APPLE UPSIDE DOWN CAKE WITH FIVE SPICE ICE CREAM

 

  • Cooking Time: 1.5 hour
  • Servings: 8
  • Preparation Time: 1 hour

Ingredients

  • Topping
  • 2 medium apples, peeled and sliced
  • 1 Tbsp. lemon juice
  • ¼ cup (1 oz) dried cranberries
  • 2 Tbsp (4 oz) butter
  • 1 cup (8 oz) dark brown sugar
  • 1 Tablespoon apple cider (reduced from 1 cup)
  • 1 teaspoon vanilla
  • ½ tsp five spice
  • 3 Tablespoons corn syrup
  • ---
  • Cake
  • 2¼ cups ( 8 oz) cake flour
  • 1 cup (8 oz) light brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3/4 cup (6¼ oz) yogurt
  • 4 Tbsp (6 ¾ oz) butter
  • 5 (3 oz) egg yolks
  • 1 teaspoons vanilla extract
  • 1 Tablespoon apple cider (reduced from 1 cup)
  • 1 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 large apple, peeled and finely chopped
  • 1 Tbsp. lemon juice
  • 3/4 cup (3 oz) chopped pecans
  • ---
  • Five Spice Ice Cream
  • 8 oz Milk
  • 8 oz Heavy Cream
  • 6 (4 oz) Egg Yolks
  • ½ cup (4 oz) sugar
  • 1 vanilla bean, seeds scraped
  • 1 Tablespoon Five Spice
  • 3 2-inch strips of orange peel
  • Pinch of salt

Directions

  • Topping
  • Toss apple slices with lemon juice. Set aside.
  • Melt butter. Stir in remaining ingredients. Pour half into bottom of prepared pan. Arrange apples and cranberries on top. Reserve half of topping to drizzle over finished cake.
  • ---
  • Cake
  • Combine dry ingredients with butter and yogurt. Blend with paddle on medium speed until smooth and light, about 5 minutes.
  • Add in yolks, vanilla, apple cider, cinnamon and salt and mix another 3 minutes. Carefully blend in apples and pecans until just mixed. Spread over fruit and syrup in pan.
  • Bake 45-50 minutes at 350 degrees, or until knife inserted in center comes out clean. Remove from oven and let sit for 5 minutes, then turn out onto a plate. Drizzle remaining topping over cake.
  • ---
  • Five Spice Ice Cream
  • Combine the milk cream, five-spice, vanilla bean, vanilla seeds, orange peel and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat. Remove orange peel.
  • In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.
  • Pour the filling into an ice cream machine and follow the manufacturer's instructions for churning time. Remove the ice cream from the machine and transfer it to a freezer-safe container and freeze until firm, about 8 hours.

Notes

Created for Artizone Chicago's Flavors of Fall Cooking Contest: Baked Goods (Sweets)

Categories: Cake  Ice Cream 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!