.
Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
In a small bowl, whisk together the flour and baking powder.
In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
Gradually whisk in the browned butter.
Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
Add the cooled apples and fold until evenly coated with batter.
Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
Serve with vanilla ice cream, if desired.
Note: Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.
I served this elegant tart on Thanksgiving Eve this year. It was very well received! The classic combination of pears and almonds was absolutely delicious.
This recipe was adapted from Dolester Miles’ recipe in Frank Stitt’s Southern Table: Recipes and Traditions from Highlands Bar and Grill, via The Washington Post. The restaurant is located in Birmingham, Alabama. I used poaching liquid instead of rum in the filling and reduced the baking time. Wonderful!
Yield: 8 servings
For the Crust:
1 cup plus 3 T flour, plus more for the work surface
1/8 teaspoon kosher salt
6 tablespoons (3/4 stick) cold, unsalted butter, cut into cubes
1 large egg, lightly beaten
For the Pears:
3 cups granulated sugar
6 cups water
half a vanilla bean, split
one 3-inch cinnamon stick
5 (large) to 6 almost-ripe, firm pears, such as Bartlett, Anjou or Bosc, peeled, halved lengthwise and cored
For the Filling:
8 T (1 stick) unsalted butter, at room temperature
1/4 cup sugar
1 large egg
1 cup finely ground blanched almonds
1 tablespoon all-purpose flour
3 T Calvados, dark rum, or poaching liquid
1 teaspoon pure almond extract
1/4 cup blanched/slivered or sliced almonds, toasted, for garnish
To Make the Crust:
Use cooking oil spray to grease a 10-inch tart pan with a removable bottom.
Place the flour in a food processor.
Sprinkle the salt and cubes of butter into the flour. Pulse until the butter is pea-sized.
Pour the egg over the mixture; pulse just until the dough begins to come together.
Turn the dough out onto the counter, and then gather it into a disk.
Cover with plastic wrap and refrigerate for at least an hour, or up to 1 day.
Lightly flour a work surface. Unwrap and roll the dough out into a 12-inch round. (I roll the dough out between 2 sheets of plastic wrap.)
Transfer it to the tart pan, using your fingertips to line the pan with the dough. Trim the edges even with the rim of the pan.
Cover with plastic wrap and refrigerate until you are ready to bake.
To Poach the Pears:
Combine the sugar, water, vanilla bean and cinnamon stick in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for 15 minutes.
Add the pears; once the liquid begins to bubble at the edges, cook the pears for 15 to 20 minutes, until they are tender and the tip of a paring knife slips into them easily. Let them cool in their liquid. Discard the cinnamon stick and vanilla bean.
To Make the Filling and Finish the Tart:
When ready to assemble, make the filling: Preheat the oven to 425 degrees, preferably on convection.
Toast the almonds in a small, dry skillet over medium-low heat for several minutes, until fragrant and lightly browned, shaking the pan occasionally to avoid scorching. Cool completely before using for the topping.
Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy.
Reduce the speed to low; add the egg, ground almonds, flour, Calvados, rum, or poaching liquid and the almond extract. Beat for about 2 minutes, until smooth.
Remove the tart shell from the refrigerator. Unwrap and pour in the filling, spreading it evenly.
Remove the pears from the poaching liquid, placing them in a colander set over a bowl. Reserve 1 cup of the poaching liquid for this recipe; reserve and refrigerate the rest for poaching more fruit later.
Place the pears cut sides down on the tart filling, side by side with the narrow ends facing in, until the entire surface of the tart is covered with pears. Cover the edge of the tart to prevent over-browning and bake (middle rack) for about 28 to 30 minutes, until golden brown.
Meanwhile, cook the reserved cup of poaching liquid in a small saucepan over high heat until it has reduced to a glaze – about 2 to 3 tablespoons total. Remove from the heat.
Once the tart comes out of the oven, brush it with the glaze, then scatter the toasted almonds evenly over the top. Serve warm, or at room temperature.
Note: The dough needs to be refrigerated for at least 1 hour and up to 1 day. The pears can be stored in their cooking liquid in the refrigerator for up to 3 days. The poaching liquid can be reused.