In the southern reaches of Luxembourg, in an area called Gutland, live a happy collection of orchards where apples, plums, cherries and berries ripen in the sun. Now… I knew, without a doubt, that I absolutely, positively wanted to make a plum cake when we got to Luxembourg, however the seasons were against me. Since it is January and not a plum in sight, I somewhat grumpily resigned myself to making a traditional apple cake, a.k.a. Plan B.
One bite in and I knew this was a fantastic choice. Made with a buttery dough and a wet custard, the two layers literally combine in the oven, creating a moist, incredibly delicious cake. When topped with a heavy dusting of cinnamon and confectioner’s sugar, all feels right with the world. Right… and very apple-tastic.
NOTES: Use a 8″ cake pan with standard 2″ inch sides (no shorter). Do not use a springform pan, as the milk mixture will certainly leak out. The easiest way to remove the cake from cake pan is to let cool until just warm, run a butter knife around the edges, invert onto one dish, then quickly onto a second dish (the serving platter). Comes out perfect every time!
2 cups flour
2 tablespoon sugar
2 teaspoons baking powder
1 stick (½ cup) salted butter, cubed
1/2 cup milk
2 apples, peeled, cored, and sliced into 1/4 inch pieces, or thinner.
1 cup milk
3/4 cup sugar
apricot jam or jelly thinned with a little hot water
Play a little Luxembourgish music… perhaps the National Athem. Now, find a happy spot to bake a cake via Stovetop Travel. I’m choosing the kitchen in Vianden Castle. Dreamy!
Next, preheat the oven to 375F.
In the bowl of a food processor fitted with dough blade, add a happy flurry of flour, sugar and baking powder. Pulse to combine.
Next, add hunks of butter and pulse until pea sized pieces form.
… a soft, shaggy dough forms… one that can easily be pressed together into a ball.
Take the dough and press it into a greased and floured 8″ cake pan. Then slice the apples …
… and press them firmly into the dough, overlapping as you go (important or they’ll float up).
Whisk together the topping ingredients:
And pour it on top of the cake. Bake for 35-45 minutes or until toothpick comes out clean.
… will turn into this…
Which is just okay. But once you brush it with apricot glaze and top with plenty of powdered sugar and cinnamon… it’s … just… so full of love.
All of that will turn into a big smile.
I never thought I’d be so glad it isn’t plum season.
Wishing you a lovely journey, wherever you happen to be today.
And don’t forget… sometimes Plan B works out just fine… just fine, indeed.
Use a 8" cake pan with standard 2" inch sides (no shorter). Do not use a springform pan, as the milk mixture will certainly leak out. The easiest way to remove the cake from cake pan is to let cool until just warm, run a butter knife around the edges, invert onto one dish, then quickly onto a second dish (the serving platter). Comes out perfect every time!
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.