Although the heart of my Spice Shop mysteries is always Pike Place Market, a place I fell in love with as a college freshman, I also love introducing readers to another part of Seattle in each book. In this one, it's the CID, or Chinatown-International District, just south of the main business section of the city. It's a fascinating place, and honestly, not one I knew well when I lived in Seattle, first as a college student and later as a young lawyer. Getting to know it better through my research for this book was one of the joys and gifts of writing it.
(Read more about the research in my Spotlight Sunday post from late June.)
When I started creating the recipes, I spotted one for an apple cake with Chinese Five Spice. For some reason -- who knows how the writer's brain works -- I decided my version should be a French Apple Custard Cake, and what better place to serve it than at one of Pepper's favorite restaurants in the Market, not by coincidence, also one of mine!
The business of dividing the batter and adding extra yolks to part and extra flour to the other is a little confusing at first, but that's what creates the custard---and it's not hard once you start to do it!
Serve with a fresh cup of coffee or tea---or a spot of apple brandy!
Cayenne’s Five Spice French Apple Custard Cake
Cayenne spiced up this classic apple custard cake to demonstrate the versatility of the Chinese Five Spice Blend. The alcohol will bake off, leaving a hint of flavor to complement both apples and spice.
1-1/2 pounds Granny Smith apples or a mix of Granny Smith and McIntosh (3-4 large apples, depending on size)
1 tablespoon Calvados (apply brandy), brandy, or white rum
1 teaspoon lemon juice
2 tablespoons Chinese Five Spice, divided
1 cup plus 2 tablespoons all-purpose flour, divided
1 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg plus 2 large yolks
1 cup vegetable oil
1 cup milk
1 teaspoon vanilla extract
powdered sugar for topping (optional)
Peel and core the apples. Cut each in half and place cut side down on the cutting board. Cut each half in four pieces, then rotate and slice into pieces about 1/8 inch thick.
Place apple slices on a microwave-safe pie plate; cover with plastic wrap and microwave until apples are pliable and slightly translucent, about 3 minutes. (This softens the apples in the finished cake.)
In a medium-sized bowl, whisk 1 cup flour, 1 cup granulated sugar, baking powder, salt, and remaining Five Spice (1 tablespoon plus two teaspoons).
In a second bowl, whisk the whole egg only, oil, milk, and vanilla together until smooth.
Add the flour mixture to the wet ingredients and whisk until just combined. Transfer 1 cup batter to a separate bowl and set aside.
Add the two egg yolks to the remaining batter and whisk to combine. Gently fold in the apples. Transfer batter to the pan, using a spatula to spread evenly to edges. Shake lightly to ensure an even layer and smooth surface.

Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest book is Between a Wok and a Dead Place, the 7th Spice Shop mystery.
A past president of Sisters in Crime and national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
My favorite Chinese food is sweet and sour chicken.
ReplyDeleteKitten143 (at) Verizon (dot) net
Yum!!!
DeleteThis sounds yummy, Leslie. Happy release day!
ReplyDeleteThanks! Now I wish I had some of that cake . . .
DeleteThis sounds delicious. I love any kind of apple cake. My favorite Chinese food is Mongolian Beef and Beef fried rice. Thank you for the chance to win. aprilbluetx at yahoo dot com
ReplyDeleteYum. Now I'm hungry!
DeleteOrange chicken cheetahthecat1982ATgmailDOTcom
ReplyDeleteSo good! And now I wish there were a Chinese restaurant in town!
DeleteCongratulations on the release of "Between a Wok and a Dead Place"!
ReplyDeleteThank you for this delicious sounding recipe. Since I have apples on hand, this will be the perfect way to cook them up.
As for Chinese food, I love Kung Pao Chicken, but will have to say I really enjoy eating every dish I have tried.
Thank you for the fabulous chance to win a copy of your new release!
I would love the opportunity to read and review it. Shared and hoping. :)
2clowns at arkansas dot net
Thanks, Kay! So many recipes, so little time!
DeleteThank you for the chance to win! I love most Chinese dishes - my favorite is Orange Chicken. I love to add a bit of heat to chocolate cake or chocolate cookies. When I make chili I always add dark chocolate - it adds a subtle richness. Spices are fun to play with and add so much to food! madamhawk at gmail dot com
ReplyDeleteLove a bit of a bite in chocolate -- and your tip to deepen the flavor of chili sounds great!
DeleteI like all kinds of Chinese food. I especially enjoy a beef and vegetable stir fry over rice.
ReplyDeleteNancy
allibrary (at) aol (dot) com
LOL -- every comment has me thinking "oh, I'll make that for dinner -- or that, or that!"
DeleteI've never used Chinese five spice or really ever had much Chinese food. Not a lot of it around here and then I think it's an Americanized version, which I've still only had maybe twice in my life. The most interesting additions of spice I know both come from my work- a co-worker who adds nutmeg to homemade chicken noodle soup, and a resident who put a sprinkle of salt in her coffee.
