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MommyBeerest in the Kitchen: Hazy DIPA Apple Pound Cake

Comfort food at its finest. Apple cake will offer you a dense yet delicate cake with lots of flavors bursting through every bite. Baked using fresh apples and glazed with a bitter yet sweet drizzle once cooled. This cake will hit both that apple pie and old fashion pound cake cravings with a lingering DIPA flavor.

The original recipe uses orange juice in the cake and powdered sugar sprinkled on top, instead of a glaze. But after much trial and error I found that the tropical and bitter flavors in a hazy IPA really balance the desert in its entirety. I went with Peak Conditions from Stone Brewing. Local to California, I wanted to pick something that had fruity notes as well as a strong flavor. When you are making it, any ale would work, but if you can find something with brighter flavors, they will really come through and compliment each bite.

At a time like now, everyone is home cooking more than normal. There is a sense of uncertainty in our world. Making recipes has always brought me comfort, something about being able to follow a formula and know there is a treat on the other end of the process. I am raising a glass, and encourage you to give this recipe a try! Its easy, delicious and perhaps most importantly, its comforting.

Prep time: 20 minutes
Serves 8

Apples for layering

5 each granny smith apples

¼          c          granulated sugar

1          tsp       ground cinnamon

Cake Batter

3          c          all purpose flour

2 1/2        c          granulated sugar

1          T          baking powder

1          bottlecap      kosher salt

1          cup          vegetable oil

3/4         cup          hazy DIPA

4          ea        whole eggs

For the Hazy Glaze

1/4 cup hazy DIPA

1 cup powdered sugar

  1. Prepare your apples by peeling them and slicing into small bite size pieces. Toss them with the cinnamon and 1/4 cup sugar. Set aside while you prepare the batter.
  2. To prepare the batter, place all remaining ingredients into a mixing bowl and blend until smooth with either a hand mixer or stand mixer with paddle attachment. Be sure to scrape down the sides of the bowl and make sure all the batter is thoroughly mixed. Set aside.
  3. Prepare your pan (I used a bundt pan, but you can use any (loaf, cake, tart etc..) pan you prefer or have. Spray the entire inside of the pan with non-stick spray or brush with soft butter. Dust the entire inside surface with all purpose flour
  4. Layer the cake with one third of the batter, then half the apples. Cover that layer with another third of the batter and then the rest of the apples. Last is put the last third of the batter.
  5. Bake at 325 F for about 45 minutes. You will know it is done when a toothpick is inserted and it comes out clean.
  6. While the cake is cooling, prepare the glaze by whisking together the DIPA and powdered sugar. Once the cake is fully cool, then remove from pan and pour the hazy glaze over the top. Allow glaze to set for a few minutes. Or not!

Chef Julia San Bartolome has been a professional pastry chef for 20 years, and has a passion for cooking with beer. Owner and pastry chef of Sweet Arleen’s in Westlake Village (known for winning Cupcake Wars on Food Network 3 times) she spends her mornings baking fresh cakes and cupcakes, and her evenings sampling all the craft beer she can get her hands on.
email Julia@sweetarleens.com
ig @mommybeerest

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