1 cup heavy cream
5 tablespoons unsalted butter
2 teaspoons sea salt (a French sea salt)
11/2 cups sugar
light corn syrup 1/4 cup
1/4 cup water
Apple Spice Cake
11/2 cups all-purpose flour
11/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon powder
1/2 cup (1 stick) unsalted butter at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
eggs 1/2 cup sour cream
4 Granny Smith apples (about 11/2 pounds total), peeled, cored and cut into
given 1 / 2-inch
lightly sweetened whipped cream to serve
PAIRS perfectly ESTATE RIESLING
For the caramel: In a small saucepan, combine cream, butter and sea salt. A medium-high heat and bring to a boil. Remove from heat and set aside.
In a medium, heavy saucepan, whisk together sugar, corn syrup, and water. Cook over high heat, without stirring, until sugar dissolves and becomes golden brown
10 to 12 minutes. Remove from heat and carefully add the cream mixture (foam will be done). Stir until smooth and set aside.
For apple pie: Preheat oven to 350 ° F and butter a round 9-inch pan
In a medium bowl, combine flour, baking powder, salt, ginger and cinnamon. Stir with a whisk to mix. With an electric mixer on medium speed, beat butter and sugar until light and fluffy. Whisk the vanilla, then beat in eggs, one at a time, beating well after each addition. Whisk the sour cream and flour mixture at low speed, alternately, stopping to scrape down sides of bowl once or twice. Fold 1 cup diced apple on the dough.
three quarters Pour caramel into the prepared pan. Top evenly with remaining apples. Scrape in the cake and smooth the top. Place in the oven and bake until a toothpick inserted in center of cake comes out clean, 50 to 60 minutes. Remove from oven and let cool on a wire rack for 10 minutes.
Run a knife around edge of cake. Investing
a large plate on top of the cake and carefully flip the cake to unmold. Remove the pan and replace the blocks that are stuck to the pan. Allow to cool to room temperature or warm.
Cut the cake into 8 pieces and place on dessert plates. If the remaining caramel has thickened too much to pour, heat briefly in the microwave or on the stove until you can pour. Sprinkle each wedge with caramel cake, top with a dollop of whipped cream, and serve.
Recipe from Chef Jeff mall, at home: the center of
Makes 8 servings