Brimming with mulling spices and tender chunks of apple, this fragrant cake is the epitome of consolation. We swapped the unique model’s easy glaze for a thick Caramel Sauce that settles in candy little swimming pools when poured over the Pecan Streusel. Go to our From the Pantry: Mulling Spices article for the lowdown on how mulling spices can elevate your baked items.
Mulled Apple Espresso Cake
Makes 1 (9-inch) cake
- 1 cup (200 grams) granulated sugar
- ½ cup (113 grams) unsalted butter, melted
- 2 giant eggs (100 grams)
- 2 tablespoons (6 grams) orange zest
- 2 teaspoons (8 grams) vanilla extract
- 1½ cups (188 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (2 grams) floor cinnamon
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) floor allspice
- ½ teaspoon (1 gram) floor cloves
- ½ teaspoon (1 gram) floor star anise
- ½ cup (120 grams) bitter cream
- ¼ cup (60 grams) entire milk
- 1¼ cups (155 grams) chopped Pink Girl apples, divided
- Pecan Streusel (recipe follows)
- Caramel Sauce (recipe follows)
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Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour.
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In a medium bowl, whisk collectively sugar, melted butter, eggs, orange zest, and vanilla.
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In one other medium bowl, whisk collectively flour, baking powder, cinnamon, salt, allspice, cloves, and star anise. Whisk flour combination into butter combination. Add bitter cream and milk, whisking simply till mixed. Fold in 1 cup (124 grams) apples. Pour into ready pan, smoothing with an offset spatula. High with remaining ¼ cup (31 grams) apples; sprinkle with Pecan Streusel.
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Bake till a picket decide inserted in middle comes out clear, 40 to 45 minutes. Let cool in pan for quarter-hour. Take away from pan, and drizzle with Caramel Sauce. Serve heat or at room temperature.
Pecan Streusel
Makes about 1 cup
- ½ cup (63 grams) all-purpose flour
- ½ cup (57 grams) chopped pecans*
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon kosher salt
- ⅛ teaspoon floor cinnamon
- ⅛ teaspoon floor allspice
- ⅛ teaspoon floor cloves
- ⅛ teaspoon floor star anise
- 3 tablespoons (42 grams) unsalted butter, melted
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1. In a medium bowl, stir collectively flour, pecans, sugar, salt, cinnamon, allspice, cloves, and star anise. Stir in melted butter till combination is crumbly. Crumble along with your fingertips till desired consistency is reached.
*We used Sunnyland Farms Uncooked Georgia Pecan Halves.
Caramel Sauce
Makes 1 cup
- ¼ cup (57 grams) unsalted butter
- ½ cup (110 grams) firmly packed darkish brown sugar
- 1 teaspoon (1 gram) orange zest
- ¼ teaspoon kosher salt
- ½ cup (120 grams) heavy whipping cream
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In a small saucepan, soften butter over medium warmth. Whisk in brown sugar, orange zest, and salt till sugar is dissolved. Add heavy cream, and produce to a boil. Cook dinner for 3 minutes. Switch to a small bowl, and let cool fully. Refrigerate in an hermetic container for as much as a month.
