MELBA'S SWAP SHOP
EAT YOUR CAKE, PIE TOGETHER
DEAR READERS: When you have to choose the best cake from at least 50, how do you decide? You taste and re-taste and taste again. Sandy Killian, of Oklahoma City, and I did that and chose the best of the entries at the cake contest Monday at the Oklahoma State Fair before it had even started.
Fortunately, we don't just judge on taste. With originality, creativity and appearance included as judging guides, it's a little easier. And the overall winner was Joyce Belville, of Chickasha, with her Apple Spice Cake. Have you ever eaten, or even heard of, a cake with an entire Apple Pie in the middle of it? It's pretty amazing.
PEEK-A-BOO APPLE SPICE CAKE
1 frozen apple pie
2 tablespoons unsalted butter, room temperature
1/2 cup all-purpose flour
1 teaspoon apple pie spice
11/2 cups pecans, toasted and chopped
1/2 cup maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon apple pie spice
9 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
1 cup sour cream
1/2 cup maple syrup
1 tablespoon fresh orange juice
1/4 cup confectioners sugar
1/4 teaspoon apple pie spice
Cook apple pie by package directions, except one-half the time suggested or until crust is light brown. Set aside and let cool completely.
Heat oven to 350 degrees. Spray Bundt pan with nonstick spray. In small mixing bowl, cut 2 tablespoons butter into ½ cup flour until coarse crumbs form. Add 1 teaspoon apple pie spice, pecans and ½ cup maple syrup, stirring until well combined. Mixture will be thick and sticky. Set this maple-pecan mixture aside.
In large bowl, whisk together 2 cups flour, baking powder, soda and ½ teaspoon apple pie spice.
In large bowl of electric mixer, cream 9 tablespoons butter and granulated sugar until fluffy and pale in color. Add eggs, one at a time, mixing well after each addition. Add flour mixture and beat just until combined. Beat in sour cream, scraping sides of bowl and making sure mixture is well mixed. The batter will be thick.
Spoon a little more than half the batter into the prepared pan. With spatula, create a shallow well, pushing some of the batter up the sides of the pan, creating a rim. Carefully, spoon the maple-pecan filling into the well.
Cut a hole in the middle of the apple pie just large enough to push it through the pan's center tube. Press the pie lightly onto the cake batter. Place the remaining cake batter over top of the pie and smooth to the edges of the pan, covering the pie. Bake 35 to 40 minutes. Test the cake with a toothpick where it hits the cake and not the pie. Remove from oven and cool on wire rack 15 to 30 minutes before removing from the pan.
In a small bowl, whisk together ½ cup maple syrup, orange juice, confectioners sugar and ¼ teaspoon apple pie spice. Drizzle the warm cake with this glaze. Sprinkle with pecans, if desired.
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