Craisin-Apple Cake
Prep Time: 20 mins | Cook Time: 60 mins | Course: Dessert | Yield: 8
This cardamom apple cake with craisins and cream of wheat cereal is very unusual in that it doesn’t call for the apples to be peeled, nor for a sticky batter. The dry ingredients separate the filling into 3 distinctive layers and it comes together beautifully. Apple pie lovers will be totally enthralled by this most unusual Russian apple cake. This cake needs no adornment, in fact, whipped cream etc. would take away from the nearly crisp top and tart filling that is this perfect apple-craisin cake. Always inspired by Dorie Greenspan whose grandmother was Russian. I think of all of those affected by this unwanted war, begun by old leaders and inflicting it on our youth of the world. Blessed are the peacemakers and peacekeepers. Thinking of the Ukrainian people, and the Russians who may oppose the war, with love and prayer. https://doriegreenspan.bulletin.com
Adapted from Beyond the North Wind, by Darra Goldstein
7-8 Tbsp butter, cold
3/4 cup flour
1/2 cup cream of wheat farina cereal, not instant
1/2 cup sugar
1 tsp baking powder
1 tsp cardamom
¼ tsp salt
5 granny smith (or other tart apples), do not peel
2 Tbsp lemon juice
3/4 cup craisins
Preheat oven to 400* and cut parchment to fit an 8” round baking pan (or if you have an 8” springform pan, skip the parchment). Line and butter the pan. Cube 7 tablespoons of butter into bits and keep chilled. Mix together in a medium-sized mixing bowl the flour, cream of wheat farina, sugar, baking powder, cardamom and salt. Whisk to mix well. Core and slice the apples (do not peel), I used an apple corer\wedger. Shred with a food processor (eating any large remaining chunks). In a large mixing bowl mix the apple shreds with the lemon juice and craisins. Scatter approximately ⅓ of the dry mixture to the buttered bottom of your cake pan. Top with ⅓ of the apple mixture. Sprinkle apples with half the remaining dry mix, then another ⅓ of the apples. Sprinkle with the last of the dry mix, then the remaining apples. Top with the butter bits and bake for 30 minutes. Check the cake for any dry spots, if there is a dry patch top it with the remaining tablespoon of butter. Bake for another 30 minutes. The top of the cake will be lightly golden. Allow the cake to cool in the pan for 20 minutes. Run a thin knife between the cake and the pan and invert onto a cake plate. Remove the parchment and slice into 8 generous wedges.
