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Michigan apple cake

Phillippa Grogan

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Michigan apple cake
Michigan apple cakeMarina Oliphant

This pudding recipe is adapted from a second-hand cookbook I found in Ann Arbour, Michigan. Made with fresh breadcrumbs rather than flour, it's moist, eggy and not particularly sweet, with the crunch of pecans. It's best eaten warm the day it's made. I make the puree with Granny Smiths or Cox's orange pippins.

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Ingredients

  • 60g melted butter

  • 2 cups fresh breadcrumbs (made with day-old bread, crusts removed)

  • 2 cups unsweetened cooked apple puree or apple sauce

  • 3 large eggs, separated

  • 4 tbsp sugar

  • 1/4 tsp salt

  • 1/2 cup pecans, roughly chopped

  • 1/3 cup sultanas, optional

  • add 1/4 cup brandy (optional)

  • zest of lemon and vanilla essence

  • icing sugar and pure cream to serve

Method

  1. Preheat the oven to 180C.

    Generously butter a 23cm cake tin with butter and dust with a tablespoon of fine breadcrumbs.

    Melt butter in a large frypan, add the remaining breadcrumbs and toss over a low heat until the breadcrumbs are golden and toasted. Allow to cool.

    In a large mixing bowl, blend the apple puree with the yolks and 2 tablespoons of sugar. Mix well.

    Add the toasted breadcrumbs to the apple puree mix. Stir well to combine.

    In a separate bowl, beat the egg whites with salt until stiff. Add remaining sugar.

    Gently fold the egg whites into the breadcrumb-apple mix, along with the pecans and sultanas, if using.

    Pour batter into prepared cake tin and bake for 60-70 minutes or until a skewer comes out clean.

    Dust with icing sugar and serve warm with pure cream.

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