Sophies Apple Tea Cake With Carmelized Verjuice Syrup Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

Steps:

• Method
• Peel and core the apples, then cut them into eighths and put them into a saucepan with 1/4 cup castor sugar and the verjuice. Bring to a boil over a high heat, then gently stir until the sugar has dissolved. Turn off the heat but don't move the pan. Leave the apple in this light syrup for 10 minutes, then drain, reserving the syrup (you should have about 3 fluid ounces).
• Preheat the oven to 180°C and grease and line a 22 cm springform tin. To make the cake, cream the butter and castor sugar until pale and thick. Add the eggs one at a time, beating well after each addition. (If the mixture starts to curdle, add a tablespoon of the measured flour to stablize it.) Sift the flour, bicarbonate of soda, cream of tartar and salt and add alternately to the egg mixture with the milk and vanilla extract. Spoon the batter into the prepared tin and smooth the top.
• Arrange the apple on the top in a concentric pattern, pushing the pieces into the batter slightly. Mix 2 teaspoons castor sugar and the ground cassia and sprinkle evenly over the top. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Let the cake stand in the tin for at least 10 minutes, then remove the tin carefully.
• While the cake is cooking, make the syrup. Have iced water ready in the sink or a large bowl. Bring the verjuice and castor sugar to a boil in a saucepan and cook until a deep, golden brown. Remove the caramel from the heat and cautiously add the reserved apple cooking syrup - the mixture may spit a little. Stand the saucepan in the iced water immediately to arrest the cooking, then pour into a jug ready to serve.
• To Serve
• To serve, brush the warm cake with the syrup. Put a wedge of warm cake onto each plate (one with a gently lip is best), then ladle over the syrup and offer with a hearty dollop of thick cream.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour cake pan, knocking out excess flour.
• Make caramelized apples:
• Peel and core apples, then cut into 1/2-inch-thick wedges.
• Spread softened butter in an even layer over bottom of a 12-inch heavy skillet and sprinkle with brown sugar. Add apple wedges and cook over moderate heat, without stirring, until sugar is melted and apples start to give off liquid, about 10 minutes. Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more.
• Pour syrup from skillet into a small heatproof bowl, then sauté apples, stirring occasionally, until caramelized and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes.
• Make cake while apples cook:
• Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated.
• Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes.
• Make cream just before serving:
• Beat cream with sour cream and sugar using cleaned beaters at high speed until it just holds soft peaks.
• To serve:
• Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream.