For this apple cake, I wanted to have two of my family's favorite things: apples and Mexican budín. Budín in Mexico is basically bread pudding, which has this very popular in bakeries and typically made with leftover bread. To clarify, there is not leftover bread that goes into this cake, but the custard texture in between will definitely remind you of budín if you’ve ever had it before. This cake here was born to bring delicious comforting flavors my family grew up with, and loves! This is a crowd pleaser because of its beautiful apple rose petals, and delicious flavor no one can resist! 🍏🍎💕
🥣 Cooking Time: 65-70mins
🍲 Serves: 6-8
1lb of Granny Smith apples, peeled & cut into 1/8” wedges 2 large Jazz or Honeycrisp apples (cleaned and cut into 1/8” with peel) 1 tablespoon of Calvados 1 Teaspoon of lemon juice 1 cup of all-purpose flour +2 tablespoons 1 cup of granulated sugar 2 teaspoons of baking powder ½ teaspoons of salt 1 cup of vegetable oil
1 cup of milk 1 large egg +2 egg yolks 1 teaspoon of vanilla extract ¼ teaspoon of ground cinnamon 1/8 teaspoon of ground nutmeg 2 tablespoons of cold butter 1 tablespoon of powder sugar (optional)
For the glaze (optional) ¼ cup of apricot preserves
1 tablespoon of water
Needed equipment A 9-inche springform cake pan 2 12-inch aluminum foil
1 rimmed baking sheet
Directions
1. Start by adjusting a rack in the middle of your oven, then proceed to preheat your oven at 325°F. Adjusting the rack in the middle will help our bread to cook evenly and prevent burning.
2. Then, spray a 9-inch springform cake pan with vegetable oil. Line a baking sheet with aluminum foil, and place the springform cake pan here when ready to bake (this will help prevent any smoking in the oven if the pan leaks).
3. Using a pie dish or any microwave safe dish, microwave the Granny Smith apples until pliable and slightly translucent. This will take approximately 2-3 minutes depending on your microwave, the apples should be able to bent easily without crumbling. Repeat this same step with the Jazz apples in a separate dish, and reserve.
4. Once ready, toss the Granny Smith apples with Calvados and lemon juice, and allow to cool for 15 minutes.
5. In a large bowl, whisk 1 cup of flour, 1 cup of granulated sugar, baking powder, salt, cinnamon, and nutmeg together. Reserve.
6. Using a second large bowl, whisk oil, milk, 1 whole egg, and vanilla until smooth.
7. Slowly add your dry ingredients into the milk mixture, and mix until everything is combined.
8. Take 1 cup of this batter and set aside in a small bowl.
9. Add 2 egg yolks into the large batter bowl, and whisk to combine.
10. Then, using a rubber spatula, gently fold in the cooled Granny Smith apples into the batter.
11. Transfer the apple batter into the springform cake pan, gently pressing on the apples to create an even, smooth layer.
12. Add 2 tablespoons of all-purpose flour into the small bowl of reserved batter, and whisk to combine.
13. Pour this batter over the top of the apple batter in the cake pan. Make sure to spread the batter evenly to pan all the edges, and have a smooth surface.
14. Using the reserved Jazz apples, decorate the surface of the cake before baking. Starting at the outer edges, place the apples slices upright while pressing down a little into the batter. Do this for 1 whole circle and on the next round place the slices in front of two joined slices. Continue overlapping the slices till you reach the center.
15. To form the small rosette in the center, leave a little space and line a couple slices of apples lengthwise while overlapping them slightly. Start rolling from one end to the opposite end while shaping a rose then place in the center top of the cake.
16. Slice 2 tablespoons of cold butter into small pieces, and place them around the apple rose petals.
17. Bake the cake until the center is set, a toothpick inserted in the center comes out clean, and the apples on the top acquire a golden color. This should take approximately 65-70 minutes, depending on your oven.
18. Once the cake is done, let it cool in the pan on a wire rack for 10-15 minutes. Then run a knife around the edge of the pan to loosen the cake. Allow the cake to cool off completely for 2-3 hours.
19. When the cake has completely cooled off, remove the sides of the pan. Use a metal spatula to transfer from the cake from the mold base to a platter. Here you can dust the top of the cake with powder sugar, and serve. Or if you want a shiny finish for the rose proceed to the next two steps.
20. To glaze the cake, microwave ¼ cup of apricot preserves and 1 tablespoon of water for 1-2 minutes until hot and softened. Then strained the mix, and reserve the syrup.
21. Allow the syrup to cool off for 5 minutes, then gently brush with apple rose top for a shiny finish. Slice up, and enjoy! ¡Buen provecho!
Notes
It’s very important to use a springform cake pan for this recipe, this will allow the apple rose decoration to remain intact when removing from the mold.
You can wrap the left-over cake in plastic, or store it in an air-tight container at room temperature. This will allow the cake to stay moist for at least 4-5 days.
If you are not a fan of the custard apple part, you can always skip the addition of extra egg yolks. Instead, add an additional ½ cup of all-purpose flour without dividing the batter after mixing dry and wet ingredients.
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