ReplyDeletekozo8989(at)hotmail(dot)com
What intriguing flavor pairings! I can almost taste that chicken-nutmeg combo, and I've had a salted maple latte, but salted coffee? Hmmm
DeleteHello! I love almost all Chinese food and my particular favorite is Kung Pao Chicken. Five spice is a favorite of mine - my mother used to toss green grapes in sour cream and five spice. One of my best childhood memories. Happy book birthday! aut1063(at)gmail(dot)com
ReplyDeleteHow inventive!
Deletemy favorite Chinese food is a simple vegetable stirfry in garlic sauce
ReplyDeletefruitcrmble AT comcast DOT net
Classic!
DeleteWhat a great and innovative recipe for apple pie, Leslie! We will be making your recipe this week, as we got lots of apples from my son's tree! As to Chinese food? I am ready for Chinese any day! My favorite is Honey Walnut Shrimp (among so many others). Congratulations on "Between a Wok and a Dead Place"!!!! I love the title and I know it will be an amazing cozy!!! Luis at ole dot travel
ReplyDeleteThank you, Luis! I'd come to your house for Honey Walnut Shrimp any day!
DeleteYou are most cordially invited. Just email me and tell me when you are coming, and we will welcome you with open arms, and plenty of honey Walnut Shrimp :-)
DeleteI like bean curd dumplings. They're dense and slightly sweet. Thanks for the wonderful recipe!
ReplyDeleteMmm -- I'll have to try those!
DeleteCongratulations on the new book! This cake looks yummy. The place up the street makes the best Almond Chicken and Crab Rangoon. ckmbeg (at) gmail (dot) com
ReplyDeleteThanks! Two of my faves.
DeleteDelectable cake Your book is so special and a real treasure. A favorite is yummy and tasty. Chinese veggies with shrimp. saubleb(at)gmail(dot)com
ReplyDeleteThank you, Traveler!
DeleteI love Peking Duck. And pea shoots.
ReplyDeletewskwared(at)yahoo(dot)com
Duck! Mr. Right's favorite!
DeleteI love shrimp lo mein, chinese chicken wings and crab rangoon. Congratulations on the new release. cherierj(at)yahoo(dot)com
ReplyDeleteSorry for some reason my google name is not posting so it posted me as anonymous. It should say Cherie J instead.
DeleteThanks, Cherie! Pepper and I love crab rangoon -- she serves them at Flick Chicks in the new book!
Deletethanks for the recipe. sounds so yummy. We don't eat a lot of Chinese food. but we both love to add spices to our meals quilting dash lady at comcast dot net
ReplyDeleteMy pleasure! It's always fun to try a new flavor combo.
DeleteFavorite Chinese food is Mongolian Beef I do a pumpkin bread with a bunch of spices such as nutmeg, cinnamon, and ginger and when I make chicken wings I use Paprika, Cayenne pepper, oregano, thyme, onion and garlic I also do a spice cake so why not apple spice cake. deborahortega229@yahoo.com
ReplyDeleteRight? Pepper's employee Cayenne gets credit for the cake in the book, and she calls it updated spice cake!
DeleteI spice up good ol' bland cottage cheese by sprinkling some Trader Joe's Chile Lime seasoning mix on it.
ReplyDeletepatdupuy@yahoo.com
Yum! I can vouch for World Spice's VooDoo doing the same thing!
DeleteI like sweet and sour chicken. Even orange chicken is a favorite! Thanks for the chance!!
ReplyDeletejarjm1980(@)hotmail(dot)com
You are all making me hungry!
DeleteI love many dishes at a Chinese restaurant, for comfort food I'll go for noodles - lobster lo mein or mei fun. Look forward to reading the new book & visiting Chinatown on my next visit to Seattle!
ReplyDeletejrycar@gmail.com
Thanks, Judith! Meanwhile, enjoy the trip -- on the page!
DeleteI love almost any Chinese food, but Orange Chicken and Crab Rangoon are my favorites. Congratulations on the new book! kathys2014@icloud.com
ReplyDeleteCrab rangoon are getting a lot of votes today! And thanks!
DeleteSounds like a great book. My favorite Chinese food is Mongolian beef and lemon chicken.
ReplyDeletediannekc8(at)gmail(dot)com
Can't go wrong with either one!
DeleteMy favorite is my Mom's Won Ton soup.
ReplyDeletejtcgc at yahoo dot com
What time is dinner? :)
DeleteI really enjoy egg rolls with soy sauce! tWarner419@aol.com
ReplyDeleteSimple perfection!
DeleteI do love honey walnut shrimp, but I could eat szechuan green beans anytime. Love the heat! I like to add a touch of cayenne or ancho chili powder to brownies for a bit of depth and mystery. Congrats on the new release. makennedyinaz(at)hotmail.com
ReplyDeleteThanks, Marcia! Sounds like the perfect dinner menu to me. :)
DeleteLove your book title. I like garlic chicken! lindaherold999(at)gmail(dot)com
ReplyDeleteThanks! The title and cover are so much fun!
DeleteAny version of apple cake catches my attention.
ReplyDeleteThe idea of a custard layer is even better.
libbydodd at comcast dot net