It was another summer day in New York (meaning it was hot, humid and I was wearing black pants) and I was barreling through the city trying to find the most outrageous ice cream cone in Manhattan. While sweat was pouring out of my soul, I passed several world famous establishments; specifically: Dominique Ansel’s Bakery and Uma Temakeria. While pausing during my sprint to take note of these world-famous eateries, I realized that these two places were famous for their crazy, yet inventive ideas that took the food industry by storm. Creativity is everywhere in the culinary world, but recently it’s been especially evident in pastry. Cronuts, Morning Buns, alcoholic cupcakes – hybrids of traditional desserts have begun to pop up everywhere. It’s incredible to watch pastry chefs push the limit on what we define as dessert. And as of recently, I’ve been swooped up by a chef who’s doing just that. I met Melanie Moss, the owner and head pastry chef of her boutique bakery Mini Melanie, a few years ago. We were both working at Blue Hill at Stone Barns at the time – she as a pastry chef and I as a pastry intern. During my days of endlessly cleaning crates of strawberries, I was able to watch in awe as she moved meticulously throughout the kitchen, creating various breads and pastries for the cafe. By the end of my time there she had taken me under her wing, teaching me everything she knew about baking. Now we’re reunited again, and I’m surprised to find that I’m not done learning. What was taught to me in the kitchen was merely the tip of pastry knowledge which Melanie held. It’s one thing to be able to simply master a recipe, but to be able to take that recipe and twist it, add to it, and alter it to fit an unconventional idea is another. I’ve come to learn that Melanie can not only bake extremely well, but she will also not settle until her pastry visions come to life. One of my favorite cakes that she’s created is her Apple Pie Cake, which is literally apple pie but in cake form.

It’s four layers of apple pie made-from-scratch goodness. Melanie takes tender vanilla cake layers and brushes them with hard cider syrup. Vanilla buttercream is spread evenly between each layer and generous chunks of cinnamon-sauteed apples sink in the buttercream. The cake is iced naked-style and coated with dripping salted caramel. Melanie adds sea salt on top, more sauteed apples, and an addictively crunchy cinnamon streusel topping. It’s an amazing experience to try it not only because it actually tastes like the real thing, but it also embodies what Fall should taste like. It’s this type of outside-the-box thinking that makes chefs like Melanie stand out, and ultimately succeed, at what they love to do.

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Cake Ingredients:

2 cups sugar

1 cup unsalted butter, at room temperature

3 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 ½ teaspoon salt

1 cup buttermilk

*Cakes can be prepared up to two days in advance, cooled and wrapped in plastic wrap and refrigerated on a flat surface.

Sautéed Apple Ingredients:

3 tablespoons butter

4 large Granny Smith apples (about 2 ¼ pounds), peeled, cored, and cut into ½ -inch pieces

2 tablespoons golden brown sugar

1 tablespoon honey

¼ teaspoon ground cinnamon

*Apples can be prepared up to two days in advance and st ored in the refrigerator.

Salted Caramel Ingredients:

1 cup granulated sugar

6 tablespoons unsalted butter

½ cup heavy cream

1 teaspoon salt

*Caramel can be prepared one week in advance and stored covered in the refrigerator. Rewarm to recreate our signature drip n the microwave.

Cinnamon Streusel Ingredients:

1 ½ cups all-purpose flour

¾ cup light brown sugar

1/3 cup granulated sugar

¼ teaspoon salt

¼ teaspoon cinnamon

1 ½ sticks chilled unsalted butter, cut into pieces

*Streusel crumbs can be mixed and baked off up to two days in advance and stored in a closed container, at room temperature.

Vanilla Buttercream:

3 cups confectioners sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

*Make buttercream several hours or the day before, and leave at room temperature, unrefrigerated.

Simple Syrup:

1 cup sugar

1 cup water

1 teaspoon vanilla

*Store syrup in the refrigerator for up to three weeks.

