apple dapple cake

 Monday work cake.  This is such an easy cake to make.  Takes more time to wait for it to cool than it does to put it all together.    This would be a great cake for the cooler weather in the fall.  I bet you could also change the fruit to give it a totally different flavor.  HMMM maybe next time.

 

Instructions

For the cake:
1. Heat the oven to 325°F and arrange a rack in the middle. Generously coat a 10-inch tube pan with butter (the pan should have a removable bottom), and set aside.

2. Place the flour, baking soda, and salt in a medium bowl and whisk to combine and aerate; set aside.

3. Place the sugar and oil in a large bowl and whisk to combine. Add the eggs and vanilla and whisk until thoroughly combined. Add the reserved flour mixture and, using a rubber spatula, stir until just evenly incorporated, being careful not to overmix. Stir in the apples and nuts until evenly distributed. Pour the batter into the prepared pan and smooth the top.

'4.Bake until the surface of the cake is golden brown and a toothpick or wooden skewer inserted into the center comes out clean, about 60 to 65 minutes. Place on a wire rack while you make the glaze.

For the glaze:
Place all of the ingredients in a small saucepan over medium heat. Bring to a boil, stirring often until the sugar has completely dissolved. Continue to boil, stirring occasionally, until the mixture has thickened slightly, about 3 minutes more.
While the cake is still warm and in the tube pan, pour all of the glaze over it. Let sit until completely cooled, at least 2 hours.
To remove the cake from the pan, run a knife between the cake and both the perimeter of the pan and the tube.


Butter, for coating the pan
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 3/4 cups granulated sugar
1 1/4 cups canola or vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups peeled, cored, and medium-dice Granny Smith apples (from about 3 medium apples)
2 cups coarsely chopped pecans (about 8 ounces)

For the glaze:

3/4 cup packed dark brown sugar
4 tablespoons unsalted butter (1/2 stick), cut into large chunks
1/3 cup heavy cream

 Arrange a sheet of aluminum foil so that it’s directly touching the surface of the cake, making a hole in the foil to expose the tube.  Flip the pan over and push the removable bottom and cake down onto the foil.  Remove the sides of the pan and the removable bottom. (If the cake sticks to the bottom, run a knife between it and the bottom).   Invert a cake or serving platter over the cake. Flip the cake and platter over and remove the foil.  Store at room temperature in an airtight container for up to 3 days.
Another very good cake.   Will make this again for sure.
Thanks for stopping by, have a wonderful week and Always Remember To Find The Time to DO ALL the THings You L♥ve.
Donna

Kentucky Butter Cake

Another Monday work treat.  One of the maintenance men asked me when I made the Apple Dapple cake if I have every made or heard of a Butter Cake...Nope have not, he said you can buy them in the local grocery's but they were out so he order some so I could taste it.  :)  think that was a hint that he would like me to make one.   So went searching and found this one, so simple as you can see in the directions, dump it all in mixer and then bake....can't get much easier than that! 

printable
 Ingredients:
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla

 Directions:

 Preheat the oven to 325°F/165°C
Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
This cake is really a crowd pleaser.  Bet it would be good with a fruit compote sort of sauce too.
Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the things You L♥ve.
Donna

pumpkin bread with brown sugar glaze

 This was another items I made on that Sunday day of baking.  This I took to work for all to enjoy.

Ingredients:

1 3/4 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1/4 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1 cup light brown sugar, packed

1 can (15 oz.) pure pumpkin (not pumpkin pie filling)

2 eggs

1/2 cup vegetable oil

1/3 cup water

For the glaze:

1 tbsp. butter

1/4 cup brown sugar

3 tbsp. milk

1/4 cup chopped pecans (optional)

Directions:

Preheat oven to 325F degrees (350F if using a metal loaf pan)

Spray loaf pan with nonstick cooking spray (I like the kind that has flour in it)

In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.

In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water.

 Stir well to combine.

Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.

Pour into loaf pan and bake for about an hour to an hour and 15 minutes. 

It took about 75 minutes in my oven using a 8.5in. x4.5in. pyrex loaf pan.  Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.

When bread is almost finished, start working on the glaze.

In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 2 minutes. Stir constantly so it doesn't burn. 

 (In this picture I'm using a toothpick. I gotta tell ya, I think it is much easier with a fork.)

When your bread is finished (while still warm), start poking a bunch of holes in it using a fork. This will allow some of the glaze to seep into the bread.  Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do.

  Start pouring your warm glaze over the warm bread. 

Try to pour slowly to allow that glaze to seep in the holes you poked.

Press chopped pecans (if you're using) into the top of the bread.

Allow to cool before slicing.

Enjoy!

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the THINGS You L♥ve.

Donna