teddie’s apple cake

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Teddie’s Apple Cake (from Food52)
I’m stuck. It’s the last chapter, the conclusion, and I’m stuck. I’ve taken numerous breaks; sorted my jewelry, did the laundry, and I baked this cake. We’re going to a friend’s house in Chaeng Wattana for dinner tonight, and I’m bringing the dessert. It’s filled with almonds and apples. I don’t know who Teddie is but this bundt cake filled the house with the warm smell of apples baking. I haven’t tried all the variations yet, but I put them in there because I think caramel sauce or a vanilla hard sauce are perfect accompaniments for a warm apple cake. Thanks, Teddie.

Ingredients

  • 1 tablespoon butter for greasing pan
  • 3 cups flour, plus 1 tablespoon for dusting pan
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
  • 1 cup chopped walnuts (substitute almonds or pecans), if using
  • 1 cup raisins (substitute cranberry raisins), if using
  • Vanilla ice cream or whipped cream (optional)
  • Confectioner’s sugar (optional)

Preparation

  1. Preheat oven to 350°F.  Melt 1 tablespoon butter and add 1 tablespoon flour. Grease and flour one 9-inch tube pan with the mixture. Set aside.
  2. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
  3. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts (if using) and raisins/cranberry raisins (if using) and stir until combined.
  4. Transfer the mixture to the prepared pan. Tap pan lightly on the counter to remove any air bubbles. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes before removing.  Dust the top of the thoroughly cooled cake with confectioner’s sugar, if desired. Serve at room temperature with vanilla ice cream or whipped cream, if desired.

Variation

  • Instead of whipped cream, serve the cake with crème fraîche. To make crème fraîche, in a large bowl, add 1 1/2 cups heavy cream, 1/2 cup sour cream, and 2 tablespoons sugar. Refrigerate 15 minutes. Whip until stiff peaks form. Serve by the spoonful with the cake. Refrigerate any leftovers.
  • Top with a caramel glaze.
    • 4 tablespoons butter, cut into chunks
    • 1/2 cup packed light brown sugar
    • 1/3 cup heavy cream
    • 1/4 teaspoon kosher salt
    • 3/4 to 1 cup sifted confectioners’ sugar

Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat.

Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you may not need all the sugar). If the mixture seems too thick, just add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving the cake.

  • Top with vanilla hard sauce.
    • 1 cup half and half
    • 1 stick unsalted butter
    • 1 cup sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract

To make the sauce: combine the half-and-half, butter, sugar and salt in a saucepan. Cook over medium heat, stirring occasionally, until the sugar and butter are melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Serve the sauce warm over the warm pudding.

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smilebox holiday greetings

Dear Friends:

I love the sights, smells, and sounds of Christmas. Clean crisp snow, spicy fruitcakes, and the sizzling brown smell of a turkey roasting in the oven. However, I won’t be blogging for a while because I’m writing the last chapter of my dissertation. It’s not about cooking or baking or I would post it here! Suffice it to say, that I’m extremely busy, but I hope to start cooking, baking, and blogging again during the holidays–because that’s when my dissertation will be finished. I hope!

Happy holidays to you and yours,
Joanie

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caramel apple cake

caramel apple cake

Caramel Apple Cake
Years ago, one of Andy’s co-workers at Allen-Bradley in Cedarburg, WI, gave me this recipe. It’s always been a favorite at our house–on any continent!  It’s great with coffee or tea as a morning coffee cake, or add a scoop of vanilla ice cream and serve it as a dessert. It’s great warm or cold and it’s sticky and sweet! The caramel sauce–which I halved–is very rich. But that’s its appeal, that sinful richness that we gladly pay for later?

1 cup vegetable oil ( I used half almond oil and half canola oil)
2 cups  superfine sugar
3 eggs, room temperature
1 1/2 teaspoons salt
1 1/2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
3 cups apples, peeled, cored, sliced (use any crisp sweet apple such as Gala)
1 tablespoon flour
1 cup chopped walnuts (optional)

Caramel Glaze (I recommend halving the following recipe)
1/2 cup butter
1 cup brown sugar
4 tablespoons milk

Preheat oven to 350˚F. Melt 1 tablespoon butter and add 1 tablespoon flour. Mix well. Use this butter-flour mixture to grease and flour one 9×13 inch pan.

Combine oil and sugar. Add eggs, salt, vanilla. Sift flour and baking soda together Add flour mixture to sugar mixture in three additions. By hand, stir in apples, walnuts (if desired) and 1 tablespoon flour. Scrape batter into prepared pan. Tap pan lightly on the counter to settle the batter. Bake for 40-45 minutes or until done. Remove the cake from the oven.

Make the caramel glaze while the cake is still hot. To make caramel glaze, melt butter in a saucepan. Add sugar and milk and stir until blended and all lumps have dissolved. Bring to the boil over medium heat. Pour at once over the cake. Slice into squares and serve.

caramel apple cake