Brandied Apple Cake With Figs And Walnuts
This delightful cake is a perfect showcase for the rich flavors of dried figs, tart apples, and warm spices. It's a comforting treat that embodies the essence of autumn in every bite. Rich with brandy-soaked figs and crunchy walnuts, this moist and flavorful cake is perfect for any occasion.
— Constant Cookbook
Ingredients
- 3/4 cup diced dried Mission figs (about 4 1/2 oz.)
- 1/4 cup brandy
- Unsalted butter for pan, plus 12 Tbs. (1 1/2 sticks)
- 1 1/2 cups unbleached all-purpose flour
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1/2 tsp. ground cloves
- 3/4 tsp. kosher salt
- 2/3 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 eggs
- 4 cups peeled and chopped tart apples
- 1 cup walnuts, toasted and chopped
Instructions
- In a small bowl, combine the figs and brandy. Let stand while you prepare the remaining ingredients.
- Preheat an oven to 350°F. Generously butter a 9-inch square pan.
- In a bowl, whisk together the flour, baking soda, cinnamon, cardamom, cloves and salt. Set aside.
- In a large bowl, using a handheld mixer, beat together the 12 Tbs. butter, the granulated sugar and brown sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and beat in the flour mixture. Add the apples, walnuts and fig-brandy mixture and stir just until combined.
- Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool completely in the pan.
- Cut the cake into squares to serve, or cover tightly with plastic wrap and store at room temperature for up to 3 days.
- Adapted from Williams-Sonoma <i>Kitchen Garden Cookbook,</i> by Jeanne Kelley (Weldon Owen, 2013).
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