i went apple picking again the prior weekend at stone ridge orchards and ended up with yet another 1/2 bushel of apples on my hands. i found myself absent-mindedly peeling, coring and cubing a good lot of the apples into apple compote over the weekend. for me at least, making apple compote is rather therapeutic, and i suppose the delicious aromas that fill my kitchen as the apples and vanilla beans gurgle and bubble away is another reason why.
apple compote cake is a cinch to make, so long as one has got a healthy supply of apple compote on hand. i threw one together for dinner last night, and ended up with something rather deliciously fragrant. . .
Apple Compote Cake
(makes 1 nine-inch round cake)
|Eggs||2 large ones|
|Yogurt (plain or vanilla)||3 tbsp|
|Baking powder||1 tsp|
|Apple Compote||½ quart|
- Prepare Apple Compote a day ahead and let cool.
- Melt butter and set aside.
- Pre-heat oven to 350ºF, butter a nine-inch springform pan and line with parchment paper.
- In the bowl of your standmixer, beat eggs with whisk attachment on high speed for about 1-2 minute until eggs are bubbly (but not doubled in volume).
- Add in sugar. Continue to whisk until evenly combined. Then add in yogurt, butter (cooled), and rum. Whisk again for about 20 seconds.
- Change to paddle attachment, turn down to lowest speed, and drop in flour, baking powder and salt. Beat until just combined.
- Pour in apple compote and fold into batter using a rubber spatula until uniform. (7-8 folds)
- Bake for 1 hour or until the top is golden brown and a toothpick comes out clean.
- Cool for 15 minutes before unmolding.