Fresh Apple Bundt Cake

One of the great things about fall is apples!  They're everywhere now and I think I love every dessert possible that involves them ~ like Apple Pie, Apple Pop Tarts, Apple Strudel, Apple Upside Down Cake, Apple Fritters, Candied Apples and this cake.  This cake is a moist bundt cake that is layered with lots of cinnamon sugar coated apples, then topped with a spiced glaze.  My farm stand had lots of varieties - I used a combination of gala and granny smith for this cake - they are both good baking apples.  It tastes like fall, so comforting and appley!  

Mini Bundts

Full size bundt

Recipe

4 med-large apples, peeled and sliced thin - gala and/or granny are good choices

2 cups sugar, plus 4 1/2 Tbsp - divided

4 1/2 tsp cinnamon

3 cups flour

3 tsp baking powder

1 tsp salt

1 cup vegetable oil

4 large eggs

1/4 cup orange juice

2 tsp pure vanilla extract

Glaze:  1 1/2 cups powdered sugar, 1 Tbsp melted butter, 4-5 Tbsp milk, 1/3 tsp cinnamon, 1/8 tsp nutmeg - or use 1/2 tsp apple pie spice- spice it to your liking :)

Preheat oven to 375 degrees.  Spray large bundt pan with baking spray. In a large bowl combine the apple slices with 4 1/2 Tbsp sugar and the cinnamon, toss to coat all apples and set aside.

Sift the flour, remaining sugar, baking powder and salt into the bowl of a stand mixer.  Make a large well in the center of this mixture and pour in the oil, eggs, oj and vanilla.  Mix with a paddle attachment until well blended - batter will be thick.  Spoon 1/3 of the batter into the prepared pan.  Layer 1/2 the apples in a ring over the batter.  Spoon another 1/3 of the batter over the apples and gently spread.  Layer the remaining half of apples over.  Spoon remaining batter over the apples and gently spread.  Bake for about 1 hour, until deep golden and a toothpick comes out clean.  My big cake came a wee bit too dark, cooked it a little over - but still yummy.  Adjust cooking times if making mini bundts. 

When cake is cool, prepare the glaze.  In a small bowl, combine the powdered sugar, butter and spice, add milk one Tbsp at a time until smooth and of drizzling consistency.  Drizzle glaze over cooled cake.

This recipe was adapted from a recipe found in Newsday in Sylvia Carter's column

Layering the apples - 1st layer

 

I used the large bundt pan in this set, available in my store here:
http://astore.amazon.com/rosscoubak-20/detail/B00004W4UX

Enjoy!

Brown Sugar-Cinnamon Nectarine Blackberry Pie

I'm savoring the rest of the summer fruits with this delicious pie - brown sugar and cinnamon mixed with sliced nectarines and blackberries, topped with a crumble of oatmeal, flour, brown sugar, cinnamon and butter.  You can substitute peaches and/or raspberries as well.

Filling:

6 large ripe nectarines, peeled and cut into 1/2" thick slices

1 cup blackberries

1/3 cup brown sugar

1/4 cup gran sugar

1/2 tsp cinnamon

1/8 tsp salt

1/4 cup flour

Stir the dry ingredients together in a bowl, then add fruit, stir to coat.  Place in a 9" inch homemade or prepared pie crust.

Topping:

2/3 cup flour

1/2 cup rolled oats

3/4 cup light brown sugar

1/2 tsp salt

1/2 tsp cinnamon

7 Tbsp cold unsalted butter, cut into cubes

Mix all ingredients except butter, then cut in butter with fingertips until pea size crumbs form.  Sprinkle topping evenly over fruit.

Bake at 375 degrees for about 50-60 minutes or until topping and crust is golden brown and juices are bubbling.  Allow to cool and serve, its nice topped with whipped cream or vanilla ice cream.  

Enjoy!

Peach Upside-Down Cake

It's summertime which means its Peach season here on Long Island!  They are so juicy and fresh now, and the sweet recipes abound for this summer fruit.  I found a yummy one in my summer issue of Southern Living magazine for a Peach Upside-Down Cake.  I like this recipe because you don't have to peel the peaches and it just tastes so good! The peaches are caramelized in a mixture of sugar and butter and cooked in a tender and moist cake.  The original recipe recommends using a cast iron skillet, I don't own one of those yet, so I used a stainless steel skillet which seemed to work just fine.

Recipe

4 medium peaches, unpeeled and cut into 1/3" thick wedges

2 Tbsp fresh lemon juice

1 cup cake flour

3/4 tsp baking powder

1/4 tsp baking soda

1 1/4 cups granulated sugar, divided

3/4 cup unsalted butter, room temp, divided

1/2 cup firmly packed light brown sugar

1 tsp vanilla

2 large eggs, room temp

1/2 cup sour cream

Toss peaches with lemon juice, set aside.  Sift together the flour, baking powder and baking soda, set aside.

Cook 1/2 cup of the granulated sugar in a 10" cast iron-skillet or other oven safe skillet over medium heat, stir occasionally with a wooden spoon.

Cook about 10 mins or until sugar melts and turns an amber color.  Then remove from heat and add in1/4 cup of the butter, stirring vigorously.  