For the Vanilla Cake layers:

Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9-inch cake pans. In the bowl of a standing mixer with the paddle attachment, combine butter and sugar and mix until light and fluffy. Add in the eggs slowly, followed by vanilla. Mix dry ingredients together and add in, alternating with the buttermilk. Scrape down the sides of the bowl and mix well. Divide between two pans and bake for 20 to 25 minutes, until lightly golden. Set on a wire rack to cool for ten minutes. Gently unmold and let cool to room temperature.

For the apples:

Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend.

For the salted caramel:

Place sugar in a 4-quart pot and turn heat to medium. Carefully watch as the color changes within two minutes, looking for a medium amber color, shaking the pan occasionally. Wait for all of the sugar to be dissolved and in liquid form. Add in butter, followed by cream. Swirl in pan until combined, being cautious with bubbling. Take off the heat and add salt.

For the cinnamon streusel:

Preheat oven to 350 degrees Fahrenheit.

Combine dry ingredients in a medium-sized bowl and blend together with your hands. Add in butter, working in the dry ingredients until each butter bit is coated and the dry mixture and is in small pieces. Place on a parchment-lined baking tray and bake until golden brown and crisp, about 10 to 15 minutes. Let cool.

For the syrup:

In a 4-quart pot, whisk together sugar and water. Bring up to a simmer on medium heat, looking for all of the sugar to dissolve. Add in vanilla and let cool.

To assemble:

Slice cake layers in half.

On a cake pedestal, place a cake board or square of parchment.

Place the first cake layer (bottom/flat side of the cake) on the board and brush with simple syrup to lightly coat. Add a coating of buttercream, followed by a few sprinkles of cooked apples, cinnamon streusel, and a drizzle of caramel. Repeat two more times and finish with the other flat cake size.

Create an event crumb coat on the outside of the cake and refrigerate for one hour or overnight.

Heat up caramel until just warm and pour over the cake, using an offset spatula to guide over the sides. Add some decorative crumbs nad apples on top and serve or refrigerate uncovered overnight.

"],["author_id",458971],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2019-07-24 13:22:20"],["count_rating_votes",2],["subtitle","Tales of two up-and-coming Pastry Chefs"],["title","An Apple Pie-Inspired Cake"],["deleted_at",null],["id",19],["image",{"__iterable":"Map","data":[["id",128850],["url","https://data.thefeedfeed.com/static/articles/CM4briommFj_QkX.jpeg"],["path","https://data.thefeedfeed.com/static/articles/CM4briommFj_QkX"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",607],["rating","1.00"],["image_id",128850]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",607],["story_id",147],["created_at",null],["updated_at","2019-07-24 13:22:20"]]}],["css",".article-text *{font-family: Arial,Helvetica,sans-serif !important;}\n\n.article-content.article-text a {\n text-decoration: none;\n \n font-family: Arial,Helvetica,sans-serif; \n font-weight: normal;\n}\n.article-content.article-text strong {\n font-weight: bold;\n \n}\n \n\n.mcnButtonContent {\npadding: 15px;\nbackground-color:#899c45;\n}\n.mcnButtonContent a {\ncolor:#fff !important;\n}\n.mcnButtonContent p {\nmargin-bottom: 0;\n\n}\n\n.mcnCaptionBottomContent {\nwidth:100%;\n}"],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/this-week-s-trending-dessert/edit"],["main","thefeedfeed/articles/this-week-s-trending-dessert"]]}],["priority",30],["story_id",147],["flags",1],["created_at",null],["text","\n\t\n\t\t\n\t\t\t\n\t\t\n\t\n

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Berry season is finally here! Celebrate by making a pie this weekend like this stunner by @sarah_fel. She adds a bit of zing to the basic crust by including lemon zest. And her pie is filled with a simple mix of fresh strawberries and raspberries and spot of jam, which encourages the filling to thicken. The intricate crust design is totally optional, but feel free to get creative. Cookie cutters, pizza cutters and metal rulers can be helpful when working with decorative crusts. The most important thing to remember is to make sure your dough is chilled thoroughly before you start working and have fun!

