Apple Cake #10: Apple Chestnut Cake
You will be sick of my apple cakes come the first of the year. There are so many gorgeous apple cakes I still want to try. I think this is apple cake #10!
I know it's strange to post another cake right before Thanksgiving, but you might have leftover chestnuts this weekend, and I wanted to be helpful!
This one is a luxurious apple cake, made better by the creaminess of chestnuts, chestnut puree and creme fraiche.
You know the results are going to be moist and wonderful.
Whenever in Paris, I bring back products in my luggage that are hard to find at home.
Over the years, I would pack my suitcase with bubble wrap, hoping these specialty items wouldn't break, (or be stopped by customs!).
I've learned that most of these hard to find products can be easily found on amazon.com in their grocery department, though sometimes the shipping costs more than the product!
This chestnut spread (creme de Marron) goes a long way.
Once opened, it stays in the fridge for months.
I LOVE it mixed with vanilla or plain yogurt for breakfast. I often buy Chestnut yogurt when I can find it in Paris.
This is a great cake to make if you have leftover chestnuts (which I always do) from your Thanksgiving stuffing.
Apple Chestnut Cake:
1 stick butter, melted
2 large apples, peeled and cubed
1/4 cup of currants or raisins soaked in Cognac
1 cup sugar
1/4 cup French chestnut puree or paste
1/4 cup of creme fraiche or sour cream
1/2 cup chestnuts, chopped
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
Mix wet ingredients together in a large bowl and slowly add in the dried ingredients.
Pour batter into a 9" well buttered springform pan and bake in a 350F oven for one hour.
Let rest in the pan a few more minutes before unmolding the sides.
Dust with powdered sugar or make a simple icing of powdered sugar and a tablespoon of milk to drizzle.
Have a happy Thanksgiving!
See you on Friday with leftovers. :)