|Ari, barely over 2 years old and making his first apple pie from a day in the orchard|
I will say, when you scroll through the photos, you'll notice how beautiful the fresh apple roses looked on the unbaked batter. However, when it came out of the oven, I immediately had to laugh and think, "damn, the frost got my roses!" So, I dusted the top with confectioners' sugar and moved on to winter, LOL!
Cranberry~Cardamon Crumb Cake with Apple Rosettes
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 tsp. ground cardamon
2 tsp. vanilla extract
3 large eggs
2 cups King Arthur Flour all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Kosher salt
1 cup buttermilk
2 cups fresh cranberries, cut in half
1/3 cup granulated sugar
1/3 cup dark or light firmly packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. Kosher salt
1 3/4 cup unbleached King Arthur Cake Flour
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
In a medium bowl, mix the dry ingredients together (I use my hands) then pour the melted butter over and use a fork to create the crumbs.
4 Granny Smith apples
Preheat oven to 350F-degrees. Butter a 9-inch springform pan with melted butter. I also used a 9" round of parchment to place on the bottom and buttered it too. (I wanted to be able to remove the cake to a serving platter and not have to leave it on the springform bottom.)
In a stand mixer, using a paddle attachment, cream the butter and sugar together thoroughly. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add the cardamon and vanilla and mix again.
Mix the dry ingredients together and add them alternatively with the buttermilk. Once they are all added, turn the mixer to medium and beat 1 minute more.
Stir in the cranberries and spoon into the prepared springform pan.
Add two-thirds of the crumb topping (if you're not doing the apple rosettes, use all of the crumbs)
I peeled the apples, then, using a vegetable peeler, I make long ribbons of apple and rolled them into roses.
I filled in around the roses with the remaining crumb topping and place the pan on my new pie shield pan to catch any drippings or butter oozing from the springform pan.
Total baking time will be about 90 minutes; after about 20 minutes, I place a loose sheet of aluminum foil over the top to prevent the apples from browning two much.
|Poor roses got hit by Jack Frost!|
I used a wide spatula to life the cake (with the parchment under) to a serving dish.
Once cooled, I dusted the top with confectioners' sugar and sliced into it. It smelled so good I couldn't wait for dinner tonight.
Cranberries, cardamon and apples made a lovely combination and I didn't mind the rain at all...