apple compote cake

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)

Butter 1 stick
Eggs 2 large ones
Yogurt (plain or vanilla) 3 tbsp
Rum 3 tbsp
Sugar ½ cup
Flour 1 cup
Baking powder 1 tsp
Salt A pinch
Apple Compote ½ quart
  1. Prepare Apple Compote a day ahead and let cool.
  2. Melt butter and set aside.
  3. Pre-heat oven to 350ºF, butter a nine-inch springform pan and line with parchment paper.
  4. 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).
  5. Add in sugar.  Continue to whisk until evenly combined.  Then add in yogurt, butter (cooled), and rum.  Whisk again for about 20 seconds.
  6. Change to paddle attachment, turn down to lowest speed, and drop in flour, baking powder and salt.  Beat until just combined.
  7. Pour in apple compote and fold into batter using a rubber spatula until uniform.  (7-8 folds)
  8. Bake for 1 hour or until the top is golden brown and a toothpick comes out clean.
  9. Cool for 15 minutes before unmolding.

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