RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)
I adopted this recipe from Recipezaar. I am German and usually like that kind of German Apple Cake, so I thought I'd give this recipe a home. I have not yet made it to see if it needs updating, but will try some time soon. If you make this before me please let me know what you think!
Provided by -Sylvie-
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- CRUST:
- To make crust, mix flour, sugar, and lemon rind.
- Cut in butter or margarine until mixture resembles coarse crumbs.
- Add egg yolk and 1 T of milk; mix gently to form a dough.
- Pat into bottom of a 10-inch Springform pan that has sides only greased.
- Press dough up sides of pan for 1 inch.
- FILLING:
- Toss together bread crumbs and melted butter.
- Spread evenly over pastry crust.
- Toss apple slices, lemon juice, and 1/4 c of sugar.
- Spread apples over crumbs.
- Drain raisins, reserving rum, and sprinkle raisins over apples.
- Bake in a preheated 350 degree F. oven for 15 minutes.
- Beat eggs and sugar until thick and lemon-colored.
- Stir in milk and reserved rum.
- Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
- until custard is set.
- Cool completely before serving.
- Do NOT remove springform pan until cool.
Nutrition Facts : Calories 472.9, Fat 23.1, SaturatedFat 13.7, Cholesterol 148.9, Sodium 231.5, Carbohydrate 57, Fiber 2.5, Sugar 31.9, Protein 7.7
FRENCH APPLE CAKE
With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
- In a small bowl, whisk together the flour, baking powder and salt.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
- Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
- Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 279, Fat 13g, Carbohydrate 35g, Protein 3g, SaturatedFat 8g, Sugar 22g, Fiber 2g, Sodium 66mg, Cholesterol 77mg
APPLE RUM CAKE
Make and share this Apple Rum Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Line bottom of a 9-inch springform pan with parchment paper; butter parchment paper and sides of pan.
- Set a rack in the middle of the oven; preheat oven to 350°.
- Combine all the filling ingredients in a bowl (glass or stainless); let stand while you prepare the batter.
- In another bowl, combine the flour, baking powder, and salt; mix well and set aside.
- In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy.
- Beat in the eggs one at a time, beating until smooth after each addition.
- Beat in vanilla; using a rubber spatula, fold in half the flour mixture.
- Drain the apples in a colander set over a bowl; add the milk to any rum that drains into the bowl and stir the liquids into the batter, then fold in the remaining flour mixture.
- Spread half the cake batter evenly in the prepared pan; scatter with the sliced apple mixture.
- Scrape remaining batter onto the filling and smooth out.
- Slide a foil-lined cookie sheet onto the rack below the middle one to catch any drips.
- Bake for 55-65 minutes or until cake is risen, firm, and deep golden and the apples are cooked through and tender.
- Let cake cool in pan for 15 minutes, then loosen the cake by running a sharp paring knife around the inside of the pan, scraping the knife against the pan, not the cake.
- Remove the sides and slide the cake off the base to a rack to finish cooling.
- When the cake has cooled completely, invert the cake onto a plate, remove the paper, and invert the cake onto the rack again so it is right side up.
- Make the glaze: stir together the powdered sugar and rum in a small saucepan; mix well.
- Place over medium heat until warm and fluid.
- Drizzle half the glaze over the top of the cake in a series of parallel lines.
- Rewarm the glaze if necessary and drizzle another series of lines on a diagonal to the first ones.
- Wait until the glaze dries, then slide the cake onto a platter.
- Serve with ice cream or whipped cream; this cake is best served on the day it is made.
Nutrition Facts : Calories 504.3, Fat 19.7, SaturatedFat 11.7, Cholesterol 125.6, Sodium 268.9, Carbohydrate 73.1, Fiber 2.1, Sugar 42.6, Protein 6.7
APPLE RUM RAISIN CAKE (GLUTEN-FREE, LOW-GI)
I used a gugelhupf pan here, but you can just use a round 7-inch cake pan. If you'd like to lower the glycemic index, you can omit raisins and replace coconut sugar with erythritol or xylitol. This cake is pretty moist and does crumble a little when you slice it, so please don't make the batter too loose by adding too much applesauce. This cake is good with ice cream (vanilla, rum raisin, salted caramel, dulce de leche, etc.). Fore more healthy, gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 7-inch round cake, 6 serving(s)
Number Of Ingredients 18
Steps:
- In a small sauce pan, place apple pieces, lemon juice, raisins, sugar, cinnamon, and water and cook under medium heat for about 10 minutes until the apples become soft.
- Add rum and mix. Turn off heat and set it aside.
- Preheat oven to 350ºF/180ºC degrees and spray the cake pan with oil.
- In a bowl, combine almond meal, coconut flour, sugar, and baking powder.
- Add beaten eggs, melted butter, apple sauce, and almond extract and mix.
