THE HARVEST ISSUE - September October Issue 2018
Sept/Oct 2015
From Geoff Last
3/4 c. pecan halves
2 large tart apples, like fuji, peeled, cored and sliced
1/2 c. plus 2 T. flour
3/4 t. baking powder
1 t. salt
1-1/2 c. sugar
1 stick (4 oz.) soft unsalted butter
3 large eggs
1/2 t. vanilla extract
3 T. bourbon
1/4 c. maple syrup
Preheat the oven to 350°F. Grease a 10-inch pie plate and arrange 1/4 c. of the pecan halves in a pattern on the bottom. Arrange apple slices over and around pecans, in a single layer, in a pattern. Scatter any extra slices randomly on top. In a food processor, finely grind the remaining pecan halves and mix them with the flour, baking powder and 1/2 t. of the salt. Set aside. Whisk 1 c. of the sugar and the remaining salt together in a skillet, then add 1/3 c. water. Cook over medium-high heat, without stirring, until the mixture turns amber. Swirl the pan from time to time, if necessary. Immediately pour the caramel over the apples. With a mixer, cream the butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract, bourbon and maple syrup and mix to combine. Fold in the flour mixture. Spread the batter over the apples. Bake 40 minutes, until nicely browned. Cool for a few minutes, then run a knife around the edge and invert the cake onto a serving dish, one that’s heatproof if you intend to warm the cake before serving. Some of the pecan/apple bottom layer – which is now the top layer – may stick because of the caramel. Just use a thin spatula to transfer it to the top. Serve with vanilla or salted caramel ice cream. Serves 8.