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Want to bake this Strawberry And Raspberry Pie With Lemon Short Crust?
\n\t\t\t\t\t\tCheck out the fill recipe here!
\n\t\t\t\t\t\t By @sarah_fel

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Explore 50+ more of our Favorite Pies & Tarts Recipes

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Check Out 50+ more of our Favorite Pie Crust Designs

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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"],["author_id",122],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2019-07-24 13:22:20"],["count_rating_votes",0],["subtitle","This Week's Trending Dessert"],["title","Berry Pie"],["deleted_at",null],["id",147],["image",{"__iterable":"Map","data":[["id",128916],["url","https://data.thefeedfeed.com/static/articles/g4gMs31_zs1kyBT.jpeg"],["path","https://data.thefeedfeed.com/static/articles/g4gMs31_zs1kyBT"],["extension","jpeg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",607],["rating","0.00"],["image_id",128916]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",607],["story_id",237],["created_at",null],["updated_at","2019-07-24 13:22:20"]]}],["css",null],["urls",{"__iterable":"Map","data":[["edit","crowded_kitchen/articles/all-of-the-pie-recipes-you-need-this-thanksgiving/edit"],["main","crowded_kitchen/articles/all-of-the-pie-recipes-you-need-this-thanksgiving"]]}],["priority",830],["story_id",237],["flags",1],["created_at",null],["text","

Even after all of the turkey, stuffing, mashed potatoes, cranberries, and green beans, there’s always room left for a slice (or two) of pie on Thanksgiving (or the morning after).

This year, try tweaking your classic Pumpkin, Pecan or Apple Pie recipe with one of our favorites from the #feedfeed community. Step up your game by adding bourbon, meringue topping, or a gingersnap crust, inspired by one of the recipes below!

1. The Perfect Pie Crust

Take it from our resident Pie expert, @thejudylab; the secret to a great pie is a perfect pie crust! This flaky Vodka Pie Crust recipe is sure to yield perfect results every time, for a dough that’s pliable and resistant to cracking.

Get the recipe

Inspired by her gorgeous crust? See more Pie Crust inspiration here.

2. Mascarpone Pumpkin Pie

The addition of mascarpone makes for a lighter, creamier filling than a traditional pumpkin pie recipe. If you’re looking for a slight twist on your family recipe, this is a great place to start!

Get the Recipe

Get more Pumpkin Pie Recipes

3. Maple Bourbon Pecan Pie

\"\" — Photo and Recipe by @bakingthegoods

We already know that maple and pecan are a match made in heaven, but add bourbon to the mix, and you’ll get this irresistibly luxurious pie. Sure, we love all Pecan Pie, but this recipe has a depth of flavor that you can’t quite get with your grandma’s recipe.

Get the Recipe

Get more Pecan Pie Recipes

4. Red Wine Poached Pear Pie

\"\" — Photo and Recipe by @kitchenhealssoul

If you love poached pears, this pie is for you. Red wine adds robust flavor to tender pears enclosed in a flaky crust.

Get the Recipe

Get more Pear Pie Recipes

5. Apple Pie with Oatmeal Cookie Crust

\"\" — Photo and Recipe by @conscious_cooking

This versatile, open-faced pie is made with a gluten free oatmeal cookie crust, vegan pecan caramel layer, and caramelized tart apples. Perfect for those with food allergies or intolerances, but delicious enough for the whole family to enjoy!

Get the Recipe

Get more Apple Pie Recipes

6. Maple and Sweet Potato Meringue Pie

\"\" — Photo and Recipe by @stylesweetca

Sick of Pumpkin Pie? Try Sweet Potato Pie to spice things up this Thanksgiving. Better yet, top with a layer of light, fluffy meringue!

