Recipe by evelyn/athens
Recipe by Gaitri Pagrach-Chandra. 'Chile is home to a fairly large community of German settlers and their descendants. This simple drunken apple cake recipe, whose Germanic origin is reflected in its name, is out of the ordinary. When it is cut, you see three layers of cake enclosing two bands of creamy apple mixture, which can be gooey or custard-like in places, depending on how the batter and apples have been distributed. It makes a wonderful pudding, served while still warm from the oven, although it is equally delicious when it cools and sets'
For the filling
- 1 1⁄2 lbs tart apples (about 5 medium-sized apples)
- 1⁄3 cup granulated sugar tblsp sugar
- 1 tablespoon sugar
- 1⁄2 cup heavy cream
For the cake
- 2 cups all-purpose flour, plus more for the pan
- 2 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 11 tablespoons unsalted butter, at room temperature, plus more for the pan
- 1 cup granulated sugar tblsp sugar
- 1 tablespoon sugar
- 3 eggs, lightly beaten
- 5 tablespoons rum
- 5 tablespoons water
Directions See How It's Made
- Make the apple filling: Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices.
- In a bowl, combine the sugar and cream. Add the apples. Set aside until needed.
- Make the batter: Preheat the oven to 325°F (160°C). Butter the pan and dust with flour.
- Sift the flour with the baking powder and salt and set aside.
- Beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated.
- Divide the batter into 3 portions. You can eyeball it, but each portion should be about 1 cup or so. Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spread half the apple mixture evenly on top, leaving a 1/2-inch plain border around the edge and smoothing the slices so they’re neatly level. Scrape another 1/3 of the batter on top of the apples and smooth the surface, spreading the batter all the way to the edge of the pan. Spread the remaining apple mixture evenly on top of the batter, and then top the apples with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full.
- Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely. Your drunken apple cake will keep at room temperature for up to 4 days.