If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe I adapted very slightly from “Rosh Hashanah Apple Cake” by zahavah which is posted here on food52 website, and as many times I do, gave it my own spin. The base of zahavah’s cake is so easy and versatile that you cannot go wrong with any additions or makeovers.
Here is my recipe, where I used two different herbal teas: 1. “Celestial seasonings” Cinnamon apple spice, 2. “Ahmad Tea London” Rooibos Earl Grey for my Tea-apple compote. —Kukla
Makes 1(10" ) round cake
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
- 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
- • 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
- • About 1 tablespoon Turbinado sugar
- 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.
- This recipe was entered in the contest for Your Best Recipe with Tea
Let's Play Gin
It's time for Haiku52
Our haikus about gin.
Food blog links we love.
We've got the summer blues.
Are marinades worth it?
A better basket.