Get the Recipe

Get more Sweet Potato & Squash Pie Recipes

7. Cranberry Pie with a Cocoa Crust

\"\" — Photo and Recipe by @y_delicacies

If you can’t get enough of your favorite Cranberry sauce come November, why not bake it into a pie? Tart, sweet, and a hint of richness from a cocoa crust.

Get the Recipe

Get more Holiday Pie Recipes

In the mood for some classic Apple Pie? Watch our how-to video below and get baking!

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Valentine's Day is just around the corner and we're all about chocolate this time of year. We've partnered with King Arthur Flour to share the ultimate sweet treat for your Valentine: Chocolate Fudge Bundt Cake. Ditch the store-bought chocolates and celebrate Valentine's Day by making this foolproof cake recipe by King Arthur.

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Made with King Arthur Unbleached All-Purpose Flour, this rich, fudgy cake is sure to satisfy your chocolate cravings.

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The addition of coffee intensifies the chocolate flavor, and sour cream ensures a perfectly moist batter. Finished with a smooth chocolate ganache and raspberries for garnish, what more could you ask for?

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Ready to get baking? Gather the ingredients and bookmark the recipe for future use. It just may be your new favorite cake recipe!

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Get King Arthur's full Chocolate Fudge Bundt Cake recipe here!

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td[class=mcnTextContent],td[class=leftColumnContainer] td[class=mcnTextContent] p{\n\t\t\tfont-size:18px !important;\n\t\t\tline-height:125% !important;\n\t\t}\n\n}\t@media only screen and (max-width: 480px){\n\t\ttd[class=centerColumnContainer] td[class=mcnTextContent],td[class=centerColumnContainer] td[class=mcnTextContent] p{\n\t\t\tfont-size:18px !important;\n\t\t\tline-height:125% !important;\n\t\t}\n\n}\t@media only screen and (max-width: 480px){\n\t\ttd[class=rightColumnContainer] td[class=mcnTextContent],td[class=rightColumnContainer] td[class=mcnTextContent] p{\n\t\t\tfont-size:18px !important;\n\t\t\tline-height:125% !important;\n\t\t}\n\n}\t@media only screen and (max-width: 480px){\n\t\ttd[class=footerContainer] td[class=mcnTextContent],td[class=footerContainer] td[class=mcnTextContent] p{\n\t\t\tfont-size:14px !important;\n\t\t\tline-height:115% !important;\n\t\t}\n\n}\t@media only screen and (max-width: 480px){\n\t\ttd[class=footerContainer] a[class=utilityLink]{\n\t\t\tdisplay:block !important;\n\t\t}\n\n}"],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/headed-to-farmers-market-in-the-morning/edit"],["main","thefeedfeed/articles/headed-to-farmers-market-in-the-morning"]]}],["priority",363],["story_id",483],["flags",3],["created_at",null],["text","\n\n\t\n\t\t\n\t\t\t\n\t\t\n\t\n

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Blueberries, corn, bok choy, strawberries, raspberries and blackberries are on our farmer's market shopping list this week! Strawberry season is coming to an end in some regions, but don't worry because the sweet corn is starting to roll in. Fire up your grill for the bok choy, and let the ice cream machine do its thing with the blueberries!

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W ild Blueberry Ice Cream by @theviewfromgreatisland
\n\t\t\t\t\t\t\t\t\tA sour cream base gives this ice cream a unique tangy flavor!

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S ummer Corn Chowder with Zucchini & Crispy Bacon by @damn_delicious
\n\t\t\t\t\t\t\t\t\tCrispy bacon adds some texture to this corn chowder!

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G rilled Bok Choy with Parmesan Breadcrumbs by @a ndreabemis
\n\t\t\t\t\t\t\t\t\tGrill your greens!

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B uttermilk Cake with Whipped Cream & Strawberries by @f orkknifeswoon
\n\t\t\t\t\t\t\t\t\tStrawberries get baked in this cake and served on top!

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R aspberry Jam Buns by @displacedhousewife
\n\t\t\t\t\t\t\t\t\tA creme fraiche glaze keeps these buns from being too sweet.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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