- 12
- 25 mins
- 60 mins
Ingredients
- 3 cups bread flour
- 4 1/2 teaspoons Red Star Quick Rise Yeast
- 1/4 cup water
- 1/2 cup whole milk
- 3/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 eggs
- 1/2 teaspoon almond extract
- 1 cup water
- 2 cups packed dark brown sugar
- Juice and finely chopped zest from 1 lemon
- 3 large Ginger Gold apples, peeled, cored and sliced
- 1 teaspoon ground cinnamon
- 1 teaspoon finely chopped crystallized ginger
- 1/4 cup unsalted butter
Preparation
Step 1
Make Dough:
In a large mixing bowl, whisk together 1 3/4 cups bread flour and yeast. Set aside.
In a small saucepan over medium heat, warm water, milk, butter, granulated sugar and salt to 120-130 degrees Fahrenheit, stirring constantly. Pour warm liquid into flour mixture and add eggs. With a stand mixer fitted with a paddle attachment or using a hand mixer, beat for 30 seconds on low speed then increase mixer speed to high and beat again for 3 minutes. Add remaining flour mixture and almond extract. Beat again just until all the flour has been incorporated. Cover and let rise at warm room temperature until double in size, 30-45 minutes.
In a large sauce pan, stir together water and brown sugar and bring to a boil. Simmer 5 minutes then add lemon juice. Reserve 3/4 cup of syrup for later use. To remaining syrup, add lemon zest, apples, cinnamon, and crystallized ginger. Bring to a boil and simmer 3-4 minutes until apples are tender. Butter a 9x13-inch baking dish and pour apple/syrup mixture into bottom, spreading evenly. Set aside.
Scrape the dough over the top of the apples, smoothing top. Set aside uncovered at warm room temperature to rise again until doubled, 20-25 minutes. Preheat oven to 350 degrees. Bake risen cake in middle of preheated oven for 35-40 minutes until golden brown and tester inserted in the center comes out clean.
Remove cake from oven and set on a wire rack. Reheat reserved syrup. Poke small holes over the top of the cake using the tines of a form or a thin skewer. Brush syrup over the top of the cake and allow the syrup to absorb. Cool to warm.
Place a large serving platter over the top of the baking dish and carefully invert. Cut cake into squares and serve warm or at room temperature.