3-4 large apples, cut into chunks or wedges
6 tablespoons butter, plus extra for greasing pan
10 star anise pods
4 cinnamon sticks
3 eggs, separated
⅔ cup sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup flour for cake, plus ⅓ cup flour for streusel ⅓ cup brown sugar ⅓ cup chopped walnuts
- Preheat oven to 350°F. Butter and flour a 9-inch springform pan.
- Add butter to small saucepan. Heat on medium until the butter is melted. Add star anise and cinnamon and continue to heat, stirring occasionally, until it takes on a nutty aroma and is a chestnut brown. Set aside to cool.
- Add egg yolks and sugar to an electric mixer with the whisk attachment. Whisk on high until light and fluffy. Add rum and vanilla extract until incorporated. Reduce speed to low and slowly add flour until just incorporated. Remove mixture from mixing bowl.
- Clean out mixing bowl and add egg whites. Whisk on high until soft peaks form. Reduce speed to medium and slowly add other batter mixture, careful not to deflate the egg whites.
- Pour half of the batter into pan, then add apples. Pour remaining batter on top.
- Place pan into oven. While the cake starts baking, make your streusel.
- Strain the brown butter into a bowl. Add flour, brown sugar and walnuts. Mix until incorporated. After the cake has been in the oven for 15 minutes, remove the pan from the oven and add the streusel.
- Continue baking for another 30 to 45 minutes, until cake is golden brown. Let cool for 5 minutes, then release springform outer ring. Serve hot or cold.
Jess Tom, a winner of Food Network Star, is also the author of Food Whore: A Novel of Dining & Deceit, and a writer whose work has appeared in publications including the New York Times.Jess Tom, a winner of Food Network Star, is also the author of Food Whore: A Novel of Dining & Deceit, and a writer whose work has appeared in publications including the New York Times.Jess Tom, a winner of Food Network Star, is also the author of Food Whore: A Novel of Dining & Deceit, and a writer whose work has appeared in publications including the New York Times.
Let’s Talk Thanksgiving
What’s your number one tip for using leftovers?
Pack up most of your leftovers for your guests. Leave one day’s worth for your family. This way you can still enjoy the leftovers without getting sick of them.
How do you prepare your turkey?
My dad always makes it. He hasn’t let me take the reins yet!
Potluck or host preps all?
For a dinner party, potluck is always fun. But for Thanksgiving, host preps all. Guests can bring wine or dessert.
What’s your family’s favorite Thanksgiving tradition?
Preparing and eating sambos (a street food from Madagascar). It’s a labor intensive affair that’s more efficiently and more enjoyably done with family.