Apple Bundt Cake with Caramel Frosting

November 15th, 2013

Why not shake things up a bit for Thanksgiving this year.  As much as I love pie, there are some in our family who would rather have cake.  Let them eat cake. This apple spice cake with a caramel frosting would make the perfect alternative.  I found this recipe on a website called Crunchy Creamy Sweet.   Anna has come up with a wonderfully easy bundt cake with an effortless caramel frosting.  I love bundt cakes.  But if you have ever had a problem with them releasing from the pan, worry no more.  Cooks Illustrated has come up with a great tip.  Simply combine 1 tablespoon of softened butter with 1 tablespoon of flour.  Using a pastry brush, paint the whole interior of the bundt pan with the mixture and the cake will pop right out when it is done.


The only thing I would have done differently with this cake, would be to thin the frosting a little bit.  It was suggested in the directions, but I did not feel at the time that it was necessary to add more milk.  But the frosting thickens a little as it cools.  Just be aware of this.

I still plan on making a pumpkin pie and an apple pie for Thanksgiving.  But a cake this easy is well worth your time.

APPLE BUNDT CAKE WITH CARAMEL FROSTING

For the cake:
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable or canola oil
1/2 cup apple sauce
2 large eggs, room temperature, beaten
2 tsp vanilla extract
2 cups chopped Granny Smith apples

For the Frosting:
1/2 cup packed brown sugar
1/4 cup unsalted butter
3 Tbsp milk
1 tsp vanilla extract
1 cup confectioners’ sugar
3/4 cups chopped pecans

Prepare the 10 cup bundt pan:  In a small bowl, mix 1 tablespoon melted butter (cool) with 1 tablespoon flour.  With a pastry brush (or by using your fingers) grease the bundt pan.  Set aside.

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves and salt.  Set aside.

In a large mixing bowl place granulated sugar, brown sugar, oil, applesauce, eggs and vanilla.  Beat with electric mixer on medium speed for 2 minutes.  Add the dry ingredients and beat on low until combined.  The batter will be thick.  Stir in chopped apples.  Scrape the batter into the prepared pan.

Bake the cake for 1 hour or until a toothpick inserted near the center comes out clean.  Cool the cake for 10 minutes in the pan.  Place a large plate over the top of the pan and invert the cake onto the plate.  Let cool completely.

To make the frosting:
In a medium saucepan, combine brown sugar, butter and milk.  Whisking constantly, bring to a boil.  Remove from heat, stir in vanilla ad cool for 10 minutes.  Add sugar.  Whisk until drizzling consistency.  If the frosting is too thick, add more milk.  Drizzle over the cake.  Sprinkle chopped pecans over the almost set frosting.

  Printable recipe

Hummingbird Bundt Cake

March 9th, 2014

Hummingbird Cake 3 Best

 

There is a new angle to the Sun these days.  Even though spring is not quite here, I can feel the promise of an end to winter.  We will be returning to Lake Lure at the end of the month.  Normally we would find the dogwood trees and the forsythia getting ready to bloom.  I am not so sure this year.  It has been such a brutally cold winter.  One of the things I look forward to at Lake Lure is my hummingbird feeder outside my kitchen window.  I like to believe that the same hummingbird couple come back every year.  In honor of spring and the return of my sweet hummingbirds, I made this hummingbird bundt cake.

Hummingbird Cake 1V

 

The cake recipe first appeared in Southern Living Magazine in 1978.  It is a banana, pineapple and spice cake with a luscious cream cheese frosting.  It is usually presented as a layer cake, but this is a much easier version.  This recipe for a hummingbird bundt cake was in a recent Southern Living magazine.  I found it in a magazine at my hair dresser’s and got her permission to tear it out.

Hummingbird Cake Third Picture

I love this cake.  Since we have company coming, it was a good excuse to make it.  Now if spring would just get the message that winter is over, we would all be happy.  Bring on the robins, blue jays and hummingbirds.  I am linking this to Tasty Tuesday at the Comforts of Home.

HUMMINGBIRD BUNDT CAKE

1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoon vanilla extract

Glaze:
4 oz. cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoon milk ( You may need more.  My glaze was too stiff )

Preheat oven to 350 degrees F.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan.  Spoon batter over pecans.

