What are you baking these days? September edition, part 1! (2014) [old]
- buttertart Sep 1, 2014 06:04 AM
For once I am not at work on a first of the month, which is our busiest time (month closing). So here I am, virtually peering into your oven once again.
The friends who love chocolate are bringing over peach ice cream, and I have some peaches that are very ripe, so instead of the chocolate Valentine's heart from Heavenly Cakes I made the Golden Luxury Butter cake from the Cake Bible. It has chocolate too (white chocolate, shhh...). I just could not see chocolate with peaches. I will just dust it with confectioner's sugar and be done with it. It smells heavenly. Didn't think anyone would be too impressed with a pic of a golden plain cake layer, so no pic.
Enough about me -- what are YOU baking these days?
This is my favorite apple cake, and I love that I don't have to take the mixer out.
Pare and slice thinly 6 small Macintosh apples and mix with ¼ cup cinnamon sugar (do not use any other apple types). Set aside. Butter and flour a bundt pan extremely thoroughly, or use a tube (angel food) pan. (I find the Wilton easy release mixture works very, very well. Heat oven to 350 degrees
(I make this batter in a single bowl using a whisk. Easy clean up!)
-Beat 4 large eggs and add 1 ¾ cups of sugar
-1 cup vegetable oil
-¼ cup of orange juice
-1 teaspoon of vanilla
Then mix in:
-3 cups of flour
-3 teaspoons baking powder
-½ teaspoon of salt.
Use a little less that one third of the batter and drop by spoonfuls on the bottom of the prepared pan. It should just cover the bottom of the pan. Distribute ½ of the apples over that, and use just enough of the batter to cover the apples. Repeat with the remaining batter/apples, ending with a layer of batter. This batter is very sticky and is best dropped by small spoonfuls over the apples since it doesn’t flow.
Bake for 45 minutes to 1 hour or until a toothpick inserted in the cake comes out clean.
Let cool completely in the pan before removing, otherwise it is liable to fall apart. Dust well with confectioner’s sugar. This cake improves with age and is best the next day – or even the day after!
(I have a neighbor who requested this recipe and then made it with melted and cooled butter, which she said was also quite tasty.)
I just made a Matcha chocolate chip milk loaf. It doesn't look very pretty on the outside, so I won't post a photo, but maybe it'll look better on the inside :)
My first time trying to make this type of bread, I used a 10% tangzhong instead of the usual 5%, we'll see what the result is tomorrow morning at breakfast.
I used Deborah Madison's recipe from her Seasonal Fruits book. There are a number of recipes on line. They are all pretty similar. For the thickener I used King Arthur's Pie Enhancer which I really like. It is a super fine blend of tapioca, ultra fine sugar and corn starch. I bought it on a whim last winter and have found it very good. I does not substitute for sugar in a recipe.
Thinking that I may make some cheese wafers since I gotta do something with the cheese sitting in the fridge.
Here you go! As stated above, this bread isn't terribly sweet, just lightly so.
APPLE PIE BREAD
For the Batter:
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup lightly packed light brown sugar
1/4 cup buttermilk
2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/4 t. cardamom
1/4 t. allspice
1/4 t. nutmeg
1/2 t. cinnamon
1/2 teaspoon salt
2 cups shredded, peeled apple (about 3)
3/4 cup chopped pecans, toasted
1/2 cup dried coconut
For the Streusel Topping:
1/4 cup lightly packed light brown sugar
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
1/3 cup chopped pecans, toasted
1. Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray and line it with a parchment sling and spray that, too; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed for about 30 seconds. Add both sugars and mix until well combined. Add buttermilk and beat until combined. Add eggs and vanilla; beat again. Combine flour, baking powder, spices and salt. Add the flour mixture to the butter mixture and mix on low speed until just incorporated. Fold in apples, pecans and coconut.
3. Dump the batter into prepared pan; spread evenly.
4. In a small bowl, combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle mixture over the batter, pressing it in gently.
5. Bake for 60 to 65 minutes or until a skewer inserted near the center comes out clean.
6. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. I like to slice the loaf and put squares of waxed paper in between the slices, then bag and freeze it; then slices can be removed singly.
Well...the original recipe was named that way, but, no, I don't think it tastes like apple pie. I've changed the recipe quite a lot, but I still think the original creator was taking liberties with their choice of name!
EDIT: I've changed the recipe; I should just change the name...