Posted by: marthabernie | December 13, 2014

AN APPLE A DAY – Apple Cake/Apple Cobbler

I made this today and it’s WONDERFUL!  It’s from the menu of the Prince George Hotel in Halifax, Canada, and I found the recipe in the December issue of Bon Appetit magazine.



1/4  cup unsalted butter

4-5 medium apples such as Honeycrisp, peeled, cored and cut into 1/2 inch cubes

1/2 cup packed light brown sugar

1 teaspoon ground ginger

1/2 vanilla bean split lengthwise

1/4 cup apricot jam

1/4 cup brandy

2 tablespoons fresh lemon juice


1/2 cup slivered almonds

1/4 cup cake flour

1/4 cup powdered sugar

1/4 cup sugar

1/4 teaspoon ground ginger

3 large egg whites, room temperature

1/3 cup unsalted butter, melted

Vanilla ice cream

FILLING:  Melt butter in a large heavy skillet over medium heat.  Add apples, brown sugar, and ginger.  Scrape in the seeds from the vanilla bean (reserve bean for another use).  Cook, stirring often, until apples are just tender, about 5 minutes.  Add jam, brandy and lemon juice.  Stir until liquid is reduced by half, about 3 minutes.  Divide filling into 5 –  6 oz ramekins or custard cups.  Filling can be made 4 hours ahead, let stand at room temperature.

TOPPING: Pulse almonds, flour and powdered sugar in a food processor until almonds are finely ground.  Whisk sugar and ginger in a large bowl.  Using an electric mixer, add egg whites one at a time to sugar mixture, beating to blend between additions.  With mixer running, gradually beat in hot melted butter.  Fold in almond mixture (topping will be thin).  Topping can be made one hour ahead, let stand at room temperature.

Preheat oven to 350 degrees F.  Pour topping over filling in ramekins, dividing equally.  Place ramekins on a rimmed baking sheet.  Bake until topping is puffed and tops of cakes are golden brown, 25 to 30 minutes.  Let cool for at least 15 minutes.  Serve warm topped with a small scoop of ice cream.




  1. Reblogged this on Astronomy and Law.


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