Delicious Slow-Cooked Pan Dulce con Manzanas
If you've got a sweet tooth, chances are that you love trying out new confectionery delights. The next time you find yourself with a free afternoon and a lingering craving for a treat, try slow cooking Pan Dulce con Manzanas. An apple cheesecake topped with nuts, molasses and cinnamon, this Mexican-inspired dessert is rich and flavorful, with a delicious softness to every bite. Finished with thick, strong coffee, this mouth-watering dessert is one that must be tried. If you prefer, pineapples, peaches or pears can be used instead of apples.
Though requiring creative ingredients and quite a few steps, the end result will certainly be worth it.
Pan Dulce con Manzanas
With flavors of crispy, fruity apples, baked cheese and nutty cinnamon and topped with an authentic, homemade coffee syrup, this cake has something for everyone.
- 2 tablespoons vegetable shortening
- 9 tablespoons butter, softened
- 1/3 cup walnut pieces
- 2 green apples, sliced
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- 1/2 cup crushed piloncillo sugar
- 1 cup granulated sugar
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 3 tablespoons sour cream
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup firm white cheese cut into small cubes
- 3/4 cup strong, hot coffee
- 1 cinnamon stick
- 1 whole clove
- Vanilla ice cream or whipped cream, for topping (optional)
- Use a Crock-Pot® liner for the bottom of your 6-quart slow cooker.
- Spread vegetable shortening over and along the liner.
- Smear 3 tablespoons of softened butter across the bottom of the liner. Cover with walnuts.
- Layer sliced apples on top of butter, overlapping them.
- Pour water and lemon juice over apples and sprinkle with piloncillo sugar.
- In a bowl, beat remaining butter until creamy. Slowly add granulated sugar, beating continuously.
- In another bowl, combine eggs, vanilla and sour cream. Combine with butter mixture and beat until smooth.
- In a third bowl, combine flour, baking powder, cinnamon and salt. Fold flour mixture into butter mixture, in two parts.
- Fold in cheese.
- Evenly spoon the batter over the apples, into a smooth layer.
- Top with 3 more tablespoons of piloncillo sugar.
- Cover and cook on high for 2 1/2 to 3 hours, until cake is firm.
- Meanwhile, make the coffee syrup.
- In a bowl, combine coffee, remaining 3 tablespoons piloncillo, cinnamon stick and clove. Set aside.
- When cake is done, let cool for 10 minutes.
- Remove cake and set a serving plate upside down over the cake.
- Slide your hand under the cake, hold the plate with the other hand, and flip the cake upside down, so the apples are on top.
- Spoon the coffee syrup over and around the cake.
- Serve warm or cold and top with vanilla ice cream or whipped cream, if desired.