HoneyCrisp Apple Cake with Orange-Cinnamon Streusel


This extremely moist cake, so moist you might say it is almost custardy, is a hit at a meeting, a barbecue or a fancy dinner party.

You really don’t need to make this cake with HoneyCrisp Apples. I just like the name; it has a romantic ring to it. I also like that HoneyCrisps taste great—they start out sweet and end up tart. They are also terrific for baking; they hold their shape. They have become so popular that they are now available year ‘round. I’ve also made the cake with Granny Smith and Braeburn apples.

I admit this isn’t the fastest cake to make in my repertoire. It takes a few steps, but you can get most of them done while the apples hang out in cinnamon and sugar for 20 minutes. I like the cake best made with creme fraîche, but sour cream makes a good substitute.

A couple of other things
I have been really frustrated with ground cinnamon lately. It seems to lack flavor. I’ve had the best luck when using cinnamon that comes from Vietnam. I usually measure generously because I love what it adds to baking. The orange in the streusel may seem like an insignificant amount, but it adds a subtle, refreshing hint of flavor which enhances the apples. .

Although it holds up beautifully for a couple of days, the streusel is never as crisp as the day it is made.

I usually don’t like gadgets, but LOVE this one—a peeler-corer-slicer. Worth every cent.

I usually don’t like gadgets, but LOVE this one—a peeler-corer-slicer. Worth every cent.

Put 18 to 20 apple slices aside for topping.

Put 18 to 20 apple slices aside for topping.

Microwave the remaining apples in a pie dish.

Microwave the remaining apples in a pie dish.

Brush slices with the syrup from the bottom of the soaked apple bowl.

Brush slices with the syrup from the bottom of the soaked apple bowl.

Spread half the batter in the pan. Layer the apples and cover with remaining batter.

Spread half the batter in the pan. Layer the apples and cover with remaining batter.

You can take it off the springform bottom by slipping spatulas underneath it when it’s cool.

You can take it off the springform bottom by slipping spatulas underneath it when it’s cool.

HoneyCrisp Apple Cake with Cinnamon Streusel

3 medium apples, such as HoneyCrisp , Granny Smith or Braeburn (1½ lbs.)
3 tablespoons + 1½ cups sugar. divided
2 teaspoons ground cinnamon
2½ cups all-purpose flour
2¼ teaspoons baking powder
1½ teaspoons kosher salt
¾ cup (1½ sticks) unsalted butter, melted
3 large eggs, room temperature
cup crème fraîche

  1. Preheat oven to 350°F. Grease a 9 inch springform pan with nonstick spray.

  2. In a large bowl, toss together apples, 3 tablespoons sugar and cinnamon. Let stand for 20 minutes. Set aside 18 apple slices for topping and cut the remainder crosswise into ½-inch pieces. Put the pieces into a pie dish and microwave for 2 to 3 minutes until they bend easily. Reserve juices in bowl. Cool apple pieces to lukewarm or room temperature.

  3. Meanwhile, make streusel and set aside.

  4. In a large bowl, whisk together flour, baking powder, salt and remaining 1½ cups sugar.  Make a well in the center; add melted butter, eggs and crème fraÎche. Whisk until combined. Switch to a rubber scraper and stir up bottom and sides until well blended

  5. Spread half of the batter into prepared springform pan. Arrange apple pieces over batter, leaving a ¼-inch border and not piling them very thick in the center 2 inches.  Spoon remaining batter over apples; spread evenly. Arrange reserved apple slices in rings over batter. Brush with reserved cinnamon juices. Crumble streusel over to cover.

  6. Place springform on a baking sheet and bake 60 to 70 minutes or until center is well browned, and center feels firm when lightly pressed. Remove cake to rack to cool completely.

  7. Before serving, place springform on a bowl that is smaller than the diameter of the pan. Go around edges with a sharp knife, loosen clasp and let spring form sides slip down. Slip a knife between cake and springform bottom and remove cake from springform bottom to a platter, if desired.

To make ahead:  Cake may be stored at room temperature for 2 days or wrapped securely in foil and frozen.

Orange Cinnamon Streusel
¼ cup packed light brown sugar
3 tablespoons granulated sugar
1 teaspoon orange zest
½ teaspoon kosher salt
½ teaspoon ground cinnamon
1 cup all-purpose flour
6 tablespoons unsalted butter, melted

 1. In a medium bowl, whisk together sugars, zest, salt, cinnamon and flour. Stir in melted butter; use your fingertips to mix until crumbly. Use immediately or refrigerate or freeze.

 Makes one 9-inch cake; serves 12.

Print Friendly and PDF

One Bowl Chocolate Cupcakes with The Only Chocolate Frosting You Will Ever Need

Chocolate cupcakes made in one bowl and the best and only chocolate frosting you will ever need made in the food processor. It’s taken me a year to  perfect this dynamic duo.

