Apple Rum Cake
Posted on January 07 2012
This is a delicious recipe shared by a happy Assistent Customer. Here is a bit of what she had to say when sharing the recipe with us. This weekend I used my Assistent for the first time. We made pasta dough, two batches of sourdough, minced some meat and whipped batter for apple cake. Excellent performance in each case. I think it will take a bit of time and practice to get used to the machine and to learn how to knead dough efficiently. It’s a different concept for mixing dough and I already see it’s advantages.
I also wanted to share with you the recipe of the apple cake. Lot’s of apples, some butter and rum. It takes less than 20 minutes to prepare it with the Assistent and about 1 hour of baking.
It’s by Dorie Greenspan from her book “Around my French table”
- 3/4 cup all-purpose flour
- Pinch of salt
- 4 large apples (if you can, choose 4 different kinds)
- 2 large eggs
- 3/4 cup sugar
- 3 tablespoons dark rum
- 1/2 teaspoon pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1 cup Pecans sprinkled in bottom of pan (if desired) Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch spring form pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the spring form on it. When making the cake pictured, I used an angel food pan instead of spring form.
Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
For variety I have also made it with a Butter Sauce glaze.
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup evaporated milk
- 1 tsp. vanilla
Mix the sauce ingredients together, bring to a boil and drizzle slowly over warm cake after inverted onto platter.