Honeycrisps the perfect pick for caramel apple cake
Growing up, I was never crazy about apples (although I’d make an exception for my grandmother’s apple pie, which was positively sublime). I’m not quite sure why — perhaps it was just the varieties of apple we bought. Some were too mealy, while others struck me as just too quirky in flavor.
But today I have a newfound love for this fruit — I consider myself a bona fide apple aficionado. Perhaps my taste buds have matured, or I’ve taken to heart all of the press extolling the benefits of natural fruit sugars instead of processed sugar. Or it could be that I’ve discovered Honeycrisp apples! It is a very juicy variety, and the flavor is a mix of sweet and sour, kind of like Sour Patch candy (my favorite!). When I’m home and trying to eat healthy (read, avoid stuffing my face with ice cream), I might slice up a Honeycrisp and spread some Teddy’s Peanut Butter on it — satisfying, healthy and really hits the spot.
Honeycrisps were developed at the University of Minnesota, and for decades the university received a $1 royalty for every tree that grew them. (Their patent has expired in the United States, but the school still receives royalties from overseas.) It’s grown in colder regions, including the upper Midwest, upstate New York and New England, and has increased significantly in popularity in recent years.
Use Honeycrisps in this recipe from Kristin Wilson, our pastry chef at Legal Harborside. (Sorry, my grandmother’s recipe is offlimits!)
LEGAL SEA FOODS CARAMEL APPLE CAKE
For the topping: 2 oz. butter 3 c. sugar 5 T. corn syrup 1 c. heavy cream 3 Honeycrisp apples For the cake batter: 4 oz. butter 1A c. sugar 3 eggs 3 c. flour 2 t. baking powder
A t. baking soda 1 t. salt A t. cinnamon A c. sour cream B c. orange juice 1 T. vanilla extract 1 Honeycrisp apple,
chopped To make the topping: Cook the sugar, butter and corn syrup in a pot until golden brown. Slowly add the cup of cream, being careful of the steam and splatter. Pour into the bottom of a 9-by-12-inch pan that is lined with parchment paper. Cut the apples in quarters and place them skin side down in the caramel. For the cake batter: Cream the butter and sugar in a mixer until smooth. Add eggs and mix to incorporate. Add all dry ingredients and the sour cream, orange juice and vanilla extract together. Mix well. Spread over the apples in the pan and top with the chopped apple. Bake 45 minutes, flip onto a cooling rack and remove the pan.
Serves 12.