Read More
Print Friendly and PDF

The Only Chocolate Frosting You Will Ever Need

It can be as dense, sweet, semisweet, or bittersweet as the chocolate you use to make it. I use it on all my cakes and cupcakes that call for chocolate frosting.

Read More
Print Friendly and PDF

Summer Nectarine (or Peach) & Blackberry (or Boysenberry) Pie

When nectarines and peaches are so perfect that you can smell their heady perfume and luxuriate in their fresh nectar as it dribbles down your chin, turn them into this glorious summer pie.

Read More
Print Friendly and PDF

Never-Fail Pie Crust

This is enough pastry for two 9 or 10-inch single crust pies or one 9 or 10-inch double crust pie. I like to make the entire recipe even when I am only making a single pie, that way I can freeze the second half for another pie. Of course it is easy enough to cut the recipe in half, if you prefer. This recipe is adapted from Room For Dessert by David Lebovitz. 

Read More
Print Friendly and PDF

Pear Upside-Down Gingerbread Cake

Just in time for the holidays. A homey gingerbread cake dressed up with caramelized pears around the top. Along with a secret to ensure the pears come out on the cake instead of sticking to the pan. 

Read More
Print Friendly and PDF

Apple Spice Cake With Raisins & Pecans

Bake this awesome apple cake for the High Holidays and it will guarantee your reputation as a great baker for the entire year. P.S. You don't need to be Jewish to enjoy it!

Read More
Print Friendly and PDF

White Chocolate Berry Roulade

This started out to be strawberry shortcake. But I never do what's expected.  I like raspberries in my shortcakes because their tartness adds a layer of flavor to dulcet strawberries. Whipped cream is great, but wait until you taste it with white chocolate mixed in. 

Read More
Print Friendly and PDF

Set It & Forget It Meringue Torte with Fresh Raspberry Sauce

Here is a terrific spring dessert to top off your Passover Seder or Easter feast. It is so light and airy that if it isn't topped with a luscious raspberry sauce, it might float right off the plate. 

Read More
Print Friendly and PDF

Ultimate Fudgy Brownies with Peanut Butter Chips

A bowl, a wooden spoon and a microwave is all the equipment you need to make these amazing brownies. They are so rich and fudgy and leave you with such a delicious lingering chocolate taste that it’s hard to stop eating them. Once you taste brownies with peanut butter chips, you may never go back to using nuts again.   

Read More
Print Friendly and PDF

Passover Apple Blackberry Crumb Cake

Not quite a pie, but not really a cake either. This unique Passover dessert may be the best of both. Almond macaroons and sponge cake crumbs make a cookie-like base for layers of brown sugar coated apples, and also a crumbly coating for the top. 

Read More
Print Friendly and PDF


This dessert is made in 4 parts: cake, rum syrup, coconut custard and whipped cream frosting.  I like to think of each part as a separate recipe that can be made at different times and then assembled.  It fools me into thinking that it is not that much work and in truth, done like that, it isn’t. The completed cake without the frosting should be made one day in advance. The Whipped Cream Frosting can be added 6 hours before serving. 

1 -3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
1 tsp. vanilla extract
1 tsp. finely grated lemon zest
2 large eggs, at room temperature
2 large egg yolks
1/2 cup Thai coconut milk (Chaokoh brand preferred)
1 cup sweetened flaked or shredded coconut, finely chopped

1.  To make the cake: Preheat oven to 350°F. Butter or spray bottom of two 9-inch round cake pans, line with parchment and butter or spray the parchment.

2.  In a medium bowl, whisk together the flour, baking powder and salt. 

3..  In a mixing bowl with paddle attachment, beat butter and sugar on medium speed for 5 minutes, until pale yellow and fluffy.  Scrape down sides and beat in the vanilla and lemon zest. One at a time, mix in the eggs and yolks, beating well after each addition. 

4.  On low speed, mix in one-third the flour and one half the coconut milk. Repeat with another third of the flour and the remaining coconut milk.  Scrape down the bowl and beat again.  Finally, beat in the remaining flour mixture. Fold in the chopped coconut and stir to combine.  Divide the batter into the prepared pans and smooth the tops.

5.  Bake for 30 to 35 minutes, until the tops are golden and firm and a toothpick inserted in the center comes out clean.  Cool the layers in the pans on racks for 5 minutes. Go around sides with a sharp knife and unmold onto racks to cool completely. 

MAKE AHEAD:  Layers may be wrapped in foil and held at room temperature for 2 days or frozen. 

