Can you see the little morsels of Granny Smith apple nestled in the middle of this cake? And the toasted pecans? And the stick-your-spoon-in-it-and-lick-it-clean brandy sauce (drizzle) all around it? Oh my. This is another one of those – if you trust me – you need to make this cake. It’s SO moist. So delicious. It makes a very tender cake (well, it should, since it does have 1 1/2 cups of vegetable oil in it!). The title may be a tad misleading. You’d think it must have some kind of Cajun spices in it with a Cajun name to it. No, it really doesn’t. It’s the sauce that makes it Cajun, using brandy, or praline liqueur if you have that, or bourbon.
There’s nothing difficult about this cake – it makes a thick batter and your pour it into a 9×13 pan. Once baked, it’s cooled, then you pour part of the brandy sauce over it and serve a bit more on each plate. The sauce is very easy to make – you merely bring the ingredients to a boil, cool. Pour. You could make this in a bundt pan. You can halve the recipe and make one 9-inch round cake pan of it. You can double it to serve a whole lot more people. And it’s better the next day, actually.
The recipe came from Katherine Emmenegger, the executive chef at Great News, the cooking school in San Diego that my friend Cherrie and I visit with regularity. Katherine prepared a New Orleans style meal from beginning to end. I’m starting with the end since this was my favorite recipe of the bunch. Make this one, okay?
Cajun Apple Cake with Brandy Drizzle
Recipe By: Katherine Emmenegger, chef at Great News, San Diego (March 2011)
Serving Size: 12
NOTES: The cake can be made in a bundt cake pan also (might require slightly longer baking time). You can also halve the recipe and bake it in a 9-inch round cake pan. The recipe also can be doubled if you’re serving a crowd; just divide the doubled batter into two pans. Katherine Emmenegger says this cake is even better the second day.
1 teaspoon salt
1 teaspoon baking soda
3 cups all-purpose flour
3 large eggs — beaten
1 1/2 cups vegetable oil
2 cups sugar
4 teaspoons brandy — or praline liqueur or bourbon
1 teaspoon vanilla extract
3 cups Granny Smith apples — small diced (dropped into lightly salted water and drain on paper towels when ready to use them)
1 cup pecans — toasted
4 ounces unsalted butter
1 cup dark brown sugar
1/4 cup whole milk
3 tablespoons brandy — or praline liqueur or bourbon
1 teaspoon vanilla extract
1. CAKE: Preheat oven to 325°. Prepare a 9×13 cake pan with a light coating of Baker’s Joy (or butter and flour the pan).
2. In a large bowl sift the salt, baking soda and flour together.
3. In another bowl combine the eggs, oil, sugar, liqueur and vanilla; add to the flour mixture and combine.
4. Add the apples and pecans. Stir to combine. This makes a very thick batter.
5. Pour the batter into the prepared pan. Lightly bang the cake pan on your countertop twice, to burst any air bubbles in the batter. If using a glass or ceramic cake pan, do this carefully!
6. Bake for 45 minutes, but start checking the cake at 30 minutes and every 5 minutes thereafter, until a toothpick comes out clean when inserted in the center of the cake.
7. Set on a rack and allow to cool to room temperature, then top with brandy drizzle and serve.
8. BRANDY DRIZZLE: In a saucepan over medium heat combine the butter, sugar and milk. Bring to a boil, stirring to dissolve the sugar. Add the brandy and vanilla extract and allow to cool to room temperature. DO NOT refrigerate the cake.
Per Serving: 729 Calories; 43g Fat (52.7% calories from fat); 6g Protein; 80g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 312mg Sodium.
Two years ago: Butterflied Leg of Lamb with Cherry Merlot Sauce