-
1
NOTE TIME IS FOR MAKE AHEAD.
-
2
Preheat oven 400F.
-
3
Use a mellon baller to scoop out insides of apple.
-
4
DO NOT PIERCE the skin.
-
5
Fill each with 1/2 cup cider and place in baking pan.
-
6
Add water [2 inches depth] Bake 35 to40 minutes.
-
7
You want this cooked through.
-
8
Toss the cider and the water and cool the apples.
-
9
Combine cream to the vanilla in mixing bowl.
-
10
Pour through a fine meshed strainer.
-
11
Return apples to baking pan and fill with custard.
-
12
Again add water to same depth as before.
-
13
Reduce oven temp to 325F and bake for about 45 minutes.
-
14
Remove the water and cool.
-
15
CAKE:.
-
16
Preheat oven to 350F.
-
17
Sift the first five cake ingredients together then set aside.
-
18
Now combine all except butter then add sifted and mix until just blended.
-
19
Use the butter to grease a 9X13 inch dish.
-
20
Bake for a hour or until passes toothpick test.
-
21
Cool for 10 minutes then place on wire rack until cooled.
-
22
Crumble the cake and dust with confections sugar.
-
23
Put 1/2 cup of the crumbled cake in center of plate.
-
24
Preheat broiler.
-
25
Trim 1/4 inch off each apple, CAREFULLY.
-
26
You want a nice flat surface.
-
27
Place apples on baking sheet.
-
28
Sprinkle 1/2 tsp sugar over top of each custard filled apple.
-
29
Place in broiler as close to heat as possible so you carmalize the tops.
-
30
They should be golden [or dark brown] WATCH THIS do not walk away.
-
31
Place one apple in center of cake nest and serve.
-
32
Note this can be made in stages.
-
33
Bake apples 2 days before.
-
34
Do the custard 1 day before.
-
35
Make the cake anytime and freeze it.
-
36
[if you give in just eat the cake with a hit of sweetened fresh whipped cream]
-
37
Gravensteins are tart sweet and very juicy.
-
38
you can also use Jonathans, winesaps, Granny Smith or other good cooking apples.