2 packed tablespoons cornstarch
1/2 cup Thai coconut milk
1 cup whole milk
1/2 cup sugar
4 large egg yolks
1/2 vanilla bean, split or 1 tsp. vanilla extract
3/4 cup sweetened flaked or shredded coconut

1.  To make the coconut custard:  In a small bowl, whisk the cornstarch and coconut milk until the cornstarch is dissolved and the mixture is free of lumps.

2.  Pour the whole milk and sugar into a medium saucepan. If using a vanilla bean, scrape the seedsinto the milk; add the scraped vanilla pod. Heat the mixture until it is hot. Whisk in the cornstarch/coconut milk mixture and continue to cook over medium heat, stirring constantly, until the mixture thickens, 2 to 3 minutes.

3.  In a small bowl, whisk the egg yolks to blend. Whisk some of the thickened milk mixture into the yolks to warm them, then stir them into the mixture in the saucepan. 

4.  Cook, stirring constantly with a rubber spatula and making sure to scrape the bottom, until the mixture becomes very thick and looks like it is almost ready to boil.  It should be very thick but still spreadable. Remove from heat and scrape into a bowl.  Remove vanilla pod or stir in vanilla extract, if using, and stir in the coconut.  Cool, then cover and refrigerate until ready to use.

MAKE HEAD: Custard may be refrigerated for up to 2 days. 

1/2 cup water
1/3 cup sugar
2 Tbs. dark rum

1.  To make the rum syrup:  Heat the sugar and water in a small saucepan over medium high heat until the sugar is dissolved. Remove from heat and add the rum.  Cool. 

MAKE AHEAD|: Syrup may be refrigerated for one week.    

1 1/4 cups heavy whipping cream
1 1/2 Tbs. powdered sugar
1/4 tsp. vanilla extract

1. To make the frosting: Beat the cream, sugar and vanilla until thickened and spreading consistency.  Use immediately.

TO ASSEMBLE THE CAKE: This is best done one day before serving.

1.  Place one cake layer on a cardboard round or a plate.  Using a pastry brush, brush the cake with half the rum syrup.  It may seem like a lot, but you will want to use half on each layer.

2.  Spread about two-thirds of the coconut custard over the soaked cake layer. Top with the second cake layer and brush with the rest of the syrup.  Spread top with the remaining custard. Refrigerate for at least 8 hours or preferably overnight, loosely covered with foil. 

3. Up to 6 hours before serving make the Whipped Cream Frosting: Whip the cream, sugar and vanilla until it forms soft peaks and is a good spreading consistency.  Use a metal spatula to cover the cake completely with the whipped cream.  Refrigerate.  Bring to room temperature about 1 1/2 to 2 hours before serving. 

Makes 12 servings.   

Coconut cake final.jpg

Print Friendly and PDF

Chocolate Chantilly Tart with An Amazing Melted Butter Crust

This wonderful tart is adapted from pastry chef extraordinaire Nora Tang. To make the raspberry variation, see below. 

Press In Pastry
2 cups (8 oz.) all purpose flour
1/3 cup sugar
Scant 1/2 teaspoon salt
1/2 teaspoon vanilla
6 oz. unsalted butter, melted

Chocolate Chantilly Filling
6 oz. bittersweet chocolate (50 to 55%)
2 cups (16 oz.) whipping cream

1.  To make pastry, mix flour, sugar and salt in electric mixer to combine. Add melted butter and vanilla and mix until combined. If too soft to work with, refrigerate until it firms up.

MAKE AHEAD: Pastry can be refrigerated for several days and brought to room temperature until easy to work with. It can also be frozen.

2.  Preheat oven to 350°.  Press pastry into the bottom and up the sides of an 11-inch tart pan. You will not use it all.  Place on a baking sheet and bake for 15 to 20 minutes or until deep golden brown.  If it puffs up as it bakes, press down gently with a metal measuring cup.  Cool completely before filling.

MAKE AHEAD:  May be covered with foil and held at room temperature overnight.

3.  To make filling, melt chocolate in a medium size metal bowl set in a skillet of boiling water.  It must be very hot.

4.  In a mixing bowl with electric mixer, whip the cream until it is puffy.  It should be so soft that you barely see the whisk lines when you mix it. Quickly whisk about 1/3 of the cream into the hot chocolate.  With a rubber spatula, gently fold in the rest of the very soft cream until no streaks ofcream remain. Do not overmix or it will become grainy. Spread into tartshell.   Refrigerate until serving.

MAKE AHEAD: Completed tart may be refrigerated overnight.

Makes 6 to 8 servings. 

Variation:  To make Chocolate Raspberry Chantilly Tart, spread baked pastry with 3 tablespoons seedless raspberry preserves.  Arrange 1 1/2 pints fresh raspberries over preserves.  Spread Chocolate Chantilly over berries to cover.  Top with remaining raspberries.    

Print Friendly and PDF