Tea-Apple Compote Cake

Photo by Martha H.
Adapted from yummly.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from yummly.com

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

Directions

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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