Cosmic Crisp® Apple Ornament Cake

Here is the beautiful whole apple cake I made on Home & Family.

⁠This is probably my most favorite recipe I have created in a long while. The "faintcy" version has been featured in the Martha Stewart "Sparkle & Joy" issue. But you can make this pretty much any day of the year. ⁠

You can watch me make this cake. I shot a step-by-step video for you to follow along. Click here for the tutorial and for other recipes. The Celebration Cake is a classic French Butter batter with whole Cosmic Crisp apples poached in sparkling wine or apple juice, then nestled in the batter to bake the gorgeous apples right into the cake. ⁠It is a showstopper when finished. You get a piece of whole, delicious Cosmic Crisp apple in every slice. ⁠

Don't miss my other two recipes for Cosmic Crisp - an easy-to-assemble, impressive Charcuterie Board and Sparkling Salt, which makes sweet, thoughtful gifts!

Chadwick’s Checklist

What you need to know before you cook.

9-10 ounce Cosmic Crisp® apples are best suited for this recipe. Use the smallest of your bunch for the center.
The apples may touch the outside of the pan – that’s OK.
Gently smoosh the center apple in place. It may sit up a little higher than the other apples, like a star on a tree. It will settle a bit during baking.
The apples lose some color when fully baked.

SERVING SIZE: 8-10 PREP TIME: 25 mins BAKING TIME: 1 hr 20 mins

Ingredients

For Poaching Apples

5 Cosmic Crisp® apples
3½ cups sparkling white wine
2 cups water
¼ cup granulated sugar
1 vanilla bean, split lengthwise
1-2 star anise

For Cake

2 cups all-purpose flour
1½ teaspoons baking powder
¾ teaspoon kosher salt
1½ sticks unsalted butter, softened + more for greasing pan
1 cup granulated sugar + 2 teaspoons, divided
3 large eggs
2 teaspoons vanilla extract
¼ cup sparkling wine
1-2 teaspoons glittery sugar, if desired

Directions

Wash Cosmic Crisp® apples. Leave skin on. Then combine your poaching liquid.
Stir together the wine, water and sugar in a large pot or 4-quart Dutch Oven. Drop in the vanilla bean and star anise; bring to a boil.
Using a fork, pierce the bottoms of the Cosmic Crisp® apples in a cross pattern, about ¾” deep. Place apples in poaching liquid. Reduce heat down to medium low. Poach apples for 8 minutes or until just barely tender. Using a large slotted spoon, turn apples twice during poaching time. Carefully remove apples to a plate; cool slightly. Discard the anise and vanilla bean from poaching liquid. Return heat to high. Bring poaching liquid to boiling. Boil, uncovered, for 20 minutes or until liquid reduces to ½ cup and has a syrup-like consistency and turns light amber in color. Remove from heat; let cool. Syrup will continue to thicken as it cools.
Meanwhile, place rack in the center of the oven; preheat oven to 350°F. Prepare cake batter.
Lightly butter the bottom of a 10” springform pan. Line with parchment paper. Butter the parchment paper and the sides of the pan. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder and salt.
In a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium speed for 1 minute. Scrape down the sides of the bowl and beat 1 minute more. Add the eggs, one at a time, beating 1 minute after each. Add the sparkling wine; beat 30 seconds more. (The mixture will look shaggy). Slowly add the dry mixture, beating on low speed for 1 minute. Scrape down the sides of bowl; beat 30 seconds more.
Transfer batter to the prepared pan. Smooth batter using a rubber scraper. Gently place the apples into the batter, making sure they do not touch the bottom of the pan. Evenly sprinkle the 2 teaspoons sugar on top.
Bake for 1 hour 20 minutes or until a toothpick comes out clean from the cake near the center apple. Loosely cover with parchment or foil if the cake starts to brown too much.
Transfer cake from oven; place on a wire rack. Cool completely, at least 2 hours.
Using a table knife, gently loosen cake edges from sides of pan. Remove sides of springform pan. Using a very wide spatula, transfer cake from bottom of springform pan to 12” stand or plate. Gently brush wine reduction on top of cake, using a pastry brush. Sprinkle with glittery sugar, if desired.
Using a serrated knife, cut cake into 8 to 10 slices, being extra careful when cutting through the apples. Serve cake slices with a dollop of whipped cream, if desired.

Chadwick’s Changeups

Switch things up. Have some fun! Do more.

Add a touch of fresh ginger to the poaching liquid or the batter.
Cinnamon, cardamom or nutmeg bring a warm, cozy touch.
Dust with red glittery sugar for extra gleam.