Apple Cake with Sage Caramel #FoodieReads

Last year I shared my thoughts on the first six Charlotte Gibson books by Jasmine Webb. You can read my post Double Starch, Pineapple on Pizza, and Passionfruit Panna Cotta. Apparently I didn't share anything about books seven through ten...and I just finished book eleven, Dolphin Danger.

On the Page

This book finds Charlotte Gibson trying to find out who murdered a local business man while Rosie and Dot are setting a trap for a local scammer. Just like all the others, this book doesn't disappoint. The banter is witty and fresh while still being cozy. Charlie is hilarious and the stories are a breeze to read.

Speaking of Charlie's riotous commentary, this is the passage that inspired my post. "There’s, like, five [kinds of apples]. Red Delicious. Which is a lie. They’re red, but they’re not delicious. They’re the driest apple alive, and anyone who pretends to like them is lying."

Plus this: "'Just have to take a cake out of the oven and set it to cool.' 'Cake?' My eyes glanced over to the plain clock on the wall. 'At this hour?'"

There is never a bad time of day to bake a cake. I suppose I can’t argue with that logic.

Cake + Apple = Apple Cake with Sage Caramel

On the Plate

Ingredients

Apple Crisps

• 1 organic apple

• Also needed: mandolin slicer, optional; baking sheet

Cake

• 2 organic apples

• 1/4 cup water

• 2 eggs

• 1/2 cup organic dark brown sugar

• 1/2 cup oil (I used a canola oil)

• 1 teaspoon vanilla bean paste

• 1-1/3 cup flour

• 1-1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cardamom

Sage Caramel

• 1/2 cup organic heavy whipping cream

• 8 to 10 fresh sage leaves plus a few for garnish

• 1 cup organic granulated sugar

• 1/4 teaspoon flaky sea salt

Frosting

• 1/4 cup butter

• 1/3 cup organic powdered sugar

• 1/4 cup mascarpone

Procedure

Apple Crisps

Preheat the oven to 275 degrees Fahrenheit. Slice apples (thicker slices worked better for me!) and place them on a silicone mat or parchment paper-lined baking sheet. Bake them until they are dry to the touch and have begun to curl at the edges. Mine took about 55 minutes. Transfer crisps to a wire rack to cool completely.

Cake

Peel and core apples, then roughly chop them. Place apple in a saucepan with water and simmer until softened, approximately 10 minutes. Drain the mash them with a fork to form a chunky sauce.

Whisk together eggs and sugar until the eggs are pale and thick. Drizzle in the oil. Then stir in the apple sauce, vanilla, flour, baking powder, baking soda, and spices. Stir until everything is moistened and well-combined.

Turn the batter out into a parchment paper-lined baking dish. Place in the oven and bake for 38 to 40 minutes. The cake should be well-browned and spring back when you touch it. Remove from the oven and let cool completely in the pan. While the cake cools, make the caramel.

Sage Caramel

Add the cream and sage to a small saucepan and bring to a simmer. Let the sage infuse into the cream for 15 to 20 minutes; the longer you leave it, the more pronounced the flavor. Once it's cool, discard the leaves. In a medium skillet, heat the sugar until it melts and turns a honey color. Swirl the pan to help the sugar dissolve evenly.

When the sugar is completely dissolved and caramelized, pour in the cream very carefully. It will bubble up violently when the cold cream hits the hot sugar. Use a whisk to incorporate the cream. When everything is smooth, add in the salt and remove from the heat.

Frosting

To make the frosting, beat the butter and powdered sugar together until pale and creamy. Add in the mascarpone and beat until smooth. Add in 2 to 3 Tablespoons of the caramel and beat until smooth again.

Finishing

Spoon the frosting on top of the apple cake and spread it to the edges. Arrange the apple crisps and sage leaves on top.

Drizzle with sage caramel and serve immediately.

I am adding this to the August #FoodieReads link-up.