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I stopped dead in my tracks when I saw a version of this gorgeous Pomegranate Soaked Apple Cake with Pistachio Streusel. This happened while randomly flipping through a German cooking magazine. A happy random siting. Consequently, I knew I had to make my own version for the holidays.
Everyone looks for that one show-stopping dessert for their holiday dessert table. This streusel sheet cake is mine this year. The combination of apples, pomegranate, pistachio, and streusel bring heaps of elegance and earthiness to this dessert.
The secret to the flavor of this cake is soaking the apple pieces overnight in a mixture of pomegranate juice and syrup. This not only amps up the taste but turns the apple slices a lovely shade of red. The secret to making the cake so pretty. Make sure to plan this step into your preparations 24 hours prior. It is always disappointing getting excited over a recipe then finding out you don’t have enough time.
The streusel contains pistachios which provide unique flavor and color. Using both the pomegranate and pistachio combination adds a subtle red and green seasonal theme. However, don’t stick to pistachios. Flavor first. So use your favorite nut variety or nut combination or whatever you have on hand.
This Pomegranate Soaked Apple Cake with Pistachio Streusel recipe is for a sheet cake. Consequently, it feeds 16 people. Perfect for the stampede of relatives at your holiday table.
This recipe is also the perfect chance to make one dessert only for a lot of people. You won’t have to figure out doubling a recipe or make one recipe multiple times. Ditch creating multiple desserts for your holiday dessert table. Serve this Pomegranate Soaked Apple Cake with Pistachio Streusel alongside store bought good quality vanilla ice cream. Then call it a night. Easy peasy.
Pomegranate Soaked Apple Cake with Pistachio Streusel
Prep Time: 45 minutes Bake Time: 40 minutes Marinate Time: 24 hours Yield: 16 pieces
Prep Time 40 minutes
Cook Time 40 minutes
Marinate Time 1 day
Total Time 1 hour 20 minutes
Servings 16 Pieces
Ingredients
- 2 lbs Granny Smith or your choice of sour apples
- 1+1/2 cups pomegranate syrup, recipe follows
- 4 cups pure pomegranate juice
- 1/2 cup rolled oats
- 1/2 cup raw pistachio nuts, plus additional for garnish, if desired.
- 3/4 cup raw or muscovado sugar
- 1+1/2 cups (3 sticks plus 2 tablespoons) unsalted butter, room temperature
- 2+3/4 cups all-purpose flour
- 3/4 cup white granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
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In a large bowl mix together the pomegranate syrup and pomegranate juice.
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Wash the apples and pat dry. Peel, quarter and core the apples. Cut each quarter into thin slices.
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Place the apple slices in the pomegranate syrup/juice mixture. Make sure they are completely submerged in the liquid. If too many pieces are floating on the top of the liquid, place a small dish on top of the floating apples to keep the apple slices under the liquid.
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Cover the bowl with plastic cling film and place in the refrigerator for 24 hours.
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Chop the pistachio nuts into small pieces.
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Place the rolled oats, pistachio nuts, raw sugar, and 1 stick plus two tablespoons of the unsalted butter in a bowl and use your hands to rub the mixture together until it forms streusel crumbs. You can also use a fork to mix the streusel.
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Cover the bowl with plastic cling film and place in the refrigerator.
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In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
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In a mixer, cream together the rest of the butter (2 sticks or 1 cup) together with the white granulated sugar until creamy.
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Stop the mixer and scrape down the edges of the bowl with a rubber spatula. Add the vanilla and continue to beat the mixture on medium-high speed for another 5 minutes, until the mixture is creamy and fluffy.
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Add the eggs one at a time one after the other, making sure each is fully incorporated before adding the next.
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Turn the mixer down to low and slowly add the dry ingredients.
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Stop the mixer when the dry ingredients have been fully incorporated into the batter.
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Strain the apples from the pomegranate liquid. Reserve the liquid for later use or discard.
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Preheat the oven to 350 degrees F.
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Line a 11 x 12 baking sheet with baking or parchment paper and grease the paper.
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Spread the batter evenly out onto the baking sheet.
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Place the apple slices on top of the batter. Make sure you lay them all in one direction and in rows as neat as you can.
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Remove the pistachio streusel from the refrigerator and crumble it evenly over the top of the apple pieces.
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Place the baking sheet in the oven. Bake for 40 minutes until golden brown.
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Remove the baking sheet from the oven. Let the cake rest for 10 minutes and then transfer the cake to a cooling rack.
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When cake has cooled completely, cut into pieces, place on a decorative plate and serve.
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If desired, scatter additional chopped raw pistachio nuts over the top for garnish before serving.
Pomegranate Syrup Recipe:
Ingredients:
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4 cups pure pomegranate juice (do not use a sugared variety or a mix with other juices) 3/4 cup white granulated sugar
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1 tablespoon lemon juice (freshly squeezed preferred)
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1 teaspoon lemon zest.
Directions:
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Heat the pomegranate juice in a saucepan. When it starts to get warm, stir in the sugar.
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When the sugar starts to dissolve, add the lemon juice and zest to the pot.
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Cook, stirring occasionally until the sugar is completely dissolved into the liquid.
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When the mixture comes to a boil, reduce the heat to low and let the mixture simmer for 40-45 minutes. It should reduce significantly.
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When it turns into a syrup consistency, remove from heat and set aside to cool completely.
