Sweetery Tour + Apple Cake = Sugar Coma!

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by Chris on May 2, 2010

Remember January’s Sugar Coma Tour? It was the Sweetery Tour, created and brought to fruition by fabulous Shameeka (The Broke Socialite). Well, this weekend was the Sugar Coma Redux! And, instead of attending, I stepped to the otherside and participated. How fun! What’s more? I actually participated in two different instances.

First Stop? Noon . Since I am the pastry gal at Noon (now open for dinner service Tues – Sat), I prepped the sweets for the restaurant for the AM tour. On today’s Sugar Coma menu? An amuse bouche of bacon lettuce and tomato was first. No, its not a sweet. But having participated last time, and with Noon being one of the last stops, we knew the guests would welcome something savory to act as a palate cleanser of sorts. Next, with homemade vanilla ice cream and special donut holes made especially for this occasion by Kamal at Sublime Donuts, we offered donut profiteroles. Lastly, a Root Beer Granita with a Root Beer Schnapps reduction sauce and vanilla whipped cream concluded the stop. Yum!

Then, it was home to regroup for Part Two…at The Wine Shoe!

First, can we chat about the The Wine Shoe for a moment? How cool is this place, nestled in the Castleberry Hill area? This little nook for grape heaven carries “almost 150 different wines from all over the globe and most are limited production from smaller vineyards”.

The Wine Shoe is only one of (I think) seven locations in the metro Atlanta area that are allowed to hold tastings and has offers of tastings/classes, etc. Be sure to Nora (info@wineshoeatlanta.com) for more detailed information.

Why would a Wine shop be part of a Sweetery Tour?

Besides the fact that no one really needs a reason to taste some fabulously delicious wines other than them being ….fabulously delicious wines, but there are dessert wines that work beautifully when paired with the right flavors/desserts.

Bren, personal chef and flan queen threw it down with her Cuban espresso flan, lemon almond flan and cinnamon ‘n lime infused arroz con leche (rice pudding).

And for my part? A little bit of this and a little bit of that! 😉 This and that included the apple cake in the first picture, for which I am including the recipe below. Hope you enjoy!

I don’t know about you? But, I can’t wait until the posts start rolling out, as well as the pictures. I have a bunch of photos on my Alter Ego, as well.

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Apple Cake


apple layer

  • 6 large tart green apples (about 2 ½ pounds), peeled, quartered, cored, diced sliced
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons flour
  • 2 tablespoons fresh lemon juice

cake batter

  • 1 cups sugar
  • 3 cups flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, melted, cooled
  • ½ cup cream
  • 1 teaspoon vanilla extract

apple syrup for garnish

  • ½ cup simple syrup & 1 cup apple juice, brought to a boil and cooled.

Preparation

    Preheat oven to 350°F. Butter 13x9x2-inch baking pan, or (about) 12 large ramekins; set aside. Place apples in large bowl. Add 1 cup sugar, cinnamon, 2 tablespoons flour and lemon juice and toss to blend well. Stir in 1 cup sugar, 3 cups flour, baking powder and salt in medium bowl to blend. Whisk eggs, melted butter, cream and vanilla extract in small bowl to blend. Add egg mixture to dry ingredients and stir until thick dough forms. It will be very thick. Spread dough over bottom of prepared pan. Top with apple mixture, evenly over apple mixture.

    (If 13x9x2-inch baking pan) Bake cake covered 30 minutes. Uncover pan. Bake until cake is golden brown and apples are tender, about 45 minutes longer. Transfer pan to rack; cool cake 30 minutes. Cut cake into squares and serve warm.

    If in ramekins, bake uncovered for about 30 minutes.

    Transfer to a wire rack and let cool. Drizzle the outer rim with syrup, then add the caramel sauce over the top of the cake.

Don’t forget to participate! Cooking to Combat Cancer IV is in its 4th year! You don’t need a blog to participate. Check out all the details.

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{ 4 comments… read them below or add one }

The Broke Socialite May 2, 2010 at 3:39 AM

I can't say thank you enough, Chris. I am STILL stunned at how you and Bren set the bar and presented a great spread. As always thank you for your support and participation!

Reply

tristan May 2, 2010 at 4:18 AM

Thank you!!! Everything was absolutely delicious! Trust me. I tried everything…

Reply

Lynn @LynnATL May 2, 2010 at 6:53 AM

Chris, another delicious post. You are so amazing and talented. Thanks for sharing #sugarcoma redux with us. So disappointed to be out of town for this reprise. Best, L

Reply

bren May 2, 2010 at 5:06 PM

I posted something last night. Not sure why it's not up, but I was bigging you up for being some awesome, generous and talented. I think the world is yours. Your commitment to the craft is inspiring. Thanks for sharing with me! We had a great *quick* time, which is just what I needed! Still mad I ddn't get any of the blueberry dessert… did I make ou a flan convert???

:)

Reply

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