Friday, April 30, 2010

CAKE PERSONALITY TEST

If you would like to take the Cake Personality Test go to Collin's comment on the recipe for Vermont Breakfast Apple Cake where he posted a link to the test. I took the test and I am a Marble Cake.

Thursday, April 29, 2010

VERMONT BREAKFAST APPLE CAKE

1/2 butter + more to grease pan
4 medium apples
1 tbsp ground cinnamon
1 cup + 1 tbsp sugar
1 cup all-purpose flour (unbleached is best)
1 egg, lightly beaten
1 1/2 cups coarsely chopped walnuts

Preheat oven to 350 degrees. Generously grease the bottom and sides of a 9-inch round cake pan with butter and set aside.

In a medium saucepan, over medium heat, melt the butter and set aside to cool to room temperature.

Peel, core, and cut the apples into 1/4" thick slices. Place the apple slices in a bowl with the cinnamon and 1 tablespoon of the sugar and toss to coat apples well. On the bottom of the prepared pan, place the apple slices in overlapping concentric circles. If necessary, make a second layer to use all the apple slices.

Into a large mixing bowl,sift the 1 cup of sugar and the flour. Using a wire whisk, whisk in the egg and melted butter just until mixed (DO NOT OVERMIX). Fold in the walnuts and mix in. Pour the batter evenly over the apple slices in the baking pan; smooth the top with a rubber spatula.

Place pan on the center oven rack and bake about 40 to 45 minutes or until the cake is golden brown and a wooden toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes or until the pan is cool. When pan is cool, run a knife around the edge and invert the cake on a serving plate. Serve warm or at room temperature, topped with whipped cream, if desired.

Wednesday, April 21, 2010

BUTTERMILK LEMON POPPY SEED CAKE

6 tbsp butter, softened
1 1/2 cups sugar, divided
1 tbsp grated lemon peel
2 eggs
2 egg whites
2 1/2 cups cake flour
2 tbsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1 1/3 cups low-fat buttermilk
1/4 cup lemon juice

In a large mixing bowl cream butter and 1 1/4 cups of the sugar. Add the lemon peel and mix well. Add the eggs and egg whites, one at a time, beating after each addition. In a seperate bowl, combine the flour, poppy seeds, baking powder, baking soda, salt, and ground allspice. Add the flour mixture to the creamed mixture alternating with the buttermilk. Pour the batter into the prepared tube pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in the pan for 10 minutes then carefully run a knife around the edges to loosen from the pan. Remove and cool on a wire rack.

Meanwhile, in a small saucepan, combine the lemon juice with the remaining 1/4 cup of sugar. Cook, stirring, until the mixture comes to a boil. Cook and stir for another minute or two until the sugar is completely dissolved. Using a fork, poke holes in the top of the cake. Gradually pour the hot lemon syrup over the cake and allow to cool completely before cutting.

Note: Use a tube pan as stated. Fluted Bundt pans are not a good substitute.

This is a file photo of a similar recipe.