When my husband comes home from work, he likes to plop down on the couch and settle in with some ESPN or some business news. Yawn. I like to plop down beside him and settle in with a cookbook. For the past couple of weeks, my book of choice has been Amanda Hesser’s The Essential New York Times Cookbook. I have to tell you that you won’t find many pictures in the book, but that’s fine with me because it makes way for heaps more recipes! The book spans the archives of newspaper, and the recipes in each section are arranged by date (one day I’ll be adventurous enough to make you a cake from 1876, but for today’s one is from 2004). It also has a beautiful red cloth cover, and would make a pretty sweet holiday present for anyone who loves to cook.
When I came across the Bolzano Apple Cake recipe in the book, I knew instantly that I wanted to give it a shot. (Just because October has come and gone, does that mean I should move past apple desserts? I hope not, because I still have half a crisper drawer full of them from my orchard excursion a month ago.) What really attracted me to this cake, was that it sounded so similar to Marie-Hélène’s Apple Cake (which I was crazy about) from a few weeks back.
The cakes are not quite identical twins– maybe fraternal? Marie-Hélène’s has a healthy dose of rum in it, while the Bolzano is all about real vanilla bean. And while Marie-Hélène’s certainly has a custardy texture, this one does, too, but even more so. In the Bolzano cake, the apples are thinly sliced, instead of cut into chunks. The cake bakes up into a stack of soft apples with batter barely seeping in between the layers. I’m glad that I don’t have to choose between the two cakes, but can quickly and easily make either one!
Bolzano Apple Cake- makes 6 to 8 servings
adapted from The Essential New York Times Cookbook by Amanda Hesser
8 tablespoons (1 stick) unsalted butter, plus more for greasing pan
2 large eggs
1 cup sugar
1 vanilla bean, split, seeds scraped and reserved
1 1/4 pounds (3 to 4 small to medium) Granny Smith apples
1/2 cup AP flour, plus mor for dusting the pan
2 teaspoons baking powder
1/2 cup milk, at room temperature
Powdered sugar for dusting
-Heat oven to 375°F (190°C). Line the base of an 8-inch springform pan with parchment, then smear with thick layer of butter. Dust with flour; turn pan over and tap lightly to remove excess flour. Melt butter in small saucepan (you can take it a step further and lightly brown it, if you like). Set aside.
-Beat together eggs and half the sugar in a bowl (it’s not hard to do by hand). Continue to beat while slowly adding remaining sugar until thick; it should form a ribbon when dropped from a spoon. Add the vanilla seeds to the batter and add the pod to the melted butter.
-Peel, quarter and core apples, then trim ends and slice thinly.
-Remove vanilla pod from butter and stir butter into egg-sugar batter. Combine the flour and baking powder, then stir it into batter alternately with milk. Stir in apples, coating every piece with batter. Pour batter into pan, using fingers to pat top evenly.
-Bake for 25 minutes, then rotate pan; bake for about 25 minutes more, until cake pulls away from pan and is brown on top; a thin-bladed knife inserted into center will come out clean when it is done. Cool 30 minutes on a rack.
-Remove the sides of the springform, cut the cake into wedges and sprinkle with powdered sugar.
Please note that the publisher, W.W. Norton, sent me a copy of this book…but I would have bought it anyway!
I am apparently the world’s worst interior decorator. Bought a few rugs for the new house, and totally don’t like them with the furniture. Got a new mattress for the guest bed, and didn’t realize I should have gone with a low-profile boxspring…looks ridiculous…like a princess and the pea bed.
At least I can usually make a cake look nice, although it’s not hard to do when the cake has a layer of gorgeous ruby-red cranberry jam running through it. This Not-Just-For-Thanksgiving Cranberry Shortbread Cake that Jessica of Singleton in the Kitchen chose for TWD seemed more puffy cookie than fluffy cake to me, but I was more than happy to gobble it up. It’s very good, and it’s not just for Thanksgiving at all. I really like a nice, tart cranberry sauce, but it could just as easily be filled with fruit jam. In fact, I’m tempted to try it with the lingonberry jam I buy from IKEA, and also to see if a half-recipe with fit in a loaf pan, because I think it would make for nice bars.
I have a dentist appointment today…time to see if the past six months of sweets have caught up with me! Eek!
I mentioned last time we met, that R and I went apple picking in Warwick, NY. Sometimes it’s really nice to escape the city and go to a place that looks like this. It’s also nice to have a bin full of apples at home! The first thing I did with them was to make Marie-Hélène’s Apple Cake.
