This dense, fruit-filled cake studded with brandy-spiked raisins is perfect for afternoon tea or dessert. Snowing outside? It goes well with gløgg by the fire, too. I have made a version of this cake for many years, and what I enjoy about it is its unfailingly pleasing qualities. It reminds me of a classic, timeless dress: always in style – just add a few accessories, and it gracefully morphs into a new dessert. Eat it simply as is, and call it a coffee cake. Top it with rich caramel sauce and it becomes a gooey, child-friendly indulgence (perhaps minus the brandy in the raisins.) Add a dollop of whipped cream fortified with Calvados, and you have a decadent dessert fit to end a dinner party. The quintessential little black dress of desserts.
Apple Brandy Cake with Caramel Sauce
inspired by Regan Daley’s recipe for Apple Cake in the Sweet Kitchen
1 cup golden raisins
1/3 cup Calvados brandy
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups light brown sugar
1/2 cup granulated sugar
1 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored, cut in 1/2″ dice
1/2 cup coarsely chopped pecans (optional)
Combine raisins and brandy. Let sit at least one hour. Do not drain.
Preheat oven to 325 F. (170 C.) Butter a 9×13 rectangular baking pan. Line the bottom with parchment. Lightly butter the parchment.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt together in a bowl of electric mixer; set aside. Add brown and granulated sugars, butter, eggs and vanilla. Using electric mixer, beat until batter is pale and smooth, scraping down sides of bowl, about 2 minutes. Fold in apples, pecans and raisins with brandy. Pour into prepared pan and smooth top. Bake in center of oven until cake center springs back when touched and a skewer inserted in center of cake comes out clean. Cool cake in pan. (Cake can be made up to 3 days in advance. Wrap in plastic and store at room temperature.)
Caramel Sauce:
Makes about 2 cups
1/2 cup butter, cut in chunks
1 cup light brown sugar
1/2 cup granulated sugar
3/4 cup heavy cream
2 tablespoons Calvados brandy (optional)
Combine butter, sugars, cream in heavy saucepan. Stir over low heat until sugar dissolves. Bring to a boil over medium heat, stirring constantly. Simmer, stirring, about 5 minutes. Remove from heat. Stir in optional brandy. (Can be prepared in advance. Cool completely. Cover and refrigerate up to one day.)
Whipped Cream with Calvados:
2 cups heavy cream
1 tablespoon sifted confectioners sugar
2 teaspoons Calvados Brandy
In a bowl of electric mixer, whip cream until whisk attachment leaves traces in the cream. Add sugar and brandy. Continue to whip until cream holds soft peaks.