Rosemary Apple Cake

Today was crummy. For some reason, I was super irritated my entire work day. Of course, I cheered myself up with some good ol' baking. First, I took the dry left-over pound cake and made a bread pudding of sorts with it. I'm still not sure how I feel about it and if I'll post it. We'll see.


Over the weekend, I bought some rosemary for supper. I've seen many recipes utilizing rosemary in desserts (cakes, cookies, etc) and happened across an apple cake with a rosemary syrup which I thought would take great advantage of the apples that have been hanging out in the fridge for quite awhile as well as the left-over rosemary.

The taste of rosemary is very low-key, barely there. The cake is so very, very moist, and the apples add a cloying touch to the simple sweetness.



Rosemary Apple Cake
(Rustic Apple Cake with Rosemary Syrup, by Deborah Mele)

• 2 medium-large apples, peeled and chopped into 1/2 inch pieces
• 3 tbsp sugar
• 2 tbsp butter
• 1 tsp cinnamon
• 1 cup butter, softened
• 1 cup sugar
• 1 tsp vanilla
• 4 large eggs
• 1 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sugar
• 3/4 cup water
• 2 sprigs rosemary
  

In a heavy skillet, melt 2 tbsp butter. Add apples, cinnamon, and 3 tbsp sugar, stirring to coat the apples in the spices. Cook until the apples begin to become brown and tender. Set aside.

Preheat the oven to 350F. Lightly grease and flour an 8 inch springform pan.

In a large bowl, cream together 1 cup butter (softened), 1 cup sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, mixing thoroughly after each one.

In a separate bowl, whisk together flour, baking powder, and salt. Fold into batter, just until incorporated. Fold in the apple mixture. Pour the batter into the prepared pan.

Bake for 45 minutes or until a skewer (or knife) comes out clean. The top of my cake started to brown really quickly, so after about 20 minutes I threw some foil over the top which helped.

15 minutes after you've put the cake in the oven, bring the 1/2 cup sugar, water, and rosemary to a boil in a small saucepan. Reduce the heat and simmer for 15 minutes, stirring occasionally. Remove from heat and let sit 15 minutes. Strain the syrup and discard the rosemary.

While the cake is baking, combine the sugar, rosemary, and 3/4 cup of water into a small pan and bring to a boil. Reduce the heat, and simmer for 15 minutes. Remove from the heat and let sit for an additional 15 minutes. Strain the syrup, discarding the rosemary.

Using a skewer, poke holes in the cake approximately 1 inch apart. Pour half of the rosemary syrup over the cake. Allow it to sit and absorb for 15 minutes, then pour the rest of the syrup over it.

Cool completely and remove from pan.