Where has this recipe been all my life?
Putting this cake together is simple: you start by soaking slices of
apple in warm sweetened cream. The rich, boozy cake batter comes
together in a matter of minutes, and then you simply alternate pouring
the apple-cream mixture and the batter into a springform pan before you bake it.
The resulting cake is decadent and delicious, with wafer-thin slices
of vanilla-scented fruit layered throughout a rich, sweet dessert, with a
subtly spicy note from the dash of dark rum. It’s easy enough to make
that you can throw it together to share with friends over tea or coffee,
but also impressive enough to prepare for a special occasion.
The thinner the apple slices, the more delicate the cake will be—for best results, use a mandoline slicer (we like this one from OXO), or slice very thinly with a knife.
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The resulting cake is decadent and delicious, with wafer-thin slices of vanilla-scented fruit layered throughout a rich, sweet dessert, with a subtly spicy note from the dash of dark rum. It’s easy enough to make that you can throw it together to share with friends over tea or coffee, but also impressive enough to prepare for a special occasion.
The thinner the apple slices, the more delicate the cake will be—for best results, use a mandoline slicer (we like this one from OXO), or slice very thinly with a knife.
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Chilean Drunken Apple Cake (Kuchen Borracho)
Serves 8–10
Filling
½ cup heavy cream
1⁄3 vanilla bean, split and scraped, seeds reserved
1½ pounds (about 3 large) baking apples, such as Golden Delicious, peeled, cored, and thinly sliced
1⁄3 cup sugar
1⁄3 vanilla bean, split and scraped, seeds reserved
1½ pounds (about 3 large) baking apples, such as Golden Delicious, peeled, cored, and thinly sliced
1⁄3 cup sugar
Cake
¾ cup (1½ sticks) unsalted butter, softened, plus more for greasing
2 cups all-purpose flour, plus more for dusting
2½ teaspoons baking powder
¼ teaspoon kosher salt
¼ cup dark rum
1 cup sugar
3 large eggs, lightly beaten
2 cups all-purpose flour, plus more for dusting
2½ teaspoons baking powder
¼ teaspoon kosher salt
¼ cup dark rum
1 cup sugar
3 large eggs, lightly beaten
Topping
1 tablespoon sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground cinnamon
1. Heat oven to 325 degrees. Make the filling:
In a 1-quart saucepan, combine cream with vanilla bean and seeds. Bring
just to a simmer, then remove from heat, cover, and let steep 10–15
minutes. Discard vanilla bean. In a medium bowl, combine the cream
mixture, apples, and sugar; set aside.
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2. Make the cake: Butter
and flour a 9-inch springform pan; set aside. In a separate medium
bowl, sift together 2 cups flour, the baking powder, and salt. In a
small bowl, combine rum with ¼ cup water. In a stand mixer fitted with
the paddle attachment, or using a hand mixer, beat ¾ cup butter and the
sugar on medium speed until fluffy, 2–3 minutes. Gradually add eggs,
stopping to scrape sides of bowl. On low speed, add flour mixture in
four additions, adding the rum mixture with the third addition. Mix
until the flour is just incorporated.
3. Spread a third of the batter evenly to
edges of prepared pan. Spread half of the apple mixture over top,
followed by another third of the batter. Repeat with remaining apple
mixture and batter, smoothing top.
4. Make the topping: Combine sugar and cinnamon; sprinkle over top.
5. Bake until top is golden brown and a
knife inserted into the center of the cake comes out clean, about
1½ hours. Let cool in pan 15–20 minutes. Remove from pan and cool
completely before slicing.
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