The apple cake with mascobado or muscovado brown sugar involves using this type of unrefined cane sugar in the batter and on the surface of the cake.
This sugar has a dark color and an intense flavor, with a pleasant licorice aftertaste.
Moreover, being unrefined, it retains the potassium present in the molasses, which gives the color and flavor that differentiate this sugar from white sugar.
Used in cakes or pastries, it gives them a unique taste that is extremely pleasant.
Making this apple cake, which will be moist and dense just right, you’ll find in every bite the typical delight of this type of cakes, but enhanced and elevated by this simple yet particular ingredient.
A cake to try and savor both at breakfast and any other time of the day. As a snack or as a dessert, perhaps served with a dollop of cream on the side, it will always be a satisfying and never ordinary sweet.
For choosing the apples, Pink Lady, Fuji, or others that release less water will work well.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 292.41 (Kcal)
- Carbohydrates 44.57 (g) of which sugars 23.26 (g)
- Proteins 5.59 (g)
- Fat 10.92 (g) of which saturated 6.71 (g)of which unsaturated 4.03 (g)
- Fibers 2.05 (g)
- Sodium 27.45 (mg)
Indicative values for a portion of 147 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups + 3 tbsps g all-purpose flour
- 1 cup g brown sugar (mascobado)
- 9 tbsps g butter
- 3 eggs (medium)
- 1 glass milk
- 2 apples
- orange zest (grated from an untreated orange)
- 1 packet baking powder
- Half packet vanillin
- 1 apple
- 1 tablespoon brown sugar (heaping)
- orange zest (grated from an untreated orange)
- to taste ground cinnamon (optional)
Tools
- 1 Small pot
- 2 Bowls
- 1 Sieve for flour
- Electric whisk
- 1 Spatula silicone
- 1 Baking pan non-stick springform diam. 9.5 inches
Steps
To prepare the apple cake with mascobado or muscovado brown sugar, start by melting the butter over very low heat, turning off the heat as soon as it has melted.
Butter and flour a non-stick springform pan with a diameter of 9.5 inches if you want a nice tall cake, otherwise, you can also use a slightly larger mold.
In that case, the baking time will be shorter.
Separate the yolks from the whites and whip the latter to stiff peaks.
Clean two apples and cut them into cubes, cover the plate with plastic wrap as much as possible in contact.
In the bowl containing the yolks, add the grated peel of the untreated orange, the vanillin, and the brown sugar.
Briefly work with the electric whisk while pouring the melted butter into the bowl.
Then add the milk, egg whites, and gradually the flour, sifting it as you go.
Gently fold with a spatula, moving from bottom to top.
Similarly, incorporate the baking powder, always sifting it.
Once a homogeneous mixture is obtained, add the apple cubes and stir.
Pour the batter into the mold, leveling the surface with the help of the spatula.
Peel an apple and cut it into slices, embedding each slice in the batter.
Sprinkle as evenly as possible with orange peel and 1 heaping tablespoon of brown sugar.
Bake in a preheated oven, at 356 degrees Fahrenheit, static function, for about 55 minutes at the middle level of the oven.
After the first 25/30 minutes, if you notice that the surface of the cake is browning too much, open the oven for a few seconds and cover the cake with aluminum foil or, if preferred, with parchment paper in contact with the cake and then foil.
Always perform the toothpick test before removing from the oven.
The toothpick should come out dry.
The apple and mascobado or muscovado brown sugar cake is thus ready.
Let it cool in the mold for half an hour, then remove the side part of the springform pan and let it cool further before transferring it to the serving dish.
If you like, you can dust the cake with a little cinnamon.
The cake keeps very well in an airtight container, at room temperature, for about 3 or 4 days.
The cake keeps very well in an airtight container, at room temperature, for about 3 or 4 days.
Here’s a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here’s a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
