Did you ever read a recipe that sounded so good, you just wanted to stop what you were doing and make it? Well today’s sweet treat has been haunting me since Sunday, when I first saw it at UBC’s Apple Fest. It’s called, Tunnel of Ambrosia Cake, and it was created by Karen Barnaby, who is the chef at the Fish House in Stanley Park.

It is based on a traditional apple spice cake, but it’s what sets this dessert apart is the Ambrosia apple filling, made with cream cheese, bourbon and diced Ambrosia apples - mmmmmmmmmmm.

I must admit I have yet to make this one, but it is only a matter of time before I do. I’ve even stocked up on the apples.

Tunnel of Ambrosia Cake

Ambrosia Apple Filling

1/2 lb cream cheese at room temp.

1/2 cup dark brown sugar

1/2 cup bourbon, optional

1 tsp. pure vanilla extract

1 large egg

1 1/2 lbs. peeled, cored Ambrosia apples, cut into 1/2 inch dice

1 cup sweetened flaked coconut

1 cup coarsely chopped pecans

For the Ambrosia Apple Cake:

3 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

1 Tbsp dried ground ginger

2 tsp. ground cinnamon

1 tsp. freshly grated nutmeg

1/2 tsp. ground cardamon

1/2 cup unsalted butter, at room temp

1/2 cup white sugar

3/4 cup dark sugar

2 Tbsp molasses

2 tsp. pure vanilla extract

2 large eggs

1 cup grated Ambrosia apple

1 cup buttermilk

Directions

Preheat oven to 350degrees F. Spray a 10-inch tube pan generously with non-stick spray.

To make the filling, combine the cream cheese and brown sugar and beat with an electric mixer or by hand until well combined. Beat in bourbon, vanilla, and the egg until smooth. Stir in the apple, coconut and pecans. Set aside.

To make the cake, sift the flour, baking soda, salt and spices together. With an electric mixer or by hand, cream the butter. Add the white and brown sugar and beat until light and fluffy.

Add the molasses, vanilla and then the eggs, one at a time, beating well after each one. Beat in the grated apple. Add the flour mixture in three additions, alternating with the buttermilk.

Spread 1/3 of the batter into the pan. Spoon the Ambrosia apple filling evenly over the batter. Spread the remaining batter on top of the apples. Bake for 1 hour.

Let cool in the pan on a rack for 1/2 hour before turning out of the pan.

Let cool completely before slicing. I would put either a dollop of fresh whipping cream or a scoop of vanilla ice cream with this rich cake.

Today’s photo is from Epicurious.com

Stay tuned for Braised Chicken with Ambrosia Apples….

Cheers,

Julie

This entry was posted on Thursday, October 18th, 2007 at 7:00 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.