Posts tagged apple
Apple Pecan Spice Cake with Butterscotch Sauce
This recipe is what I made for Thanksgiving dessert this year. I wasn't feeling pie  nor cheesecake.

The batter makes a lot of cake. Three 8-inch rounds or in my case a very full Bundt pan plus a dozen muffins. Also the sauce I made isn't icing and isn't strictly necessary, because the cake is sweet enough, but it's a nice addition.

Like many things on this blog, the cake is more for my memory and JUST IN CASE I ever want to make this cake again. I have a very bad habit of making something delicious and never being able to make it again.

Apple Spice Cake

4 cups apples, peeled, cored and diced finely
1 cup sugar
2 tablespoons butter
1 1/4 cup pecans, toasted dark, ground finely
1 1/2 cup granulated sugar
1/4 cup brown sugar
4 eggs
1 teaspoon vanilla
3 3/4 cup flour
2 1/2 teaspoon baking powder
2 1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
pinch fresh nutmeg
1/2 cup sour cream

Preheat oven 325 degrees.
Peel, core and dice or grate apples. In a skillet combine 2 tablespoons butter, apples and 1 cup sugar. Saute until soft 5-8 minutes. Cool.
Toast pecans, grind to just this side of nut=butter.
Cream the butter with both sugars. Add eggs one at time, stirring after each addition. In a second bowl combine flour with powder, soda, salt and spices. Add the flour alternating with the sour cream, ending with the flour. Add the apples and pecans.

Pour into well oiled pan(s). Bake 70-90 minute or until a tester comes out clean.

Butterscotch Sauce

1 1/2 cups sugar
1/4 cup water
1 teaspoon lemon juice
8 tablespoons butter cut into pieces
1 cup heavy cream
1/4 cup milk

In a saucepan combine the water, sugar and lemon juice. Swirl so the sugar is saturated in water/liquid. Heat until the sugar is amber, 3 to 4 minutes. Add the butter and swirl until the butter is melted. Return to the heat and bring to a boil. Add the cream, whisking until it's combined. Remove from heat. Add the milk to get the consistency you desire.

Cool. It will thicken when it's cool. Bring to just above room temperature (microwave) before serving the cake. Pour over the cake. Slice and serve.

Beet Tarte Tatin-Or Skillet Upside Down Puff with Beets
Apple Tarte Tatin
The Daring Bakers Challenge once again encouraged me to try my hand at something I've never done before. A Tarte Tatin!

The challenge for March 2015 is a tart developed by the Tatin sisters in France. What one does traditionally, is combine sugar and butter in a skillet until it caramelizes and then cook apple quarters in the caramel. Once that's all bubbly and delicious it is topped it with a round of puff pastry and baked until the pastry is brown. After, the creation is flipped over onto a plate and served.

Yeah, it's scary to flip a 350 degree cast iron skillet filled with molten sugar and apple goo. But it can be done and I did it. Actually mine was particularly gooey with too much liquid from the apples. So I tried it again savory style with beets, onions, thyme, goat cheese and Arugula.

Beet Tarte Tatin

Beet Tarte Tatin is terrifically pretty.
Rough Puff Pastry
5 small beets
1 onion, diced
1 shallot, diced
1 tablespoon olive oil
1 tablespoon brown sugar
0.5 teaspoon salt
pinch white pepper
1 tablespoon fresh thyme leaves
juice of 1/2 of a lemon

2 ounces goat cheese
1 fist full arugula

Clean beets, wrap it foil, bake with the seam side up for 1 hour at 350 degrees. Allow to cool in foil. Peel and cut into fat disks.

Preheat oven to 350 degrees. 
In a 9 inch cast iron skillet saute onions and shallot in oil. When brown add sugar.  Stir often scrapping the bottom of the skillet. Add salt, pepper, thyme. Add beets and toss best you can. arrange tightly in the bottom of the skillet, pulling some of the onions on top. Cut beets into pieces to fit between circles. Sprinkle with lemon juice.

Roll the puff pastry and cut into a 10 inch circle. Lay the pastry over the top of the beets, using the back side of a paring knife handle or other utensil tuck the puff into the pan, between the beets and the sides of the pan. Make slits in the pastry to vent steam. Bake for 40 minutes, until the pastry is golden brown. Remove from the oven. Let stand 5 minutes, flip onto a plate which is larger than the skillet. Dot with cheese and top with arugula. Cut and serve.

I'm excited for the upcoming Daring Baker's challenges. This has been super fun.
Beets with Goat Cheese and Arugula is a classic and delicious.

"Pastry, thats what I want!"
Apple Danish

On Friday evening my GF and I were driving the outer-belt and she said, "I want a pastry!" and I racked my brain to think where can you get a Danish at 9pm?

You know where? No where!

I felt inspired.

And I had just made a yeasty cake, so I knew I had the ingredients to make something and of course the book on the shelf! I have a few pastry cook books on my shelf. The Complete Book of Pastry Sweet & Savory by Bernard Clayton Jr. Is a favorite book of mine.

Braid filled with cheese, not yet proofed.
Once upon a time I was a pastry baker for a living. Making little pastry snails is one of my favorite things to do, though I do it rarely.

But I thought I'd make a braid too.

Cheese braid baked and looking good!
The braid is filled with Hungarian Cheese filling and topped with sugar. The snails are filled with cinnamon sugar and topped with apple filling. Both were brushed with a red currant glaze.

The recipe:
D'Angleterre Classic Danish Dough

2 packets dry yeast
1.5 cup water
.5 cup dry milk
.33 cup sugar
1 tsp. salt
1 tsp. vanilla
5.5 cup flour
2 eggs
2 egg yolks
2 oz butter

.75 pound butter
.25 cup flour

In a mixer bowl add yeast, water and milk. Mix, let sit 5 minutes.

Add sugar, salt and vanilla. Stir briefly. Add three cups of flour, mix. Add an egg and a half cup of flour. Do that 3 times. With the last egg add butter and the last half cup of flour.

Turn out of the bowl and knead a few times. Put into a bag and chill an hour.

Mix the flour into the butter, roll into a sheet and chill.

Roll the dough and fold in the dough. I use the two-thirds technique. There are plenty of videos to show you how to laminate the dough.

The next day I cut the dough, filled it, egg washed, proofed and baked. Sorry, I'm not all about the baking details. Again there are such fantastic resources out there that can describe it better than I can.

Cute snails waiting to proof.


The pastry was definitely delicious and certainly fun. Now I need to find people to eat these babies.
So the question is what motivates you to bake?