apple cake

when it comes to dessert, i've always been more of a pumpkin pie (or pumpkin cheesecake) person - and eating a slice for breakfast the next morning with a cup of coffee is really the best part. lots of people have apple pie for the holidays though and it wasn't until last thanksgiving when a friend brought a delicious homemade apple pie that i finally started to understand the allure. so when we made this with apples from our apple picking adventure, i knew it would be a great thanksgiving dessert! and it tasted pretty wonderful for breakfast as well! the recipe is from this cookbook - everything we've made from it, including this, has been so delicious. happy thanksgiving!!

Apple Upside-Down Cake

serves 8 to 10

for the apple butter:

1 vanilla bean

6 apples, peeled, cored and cut into 1/2-inch pieces

juice of 1 lemon

1/4 cup apple juice

2 teaspoons freshly grated nutmeg

1/4 cup sugar

split the vanilla bean lengthwise with a pairing knife, scrape out the pulp with the back of the knife, and put the pulp and the pod in a medium saucepan. add the apples, a few drops of lemon juice, and the apple juice, nutmeg and sugar. cover and cook over medium heat until the apples are steamed and soft, 7 to 10 minutes. smash the apples with the back of a spoon until they form a sauce. cook over low heat, stirring frequently to allow the excess moisture to evaporate, for another 10 to 15 minutes. the apple butter is ready when it becomes thicker and smoother and is a rich tan color. let the apple butter cool to room temperature and remove vanilla pod.

for the caramel:

1/4 cup unsalted butter, softened

1 1/4 cups sugar

5 apples, peeled, cored and each cut into 8 wedges

preheat oven to 350 degrees F. heat a 10-inch cast iron skillet over medium heat and add butter and sugar. stir to combine as the mixture melts. cook until mixture caramelizes to a deep brown color, about 7 to 10 minutes. carefully add the apple wedges and transfer the skillet to the oven. bake 15 minutes or until apples are tender but retain their shape. remove and let cool slightly.

for the cake:

1/2 cup unsalted butter, softened

1 cup light brown sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 teaspoon freshly grated nutmeg

1 egg, beaten

1 cup all purpose flour

3/4 cup whole wheat pastry flour

cream the butter, brown sugar, salt, baking powder and nutmeg in an electric mixer fitted with the paddle attachment. add the egg and 1 cup reserved apple butter and mix to combine. add the flours and mix just until incorporated. spread the cake batter directly over the caramel apples in the skilled and bake for 35 to 40 minutes. the cake is done when a skewer inserted in the center comes out clean. let cool slightly. place a rimmed plate that's larger than the skillet over the top and invert with towels or oven mitts. if any apples stick to the skillet, remove and put back on the cake. let cool 20 minutes before serving. enjoy!

almond cherry cake

the last time we were in los angeles, i took a little excursion to one of my favorite stores in culver city - surfas! it's a very dangerous place because i can't leave without spending under $100 and it takes at least an hour to wander around the aisles looking at all the great supplies and ingredients, tasting cheeses and grabbing lunch. i discovered a great almond paste made in CA by these guys and even though i had nothing in mind to bake, i knew i had to get it. this recipe is adapted from the almond pound cake recipe on their website - i love the rich moist flavor almond paste adds to pastries and thought it would pair nicely with sweet ripe cherries. a slice of this cake would be an especially sweet treat with a pot of coffee for breakfast - enjoy!

Almond Cherry Cake

5 tbs unsalted butter, softened

1/3 cup olive oil

1/2 cup granulated sugar

16 oz natural almond paste

zest of 2 lemons

5 large eggs

1/2 cup all purpose flour

1 tsp baking powder

1 cup cherries, pitted and cut in half

confectioner's sugar for dusting

preheat oven to 325 degrees F. with an electric mixer, beat together butter, olive oil and sugar until fluffy and combined. add almond paste and lemon zest and beat until smooth. beat in the eggs one at a time. add flour and baking powder and mix until just combined. fold in cherries. pour batter into a greased 9-inch round cake pan and bake 40-45 minutes or until center is set. cool in pan for 20 minutes, remove and cool completely on wire rack. dust with confectioner's sugar to serve.

