Ingredients Jump to Instructions ↓

  1. FOR CAKE:

  2. 1/2 cup granulated sugar

  3. 1/2 cup packed light brown sugar

  4. 2 Granny Smith apples

  5. 1 cup chopped rhubarb

  6. 1/2 teaspoon garam masala

  7. 4 tablespoons unsalted butter, plus more for greasing pan

  8. 1 egg

  9. 1 1/4 cup all-purpose flour

  10. 2 teaspoons baking powder

  11. 2/3 cup half-and-half

  12. 2 tablespoons breadcrumbs


  14. 1 cup whip cream

  15. 1/2 teaspoon cinnamon

  16. 1/2 teaspoon gram masala

  17. 1/2 cup confectioner sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F.

  2. Toss together the sugars.

  3. Peel and core the apple, then slice each apple into 16 wedges. Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and chopped rhubarb, and then toss to coat Using an electric mixer fitted with a paddle attachment, beat the butter and remaining sugar together until light and fluffy, about 2 minutes. Add the egg and mix until combined. On low speed, add the flour and baking powder. Slowly add the half-and-half. Add apple and rhubarb then fold in well.

  4. Butter a 9-inch spring form pan and coat with the breadcrumbs. Pour the batter into the pan and spread evenly. Bake until the center is golden brown, about 35-40 minutes. Let cool completely. Run a small offset spatula around the edge to release from pan and remove spring form.

  5. To make whipped cream, place all ingredients in a bowl and whip to soft peaks.


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