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Tea-Apple Compote Cake

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Rate this recipe 4.4/5 (7 Votes)

Ingredients

  • For the tea-apple compote:
  • 2 Cinnamon apple spice herbal tea bags
  • 2 Rooibos earl grey herbal tea bags
  • 1/4 cup honey (preferably orange blossom)
  • Pinch of salt
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 3 wide strips orange peel
  • 1/2 cup cognac or brandy
  • 4 firm large Granny Smith apples, peeled and cut into 12 wedges
  • 2 tablespoons unsalted butter
  • For cake batter:
  • 1 cup flour +2 tablespoons corn or potato starch
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 extra large eggs at room temperature
  • 1/2 cup sugar
  • 1/4 cup sour cream or plain yogurt
  • 1 teaspoon vanilla
  • 2 teaspoons orange zest
  • 1/2 cup canola oil
  • 1 About 1 tablespoon Turbinado sugar

Details

Adapted from yummly.com

Preparation

Step 1

For the tea-apple compote:
Steep all 4 tea bags in 1 cup boiling water, 20 minutes.
Squeeze out and discard the tea bags.
Pour the tea to a saucepan. Add the honey, salt, vanilla seeds and pod, orange peel and cognac and cook over medium heat until syrupy, 10 to 15 minutes.

Add the apples and butter; reduce the heat to low; simmer uncovered about 15 minutes or until most of the liquid is evaporated.
Transfer to a bowl and let cool slightly.

For cake batter:
Preheat oven to 325 degrees F. Butter a 10" glass baking dish.

Sift together flour, starch, cinnamon, baking powder, baking soda and salt into a bowl.
In another bowl whisk together eggs, sugar, sour cream, vanilla and orange zest.

Slowly whisk dry ingredients into wet ingredients.
With a rubber spatula, fold oil into batter, making sure it’s all incorporated.

Add about 3/4 of the apple compote to the batter and mix it in.
Then pour into the prepared baking dish and spread the batter evenly with a spatula.
Arrange the remaining apple slices on the top of the batter.
Sprinkle the cake with Turbinado sugar and bake for 1 hour or until deep golden brown and the top has a crunchy crust.

Cool in the baking dish on wire rack. Serve with a dollop of whipped cream or ice cream or with just a cup of your favorite tea.

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