Rose's Heavenly Cakes (11 page)

Make the Cinnamon Crumb Topping

In a food processor, pulse the walnuts, brown sugar, granulated sugar, and cinnamon until the walnuts are coarsely chopped. Remove and set aside ½ cup to use for the filling. To the remainder, add the flour, butter, and vanilla and pulse briefly to form a coarse, crumbly mixture. Scrape it into a medium bowl and refrigerate it for about 20 minutes to firm up the butter and make it easier to crumble.

Special Equipment

One 9 by 2½- to 3-inch springform pan, encircled with a cake strip (see
Note
), bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Prepare the Apple Slices

Just before mixing the batter, peel, core, and slice the apple ¼ inch thick (1 heaping cup/4.6 ounces/130 grams of slices). Sprinkle with lemon juice and set aside.

Mix the Liquid Ingredients

In a medium bowl, whisk the eggs, 3 tablespoons of the sour cream, and the vanilla just until lightly combined.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining sour cream and mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts, beating for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.

Using a silicone spatula, scrape about two-thirds of the batter (18 ounces/510 grams) into the prepared pan and smooth the surface evenly with a small offset spatula. Using your fingers, sprinkle lightly with the reserved ½ cup crumb topping (do not press it into the batter) and top with two rows of overlapping apple slices. Drop the remaining batter in large blobs over the apples and spread it evenly.

Bake the Cake

Bake for 35 minutes.

Meanwhile, use your fingertips to pinch together the refrigerated crumb topping, breaking up the larger pieces so that about one-third of the mixture is formed into ¼-inch balls or clumps and the rest is in small particles. (Do not make them larger because they will be hard to cut when serving.) Let them fall onto a large piece of parchment and add the rest of the lightly pinched crumbs.

Remove the pan from the oven and gently place on a wire rack. Using the parchment as a funnel, quickly and evenly strew the surface with the crumb topping. Return the pan to the oven and continue baking for 20 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The crumb topping could make it a little difficult to test for doneness, so using an instant-read thermometer offers added insurance. An instant-read thermometer will register about 208°F/98°C.

Cool and Unmold the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. Loosen the sides of the cake with a small metal spatula and remove the sides of the springform. Cool completely, about 1½ hours. If desired, transfer the cake to a serving plate.

Special Equipment

One 10-cup metal fluted tube pan, coated with baking spray with flour

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C (325°F/160°C if using a dark pan).

Melt the Chocolate

Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water).

Remove the chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid.

Mix the Liquid Ingredients

In a medium bowl, whisk the yolks, ¼ cup of the sour cream, and the vanilla just until lightly combined.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.

Remove almost one-third of the batter (1½ cups/12.5 ounces/354 grams) to a bowl and stir in the melted chocolate until uniform in color. Spoon one-third of the remaining batter into the prepared pan. Top with dollops of half the chocolate batter. Spread gently but evenly. Top with another third of the plain batter and then with dollops of the remaining chocolate batter. Spread evenly and top with the remaining third of the plain batter, spreading it evenly over the top.

Use a regular tablespoon to marbleize the batter lightly: Dip in the tablespoon, without touching the bottom or sides, and lift up and over in a folding motion, like the roll of a wave, six to eight times, going all around the pan. Smooth the surface evenly.

Bake the Cake

Bake for 50 to 60 minutes, or until a wire cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. During baking it will rise above the center tube, but on cooling it will be almost level with the sides of the pan.

Cool and Unmold the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. Loosen the cake by jiggling it up and down until it moves slightly. Invert it onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely before applying the glaze, if using.

Make the Ganache Glaze

Have ready a fine-mesh strainer suspended over a small glass bowl. In a food processor, process the chocolate until very fine. Remove it to a small heatproof glass bowl.

In a 1-cup or larger microwavable cup with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery) and pour it over the chocolate. Cover the bowl for 5 minutes to allow the chocolate to melt. Using a silicone spatula, gently stir together the chocolate and cream until smooth, trying not to create air bubbles. Press the mixture through the strainer, stir in the Cognac, if using, and cool until tepid. A small amount of glaze dropped from a spoon should mound a bit before smoothly disappearing. If the glaze is too thick and the mound remains on the surface, or if the glaze seems curdled, add more warm cream 1 teaspoon at a time. When the consistency is correct, use the glaze at once, or store covered and reheat it.