What would you like with a cup of coffee right now? How about a slice of roasted apple walnut cake napped in apple caramel?
Or perhaps a wedge of this fragrant apple-blueberry-cardamom cake?
With bushels of apples in myriad varieties at the market, and bushels of luscious apple dessert recipes circulating the ‘net, I’ve been lured into making simple one layer fruit-rich cakes, in dark and light. Mood food.
Rain, fog, and autumn gray have pervaded this month, thus far. That’s nudged me into the kitchen to bake. Cooking for comfort,
And color. When Joyti at Darjeeling Dreams posted her heirloom apple cake, sparked with cardamom, it reminded me of how good these kinds of one-layer cakes are, and how readily they lend themselves to fruits of the season.
Inspired, I made Cake 1, using Braeburn and Gingergold apples. At the last moment, I added blueberries from my stash of preserves. (Last summer, I had canned blueberries in syrup—now, more than a year later, it’s time to use them up!)
Tart apples coupled with juicy bursts of berries and the perfumed undercurrent of spice make this one memorable.
Recently, my friend Teresa took a road trip to Arkansas. Her destination was Crystal Bridges, the Walton’s museum extraordinaire of American Art in Bentonville. Along the way, though, she came across the famous Arkansas Black apples. And, bought her own bushel.
Share the wealth–everyone visiting Teresa post-road trip leaves with a sack of Arkansas Blacks.
Firm and crunchy with dark red peels that deepen to burgundy as they ripen, they are sometimes called the “Snow White Apple.” Teresa had made a deep-dish pie with them, and noted that the slices maintained their firmness and crunch in the baking.
I liked that, but wondered if they wouldn’t benefit from an oven roast, before you folded the pieces into the batter.
I also thought I’d take the cores and peels (as I’d done in this recipe here) and make an apple caramel sauce to ladle over the cake while it was still warm.
And so began the second apple cake.
Opposites. Just as the first is defined by a light cream-colored batter, Cake 2 has dark earthy tones imparted by raw sugar, vanilla and a trinity of spices.
The pieces of apples and walnuts amplify those tones in baking, the cake emerging dark and toasty, the apples melting into the crumb in places, affording pockets of sweet fruit throughout. Although, it is not too sweet–a characteristic shared by both cakes. The caramel sauce soaks into the cake, which improves in flavor, the next day.
I love how we can take an idea, a fruit, a basic recipe and let it go light or dark, depending on tastes, mood, and what embellishments we have at hand. Next time, my apple cake may go light and rich—Cooking Light’s Cinnamon-Apple–one of their most popular since 1997—uses cream cheese in the batter. Doesn’t that sound just ever-so?
Roasted Apple Walnut Cake, with apple caramel sauce
Butter–for greasing skillet or cake pan (9 inch round)
4-5 firm apples, (such as Black Arkansas) peeled and cored (reserve peels and cores!)
1 tablespoon (or so) vegetable oil
1 cup walnut pieces
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 sticks (12 tablespoons) butter, softened
1 cup turbinado sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup buttermilk plus 1/4 cup (divided)
Place peels and cores into a saucepan. Add sugar and cover with water—about a cup of so. Bring to just under a boil, then cook on low heat for 20-30 minutes. Stir occasionally.
Preheat oven to 400 degrees.
Cut the apples into 1/2″ thick slices. Lightly coat in vegetable oil and arrange on a baking sheet. Roast for 15 minutes. Add walnut pieces and roast for 5 more minutes. Remove from oven to cool and reduce the oven temperature to 350 degrees.
Place eggs, softened butter and turbinado sugar into a mixing bowl and cream together.
In a separate bowl, whisk the dry ingredients together: spices, baking powder, soda, salt, and flour. Beat in dry mixture a little at a time, alternating with buttermilk.
Fold the cooled roasted apples and walnuts into the batter. Put batter into a prepared cast-iron skillet or cake pan and bake on the middle rack for 35-40 minutes.
While the cake is cooling on the rack, finish the apple caramel sauce.
Strain the peels and cores from the mixture, pressing on them to extract more apple juice.
Stir in 1/4 cup buttermilk (you may use cream if you prefer) and gently reheat, stirring constantly. Mixture will thicken slightly.
Spoon the apple caramel sauce over the cake. Cut and serve.
Apple Blueberry Cardamom Cake (adapted from Darjeeling Dreams)
Butter, for greasing skillet
2 large eggs
1/2 cup sugar + 1 tablespoon sugar
1/3 cup milk
3 tablespoons olive oil
1 teaspoon ground cardamom
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3 Gala or Gingergold apples (about 1 1/2 pounds)
1 cup blueberry preserves or plain blueberries
Preheat oven to 350°F. Coat a 9 inch cast-iron skillet (or cake pan) with butter.
Cream the eggs and sugar in a mixing bowl, until light and fluffy. Beat milk and olive oil. Beat in cardamom, flour, baking powder. Pour batter into the skillet (or cake pan)
Core the apples and thinly slice them. Arrange the apple slices in a circular pattern, making the apple slices overlap slightly.Spoon preserves (or blueberries in syrup, or plain blueberries) over the apples.
Bake on the middle rack, testing for doneness with a toothpick at 35 minutes.
Cool for 10-15 minutes before serving.