Friday, February 21, 2020


APPLE PIE CAKE ala Bobby Flay
1 loaf day-old sourdough bread, crust removed, cut into 1-inch cubes
  • Preheat the oven to 275 °.
  • Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes.
  • Let cool.
  • Adjust the oven to 350°.
1/2 cup sugar
1/4 cup apple cider, plus more for syrup if needed
Juice of 1/2 lemon
3 Gala apples, peeled, cored and diced
3 medium Granny Smith apples, peeled, cored and diced
2 tablespoons apple brandy, such as Calvados, optional
  • Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat.
  • Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes.
  • Add the apple brandy if using; cook a few minutes longer.
  • Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool.
  • Reserve the apple cooking liquid for serving.
1 stick (8 tablespoons) butter, softened
1/4 teaspoon fine salt
1/4 cup sugar
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon cinnamon

  • Mix together the butter, salt and sugar in a large bowl until smooth.
  • Add the flour, oats and cinnamon and mix until well combined.
  • Refrigerate for 15 minutes.
  • Squeeze the mixture in your hands to form larger and smaller clumps.
    softened butter for greasing baking dish 3 large eggs
    2 large egg yolks
    1 teaspoon vanilla
    1/2 teaspoon cinnamon
    2 1/2 cups half-and-half
    4 tablespoons cold butter, cut into pieces
    • Butter a 9-by-13-inch baking dish with some softened butter.
    • Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth.
    • Whisk in the half-and-half, then fold in the cooled apples.
    • Add the bread and stir to coat, pressing down to make sure bread is totally submerged.
    • Let sit for 10 minutes.
    • Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer.
    • Scatter the streusel evenly over the top.
    • Cover with foil and bake for 30 minutes.
    • Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so.
    • Remove from the oven and let cool slightly.
    • Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.)
    • Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified.
    • Serve with the French toast.

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