- Add the apple and raisin mixture and walnut pieces (if using) and mix.
- Bake for about 40 minutes.
- When the cake is no longer hot, remove from the pan and cool on a wire rack. Dust with powdered sugar (optional).
- Infuse love, slice and serve.
Nutrition Facts : Calories 301.9, Fat 21.1, SaturatedFat 8.4, Cholesterol 92.5, Sodium 89.6, Carbohydrate 23.3, Fiber 4, Sugar 14.3, Protein 6.1
FRESH APPLE CAKE WITH RUM SAUCE
Make and share this Fresh Apple Cake With Rum Sauce recipe from Food.com.
Provided by breezermom
Categories Breakfast
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Cream the butter; gradually add the sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine flour and the next 5 ingredients; add to the creamed mixture, beating until blended. Stir in the apple and pecans.
- Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 325 degrees for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely in the pan on a wire rack. Serve with Hot Buttered Rum Sauce.
- Hot Buttered Rum Sauce:.
- Combine the sugar, butter, and half and half in a saucepan; cook over low heat, stirring occasionally, until sugar dissolves. Remove from heat, and stir in the rum extract.
Nutrition Facts : Calories 433.5, Fat 21.9, SaturatedFat 9.3, Cholesterol 60.2, Sodium 286.4, Carbohydrate 58.3, Fiber 2.2, Sugar 43.1, Protein 4
APPLE RUM RAISIN CAKE
Make and share this Apple Rum Raisin Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl cream the butter, then beat in the sugars until light and fluffy.
- Beat in the eggs.
- Sift together the flour, baking powder, salt, soda, cinnamon and nutmeg.
- Add dry ingredients alternately with the undiluted evaporated milk and rum to the creamed mixture, Mix in the chopped apples, raisins and nuts.
- Pour into a greased 9x12x2 inch baking pan.
- Bake at 350 for 40 minutes or until cake springs back when done.
Nutrition Facts : Calories 336.7, Fat 10.4, SaturatedFat 6.2, Cholesterol 61.7, Sodium 385.6, Carbohydrate 56.4, Fiber 1.6, Sugar 35, Protein 5.2
APPLE RUM CUSTARD CAKE
Make and share this Apple Rum Custard Cake recipe from Food.com.
Provided by Sackville
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place the currants in a small bowl and pour the rum over them.
- Allow to soak for at least 20 minutes.
- Peel, core and cut the apples into 1/4 inch thick slices.
- At this point, pre-heat the oven to 350 F and start making the pastry.
- Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
- With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
- Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
- Now fill the pastry shell.
- Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
- Sprinkle the mixture over the dough in the pan and spread the apples over it.
- Drain the currants and set the rum aside.
- Scatter the currants over the apples.
- Bake in the middle of the oven for 10 minutes.
- During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
- Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
- Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
- Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
- Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
- Remove the pan from the oven and let the tart cool completely before removing from the springform.
- Slide onto a cake plate and serve.
More about "apple rum cake food"
APPLE-RUM SPICE CAKE RECIPE - JOANNE CHANG - FOOD
From foodandwine.com
Author Joanne ChangTotal Time 5 hrs 40 minsCategory Dessert
- Preheat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; dust with flour. Whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. Whisk together egg yolks, 2/3 cup water, oil, lemon juice, and vanilla in a separate bowl until smooth. Whisk egg yolk mixture into flour mixture until batter is just combined.
- Place 1 cake layer on a serving platter. Spread top with about 1/3 cup frosting. Spoon 3/4 cup frosting into a ziplock plastic bag; cut a 1/3-inch hole in one corner. Pipe a 1/3-inch-tall ring of frosting just inside the top edge of frosted cake layer (to create a barrier). Spread half of the cooled compote (about 2/3 cup) in an even layer inside piped ring. Top with second cake layer; repeat process with frosting, frosting ring, and remaining compote. Top with third cake layer; spread remaining frosting over top and sides of cake. Refrigerate assembled cake at least 4 hours or up to 1 day. Serve chilled.
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Reviews 6Servings 8Cuisine EnglishCategory Cake
- Soak raisins in rum. Put raisins into a small bowl, add rum stir to coat, cover with plastic wrap and let stand at room temperature for 2 hours (or overnight).
- Preheat oven to 350°F (180°C). Coat 10 inch round springform pan with non-stick spray (or grease well with butter), then line bottom with parchment paper.
- Combine flour, corn flour, baking powder, salt and spices into the bowl of a stand mixer. Add sugar and butter and beat on a medium speed for 1 minute, stopping to scrape the sides of the bowl, as necessary.
- Add eggs and mix on low speed for a few seconds, then increase the speed to high and beat for 1 minute until light and fluffy, draining rum from the raisins to the batter as it mixes.
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