{momofuku} apple pie cake
"Rich brown butter cake, tangy cheesecake frosting, buttery pie crust-like crumbs and a spiced apple compote come together to make one of the best cakes you could imagine...."
INGREDIENTS
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for the brown butter cake:
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1 1/2 cups white whole wheat flour
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1 teaspoon baking powder
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1 teaspoon kosher salt OR 1/2 teaspoon table salt
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1/4 teaspoon cinnamon
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4 tablespoons brown butter
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3/4 cup granulated sugar
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1/4 cup tightly packed brown sugar
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2 eggs
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1/2 cup almond milk + 1/2 tablespoon apple cider vinegar (or buttermilk)
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2 tablespoons neutral-tasting oil
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1 teaspoon pure vanilla extract
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for the crumb:
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1 cup all-purpose flour
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2 tablespoons granulated sugar
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1/4 teaspoon table salt
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3 tablespoons unsalted butter, melted
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1 tablespoon canola oil
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1 1/2 tablespoons water
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for the cheesecake (choose 1 option):
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healthy option #1:
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this cheesecake
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healthy option #2: (this one will taste the most healthy...to the point of being an acquired taste. Adding a few tablespoons of cream cheese to this is recommended.)
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3/4 cup cottage cheese
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2/3 cup low fat plain yogurt or Greek yogurt
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1 tablespoon flour
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4 tablespoons brown sugar
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1/4 teaspoon salt
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1 egg
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Zest and juice of 1/2 lemon
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Full-fat option #3:
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8 ounces cream cheese, softened to room temperature (if it's at all cold, this will be a pain to beat. Make sure it's completely soft at room temperature)
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Scant 3/4 cup granulated sugar
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1 tablespoon cornstarch
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1/2 teaspoon kosher salt
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2 tablespoons almond milk
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1 large egg
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Zest and juice of 1/2 lemon
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for the apple pie filling:
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juice from 1/2 a medium lemon
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2-3 large Granny Smith apples (I used one huge Granny Smith and one SweeTango apple)
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1 tablespoons unsalted butter
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2 tablespoons dark brown sugar
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1/2 teaspoon cinnamon
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1/4 teaspoon kosher salt
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for the cider soak:
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1/4 cup apple cider (can try subbing apple juice, applesauce, pear juice, or a citrus juice if you like—whatever tastes good to you. The taste isn’t very noticeable with such a small amount)
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dash of cinnamon
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