Roasted Apple Cake with Sherry Cream Sauce
Roasting the apples with sherry and sugar will enhance their flavor in the finished cake. Serve this cake with a decadent sherry cream sauce to take it over the top!
Preparation time: PT30M
Cooking time: PT1M
Total: PT31M
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What you need:
- Apples:
- 2 tablespoons cornstarch
- ¾ cup dark brown sugar
- 1 cup sweet sherry
- 1 teaspoon vanilla extract
- 6 Large Granny Smith apples, peeled, cored and cut into 8 wedges
- Lurpak® Butter, for greasing the baking dish
- Cake:
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Lurpak® Unsalted Butter, at room temperature
- ½ cup granulated sugar
- 2 eggs, at room temperature
- 3 tablespoons sweet sherry
- 2 teaspoons vanilla extract
- ¾ cup buttermilk, at room temperature
- ¼ cup heavy cream
- 2-quart baking dish
What to do:
To cook the apples, preheat the oven to 400ºF. Whisk together the cornstarch, brown sugar, sherry, and vanilla and toss with the apples. Transfer the mixture to a buttered baking dish and cover. Stirring occasionally, bake until the liquid thickens and coats the softened apples, about 20 minutes.
Meanwhile, sift together the flour, baking powder, baking soda and salt; set aside. Cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, about 5 minutes. Using a rubber spatula, fold in a third of the flour mixture followed by the vanilla, 2 tablespoons of sherry and half the buttermilk. When incorporated, fold in another third of the flour mixture with remaining buttermilk. Fold in remaining flour.
Cover the apple mixture with the batter and bake until the cake is golden and the center springs back when lightly pressed, 30 to 35 minutes. Serve with heavy cream flavored with remaining sherry.
