BRUISED APPLE BUTTER CAKE

BRUISED APPLE BUTTER CAKE

BRUISED APPLE BUTTER CAKE

BRUISED APPLE BUTTER CAKE

BRUISED APPLE BUTTER CAKE

I’m a huge fan of warmly scented cardamomapple cake—there may be some childhoodnostalgia there. During late summer, we buylarge batches of mixed heirloom applesfrom our favourite local gulf island growers
Prep Time 30 mins
Cook Time 2 hrs
Course cake recipes
Servings 6

Equipment

  • 1 STRIMMIG Plate
  • 1 SMAKGLAD Cutlery
  • 1 PROPPMÄTT Chopping board
  • 1 VANLIGEN Tealight Holder

Ingredients
  

SCRAPS

  • Bruised apples

APPLE BUTTER

  • 2 lbs (1 kg) blemished or withered apples,peeled, cored, chopped
  • ¼ cup (60 ml) water
  • ¼ cup (60 ml) honey or white sugar

TOPPING

  • 2 tbsp (26 g) brown sugar
  • 2 tbsp (26 g) turbinado sugar
  • 5 tbsp (4 g) ground cardamom
  • 5 tbsp (30 g) almond flour
  • ¼ cup (32 g) flour
  • 1/3 tbsp (2 g) salt
  • ½ cup (56 g) unsalted butter

CAKE

  • ½ cup (110 g) unsalted butter,room temperature
  • ½ cup (105 g) brown sugar
  • 2 egg yolks
  • ½ cup (120 g) apple butter (recipe above)
  • ¼ cup (75 ml) buttermilk
  • 1 tbsp (2 g) ground cardamom
  • 1 tbsp (2½ g) ground cinnamon
  • 2 cups (265 g) flour
  • 1 tbsp (5 g) baking powder
  • 1 tbsp (6 g) salt

CARAMEL SAUCE

  • 1 cup (210 g) white sugar
  • 6 tbsp (84 g) butter, cut into 6 pieces
  • ½ cup (125 ml) cream, 35%
  • 1 tbsp (6 g) sea salt

Instructions
 

  • In small pot over medium-low heat,add all ingredients. Cover and simmerfor 10 to 15 minutes.
  • When apples are soft, remove from heatand allow to cool for 10 minutes, thenuse a hand blender (or regular blender)to purée
  • Return to heat and cook. Cook over lowheat for 1 hour until sauce is reduced by25% and darkens in colour, taking on aslightly caramelized aroma.
  • Mix all ingredients in a food processor untilit has a crumb-like texture and then set aside.
  • Preheat the oven to 375°F (190°C)
  • In the bowl of a stand mixer with a paddleattachment, cream the unsalted butter andbrown sugar for 3 minutes.
  • Add the egg yolks, apple butter, andbuttermilk, and mix for 2 minutes to blend.
  • Add all the dry ingredients and mix on lowuntil smooth, about 2 minutes.
  • Pour the batter into a buttered 8½-inch x8½-inch (22×22 cm) cake pan or Bundt pan.
  • Mix topping ingredients in a food processoruntil it has a crumb-like texture and spreadit over the top of the cake.
  • Bake at 375 °F (190 °C) for 35 to 40 minutesuntil a cake tester probe comes out dry.
  • Remove the cake from the oven and unmoldonto a plate to cool.
  • Heat the white sugar in a saucepan overmedium heat, stirring constantly witha wooden spoon. The sugar will melt intoan amber-coloured liquid as you stir.Be careful not to burn it.
  • Once the sugar has completely melted,add the butter 1 spoonful at a timeuntil combined, about 3 to 4 minutes.Be careful — the caramel will bubblewhen adding the butter.
  • Very slowly, stir in the cream, which willalso bubble when added.
  • Remove from heat and stir in the sea salt.Allow the caramel sauce to cool slightlybefore using. It will thicken as it cools.
  • Cover tightly and store for up to 1 monthin the fridge. Reheat in the microwave oron the stovetop to desired consistency.

Notes

TO SERVE
  • Serve the cake warm. If it has cooled, gently reheat in the oven at 325°F (160°C) for 5 minutes.
  • Slice the cake, drizzle with warm caramel sauce, and top with a dollop of sour cream.
NOTE
Use any extra apple butter on toast or in a smoothie.
Keyword BRUISED APPLE BUTTER CAKE
Tried this recipe?Let us know how it was!

 


Leave a Reply

Your email address will not be published.

Recipe Rating