Apple Cake with Mascarpone Sherbet
Recipe by Chef Josh Silvers, down home: downtown
1⁄2 cup granulated sugar
1⁄2 cup water
1 cup (8 ounces) mascarpone cheese at room temperature
3⁄4 cup light corn syrup
1 cup buttermilk
1 cup whole milk
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1⁄4 teaspoon kosher salt
Gravenstein Apple Cake:
3⁄4 cup plus 1 tablespoon unsalted butter
3 Gravenstein apples, peeled, cored, and cut into 1⁄4-inch-thick slices
3⁄4 cup all-purpose flour
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
2 large eggs
1 large egg yolk
1 cup granulated sugar
1 teaspoon vanilla extract
1⁄4 teaspoon each grated lemon and orange zest
Confectioners’ sugar for dusting
For the sherbet: In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and let cool completely. You should have about 1⁄2 cup simple syrup.
Using an electric mixer on high speed, beat the mascarpone with the corn syrup until soft peaks form. Add the simple syrup, buttermilk, milk, vanilla, lemon juice, and salt and beat until thoroughly combined. Freeze in an ice-cream maker according to the manufacturer’s instructions. The sherbet will be softly frozen; if desired, spoon into a container, cover airtight, and freeze until firm, at least 3 hours, before serving.
For the apple cake: Preheat the oven to 375°F. Generously butter a 9-inch round cake pan, line the bottom with a round of parchment paper, and butter the paper.
In a large skillet, melt the butter over low heat. Pour 6 tablespoons of the butter into a small bowl and reserve. Add the apple slices to the butter in the skillet, increase the heat to medium, and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat and set aside.
In a small bowl, combine the flour, baking powder, and salt. Stir with a whisk to blend. In a large bowl, beat the eggs and egg yolk until blended. Add the reserved melted butter, the sugar, vanilla, and lemon and orange zest to the egg mixture and stir to combine. Stir in the flour mixture and the apples.
Spoon the batter into the prepared pan, smoothing the top. Bake until the cake is browned, 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack and let cool in the pan for 5 minutes.
Invert the cake onto a plate and lift off the pan. Peel off the parchment paper, then invert the cake again onto the rack and let cool completely. Just before serving, dust the top of the cake with confectioners’ sugar. To serve, cut into wedges and top each with a scoop of the mascarpone sherbet.
Makes 8 to 10 servings.
Photography by Alan Campbell Photography