Apple Cinnamon Crunch Cake

Apple Cinnamon Crunch Cake

 

Cinnamon Crunch Crumble
6 oz. sugar
1.3 oz. vegetable shortening
1 oz. light corn syrup
1 Tbsp. cinnamon

how to prepare  Apple Cinnamon Crunch Cake

Blend all the ingredients together in a mixer with a paddle attachment until it reaches a uniform crumble. Set aside until assembly.

Apple Filling

Sour Cream Cake Batter

4 oz. butter
8 oz. sugar
11 oz. sour cream
1 Tbsp. vanilla
2 eggs
10 oz. all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
1⁄8 tsp. salt

how to prepre  Apple Cinnamon Crunch Cake

Apple Cinnamon Crunch Cake

In a mixer, cream together the butter and sugar with the paddle attachment. Add the vanilla, sour cream and eggs. Blend and scrape the sides of the bowl. Sift the dry ingredients, add all at once, and pulse with the mixer until fully incorporated. Spray a 10-inch spring form pan well.

Assembly

Add half of the batter to the sprayed pan, spread to the edges. Layer half of the apple mixture across the middle. Sprinkle 1 of the crunch mixture over the apples. Add the remaining batter and spread to edges. Spread the remaining apples over the top. Sprinkle the remaining crunch over the top. Bake at 350˚F for approximately 1 hour. Serve warm or at room temperature with the Maple Crème Anglaise sauce .

Maple Crème Anglaise

1 quart heavy whipping cream
1 vanilla bean
4 oz. maple syrup
8 oz. yolks
8 oz. sugar

how to prepre  Apple Cinnamon Crunch Cake

Apple Cinnamon Crunch Cake

Heat the frst three ingredients until simmering. In a separate bowl, whisk the yolks and sugar to combine. Slowly stir in the warm mixture. Blend fully and return to the heat. Stir continuously over medium heat until the sauce just coats the back of a spoon. Strain and cool.

presented by Cher D. Harris, CEPC