Apple Compote Pound Cake
Apple Compote Pound Cake
Moist & Flavorful Apple Compote Pound Cake Recipe
Transform less-than-perfect apples into a delightful dessert! This recipe features a moist and fragrant pound cake generously filled with homemade sweet apple compote. The tangy-sweet apple flavor bursts in every bite, making it a hit with everyone. It’s easy to make, perfect for your home cafe or as a thoughtful gift.
Cake Ingredients (for high mini pound cake molds)- 100g Cake flour (rice flour)
- 100g Unsalted butter (softened to room temperature)
- 2 Eggs (at room temperature)
- 70g Powdered sugar
- 2g Baking powder
- 1 pinch Salt
- 1/2 tsp Vanilla extract
- 40g Plain yogurt (or milk)
Apple Compote Ingredients- 1 Apple (medium size)
- 10g Unsalted butter
- 1 Tbsp Unrefined cane sugar (or granulated sugar)
- 1/2 Tbsp Lemon juice
- Pinch of Cinnamon powder (adjust to taste)
- 1 Apple (medium size)
- 10g Unsalted butter
- 1 Tbsp Unrefined cane sugar (or granulated sugar)
- 1/2 Tbsp Lemon juice
- Pinch of Cinnamon powder (adjust to taste)
Cooking Instructions
Step 1
First, let’s make the delicious apple compote. Wash the apples thoroughly under running water, peel them, and then dice them into small pieces. They shouldn’t be too large for the compote to cook well.
Step 2
Place the diced apples in a frying pan over medium heat. Add 1 tablespoon of unrefined cane sugar (or granulated sugar) and 10g of unsalted butter. Stir gently with a spatula as it cooks, allowing the butter to melt and coat the apples.
Step 3
Once the apples start to look slightly translucent and tender, add 1/2 tablespoon of lemon juice for a touch of tanginess. Sprinkle in a pinch of cinnamon powder for added aroma, if desired. Cook for another moment until well combined and the liquid has reduced. Remove from heat and let the apple compote cool completely.
Step 4
Now, it’s time to prepare the cake batter. In a bowl, place the 100g of unsalted butter that has been softened at room temperature. Using an electric mixer or whisk, cream the butter until it’s smooth and fluffy, like a soft cream.
Step 5
Once the butter is creamy, add the 70g of powdered sugar in two additions, beating well after each addition. Adding it in stages helps to incorporate the sugar smoothly into the butter, creating a fine, ivory-colored cream.
Step 6
Beat in the first half of the powdered sugar until well combined, then add the remaining half and continue to whip until you achieve a smooth, creamy consistency. This step is crucial for a tender pound cake texture.
Step 7
Prepare your 2 room-temperature eggs. Add one egg to the butter mixture and beat until fully incorporated and no longer separated. Once the first egg is well combined, add the second egg and beat again until thoroughly mixed. Using room-temperature eggs helps prevent the mixture from curdling.
Step 8
Add 1/2 teaspoon of vanilla extract to the batter and mix well with the whisk. Vanilla extract helps to neutralize any eggy smell and enhances the overall flavor of the cake.
Step 9
Sift 100g of cake flour (rice flour) and 2g of baking powder directly into the batter. Add a pinch of salt as well. Sifting the dry ingredients ensures a lighter, lump-free cake.
Step 10
Gently fold the dry ingredients into the wet ingredients using a spatula or the mixer on low speed, just until no streaks of flour remain. Incorporate the 40g of plain yogurt (or milk) at this stage to add moisture to the batter. Be careful not to overmix, as this can lead to a tough cake.
Step 11
Gently fold the completely cooled apple compote into the cake batter. Use a spatula to distribute the apple pieces evenly throughout the batter. This will ensure that the sweet and fragrant apple flavor is present in every slice.
Step 12
Grease your high mini pound cake molds thoroughly with butter or line them with parchment paper. This step is essential to ensure the cake releases cleanly after baking.
Step 13
Carefully pour the prepared batter into the pound cake mold. Create a slight U-shape indentation in the center of the batter. This technique helps the top of the cake rise evenly during baking, resulting in a beautifully shaped pound cake. Bake in a preheated oven at 175°C (350°F) for 30-35 minutes. A skewer inserted into the center should come out clean when the cake is done.
Step 14
Your delicious Apple Compote Pound Cake is ready! The aroma of sweet apples and cinnamon filling the air as it comes out of the oven is truly inviting.
Step 15
While delicious when fresh, pound cakes are best enjoyed after cooling and then letting them rest in an airtight container for about a day. This allows the moisture to redistribute, resulting in an even more moist and deeply flavorful cake. For an extra touch, dust with powdered sugar before serving.
