One more apple cake before spring

One more apple cake before spring

I know it’s spring. I know that rhubarb is popping up around town and the last thing you want to hear about is apples. But I’ve got to get this one out before it completely slips away, because this is the cake I want to eat every day. The original recipe came from Dorie Greenspan and took a few tweaks to get to the place I really wanted it to be. We served it at our apple harvest dinner in November, but it took me until the final night of the dinner before it was just right. And by just right I mean the cake I’ve had in my mind for years now, with the hopes of one day discovering (thank you Dorie, for getting me so close). It has a crispy, caramelized crust and a custardy, pancake-like inside that’s held together by giant chunks of sweet apples. We had it on the menu at Delancey for a month or so, with a dark vanilla bean caramel and a healthy sprinkling of Maldon salt, and it was a bit dangerous having it around all the time. It wasn’t our biggest seller, I’m assuming because it shared the menu with some of my more popular citrus desserts. But that secretly made me so happy, since it meant there was commonly a slice left over for me at the end of the night. And now that we’re switching over to rhubarb shortcakes, I miss that little cake. But the good news is that it’s a batter that can literally be whipped together in under 15 minutes.

It bakes for a while though, about an hour to develop that crust and slightly dry out the custardy interior.

Probably the hardest part is waiting for it to cool, since it has this habit of falling completely apart if you un-mold it too soon.

APPLE CUSTARD CAKE:

Ingredients

  • 3.75 oz AP flour
  • 3/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 lb 2 oz chopped apples
  • 2 large eggs, room temperature
  • 6 oz sugar
  • 1/2 vanilla bean
  • 3 TBSP apple cider
  • 4 oz unsalted butter, melted
Read the whole recipe on I made that!