This cake is easy to make because it’s easy to mix. No creaming required, as it uses melted butter. I actually used browned butter in my cake, which wasn’t entirely intentional (I put it on to melt before I’d had my morning coffee), but as soon as I tasted the cake, I knew it wasn’t a mistake either. Rum and vanilla flavor the apples, and while you could use cinnamon instead if you wanted, I really think that apples and vanilla are a fabulous combination. I went a tad skimpy on the sugar measurement, because although I was using a mix of apple varieties (like Dorie and her friend Marie-Hélène recommend), they were all on the sweet side. There’s really only just enough batter here to hold together all the chunks of apple, and the result is an almost puddingy-soft texture inside. Definitely one I will make again.
Before I’m able to face the slew of holidays that are fast-approaching, I need to clear my cupboard of the ghosts of holidays past. Here, I’m talking about a freakin’ can of pumpkin pie “mix” I bought at some point last year, thinking it was straight-up pumpkin. I always think I must be losing it when I do stuff like that, but gosh, don’t those cans look so similar? That slip-up is far more understandable than the times I’ve returned from the grocery store and put my purse in the fridge!
I had to get rid of that can, because it’s been taunting me for almost a year now. I didn’t know what to do with pumpkin pie mix, though, because I have no idea how much sugar is really in there, so I turned to the expert source, none other than the Libby’s website, for a little help.
What I came away with was a great pumpkin bread recipe that promises it can be made “anyway you like it.” Hmmm…I like it with chocolate chips (I am always surprised by how good the pumpkin-chocolate combination is) and spinkled with a little spice sugar, so I don’t mind if I do. This bread may not have quite the texture you’d normally expect for pumpkin bread, but that’s because it really has very little added fat. It’s still quite moist, and kept just fine for three days, so I’d gladly trade the reduced oil for reduced guilt (and chocolate chips!).
“Anyway You Like It” Pumpkin Bread- makes one 8 x 4-inch loaf
adapted from Very Best Baking
Steph’s Note: The recipe below is half the size of the one on the website, which makes two loaves and uses a big 30 oz can of pie mix. If you’re more in the mood for mini-loaves or muffins, those variations are at the end.
1 3/4 c + 2 T all-purpose flour
1/2 c granulated sugar
1 t pumpkin pie spice
1 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c stir-ins (raisins, sweetened dried cranberries, chopped dates, nuts or chocolate chips)
1 15 oz can of pumpkin pie mix (the stuff with some sugar and spices added)
1/4 cup vegetable oil
1/4 cup orange juice, apple juice, skim milk or water
1 large egg
1 to 1 1/2 T sprinkle-ons (chopped nuts, cinnamon sugar, seeds such as: poppy, sesame or sunflower, optional)
-Preheat oven to 350° F. Grease an 8 x 4-inch loaf pan.
-Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Combine pumpkin pie mix, oil, orange juice and eggs in another large bowl. Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in stir-ins. Spoon batter into prepared pan. Sprinkle with your choice of sprinkle-ons.
-Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely.
for four 5 1/2 x 3 1/4-inch mini-loaf pans:
-Prepare as above. Bake for 38 to 42 minutes.
for one dozen muffin cups:
-Preheat oven to 400° F. Prepare as above. Bake for 16 to 18 minutes.
Lynne of Honey Muffin keeps the autumn recipes coming with her Double Apple Bundt pick for TWD. This is kind of a spicy sister to the Fresh Apple Cake I made a couple of weeks ago…that one was flavored with vanilla, but this one has all the classic fall spices goin’ on.
This cake is “double apple” because in addition to fresh apple, it calls for a heaping helping of apple butter. Since I didn’t have nearly enough on hand, I used unsweetened apple sauce instead. I was a little worried, since they’re not really the same consistency, but as it turned out, all was fine. I also swapped out about a quarter of the AP for whole wheat flour, which these days I find myself doing probably more often than I remember to tell you about.
All in all, a delicious fall cake…and it’s a good keeper, too, as it’s super-moist. For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Honey Muffin. Don’t forget to check out the TWD Blogroll!