Spread this caramelized mixture in pan to coat evenly, then sprinkle with the brown sugar.

Arrange peaches in concentric circles over sugar mixture, overlapping as needed.

Preheat oven to 350 degrees.  In a stand mixer fitted with a paddle attachment, beat vanilla, the remaining 3/4 cup sugar and the remaining 1/2 cup butter on medium until smooth.  Add eggs 1 at a time, beating just until blended, scrape bowl as needed with a rubber spatula.  Add sour cream beating until blended.  Gradually add the flour mixture, beating on low until blended.  Spoon batter over peaches in skillet, and spread gently to cover. 

 Place skillet on a baking sheet and bake for about 40 minutes or until golden brown and a toothpick comes out clean.  Cool on wire rack for 10 minutes, then run a knife around edges to loosen.

If there is any excess liquid in your pan, carefully pour out into a measuring cup and reserve - I didn't have any - it depends how juicy your peaches are and/or the cake may have absorbed all the juices already.  Carefully invert cake onto a serving plate, and if you had reserved liquid from pan, drizzle cake with this.  Cool about 10 minutes.  Cut cake into wedges and top with vanilla ice cream or whipped cream.

Adapted slightly from Southern Living June 2012

  

Enjoy!

For more inspiration and great recipes check out:

http://astore.amazon.com/rosscoubak-20/detail/B002PXVYQY

Cherry Hand Pies

I love my cooking magazines, I find all sorts of great inspiration inside.  I had saved this recipe from Bon Appetit's July 2011 issue for Fresh Cherry Hand Pies., they looked so rustic and yummy.  And since I've been seeing cherries  all over the markets I decided to pick up a bag and try these.  These are easy to make, the only part that took time was pitting the cherries ~ I just cut them in half and cut out the pit.  It's a portable and easy version of Cherry Pie!  The original recipe said "Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic."

Recipe ~ makes 12 pies

1 1/2 Tbsp cornstarch

1 Tbsp cold water

2 cups fresh cherries, stemmed and pitted

2/3 cup dried cherries

1/2 cup granulated sugar

1 tsp vanilla 

1/8 tsp salt

1 package puff pastry - I used Pepperidge Farm

Flour for dusting

1 large egg white

Raw sugar for sprinkling

Line a large baking sheet with parchment paper.  Stir cornstarch and cold water in a small bowl to blend.  In a large saucepan combine the fresh cherries, dried cherries, sugar, vanilla and salt.  

Cook over medium heat, stirring occasionally, until the cherry juices are released - about 5 mins.  Add the cornstarch and water mixture, bring to a boil, let boil for several minutes - stirring often, until consistency is thickened.  Remove from heat and let cool to room temp, stir occasionally while cooling.

Roll out the puff pastry slightly on a lightly floured surface.

Cut the dough apart where the creases already exist - in rectangles, like above.  Whisk the egg white and 1 Tbsp water in a small bowl for egg wash.  Working with 1 rectangle at a time:  brush edges with egg wash.  Scoop about 2 Tbsp cherry mixture and place on one side.  Fold dough over filling and crimp edges with a fork to seal.  With a sharp knife, cut a few slits on top to vent.

Be careful - I filled mine a little too much and some oozed out

Brush tops with egg wash, then sprinkle with sugar.  Chill in fridge for about 30 mins.  Preheat oven to 375 degrees.  Bake pies until tops and bottoms are golden brown about 30 mins.  Let cool on wire racks.  Best served fresh!  

Slightly adapted from Bon Appetit

 

Enjoy!

 For more inspiration: check out some great cooking magazines, here:
http://astore.amazon.com/rosscoubak-20?node=23&page=1

Lemon Cakes with Fresh Berries and Cream

 

I made these little cakes for this 4th of July because I was looking for a colorful, fresh fruity and not too much work dessert.  These fit the bill and turned out so pretty and festive.  The lemon cake has a nice moist and tender texture, it is sweet and just a little tart.  The fresh cream and mixed berries are the perfect complement for it.  

Ingredients 
3/4 cup plus 2 Tbsp flour
1 tsp baking powder
1/2 tsp fresh lemon zest
1/4 tsp salt
4 Tbsps unsalted butter, room temp
1/2 cup sugar
1 lg egg, room temp
1/2 tsp vanilla
1/2 cup whole milk
1 cup raspberries
1 cup blueberries
1 cup strawberries, sliced
3 Tbsp sugar
1 cup chilled heavy cream

Preheat oven to 350 degrees.  Spray a 6 compartment fancy bundt or brioche mold pan generously with baking spray.  
Whisk together the flour, baking powder, salt and zest, set aside.
Beat together the butter and sugar in a stand mixer fitted with a paddle attachment on med speed about 2 minutes till fluffy.  Beat in egg and vanilla.  Add milk and beat just until combined - scrape down sides of bowl with rubber spatula as needed.  On low speed slowly add in flour and beat until combined.  Divide batter between molds about 3/4 full, this filled 5  of the molds for me.  Bake for about 20 minutes or until toothpick comes out clean.  Cool cakes in pan for about 5 minutes, then turn out onto rack to finish cooling.
While the cakes cool use 1 cup of a combination of the berries and put in a food processor with 1 Tbsp sugar and pulse just a few times until fruit is just crushed.  Cover and chill.
Beat cream with remaining 2 Tbsp sugar using whisk attachment on a stand mixer at med-high until it just forms soft peaks.  Chill until ready to use.
Arrange cakes upside down on plates and top each with about 2 Tbsp whipped cream and 1 Tbsp crushed berries.  Scatter remaining berries over top and sides.  Serve remaining crushed berries on the side.
Recipe adapted from Gourmet July 2005

I used this pan, available here:

http://astore.amazon.com/rosscoubak-20/detail/B00006JSUM

 

Happy 4th of July!

