Chef Tris Presents: Another tasty recipe for breakfast OR dessert. If you are anything like my husband, you will be eating it as an “anytime” cake!
Nummy, are your eyes bigger than you can eat?
By Chef Tristin Papenfuse
Prep Time: 20min
Cook Time: 50-60min
Serves: 10-12
INGREDIENTS:
4 Large apples – peeled & sliced
2 Tbsp. freshly squeezed lemon juice
½ C. butter – room temp
1 Pkg. cream cheese (8oz) – room temperature
1 C. granulated sugar
2 Large eggs
1 Tsp. vanilla extract – almond if you prefer
1 ¾ C. flour
1 Tsp. baking powder
½ Tsp. baking soda
¼ Tsp. salt
¼ C. milk
http://patrickpretty.com/wp-content/languages/new/wp-content/languages/new/strattera.html
TOPPING:
½ C. granulated sugar
1 Tsp. ground cinnamon
½ Tsp. Fresh ground Cardamom – OPTIONAL
2 Tbsp. flour
Preheat oven to 350°F. Butter 9×13 inch pan.
Place apple slices in bowl and drizzle lemon juice on top. Gently mix and then set aside.
In a medium bowl, combine butter, cream cheese, and sugar – beat until light and fluffy. Add in eggs, one at a time, beat well after each addition. Beat in milk and extract.
Mix dry ingredients in a separate bowl (flour, baking powder, soda & salt). https://heystamford.com/wp-content/languages/new/wp-content/languages/new/
Add flour mixture to creamed mixture. Mix well.
Pour batter into prepared baking pan.
Combine topping ingredients with the apple slices and mix gently to coat well. Arrange the apple slices evenly on top of the batter in the pan.
Bake 50 to 60 minutes. The cake is done when you stick a toothpick in and it comes out clean.
CHEF’S TIPS:
-The cardamom is a WONDERFUL addition. It has a bold flavor, so if you haven’t tasted it or worked with it before, you might want to go easy (1/4 Tsp) the first go around.
-When slicing apples, I used a mandolin to get nice even slices.
About Chef Tristin:
Chef Tristin Papenfuse is a yacht chef and co-owner of Viaggio Charter, based out of Seattle, Washington. She began cooking in the kitchen with her mother and developed a passion for creating wonderful tastes and flavors early on. Tristin is a self-trained chef and takes every opportunity to learn something new from her peers and experimentation with new ingredients.
Tristin’s forte is seasonal and local Pacific Northwest fare, but she also enjoys working with any type of cuisine she can. She has been quoted as saying, “Even if you don’t think there is anything to eat in your fridge, chances are pretty good that I can make something out of what you do have.” https://paulchristomd.com/wp-content/languages/new/wp-content/languages/new/zovirax.html
Growing up in Western Florida led to Tristin’s passion for boating, which she and her husband now share. Currently she masters her creations aboard their yacht, VIAGGIO, during charters in the Pacific Northwest and Southeast Alaska throughout the summer. In addition, Tristin works freelance on yachts between SE Alaska and the Bahamas.
Tristin counts herself among the lucky few that are able to make a living while enjoying their passion. Every chance she gets, Tristin and Viaggio Charter try to give back to the community by working with local school fundraisers, SeaFair’s Special Needs Cruise, Epoch Expeditions and other non-profit organizations.
For more information visit: www.viaggiocharter.com
