Apple Gataeu

It's October which means it's time to declare Apple Week on the blog. 🍏🍎  Who doesn't love apple season?  I mean - it's practically un-American to not embrace this season.😅  Even if you're not a fan of apple pie, apple dumplings, apple cake, apple crisp, caramel apples or apple cider ... there's still plenty of ways to enjoy apple season.  Have you ever spent an afternoon in an apple orchard picking your own fruit, shooting an apple cannon, launching an apple sling shot or taking a hay ride  and left without a smile on your face?  Impossible.😁 

If you're a fan of apple desserts - if you prefer dairy free desserts - or if you like to pack as many apples into one serving than you ever thought possible - this apple gateau if for YOU!!  It looks really fancy - it even has a fancy name - but good news - it's surprisingly easy to make.  If you've got a food processor - it's even easier but if not - don't worry - a mandolin can do the same job.  And no, you really don't need to measure your apple slices with a ruler like I did - I'm kind of over the top when it comes to apple slice accuracy.🤣  

Apple Gateau
Gateau
2/3 cup sugar
1 teaspoon vanilla bean paste
2 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 pounds granny smith apples, peeled
2 teaspoons honey

Whipped Cream
1 cup heavy cream
2 Tablespoons brown sugar
1/4 teaspoon cinnamon

Stir together sugar and vanilla bean paste.  

Whisk in eggs. 

Whisk in flour, baking powder and salt. 

Peel, quarter and core apples.  

Slice apples in food processor.

5 stacked apple slices should equal 1/2 inch. 

Reserve 18 apple slices for the top of cake.  ​

Add remaining apples to batter.  Let apples sit for 15 minutes.  ​

Grease 8.5x4.5 loaf pan and line with parchment sling.  Grease parchment.

Stir apple mixture until all apples are coated. 

Transfer apples, a few at a time, to loaf pan using a slotted spoon.  

Dip 1 side of reserved apple slices in batter remaining in bowl and shingle across the top of the cake in 6 rows of 3.

​Spoon any remaining batter over the top of the cake and smooth. 

Place loaf pan on top rack of 350 oven for an hour and a half.  Place a foil lined baking sheet on bottom rack to catch drips.

Run knife around edges of cake.  Brush top with warm honey.  Let cool for 1 1/2 hours.  

Remove cake using parchment sling and cool 2 more hours.  

Combine cream, sugar and cinnamon for whipped cream. 

Whip with whisk until soft peaks. 

Cut cake into triangle wedges.  

Serve with whipped cream ​

Ciao!

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