Tuesday, September 3, 2013

Apple Pie Cake

Ed's Birthday Cake (Apple Pie Cake) 

Yesterday, was my older brother's birthday! He challenged me to make him a cake that is basically an apple pie, but in cake form. As soon as he said this, I got to work constructing this cake! I love baking challenges, because it forces me to be more creative and make my own recipes. This cake is seriously one of the best cakes I've ever made, and it goes perfectly with homemade vanilla ice cream. This cake is too good not to share the recipe! Enjoy~

Components of the Cake:
-Apple Cake 
- Apple Curd
-Pie Crumbs
- Cream cheese frosting with cinnamon and honey

Apple Cake and Cream Cheese Frosting:  

Ingredients for the cake:
2 cups sugar
1 1/3 cups vegetable oil
3 eggs, at room temperature
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoons salt
1 pound apples, grated 
½ cup crushed pineapple
3 tablespoons honey

Ingredients for the frosting:
2 packs of cream cheese, room temperature
2 sticks of butter, at room temperature
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon honey
5 to 6 cups of powdered sugar (I measure by taste)

Preheat the oven to 350 degrees.  Butter 2 8-inch round cake pans.  Butter and flour the pans.

Combine the sugar, oil, vanilla and eggs in a large bowl and beat with a mixer until well combined.  In another bowl, sift together the flour, cinnamon, baking soda and salt.

Add the flour mixture to the wet ingredients and combine well.  Stir in the grated apples, honey, and crushed pineapple and then divide the batter between the two pans.  Bake for 45 to 50 minutes or until a toothpick comes out clean.  Place the pans on wire racks to cool completely before icing.

To make the icing, combine the cream cheese, butter, honey, cinnamon and vanilla in a large bowl and blend thoroughly with an electric mixer.  Add the sugar and beat until smooth.

  • 3 large apples, peeled, cored and sliced
  • 2 tbs of water
  • 2 eggs, plus 2 egg yolks
  • 2/3 cup sugar
  • 1/3 cup butter

  1. To make the apple curd place the apple slices and water in a saucepan over a very low heat. Cover with a lid and cook for 10 to 15 minutes, or until the apple is broken down. Check occasionally to make sure the apple is not sticking. Set aside to cool.
  2. Add the apples, eggs, egg yolks and sugar in a saucepan and whisk until smooth before adding the butter.Place over a medium low heat and whisk until thickened, approximately 5 to 10 minutes. The mixture will be ready when you can see a slight trail from the whisk remain in the mixture. It will thicken further when refrigerated. Push the curd through a fine mesh sieve (this will help ensure the curd is as smooth as possible) into a jar or sealed container and refrigerate at least 3 hrs or overnight

Pie Crumb Recipe:
makes about (2¾ cups)
  • 1½ cups flour
  • 2 tablespoons sugar
  • ¾ teaspoon kosher salt
  • 8 tablespoons butter, melted
  • 1 ½ tablespoons water
  • 2 teaspoons caramel
(1)   Heat the oven to 350° F.
(2)   Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed.
(3)   Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
(4)   Spread the clusters on a parchment or Silpat lined sheet pan. Bake for 25 minutes, breaking them up occasionally. The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.
(5) crumble and mix with the caramel
(6)   Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

Put one layer of the cake on a serving plate and spread the top with the apple curd.  Put the second layer on top, and spread the frosting on the top and the sides of the cake, swirling as you go. Then add the pie crumbs to coat the sides of the cake.  Keep this cake refrigerated, and take it out about 30 minutes before you want to serve it.  It is good the day you make it, but even better the next day when all the flavors settle together!~

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