Active Time
45 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 8
© Nicky Ryan

How to Make It

Step 1    

In a saucepan, combine the apples, 1/4 cup of the sugar and 1 cup of the verjus and bring to a boil, stirring, just until the sugar dissolves. Simmer, stirring occasionally, until the apples are softened but not broken down, about 8 minutes. Let the apples cool in the syrup for 15 minutes. Set a strainer over a bowl and drain the apples, reserving the syrup.

Step 2    

Preheat the oven to 350°. Butter and flour a 9-inch springform pan. In a bowl, sift the flour, baking soda, cream of tartar and salt. In a large bowl, using an electric mixer, beat the butter with 1/2 cup of the sugar at medium speed until fluffy. Add the vanilla, then the eggs, 1 at a time; beat well between additions. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.

Step 3    

Scrape the batter into the prepared pan and smooth the surface. Arrange the apple slices on the batter in concentric circles and press them in halfway. In a bowl, mix 2 teaspoons of the sugar with the cinnamon; sprinkle evenly over the apples. Bake the cake in the middle of the oven for 1 hour, or until golden and risen and a toothpick inserted in the center comes out clean.

Step 4    

Meanwhile, in a medium saucepan, simmer the remaining 1 cup of sugar with the remaining 1 cup of verjus over moderate heat until a deep amber caramel forms, about 12 minutes. Remove from the heat. Immediately whisk in the reserved apple syrup. Brush 1/2 cup of the syrup all over the cake and let cool. Remove the springform ring and transfer the apple cake to a serving plate. Cut into wedges and serve warm, with the remaining syrup and crème fraîche on the side.

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