Soy Caramel Apple Tatin Plum Wine Pound Cake Recipe

Soy caramel apples

• 2 medium (about 337 g) apples, peeled
• 1/3 cup granulated cane sugar
• 1 1/2 tbsp (20 g) non-dairy butter
• 2 tbsp ume shu (plum wine)
• 2–3 tsp Japanese soy sauce*

Pound cake

• 3 tbsp (45 ml) umeshu (plum wine)
• 90 g silken tofu
• 4 tsp vanilla
• 1 cup (118 g) cake flour
• 1 tbsp (6 g) corn starch
• 1 tsp (4 g) baking powder
• 1 g salt
• 5 tbsp (70 g) non-dairy butter
• 1/2 cup (scant, 90 g) granulated cane sugar

Topping

• candied shiso
• your favorite whipped cream

Instructions

• Preheat the oven to 340°F (170°C). Peel each apple, remove the core, and cut each apple into six wedges. Total apple weight should be about 337 g.
• For the soy caramel apples: over medium heat, add the sugar to a pan and let it melt and turn light brown. Stir in the non-dairy butter until combined, then add the apple wedges. The caramel may harden briefly from the temperature change; continue heating and gently shake the pan so the caramel melts and coats the fruit. Cook until the apple surfaces are lightly colored. Reduce heat to medium-low, pour in the plum wine and soy sauce, and simmer about 1 minute. Cover and transfer the pan to the oven for 25 minutes. Remove the lid and continue cooking for 25–35 minutes, or until most of the liquid has reduced (time varies with apple variety and water content). Remove from oven and let the apples cool.
• Line a 7.5 x 3.5 inch (approximately) loaf pan. Pack the cooled caramel apples into the base of the tin as closely as possible and drizzle over any remaining thickened caramel. Cover and refrigerate to set.
• For the pound cake: in a blender, combine silken tofu, 3 tbsp plum wine, and vanilla; blend until smooth. Sift the cake flour, corn starch, baking powder, and salt into a bowl and whisk together.
• Beat the non-dairy butter and 1/2 cup sugar on medium speed until combined and fluffy. Add the tofu-plum wine mixture and mix on low until incorporated. Fold in the dry ingredients gently until just combined; the batter should be thick. Transfer the batter into the prepared loaf pan (on top of the apple layer) and smooth the surface.
• Bake at 350°F (175°C) for 30 minutes. Cover loosely with foil and bake another 25–30 minutes, or until the cake is springy and a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan until cool enough to handle. Cover and refrigerate to fully set (about 2 hours or overnight).
• When set, unmold and slice into desired portions. Serve topped with whipped cream and candied shiso. Enjoy!

• Recipe adapted from the author’s vegan pound cake recipe.