Tuesday, July 6, 2010

Apple Cake with Brown Sugar Meringue

About a month ago I decided I was bored of apple cakes. They're all the same, with chunks of apple and a cinnamon flavored cake batter, moist but tending toward soggy after a few days.
Well I spoke too soon. This apple cake is nothing short of a revelation - with grated apple moistening the cake batter evenly with no heavy chunks, and - oh! - a delicate brown sugar meringue topping, providing a crisp lid to the cake and a sweet counterbalance to the dish.
The cake itself is not too sweet, which is perfect for the light and sugary meringue - plus the gooey layer that forms between the two.
You could whip out the food processor if you'd like, but apples are so easy to grate (unlike those stubborn potatoes) and the recipe only calls for two so I went straight for the box grater.

Note: Come back later this week for a Baking and Mistaking first - an exciting guest post!

Tip of the Day: Opt for apples that are relatively firm for easy grating - and I would go for a sweet variety like Golden Delicious.

Recipe: (from Food52)

2 large egg whites
1 1/2 cups packed brown sugar
2 tbsps water

1/2 cup (1 stick) butter or margarine, softened
1 cup packed brown sugar
2 egg yolks
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
2 large apples, peeled and grated
1/2 cup raisins - options
2 cups flour

Place egg whites, brown sugar and water in the bottom of a double boiler - with enough water underneath to touch the bottom of the bowl.
Over high heat, beat with an electric mixer until peaks form, 3 to 5 minutes. Set aside.
Beat the butter and sugar until light and fluffy.
Add in egg yolks and beat until combined.
Stir in the baking soda, salt, cinnamon, ginger, grated apple and raisins if using.
Fold in the flour until just combined - don't overmix.
Spoon batter into greased 9x9 inch baking pan. Spread meringue evenly over the top.
Bake on 350 F for 35 to 45 minutes.


  1. I want to try this recipe, but I don't have a double boiler. Is there something else you can suggest for a substitute?

  2. Hi Megan -

    Don't worry, neither do I! All you need to do is place a pan filled with water on the stove, and put a glass or metal bowl with the meringue ingredients on top of that.

    Or you could probably skip that step entirely and just beat the meringues on the counter. The heat is meant to help the sugar dissolve better - especially the brown sugar, but it'll still be good without.