Shelly's Recipe

APPLE CRUMB CAKES WITH CALVADOS CREME ANGLAISE

Category: Cakes

3 2/3 cups all-purpose flour, divided
1 2/3 cups firmly packed light brown sugar, divided
2 tsp ground cinnamon, divided
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 cup buttermilk
1 tsp vanilla extract
1 cup unsweetened applesauce
1/4 cup unsalted butter, melted and divided
2 eggs, lightly beaten
2 egg whites, lightly beaten
2/3 cup sliced almonds
2/3 cup quick-cooking oats
1 recipe Calvados Creme Anglaise

Preheat oven to 350. Line the wells of a 12-well square muffin pan with paper liners, or spray with nonstick cooking spray with flour.

In a large bowl, combine 3 cups flour, 1 cup brown sugar, 1 tsp cinnamon, baking powder, baking soda, salt, and nutmeg; whisk to combine.

In a medium bowl, combine the buttermilk, vanilla extract, applesauce, 2 tbsp melted butter, eggs, and egg whites. Whisk to blend. Make a well in the center of the flour mixture, then pour the milk mixture into the well. Stir until dry ingredients are just moist. Spoon the batter into the prepared pan.

In a separate medium bowl, combine the almonds, oats, remaining 2/3 cup flour, remaining 2/3 cup brown sugar, remaining 1 tsp cinnamon, and remaining 2 tbsp melted butter. Stir with a fork until mixture is crumbly. Sprinkle mixture evenly over top of batter in pan. Bake for 15 to 20 minutes, or until a wooden pick inserted near the center comes out clean. Cool cakes in pan for 15 minutes; transfer to wire racks to cool completely, or serve warm. Remove paper liners before serving; serve with Calvados Creme Anglaise.

Calvados Creme Anglaise
2 cups half-and-half
1/2 cup sugar
1/4 cup Calvados
1/2 vanilla bean, split lengthwise and split, seeds removed and reserved or 1/2 tsp of vanilla extract 1/8 tsp salt
6 large egg yolks, lightly beaten

In a medium saucepan over medium heat, whisk together the half-and-half, sugar, Calvados, vanilla bean, and salt. Cook, whisking often, until mixture just begins to boil; immediately remove from heat.

In a medium bowl, lightly whisk the egg yolks. Using a ladle, slowly stream about 1 cup of the hot half-and-half mixture into the egg yolks, whisking constantly; repeat. Return the yolk-half-and-half mixture to the saucepan, and cook over medium heat until mixture is thick enough to coat the back of a wooden spoon, or until mixture registers 170˚ on an instant-read thermometer.

Remove from heat; using a fine-mesh sieve, strain the mixture into a stainless steel bowl set in an ice bath. Discard vanilla bean and any solids. Stir until mixture comes to room temperature. Cover the surface of the creme anglaise with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours.

Notes: Calvados Creme Anglaise will keep, refrigerated, for up to 3 days.

Calvados is a dry apple brandy made in the Normandy region of northern France. Applejack or other apple brandy may be substituted.