moms days

since mother's day is coming up, we had an idea pop into our heads - why not get our moms to pick their favorite recipes they cooked for us growing up. they are after all the reason why this blog works so well. they were our teachers and early enablers. as they flipped through recipe boxes, lots and lots of tasty memories came floating to the surface.  one dish that came to the forefront of my (andrew's) culinary memories was my mom's unreal mint bars.  it's a little bit cake, a little bit chocolate and a lot of taste.  it reminds me of mint chip ice cream flavor, in a nice bite-sized hand held treat.  it's been a long, long time since i tasted these, but they are really amazing, simple yet amazing.  

chocolate mint bars

makes about 28 bars

for cake

1 cup all-purpose flour

1/2 cup unsalted butter

1 cup sugar

4 eggs

1/2 tsp peppermint extract

1 16 oz. can chocolate syrup

mix all ingredients together in stand mixer with paddle attachment.  preheat oven to 325 degrees.  pour into 9x13 baking dish.  bake at 325 degrees for 30 minutes.  let cool to room temperature.

for peppermint filling

2 cups powdered sugar

2 tbs unsalted butter, softened

2 tbs milk

1 tsp peppermint extract

about 3 drops green food coloring(use to desired mint coloring)

whip all ingredients together in stand mixer with whisk attachment.  spread onto cooled cake. allow to set, about 1/2 hour.  

for topping

4 tbs unsalted butter

4 oz. semi sweet chocolate 

melt butter and chocolate in a small pan over low heat stirring constantly.  pour over top of peppermint filling.  Let cool. we like to put them in the fridge or freezer and eat cold.  

salty & sweet

have you ever noticed that the best and most loved cookbooks in a collection usually include oil stains, chocolaty fingerprints, and stuck together pages? we've mentioned this amazing cookbook before and if you haven't already added Baked to your library, you really must! it's well on its way to being covered in gooey sweet deliciousness and is one of our favorites for creative baking. their signature salty & sweet cake was the grand finale of urban family easter and was a huge hit. we devoured it so quickly that we didn't even think to take a photo of the whole cake! guess, we'll just have to make it again sometime. the combination of chocolate, caramel and fleur de sel is absolutely amazing. you can watch matt lewis bake the sweet & salty with martha way back in 2006 here. does anyone else have a favorite recipe they've baked from this great cookbook yet?

lemon

so we have an overflow of lemons, which can never be a bad thing.  I love lemons in so, so many things.  my grandma used to make her lemon meringue pie so tart it would make me pucker!  my favorite pound cake recipe is from a great friend and mentor rori trovato.  it's in her book dishing with style.  best part of the cake is the orange zest and orange flower water for a subtle hint of citrus.  serve a slice of cake with a dollop of lemon curd and fresh whipped cream for a deliciously simple dessert.

Orange Pound Cake with Lemon Curd

pound cake:

5 eggs

1 tsp orange blossom water

1 tsp vanilla

zest of 1 orange

2 sticks unsalted butter, room temp

1 3/4 cups sugar

1/2 tsp salt

2 cups cake flour

preheat oven to 325 degrees F.  grease a 9 x 5-inch loaf pan and line bottom with parchment.  whisk together eggs, orange blossom water, vanilla and zest.  with an electric mixer, cream butter, sugar and salt.  add egg mixture slowly and scrape down sides of bowl.  on low, add flower in two batches and mix until fully incorporated.  bake 70-75 minutes until set and lightly brown.  cool for 10 minutes, remove from pan and cool completely on wire rack.

lemon curd:

1 1/3 cups sugar

1 1/2 sticks unsalted butter, cut into 1/2-inch cubes

2/3 cup fresh lemon juice

1 tbs lemon zest

pinch of salt

5 eggs, beaten

combine sugar, butter, lemon juice, zest and salt in a heavy saucepan.  stir over medium heat until butter melts and sugar dissolves.  remove from heat and gradually whisk in eggs.  return to medium-low heat, whisking constantly, until thickened.  pour into a new bowl to cool.  chill overnight in bowl with plastic wrap directly on surface.