|Cake sneak peek!|
Just noticed I've exceeded the 9000 reader mark! Thank you to everyone who has been checking out my blog - it means a lot to me! This week I've been working on two, count them TWO party cakes for a very special soon-to-be one year old girl! Pictures coming soon...
In the meantime, let's talk apples. Blueberry pints have shrunk back down to expensive half pints; strawberries are looking a little droopy; pluots have become plu-blahs...so that can only mean apple season is upon us once more! I've found 3 apple recipes that will make you happy to say bu-bye summer, hello fall!
Maple-Apple Upside-Down Cake
- 1 cup pure maple syrup
- 3 Granny Smith apples—peeled, cored and cut into eighths
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 3/4 cup buttermilk
- 1 tablespoon pure vanilla extract
- 1 1/2 sticks unsalted butter, softened
- 1 1/3 cups sugar
- Crème fraîche, for serving
- Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
- In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
- Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
- Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.
Fry 'em up...
Gourmet December 2001
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup cold beer (not dark)
- 10 cups vegetable oil
- 2 apples (1 lb), peeled, halved lengthwise, cored, and sliced 1/4 inch thick
- Confectioners sugar for dusting
- Stir together flour, granulated sugar, and salt, then add beer and whisk to combine. Heat oil in a 5-quart heavy pot until thermometer registers 375°F.
- Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Serve warm, dusted with confectioners sugar.
Skin on, please...
Apple Crisp with Apple Skins
- 2 1/2 pounds apples, preferably Granny Smith or another nutritious variety
- 1/2 cup honey
- 1 tablespoon unbleached all-purpose flour, whole-wheat flour, or rice flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup unbleached all-purpose flour, whole-wheat flour, or rice flour
- 3/4 cup rolled oats (not instant)
- 1/2 cup chopped walnuts
- 1/2 cup dark brown sugar, firmly packed, or 1/2 cup honey
- 1/2 cup (1 stick) unsalted or salted butter, melted
- Preheat the oven to 350°F. Peel and core the apples, but do not discard the peels. Slice the peeled apples into 1/4 inch slices and place into a large mixing bowl.
- Combine 1 cup of the sliced apples, the apple skins, the honey, 1 tablespoon flour, cinnamon, and nutmeg in the bowl of a food processor. Process on high speed until the skins are finely chopped, about 3 minutes. (This will seem like a long time.) Stop and scrape the sides of the bowl as needed. Stir the chopped mixture into the bowl of sliced apples, then spoon into a greased 8‑inch square baking pan. Set aside.
- To make the topping, combine all the topping ingredients in a medium mixing bowl. Stir until blended, then spoon over the apples. Place the pan on the middle rack of the oven and bake 50-60 minutes, or until the top is golden brown and the apple slices are tender. Cool 10-15 minutes. Serve warm or at room temperature.