Bake for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended.  Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth.  Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Printable recipe

 

 

Apple Spice Cake with Brown Sugar Glaze

March 21st, 2011

The advantages of planning ahead pay off in big ways.  Earlier in the month when I was planning the pool party that will not happen this year, I made this apple spice cake.  I stuck it in the freezer and forgot about it.  Now with my family coming to visit, I have instant dessert at the ready.  I’ve got to remember to do things like this more often.

The recipe was in an old issue of Bon Appetit Magazine.  My Mother used to make an apple cake that we all loved and this reminded me of her cake.  It is loaded with spices and will go well with scoops of vanilla ice cream.  A bundt cake is good when serving a crowd of people because it is so easy to slice and looks pretty sitting on a cake stand.

I snuck a piece with a glass of milk last night, just to be sure that it was worth blogging about.  It was. The things I do for all of you are unbelievable.

APPLE SPICE CAKE WITH BROWN SUGAR GLAZE

Cake:
Nonstick vegetable oil spray
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup (packed) golden brown sugar
1 teaspoon grated lemon peel
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice

Glaze:
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt

For Cake:  Postion rack in center of oven and preheat to 325 degrees F.  Spray 12-cup Bundt pan with nonstick spray.  Sift flour and next 6 ingredients into medium bowl.  Drain grated apples in strainer.  Using hands or kitchen towel, squeeze out excess liquid from apples.  Measure 2 cups grated apples.

Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy.  Beat in eggs, 1 at a time.  Mix in vanilla and lemon juice.  Beat in flour mixture.  Mix in grated apples.  Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 hour.  Cool in pan on rack 20 minutes.

Meanwhile, prepare glaze:  Stir all ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute.  Remove from heat.

Invert cake onto rack set over baking sheet.  Using small skewer, pierce holes all ove top of warm cake.  Pour glaze over top, allowing it to be absorbed before adding more.  Cool cake 30 minutes.  Serve warm or at room temperature.

Thanksgiving Tried and True Side Dishes

November 16th, 2015

Sugar-Spiced-Nuts-2

With Thanksgiving approaching, I wanted to share a few dishes that have been on my table and on my blog in the past years.  These are recipes that have worked well for me and I am sure they will add a special punch to your usual menu.  Notice that I am not including a recipe for turkey.  I would not presume to tell you how to cook your turkey.  Everyone has their personal idea of the best way to do that.  Let’s start with appetizers.  Because there is a huge meal waiting in the kitchen, appetizers should be light.  These Candied Spiced Almonds require a little attention upfront, but can be made way in advance.

Chipoltle-Cheddar-Wafers-1

I always love homemade savory shortbread crackers and the addition of dried cranberries to these appetizer rounds make them perfect for the holidays.  The recipe for these Chipotle Cheddar Cranberry Nut Wafers can be found here.

Sweet-Potato-Soup-1

If you prefer your sweet potatoes as a first course, this Creamy Sweet Potato Soup is sure to be a hit. It is easy too.  The sweet potatoes are cooked in the microwave and the mixture comes together smoothly with an immersion blender, although you could puree it in a blender or food processor.

Leek-Bread-Pudding-1

Leek and Artichoke Bread Pudding makes a great dressing if you do not stuff your bird.  It is an Ina Garten recipe and you can make it ahead of time.  Bacon can be substituted for the pancetta or you can leave it out all together if you have vegetarians at the table.

Cranberry-Lime ChutneyThis Cranberry-Lime Chutney is definitely a new take on cranberry sauce.  It is a combination of fresh cranberries, lime, apples, onion, raisins, pecans, and lots of spices.  It is best made ahead of time.

Green-Beans-Gremolata-3

Instead of a green bean casserole, try these Green Beans Gremolata.  This dish is best made with the thin French Haricot Vert.  They have been readily available in several supermarkets that I visit.  They are usually found in a cellophane bag. The beans are cooked quickly and then tossed in a mixture of garlic, parsley, parmesan and pine nuts.

Acorn-Squash-4

This Maple Glazed Acorn Squash with Sausage, Apple and Sage could almost be a meal on its own.  But it would certainly look pretty on the Thanksgiving table.

