INGREDIENTS
- Cooking Time: 1.5 hour
- Servings: 8
- Preparation Time: 1 hour
- 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
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- 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
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- 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.
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- 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.
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- 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.
