Some bakeries and restaurants are known and sought out for a specific dessert. Voodoo Donuts in Portland, butter tarts from cottage country, and Momofoku Milkbar
cakes, cookies and tarts everything. Well kids, I have perfected my butter tart mastery, have yet to venture to Portland, but I have replicated the infamous Milkbar’s Apple Pie Layer Cake. And you know what, it wasn’t that difficult. There were enough components to deter you in an instant, but upon reading the directions, it really is a simple dessert to make with no specialized skills needed.
It may seem like a lot of effort for a seemingly small cake, however the taste and texture combinations are guaranteed to be that of something you’ve never tried before. Your guests will gawk, then silently, slowly savour the flavour explosions.
If you need further convincing, let me paint you a tasty, tasty picture: The soft buttery cake (pancake flavoured in my opinion) soaked with sweet, cinnamony apple juice, covered in crumbly pie pieces, creamy rich cheesecake and gooey, unappolagetically cinnamon-drenched apples, cooked down to pie-filling perfection, layer at a staggering 6″ in a whimsical cake one could only dream of tasting.
makes 1 Quarter Sheet Pan
- 40 g Brown Butter (2 tablespoons)
- 55 g Butter (4 tablespoons, 1/2 stick)
- 250 g Granulated Sugar (1 1/4 cups)
- 60 g Light Brown Sugar (1/4 cup tightly packed)
- 3 Eggs
- 110 g Buttermilk (1/2 cup) I added 1 tablespoon of vinegar to regular milk
- 65 g Grapeseed Oil (1/3 cup)
- 2 g Vanilla Extract (1/2 teaspoon)
- 185 g Cake Flour (1 1/2 cups) I added 2 tablespoons of cornstarch to regular flour
- 4 g Baking Powder (1 teaspoon)
- 4 g Kosher Salt (1 teaspoon)
Heat the oven to 350 degrees F.
To make the brown butter, place 2 tablespoons of butter in a microwave-safe bowl and top with a microwave-safe plate. Microwave for 3-5 minutes. The butter will pop while browning. Check the butter, and if not browned enough, microwave again in 1 minute increments. While the brown butter is cooling, stir periodically to incorporate the caramelized bits of butter. Cool completely.
Combine the butters and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium high for 2 to 3 minutes. Scrape down the sides of the bowl once more.
Stream in the buttermilk, oil, and vanilla while the paddle swirls on low speed. Increase the speed to medium-high and paddle 5 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. *So this didn’t happen to my cake, it tasted fine so don’t get discouraged if your batter doesn’t double* You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for it, so if it doesn’t look right after 6 minutes, keep mixing. Stop the mixer and scraped down the sides of the bowl.
On very low speed, add the cake flour, baking powder, and salt. Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl. Mix on low speed for another 45 seconds to ensure that any little lumps of cake flour are incorporated.
Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Bake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests. **Mine took an extra HALF HOUR to cook, I have a sneaky feeling my pan wasn’t the right size, but in the end, it cooked and tasted delicious.**
Take the cake out of the oven and cool on a wire rack, or, in a pinch, in the fridge or freezer. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.
makes about 60 g (1/4 cup)
- 55 g Apple Cider or juice (1/4 cup)
- 5 g Light Brown Sugar (1 teaspoon tightly packed)
- 0.25 g Ground Cinnamon (pinch)
Whisk together all of the ingredients in a small bowl until the sugar is completely dissolved.
makes one 6” baking dish
- 227 g Cream Cheese (8 ounces/1package)
- 150 g Sugar (3/4 cup)
- 15 g Cornstarch (1 tablespoon)
- 2 g Kosher Salt (1/2 teaspoon)
- 25 g Milk (2 tablespoons)
- 1 Egg
Heat oven to 300 degrees F. Put cream cheese into the bowl of a stand mixer fitted with the paddle, and beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the sugar and mix for 1-2 minutes, until the sugar has been completely incorporated. Scrape down the sides of the bowl.
Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.
With the mixer on a medium low speed stream in the egg slurry. Paddle for 3 or 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.