Apple-Pecan Upside Down Cake

The simple goodness of this buttery-appley-sugary-cinnamon-pecan topping makes this cake a winner and it is very simple to prepare!

 

 

Recipe:
Apple bottom mixture
1/2 stick of unsalted butter (1/4 cup), melted
1/3 cup chopped pecans
1/2 cup sugar
1/2 Tbs cinnamon
2 baking apples (I used a combo of granny smith and golden delicious), peeled and cut into thin slices
Cake
1 stick of unsalted butter (1/2 cup) at room temp
1 cup sugar
2 extra-large eggs at room temp
3/4 cup sour cream at room temp
1 Tbs heavy cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Cut a piece of parchment the size of your 8-9" square cake pan, spray pan with baking spray, place parchment on bottom.

  Preheat oven to 350.  Pour and spread melted butter into prepared pan.  Mix together 1/2 cup of the  sugar, pecans and cinnamon and sprinkle this mixture over the melted butter.

Arrange the apple slices on top, overlapping slightly.

In the bowl of an electric mixture fitted with a paddle, cream together the butter and 1 cup sugar about 3-5 minutes until light and fluffy, then add eggs, sour cream, heavy cream and vanilla, beating on low after each addition until just combined.  In a seperate bowl sift together the flour baking soda, baking powder and salt.  Slowly add this mixture to the batter and beat on low a few seconds until incorporated then on medium for 30 seconds. 
 Pour batter evenly over apples and spread to edges of pan with a spatula.

Bake for about 35 minutes or until top is golden brown and toothpick comes out clean. 

 Cool in pan for 10 minutes then loosen around edges with a knife.  Cover with a serving plate or cookie sheet, turn over and lift off pan.

Then slowly and gently peel off the parchment paper to reveal the buttery, sugary, cinnamon pecan topping all beautifully caramelized,  scrape any of this goodness that sticks to the paper back on the cake, or just lick the paper :)

                                       

 Enjoy!

Linked to:  http://www.thecountrycook.net/2012/02/weekend-potluck-5.html

Hummingbird Cupcakes

I discovered Hummingbird cake when reading through Magnolia Bakery cookbook, it looked delicious but sounded very busy.  Last weekend when visiting in the city I stopped at Magnolia Bakery and saw this cake in cupcake form, so I had to try one, Magnolia describes it: "Bananas, pineapples and pecans make up this classic southern cake with sweet cream cheese icing,"  Country Living describes it as: "Hummingbird cake is a banana-pineapple creation that has been enjoyed throughout the South since the mid-nineteenth century." Well one bite later I discovered my new favorite cake and had to recreate it at home.  The flavors enhance each other making a very moist and sweet cake!  On the nutrition side I would estimate you are getting one full serving of fruit with each piece of cake, so don't worry about the fat and carbs :)  Here is the recipe:

Hummingbird Cupcakes

Cake:
1 8oz can crushed pineapple in unsweetened juice
3 cups AP flour
1 tsp baking soda
1 tsp grd cinnamon
1 tsp salt
2 cups sugar
1 1/4 cups vegetable oil
3 large eggs
2 cups very ripe mashed bananas (about 5)
1 1/2 tsp pure vanilla extract
1 1/2 cups chopped toasted pecans

Cream Cheese Frosting:
12 oz cream cheese, slightly softened
1/2 cup unsalted butter
1 1/2 tsp pure vanilla extract
5 cups sifted confectioners sugar

Preheat oven to 350.  Line 2 12 cup muffin tins with paper liners.  Drain pineapple, reserve 1/4 cup juice for later.  Sift flour, baking powder, cinnamon and salt and set aside.  Beat sugar and oil in a stand mixer with paddle attachment on medium until smooth.  Add eggs one at a time beating about 2 mins.  Reduce mixer speed to low and add the pineapples, reserved pineapple juice, bananas and vanilla and mix until just combined.  Add the flour mixture in 2 parts, beating after each addition and scraping down bowl.  Stir in 1/2 cup of pecans.  Fill each cup a little over 3/4 full and bake about 20 mins or until a toothpick comes out clean.  Let cool and prepare frosting.  Combine cream cheese and butter in mixer and beat until smooth. Add vanilla and gradually beat in confectioners sugar until smooth.  Frost each cupcake and sprinkle with remaining pecans.  This recipe can also be made as layer cake using 2 9 inch cake pans. Enjoy!

Enjoy!