The apple theme continues. This time, apple cake. There’ve been loads of recipes making the rounds and three have caught my eye which I plan to try this season:
- Carla Tomasi’s “Jablecznik” Polish Apple Cake
- Azelia’s Kitchen’s Apple Brown Sugar Cake
- Carl Legge’s German Apple Cake (not yet published on the interwebs)
My first cake, chosen purely because I had the ingredents, was Carla’s Jablecznik. The 25% of me that’s Polish was giddy at the thought.
As I’ve mentioned in previous posts, I’m not really a big cake eater, or fan of sweets in general. But this apple cake suited me perfectly, largely because it’s less like “cake” and more like a sweetened apple frittata: think layers and layers of apples held together by a luxurious egg- and flour-based batter. The moisture from the apples give the cake an almost custard-like quality.
This is the kind of dessert food I like: rustic, full of fruit, layered with texture and not overly sweet. Being Polish, I feel compelled to add creme fraiche, but it doesn’t need it. It does, however, really enjoy the company of a hot cup of coffee or tea.