Line the sides and bottom of a 6” x 6” baking pan with plastic wrap. Pour the cheesecake batter into the pan and bake for 15 minutes. It is done when it is set on the edges but still jiggly in the center. If the edges aren’t quite set, bake for 5 minute increments until it’s done- no more than 25 minutes. **Mine took an extra 45 minutes to cook, it may have been my pan size however. I was just afraid of it being too jiggly, so I may have cooked it longer than I really needed to. It turned out malleable and creamy in the end…**
Cool completely to finish the baking process and allow the cheesecake to set. It will be creamy, and spreadable and can be stored in the fridge in an air-tight container for up to a week.
makes about 350 g (2 3/4 cups)
- 240 g Flour (1 1/2 cups)
- 18 g Sugar (2 tablespoons)
- 3 g Kosher Salt (3/4 teaspoon)
- 115 g Butter, melted (8 tablespoons, 1 stick)
- 20 g Water (1 1/2 tablespoons)
Heat the oven to 350 degrees F
Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed.
Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
Spread the clusters on a parchment – or Silpat-lined sheet pan. Bake for 25 minutes, breaking them up occasionally. The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.
Let the crumbs cool completely. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
Apple Pie Filling
makes about 400 g (1 3/4 cups)
- 1 orange or 2 clementines
- 300 g Apples (2 medium )
- 14 g Butter (1 tablespoon)
- 150 g Light Brown Sugar (2/3 cup tightly packed)
- 1 g Ground Cinnamon (1/2 teaspoon)
- 1 g Kosher Salt (1/4 teaspoon)
Fill a medium bowl halfway with cold tap water. Juice the clementine or orange into it. Fish out and discard any seeds. You will use this lemon water to keep your apple pieces looking fresh and pert.
Peel the apples, then halve and quarter them, remove the seeds and core. Cut each apple quarter into 12 small pieces from every apple quarter. Transfer these pieces to the lemon water as you go.
When you’re ready to cook, drain the apples (discard the lemon water) and combine them in a medium pot with the remaining ingredients. Slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. Reduce the heat and simmer the apples gently for 3 to 5 minutes. Be careful not to cook the apples so much that they turn into applesauce.
Transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze.
Pie Crumb Frosting
makes about 220 g (3/4 cup)
110 g Milk (1/2 cup)
2 g Kosher Salt (1/2 teaspoon)
40 g Butter, at room temperature (3 tablespoons)
40 g Confectioners’ Sugar (1/4 cup)Combine the pie crumbs, milk, and salt in a blender, turn the speed to medium-high, and puree until smooth and homogenous. It will take 1 to 3 minutes (depending on the awesomeness of your blender). If the mixture does not catch on your blender blade, turn off the blender, take a small teaspoon, and scrape down the sides of the canister, remembering to scraped under the blade, then try again.Combine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow. Scrape down the sides of the bowl with a spatula.On low speed, paddle in the contents of the blender. After 1 minute, crank the speed up to medium-high and let her rip for another 2 minutes. Scrape down the sides of the bowl. If the mixture is not a uniform, very pale, barely tan color, give the bowl another scrape and mix for one more minute.
Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
- Remaining apple pie filling liquid
- Remaining apple soak liquid
- 1 tablespoon butter
- 2 tablespoons cream
I noticed there was a lot of left over liquid in the apple pie filling, I also didn’t use all of my soak liquid. I wanted to add a caramel element (I know, I’m a greedy bastard) so this seemed like the perfect solution!
Bring liquid to a boil, simmer about 5 minutes, until reduced and syrupy. Remove from heat and add butter. Whisk until combined. Add cream and whisk until smooth. Set aside until ready to use. Can stay in fridge for up to a week covered.
1 recipe Apple Cider Soak
1 recipe Liquid Cheesecake
1 recipe Pie Crumb
1 recipe Apple Pie Filling
1 recipe Pie Crumb Frosting1 6-inch cake ring
2 strips acetate (3” x 20”)Put a piece of parchment or a Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer.For Layer 1, the bottom:
For Layer 2, the middle: