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Rustic Apple Cake With Rosemary Syrup
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Description
We have rosemary growing like weeds around our property, so I decided to incorporate this into my cake since it is an amazingly fragrant herb.
Ingredients
- 2 whole Medium Apples, Peeled & Chopped Into 1/2 Inch Pieces
- 3 Tablespoons Sugar
- 2 Tablespoons Butter
- 1 teaspoon Cinnamon
- 1 cup Butter, Softened
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 4 whole Large Eggs
- 1 cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- ½ cups Sugar
- 2 sprigs Fresh Rosemary
Preparation
In a heavy frying pan, heat the butter until bubbly and then add the apples, sugar, and cinnamon. Continue to cook until the apples are soft and just beginning to brown. Set aside. Preheat the oven to 350 degrees F. Lightly grease and flour an 8 inch spring-form pan. In a medium bowl beat together the butter, vanilla and sugar until light and fluffy. Add the eggs one at a time beating well between each. Mix together the flour, baking powder and salt and then fold this into the egg mixture until just blended. Fold in the apple mixture, and then pour the batter into the prepared pan. Bake for about 45 minutes, or until a skewer stuck into the center comes out clean.
While the cake is baking, combine the sugar, rosemary, and 3/4 cup of water into a small pan and bring to a boil. Reduce the heat, and simmer for 15 minutes. Remove from the heat and let sit for an additional 15 minutes. Strain the syrup, discarding the rosemary.
Using a small skewer or toothpick, poke holes into the top of the still warm cake about 1 inch apart. Carefully spoon half the syrup over the cake allowing it to become absorbed into the cake. Wait 15 minutes and repeat. Allow the cake to cool and remove from the tin and serve.
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4 Comments
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irissilvermoon on 1.16.2011
I made this the other night and after noticing the comments about the rosemary flavor I upped the amount of rosemary I put into the syrup by quite a bit (along with making just a little more syrup overall an extra quarter cup of sugar/water).
The result was perfect, and both the apple flavor of the cake and the rosemary came through in great balance. This cake is super delicious and I’ll definitely be making it again.
vita on 9.25.2010
With cinnamon and vanilla in there as well as the apple, I guess the rosemary is never going to come through as a distinct flavour in its own right. It is just going to add a warmth or depth to the others. I spread some rosemary leaves in the bottom of the cake pan and covered them with buttered baking paper before pouring in the batter. That way the herb infuses the cake during baking and increases the chances of the flavour coming through. I have used rose scented geranium in this way before.
melissajane on 3.15.2010
The cake itself is very good. No rosemary flavor comes through, though, even though the syrup was very strongly flavored. Soaking the cake in syrup just made it extra sweet without adding any flavor, so I think I might skip that next time and see if I can find another way to add some rosemary flavor.
pattyhans on 9.12.2009
This is delicious! I’m always on the lookout for different kinds of cakes to make for coffee hour at church each week and this worked beautifully. (I will say, just for my own taste, I’d probably add more rosemary – it was very subtle and I’m a huge rosemary fan in baked goods.)