Apple-Bundt-Cake-11

Instead of an apple pie you could make an Apple Bundt Cake.  This spice cake with a caramel frosting is a snap to make and there is a good tip on how to turn your cake out of the bundt pan easily.

Pumpkin-Dump-Cake-1

If you are in a hurry you could make this Pumpkin Dump Cake.  For a while this cake was on my DIL’s family Thanksgiving table every year.  I first made it for Kristen for her birthday and she loved it so much that she shared it with her family.  They adopted it for Thanksgiving.

Apple Crostada 2

Instead of that apple pie you could make this free form Apple Crostata.  This is one of my favorite desserts.

Enjoy the preparations and fun of the Thanksgiving holiday.

Alaskan Adventure

June 14th, 2011

Oh, the sights we’ve seen.  But I will start at the beginning.  I flew into Anchorage on June 9th.  It was 10:30 at night and still light.  I have yet to see a complete sunset.  We spent the first two nights in Anchorage at The House of Jade, a lovely bed and breadfast with equally lovely hosts.

This is the entrance to the bed and breakfast.  The flowers here are enormous.  I’m not sure if it is because of the amount of sunshine that they receive or if it is because they need to be hardy to survive the harsh winters.

This is our talented hostess Dee in the middle with Tulin and me.  On the first morning we were there, she and her husband Yves served 16 people a multicourse breakfast effortlessly.

We were served fresh fruit with yogurt sauce, coffee cake, reindeer sausage, hash brown potatoes and quiche.  It was the perfect way to start the day.

  

Dee shared two of her recipes with me.  Her Apple Cranberry Coffee Cake and Alaska House of Jade Broccoli Quiche are both worthy of sharing and perfect for a crowd.

APPLE CRANBERRY COFFEE CAKE FROM ALASKA HOUSE OF JADE

Spray bundt pan with cooking spray.  Preheat oven to350 degrees.

Ingredients:
1 tablespoon butter or marganine
1 Granny Smith apple, diced
2/3 cup dried cranberries (soak them in hot water for about 10 minutes first – then drain and pat dry)

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs

2 cups plus 2 tablespoons sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup sour cream

6 tablespoons soft butter or margarine
1 cup firly packed brown sugar
2 teaspoons cinnamon
1 cup pecans, chopped

Instructions:
Melt 1 tablespoon butter in sauce pan, add apple and cranberries.  Saute until tender (about 5 minutes).  Set aside.

Cream shortening, sugar and vanilla.  Add eggs, beating after each addition.  Sift flour, baking powder, salt and soda together.  Add to creamed mixture alternately with sour cream.  Spread 1/2 batter in prepared 10 inch bundt pan.

Cream 1/2 cup butter or margarine, brown sugar and cinnamon together.  Add nuts and apple-cranberry saute and mix well.  Dot batter in pan evely with half of nut mixture.  Cover with remaining batter and top with remaining nut mixture.  Bake at 350 degrees about 45 minutes or until toothpick comes out clean.  Do not overbake.

Remove from oven and let cool for 10 minutes then invert onto plate then  carefully invert one more time onto serving platter so the nut side is on top.

ALASKA HOUSE OF JADE BROCCOLI QUICHE

3 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
3 to 4 cups chopped fresh broccoli
3 to 4 cups shredded mozzarella cheese
1/2 to 1 cup Mexican style cheese or cheddar cheese
12 eggs, well beaten
3 cups milk
1 1/2 cups half and half
salt to taste
fresh ground black pepper to taste
dash to 1/4 tsp nutmeg
1 Tbls Dijon mustard

Directions:
Preheat oven to 350 degrees F.

Over medium-low heat melt butter in a large sauce pan.  Add onions, garlic and cook slowly, stirring occasionally until soft.

Blanch broccoli in a large pan of boiling water for 3 to 4 minutes and drain.

Spoon vegetables into 9 x 13 inch pan that has been sprayed with Pam.

Combine eggs and milk and whip; then add cheese and seasonings.  Stir in onion, garlic and the butter you cooked them in.  Pour egg mixture over vegetables.  Bake in preheated oven for 30 to 40 minutes, or until center has set.

Note:  You can substitute any vegetables you prefer – or any meats such as ham or sausage.

Printable recipe Coffee Cake

Printable recipe Quiche
 

 

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.