This is a simple, rustic dessert. Comfort food. It has a good apple flavor, held together by a cakey pudding. Sort of a cross between apple pie and cake-like pudding. Pure comfort. My mother used to throw something like this together. I was working from memory when I put this together. And you know what my memory is like. I know she used wheat flour, but I wanted to see how it would work with rice flour. Turns out, it does work. And rather well. Anyway, what really matters is how it tastes, right?
Browned butter is s thing of beauty. It can add a nutty flavor to either savory or sweet dishes. Make the browned butter by simply cooking the butter over low heat until the solids become browned and toasty, as in the picture above this one. Be careful not to burn it. This can happen in the blink of an eye; this is experience speaking! This looks much darker than it actually is.
Mix the batter—Put all the wet ingredients, including the spices, into a bowl. Whisk it up well; add the dry ingredients. Add the browned butter; whisk it up again. Pour the batter over the apples and bake…it’s that simple. Serve it either warm or at room temperature.
I like to use maple syrup to sweeten the dessert, but you can use plain sugar, if you prefer. That’s what my mother used. Maple syrup was too expensive and it wasn’t something we had access to in the Great Plains. I do like this served with a dollop of either whipped cream or ice cream…whatever floats your sweet-tooth-boat!
Scalloped Apple Cake
- 1/4 cup unsalted butter (more for buttering the baking dish)
- 3 large eggs
- 1/4 cup heavy cream
- 3 tablespoons maple syrup
- 2 tablespoons rice flour
- 1 tablespoons apple cider concentrate (optional-see NOTE)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground allspice
- 3 tart apples, peeled, cored and cut crosswise into 1/4″-inch slices
- Whipped cream or vanilla ice cream
Butter a 6 cup baking dish generously; set aside. Heat the oven to 325°F.
Place the sliced apples, in layers, in the prepared dish; set aside until the “batter” is prepared.
Place butter in a small saucepan over medium heat. Cook, stirring often, until butter foams, and browns, about 3 to 4 minutes. Be careful—do not burn. Let cool for 10 minutes.
In a medium bowl, whisk together the eggs, heavy cream, maple syrup, rice flour, salt and spice, just to blend. Slowly whisk browned butter into egg mixture. Pour filling over the apples. Bake until apples are golden brown and tender. The filling should be set, about 60-70 minutes. Cool on a wire rack, about 2 hours. Serve warm or at room temperature with whipped cream or ice cream.
NOTE: If you don’t have apple cider concentrate, use 2 tablespoons frozen apple juice concentrate instead.
Scalloped Apple Cake Recipe©Marcia Lahens 2017. All rights reserved.