OK, I am the first to say that my Fresh Apple Cake cake looks an awful lot like a meatloaf, but it is in fact the perfect sweet way to welcome fall and apple season! I scaled back the recipe to make a standard loaf cake, but to tell the truth, we could have easily polished off a full-sizer. It’s moist texture reminded me of banana bread (and I even swapped a third of the oil for unsweetened applesauce), but the taste here is all about apples, walnuts and vanilla. Yes– vanilla, a welcome change from the usual cinnamon! A brown sugar glaze makes an addictively sticky topping.
This is the last cake the group is baking from Southern Cakes. Not all of the cakes I’ve made from this book have been so successful, so I’m glad to go out on a high note with this one. Speaking of going out on a high note, this is also the last cake I’ll be baking with The Cake Slice group. I’ll certainly still be following the other blogs as they move on to the next book, but I think I need to ease off the baking commitments for a bit. Thanks so much, Katie, for all the hard work in keeping this group going– I’ve had such a great time!
Here’s a printable link to the recipe. Or get your hands on a copy of Southern Cakes by Nancie McDermott. Cruise through the list of The Cake Slice Bakers to check out all of our apple cakes this month!
Sabrina of Superfluous chose Cranberry Upside-Downer For TWD this week. This cranberry cake sounds sooo good, but it will have to wait for cooler weather (and cranberry season). In the meantime, I made Dorie’s summertime version with peaches and raspberries for Labor Day weekend. I don’t know about you, but I think it looks like sunshine!
The topping isn’t caramelized like it is in a pineapple upside-down cake, but it infuses the fruit with buttery sweetness, all the same. And the cake is soft and full of cinnamon. I made a half recipe, and it was all R & I could do not to eat it all in one go! The cranberry version is definitely making my fall baking list.
Who is Johnny C? Yeah, I don’t know. What’s a tres leches cake? That I do know! “Tres leches” actually refers to a soaking sauce usually made of condensed, evaporated and regular milks (sometimes coconut milk or cream gets in there, too) that soaks its way into every pore of a spongy cake. As a self-proclaimed connoisseur of fine cakes from around the globe, pastel de tres leches is truly one of my favorites.
This recipe, though…well, it wasn’t a bad one, but an old coworker, who’s from Columbia, gave me the recipe his sister makes for every family gathering, and I think it’s much better. While this cake is made using the creaming method, hers is more of a separated egg sponge, and it really takes in the soaking liquid in a different way. When you put a fork into hers, you see how spongy and it is, and the milk just barely starts to weep out…it turns almost puddingy if you keep it overnight. Johnny C’s absorbed the milk and just trapped it there…it was a little too heavy for my tastes, but I’ll admit it was much improved with a little rum whipped cream (then again, what isn’t?).
I’ll stick to my preferred version of pastel de tres leches (I’ll post it sometime, I promise!), but if you want to give Johnny C’s a go, here’s a printable link to the recipe, or get your hands on a copy of Southern Cakes by Nancie McDermott. Cruise through the list of The Cake Slice Bakers to check out all of our tres leches cakes this month!
Thank you, Natalie of Oven Love, for choosing Oatmeal Breakfast Bread for TWD! I have dropped a couple of hints in the past that this is one recipe I’ve been itching to make…not only that, but I’m always happy when someone chooses a brekkie thing, as I kinda feel we ignore this section of the book.
I’m pleased to report that this oatmeal bread was everything I hoped it would be! It’s really soft and nicely spiced, and completely perfect with coffee…you can cut into slices like a bread or bigger chunks like a coffee cake. I used dried apples and pecans in mine, and baked it the night before (who wants to get up at 5am to do it, especially when it keeps so well?). I baked a half recipe, and it took a little less time to cook than Dorie indicated for a full batch. I can’t wait to make it again in cooler weather…a whole recipe next time, for sure!
I think about the two years we spent in Australia everyday, sometimes for bizarre reasons. For example, when I looked at the recipe for this week’s TWD pick, the first thing that popped into my mind was that when we first moved to Sydney, the country was just beginning to recover from a banana shortage. I let my little trip down memory lane steer me in a particular direction while making this cake…it is called “Lots of Ways Banana Cake” afterall, so I didn’t really feel like I was overstepping any bounds by adding macadamias, wattleseed and chocolate to the bananas and coconut already in the mix.
While I could have chosen to go the layered and frosted route with this cake, that wasn’t what I was in the mood for. I just wanted an unfussy snack cake, so I baked half a recipe in an 8″ square pan and left it at that. (It only took 25 minutes to bake, instead of the 45 I was expecting.) It was delicious– soft, and full of things that taste great together!