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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 385.5
  • Total Fat: 16.9 g
  • Cholesterol: 71.9 mg
  • Sodium: 273.4 mg
  • Total Carbs: 66.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.2 g

View full nutritional breakdown of Apple and Pear Cake made With Brioche Dough calories by ingredient
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Apple and Pear Cake made With Brioche Dough

Submitted by: WAHZOE

Introduction

The Brioche dough Recipe can be found here but makes enough for 4 batches of this, either 1/4 the recipe or use the rest for other brioche recipes.
http://recipes.sparkpeople.com
/recipe-detail.asp?recipe=1055733
The Brioche dough Recipe can be found here but makes enough for 4 batches of this, either 1/4 the recipe or use the rest for other brioche recipes.
http://recipes.sparkpeople.com
/recipe-detail.asp?recipe=1055733

Number of Servings: 12

Ingredients

    The Streusel Topping:

    1 cup oats

    1 cup all-purpose flour

    1 cup brown sugar, well packed

    1 cup chopped nuts (optional)

    1 cup melted butter

    1/2 teaspoon cinnamon

    The Cake:

    1 pound (grapefruit-size portion) Brioche dough (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1055733)

    2 small apples (1 tart and 1 sweet, thinly sliced)

    1 large pear, thinly sliced

    3 tablespoons brown sugar

    zest of half an orange

    1 1/2 cups streusel topping (above)

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Directions

To make the streusel: Place all the ingredients in a bowl and toss until well combined. (I didn't do this first when I made this and ended up fighting for counter space with the other things that were out, DO IT FIRST!)

Preheat oven to 375 degrees.

Prepare an 8-Inch Nonstick Springform with grease, a round piece of parchment and a dusting of flour or sugar.

Get your container of dough out of the fridge and sprinkle some flour over one corner. Pull up (and cut off with scissors if necessary) a ball of dough about the size of a grapefruit. (I do this part with the container of dough on the scales and watch for it having gone down by 1 pound.) You want about 1 pound of dough.

dump it into your flour container top side down.
Lift out and shake off excess flour, shape into a rough ball, and stretch the top floured surface down and over to the sides, turning and repeating to create a smoother dough ball.

Split the pound of dough in two equal pieces, form them into balls and roll them out to be just slightly wider than the cake pan. place one of the disks of dough in the prepared pan. It should come up the sides just a bit.

Combine the apples, pear, brown sugar and zest in a bowl. Spread half of the apple mixture on the first layer of dough. ( I wasn't concentrating again and put all the apples in, but realised before the top layer went on and managed to pull some out.)

Combine the apples, pear, brown sugar and zest in a bowl. Spread half of the apple mixture on the first layer of dough.

cover with about 3/4 cup streusel. Repeat with other layer of dough, rest of apples and another 3/4 cup streusel. Let the cake rest for 1 hour and 20 minutes.

Bake for about 45 minutes, until tester comes out of the center clean. Run a sharp knife around the edge of the cake, unclip the springform and remove the bottom piece of the tin and the parchment.

Allow to cool (although delicious warm, I would not serve it hot), and cut into 12 slices for the nutritional values mentioned here.


If you like this recipe, check out other recip0es using this method here
http://www.artisanbreadinfive.com

Number of Servings: 12

Recipe submitted by SparkPeople user WAHZOE.






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