Apple And Blackberry Cake With Bushmills Custard Sauce Recipes
APPLE-BLACKBERRY CAKE
Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.
- Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.
APPLE AND BLACKBERRY CAKE WITH BUSHMILLS CUSTARD SAUCE
Apples are frequently found in Irish sweets, and when blackberries are in season, you'll often fine the two in crumbles, crisps, and cakes, like this one, which is served with a creamy custard sauce. Prepare the custard a few hours before baking the cake in order for it to chill through.
Provided by Chef mariajane
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CUSTARD SAUCE: Bring milk to a simmer in a heavy 1 1/2 quart saucepan. Whisk sugar and yolks in large metal bowl to blend. Gradually whisk in hot milk. Returm mixture to saucepan and stir constantly over medium-low heat until custard thickens and covers back of spoon, about 6 minutes (do not allow custard to simmer). Transfer custard to clean bowl. Wisk in whiskey and vanilla. Cool slightly. Cover and refrigerate until cold, about 2 hours. makes about 2 cups.
- FOR THE CAKE: Preheat oven to 350°F Butter 10-inch sprinform pan. Line pan with parchment paper; butter paper. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl, until light and fluffy. Beat in eggs on high speed one at a tine, Add flour alternately with milk, beating just until blended. Stir in diced apples. Fold in blackberries. Transfer batter to prepared pan. Arrange apple slices over top of cake, overlapping neatly.
- Bake cake untl light browned and skewer inserted near center of cake comes out clean, about 1 hour, 15 minutes. Cool in pan 10 minutes.
- Melt jam in heavy small pan saucepan over medium heat. Strain jam; discard solids. Bush jam over top of cake.
- DO-AHEAD TIP; Sauce and cake can be made 1 day ahead. Keep sauce refrigerated. Cover cake with foil and store at room temperature.
- Spoon custard sauce onto plates. Cut cake into wedges. Transfer wedges to plates and serve.
Nutrition Facts : Calories 654.7, Fat 30.6, SaturatedFat 17.4, Cholesterol 303.2, Sodium 771.5, Carbohydrate 83.1, Fiber 3.5, Sugar 48.5, Protein 11.4
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