Prep 0 mins
Cook 72 hrs
From Chef Jerry Comfort at Beringer Vineyards by way of Mostly Vegetables by Susan Costner. I fell in love with the Gold and cream picture of this in the book.
- 8 small baking apples
- 1 cup apple cider
- 1 cup heavy cream
- 2 large eggs, lightly beaten
- 1⁄2 cup sugar
- 4 tablespoons sugar
- 1⁄2 teaspoon vanilla extract
- confectioners' sugar
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon ground cinnamon
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 6 cups coarsely grated apples, see note
- 3 large eggs, lightly beaten
- 2 1⁄4 cups packed light brown sugar
- 1 1⁄2 cups chopped walnuts
- 1⁄4 cup canola oil
- NOTE TIME IS FOR MAKE AHEAD.
- Preheat oven 400°F.
- Use a mellon baller to scoop out insides of apple. DO NOT PIERCE the skin. Fill each with 1/2 cup cider and place in baking pan. Add water [2 inches depth] Bake 35 to40 minutes. You want this cooked through. Toss the cider and the water and cool the apples.
- Combine cream to the vanilla in mixing bowl. Pour through a fine meshed strainer. Return apples to baking pan and fill with custard. Again add water to same depth as before. Reduce oven temp to 325F and bake for about 45 minutes. Remove the water and cool.
- Preheat oven to 350°F.
- Sift the first five cake ingredients together then set aside.
- Now combine all except butter then add sifted and mix until just blended. Use the butter to grease a 9X13 inch dish. Bake for a hour or until passes toothpick test. Cool for 10 minutes then place on wire rack until cooled.
- Crumble the cake and dust with confections sugar. Put 1/2 cup of the crumbled cake in center of plate. Preheat broiler. Trim 1/4 inch off each apple, CAREFULLY. You want a nice flat surface.
- Place apples on baking sheet. Sprinkle 1/2 tsp sugar over top of each custard filled apple. Place in broiler as close to heat as possible so you carmalize the tops. They should be golden [or dark brown] WATCH THIS do not walk away.
- Place one apple in center of cake nest and serve.
- Note this can be made in stages.
- Bake apples 2 days before. Do the custard 1 day before. Make the cake anytime and freeze it. [if you give in just eat the cake with a hit of sweetened fresh whipped cream]
- Gravensteins are tart sweet and very juicy. you can also use Jonathans, winesaps, Granny Smith or other good cooking apples.