Apple Pommeau Cake Recipe

Apple Pommeau Cake Recipe
Fall and cooler weather mean apples are at their best. While reviewing an excellent cookbook, Ciderhouse Cookbook, I came across a recipe called Apple Pommeau Cake which turned out to be an excellent cake, moist and not too sweet. Baking apples are on the shelves of grocery stores now, and also at farmer?s markets and roadside stands. This cake has a defined apple flavor, and stays moist for several days after baking.

Although most of us are used to spice-type cakes with a layer of thick icing, this one has just a sprinkling of powdered sugar, making it perfect with a cup of coffee, tea, or hot chocolate. It also offers a less sweet alternative for dessert. One of the Official Hancock Tasters ate his slice with a big scoop of ice cream and pronounced it delicious. The cookbook gives instructions for making Pommeau, which is an apple dessert wine, but I substituted Calvados, and the cake turned out perfectly.

16 Servings

1 1/2 cups sugar
3 eggs
1 cup olive oil
1/2 cup melted butter
1/4 cup Calvados Liqueur, or homemade Pommeau (substitute apple juice or cider if you like)
1 teaspoon vanilla extract

3 1/4 cups flour
1 teaspoon baking powder
2 teaspoons baking spice, (or English mixed spice)
1/2 teaspoon salt

1 1/2 cups chopped pecans
4 medium baking apples, pared, cored, and chopped

powdered sugar, for dusting
  1. Preheat oven to 350?.
  2. Spray a 9" or 10" springform pan with non-stick spray; line it with parchment, and spray the parchment.
  3. Cream the sugar, eggs, olive oil and melted butter until light.
  4. Stir in the liqueur or pommeau and vanilla extract.
  5. Measure the flour, baking powder, baking spice, and salt into a fine strainer set over the sugar mixture; shake the mixture through and mix well.
  6. Fold in the pecans and apples and mix well.
  7. Transfer the mixture to the prepared springform pan.
  8. Bake 65-75 minutes or until set and a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let cool 10 minutes.
  10. Run a knife around the outside of the cake and remove the side.
  11. Let the cake cool thoroughly.
  12. Sprinkle with powdered sugar and cut into wedges.

Amount Per Serving
Calories 489 Calories from Fat 267
Percent Total Calories From: Fat 55% Protein 4% Carb. 40%

Nutrient Amount per Serving
Total Fat 30 g
Saturated Fat 7 g
Cholesterol 55 mg
Sodium 166 mg
Total Carbohydrate 49 g
Dietary Fiber 2 g
Sugars 19 g
Protein 5 g

Vitamin A 6% Vitamin C 5% Calcium 0% Iron 5%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.