One of the nicest characteristics of this dense cake from “The New Basics Cookbook,” by Julee Rosso and Sheila Lukins, is that it’s strong enough to stand up to a scoop of ice cream but not so sweet that you feel guilty sneaking a slice with your morning coffee. We made this cake using tiny sweet-tart Akane apples from Palisade. Makes 12 portions.
Ingredients
2 1/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Pinch of salt
1/2 teaspoon baking soda
3 cups finely diced peeled tart apples
1/3 cup raisins
1/3 cup chopped walnuts
1 1/2 cups packed dark brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 teaspoon vanilla extract
3 large eggs
1/2 cup buttermilk
1/2 cup applesauce
Syrup
1/3 cup Calvados or applejack
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
6 strips lemon zest (each 3-by- 1/2 inches)
Directions
Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan or a 12- cup bundt pan.
Using a fork, stir the flour, baking powder, spices and baking soda together in a bowl.
Combine apples, raisins and walnuts in another bowl. Add 3 tablespoons of the flour mixture and toss to coat. Set aside
Combine brown sugar, butter and vanilla in a mixing bowl and cream until the mixture is light and creamy. Beat in the eggs one at a time. Stir in buttermilk and applesauce.
Slowly add flour mixture to butter mixture, beating just until blended. Stir in fruits and nuts. Pour batter into prepared pan and smooth top.
Bake until a toothpick inserted in cake comes out clean, at least one hour. Let the cake cool, still in the pan, for 1 hour.
Prepare syrup by combining all ingredients in a small saucepan and heat just to a simmer. When sugar has dissolved, remove pan from the heat and set it aside for 15 minutes.
Unmold cake and place it on a serving platter. Prick the cake all over with a wooden skewer. Remove the lemon zest from the syrup and brush the top and sides of the cake with the syrup until it has all been absorbed.
Note: If you don’t have apple-flavored hooch around the house and don’t feel like investing, you can make a similar syrup by substituting apple juice for the Calvados or applejack.
WINE IDEAS: It’s hard to find good applejack; better to go with Calvados if you want an apple spirit. But if you want to stick with something American, pour a snifter of bourbon. The sweet caramel flavor and warm alcohol burn makes a delicious companion to the cake. Maker’s Mark is an excellent standby; search out Evan Williams Single Barrel or Black Maple Hill, too. Tara Q. Thomas
