Serious Eats: Recipes

Honey Crisp Apple Cake

[Photograph: Caroline Russock]

In the introduction to this recipe for Honey Crisp Apple Cake from Fresh from the Market, Laurent Tourondel explains that he adapted this cake from his favorite carrot cake recipe. A quick perusal of the ingredients confirms this—all of the usual carrot cake suspects are represented, even canned pineapple. But this recipe is a little more complex than that. You start by caramelizing the apples in butter, cinnamon, and brown sugar, then line your baking dish with the apples, in essence creating a tarte tatin-carrot cake mashup.

Once the batter is poured over the caramelized apples and the cake bakes, you're left with a spiced, super moist cake with a lovely upper crust studded with gooey apple slices. The original recipe called for a Calvados sauce and pumpkin spice ice cream pairing but since the cake was so tasty on its own, you really don't need the extra elements. Sweet apples plus a batter spiked with warm fall spices makes for a cake that really doesn't need anything else, but, of course, a scoop or two of vanilla ice cream never hurt anyone.

As always with our Cook the Book feature, we have five (5) copies of Fresh from the Market to give away this week.

Adapted from Fresh from the Market by Laurent Tourondel. Copyright © 2010. Published by Wiley. Available wherever books are sold. All Rights Reserved.

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