apples caramelized cake

I have so many cookbooks and when a recipe looks good, I usually bookmark it but for some reason I totally forgot about this one. I just happened to pick a cookbook in my library and as soon as I opened it, there it was, the picture of the cake was jumping out the pages, waiting for me to try it out. However, I altered the recipe a bit by using apples instead of pears, just because I have a lot of apples in hand. I also caramelized my apples just so there are more flavors coming of the apples.

The yeast was working wonderfully and the cake puffed up, light, fluffy and so delicious.

I served the cake with a few spoons of Chamomile Crème Anglaise. The Chamomile Crème Anglaise really compliments the taste of the apples.

I am so glad I finally took the time to bake this cake because it is just so delicious.

For the cake

3 Tablespoons whole milk
2 teaspoons (1 pkg) dry yeast (not instant)
1/4 Cup sugar
2 eggs at room temperature
1 1/2 teaspoon vanilla
1 1/2 Cups flour
3/4 teaspoon salt
3 oz butter @ room temperature and cut into 1/2” pieces
3 medium or 2 large apples
1 teaspoon lemon juice
3 Tablespoons sugar

Crème Anglaise

1 Cup half and half

4 bags chamomile tea
3 T sugar
2 egg yolks

The yeast, milk and sugar are mixed together

Flour is added and mixed for about a minute or so.

Butter is added and whipped for another minute or so.

The dough is gathered inside a well buttered 8" circular mold.

The dough is well wrapped and will rest in a warm place to rise for two hours.

While the dough is rising I am preparing the apples by cutting and coring them. Next sugar and butter is added and then cooked on a pan.

The pan is hot now and the sugar and the butter is melting.

It takes about 15 minutes for the apples to caramelized. Make sure to turn the apples so they are evenly caramelized.

Two hours has lapsed and the dough has double in size. I am adding the caramelized apples on top of the dough and it will need to rest for another hour before going in the oven.

Freshly out the oven.

Half and half is brought to a simmer and then the heat is turned off. I am adding 4 chamomile tea bag to steep in the half and half for a least an hour so the flavor is strong enough for the crème Anglaise

The half and half is returned to simmer. In the mean time in a separate bowl put the egg yolk and sugar and whisk thoroughly. Slowly add a bit of the warm half and half to the egg and sugar mixture, stirring constantly until all the half and half are used. The whole mixture is then again returned to a low heat.

Stirring constantly until the mixture is thicken and coat the back of the spoon.

The crème Anglaise is now done. Next, I let it cold down a bit and then it will be refrigerated for a few hours.