Swiss-Style Cooking
This menu is very much like Zürich itself – a mix of classic and contemporary. It’s also something of a farewell to winter, since most of these dishes are rich, hearty and best enjoyed at home when it’s cold and windy outside. So, before the last bitter chills of March give way to the warm breezes of spring, prepare these traditional dishes for family and friends to toast the end of a season. Today, we share our apple cake recipe.
Apple Cake Recipe
The Swiss know their desserts, and tarts and cakes like this one are made both at home and in bakeries. Apple is a traditional favorite, but as the seasons change, feel free to substitute it with whatever fruit is in season (apricots, plums and strawberries work especially well).
Yield: 12 servings
Ingredients for cake:
8 tablespoons unsalted butter, at room temperature
1 cup light brown sugar, packed
½ cup granulated sugar
2 extra large eggs, at room temperature
1 teaspoon lemon zest
1 teaspoon orange zest
One cup all-purpose flour
A teaspoon of baking soda
¼ cup buttermilk
4 apples, halved, cored and sliced into 1/8-inch pieces
1 tablespoon lemon juice
Ingredients for streusel:
1/3 cup almonds, toasted
Half cup all-purpose flour
1/3 cup light brown sugar, packed
1 teaspoon cinnamon
5 tablespoons unsalted butter
1/3 cup quick cooking oats
3 cups store-bought or homemade vanilla ice cream
Directions:
Preheat oven to 350˚ F. Butter 12 8-ounce ramekins and place on baking sheet.
In a mixer with a paddle attachment, cream butter, granulated sugar and ¼ cup of light brown sugar on medium speed until light and airy, about 5 to 6 minutes. Scrape down sides of bowl. Add eggs one at a time and mix on medium speed until just incorporated. Add zests and mix for 1-2 minutes.
Reduce speed to low and add half of flour and baking soda. Mix until just combined. Add buttermilk and mix for 30 seconds. Add remaining flour and baking soda and mix for 1 minute.
Spoon two heaping tablespoons of batter into each ramekin. Place 7 slices of apple in batter and push down slightly. Dust remaining ¼ cup of light brown sugar on top of ramekins equally. Bake for 20 to 25 minutes, or until golden brown and batter has completely set.
For streusel:
Line baking sheet with parchment paper. Combine all ingredients into bowl of food processor fitted with metal blade. Pulse until ingredients are combined and roughly chopped together, about 15 to 20 seconds. Place on sheet lined with parchment and bake until golden brown, about 10 to 12 minutes. Allow to cool.
To assemble, remove each cake from mold with spatula or knife. (Cake should still be warm.) Spoon ¼ cup ice cream on top and sprinkle with 2 tablespoons of streusel topping. Serve immediately.
