Dutch Apple Bread

Dutch Apple Bread

1/2 cup softened butter (1 cube)
1 cup granulated sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cups diced peeled green apple
1/2 cup chopped walnuts or pecans

Topping:

5 TBSP cold butter
1/3 cup flour
2 TBSP granulated sugar
2 TBSP brown sugar
2 tsp ground cinnamon

Vanilla Glaze: (Whisk all ingredients together until smooth. Set aside.)

1 TBSP melted butter
1/2 cup powdered sugar
1 TBSP milk
1/4 tsp vanilla extract

Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray. (I use a 10″ bread pan but this recipe works in a standard 8″ pan as well. The bakes bread will just be taller.)

Cream butter and sugar in a mixing bowl. Add in eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder.  Fold in apples and nuts. Transfer mixture to prepared baking pan.

For topping, combine all ingredients and mix with a fork or pastry blender until crumbly. Sprinkle over batter in pan.

Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.)

Let cool. Remove from pan and drizzle top with vanilla glaze. Slice and serve.

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO ALL the things You L♥ve.
Donna

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

Apple Cranberry Muffins

I made these the night I made the Bourbon Molasses Braised Beef.  Boy was that good.
The weather here in Kansas has been brutal the past couple of weeks.  Between the wind and frigid temps it's hard to stay warm.  The braised beef was a perfect meal for the weather that day.  These muffins were a perfect accompaniment and topped of the meal perfectly.  These also would be great in the morning with your first cup of coffee. 

Ingredients:
1/2 cup butter, soft
1 tsp vanilla extract
1/2 cup milk (I used 1/2 n 1/2 and water 1/4 cp each)
1 1/4 cp white sugar
1/2 tsp salt
2 eggs, room temp
1 3/4 cp AP flour (you could use 1/2 AP flour 1/2 whole wheat)
2 tsp baking powder
1/2 tsp ground cinnamon
3-4 granny smith apples, peeled, sliced and chopped
1 1/2 cup fresh cranberries, cooked down
1/4 c up sugar for cranberries
pinch of salt
1/2 cup Pecans (or your choice of nuts...optional)

Cinnamon crumble topping
1/4 cp white sugar
1/2 tsp ground cinnamon
3 TBL AP flour
2 TBL cold butter grated.

Direction:
Preheat oven to 375°.  Spray pans or use liners, set aside.
In a large bowl. cream together 1/2 cp butter, 1 1/4 cp sugar, vanilla and salt until light and fluffy.   Beat in eggs, 1 at a time.  In another bowl mix the dry ingredients and then stir in the flour mixture alternately with the milk, mixing just until it's incorporated.  Fold in the apples and nuts.  Scoop into muffins tins and fill 3/4 full.  Lightly sprinkle the tops with the cinnamon crumble.
Bake in preheated oven for approximately 30 minutes or until toothpick inserted comes out clean.  Cool and enjoy.

To make the topping:
In a small bowl, combine dry ingredients, then grate the cold butter into the mixture and using a pastry blender, mix until mixture resembles small peas.  I actually use my hands for this, works much better.     

Thanks for stopping by, have a wonderful weekend and Always Remember to Find the Time to Do all the Things YOU L♥ve
D♥nna

Apple-Pecan Muffins with Cinnamon Topping

I had some apples left over from a previous dessert I made and so I made these.  These are really moist and full of flavor.  You could probably substitute a different fruit (banana, peach, blueberry etc) and also change the type of nuts.  I made these in two different type of muffin pans, a large muffin pan and also a PopOver Pan,  just for something different.  Hope you give these a try.

 

Pop-Over Pan

Large Muffin Tin

Ingredients:
1/2 cup butter, soft
1 tsp vanilla extract
1/2 cup milk (I used 1/2 n 1/2 and water 1/4 cp each)
1 1/4 cp white sugar
1/2 tsp salt
2 eggs, room temp
1 3/4 cp AP flour (you could use 1/2 AP flour 1/2 whole wheat)
2 tsp baking powder
1/2 tsp ground cinnamon
3-4 granny smith apples, peeled, sliced and chopped
1/2 cup Pecans (or your choice of nuts...optional)

Cinnamon crumble topping
1/4 cp white sugar
1/2 tsp ground cinnamon
3 TBL AP flour
2 TBL cold butter grated.

Direction:
Preheat oven to 375°.  Spray pans or use liners, set aside.
In a large bowl. cream together 1/2 cp butter, 1 1/4 cp sugar, vanilla and salt until light and fluffy.   Beat in eggs, 1 at a time.  In another bowl mix the dry ingredients and then stir in the flour mixture alternately with the milk, mixing just until it's incorporated.  Fold in the apples and nuts.  Scoop into muffins tins and fill 3/4 full.  Lightly sprinkle the tops with the cinnamon crumble.
Bake in preheated oven for approximately 30 minutes or until toothpick inserted comes out clean.  Cool and enjoy.

To make the topping:
In a small bowl, combine dry ingredients, then grate the cold butter into the mixture and using a pastry blender, mix until mixture resembles small peas.  I actually use my hands for this, works much better.

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

Healthy Muffin

Been trying to eat a bit more healthy these days and there are times you want something that is yummy but also can be healthy.  I made these without using any White Flour.  Ya know what they say it's not that good for you...that's why it tastes so good.  :)  But to my surprise these were really yummy.  Could be because there is so much stuff in them.  They go together quickly so you could make them on the weekend and I would think they would freeze well.  The recipe looks long and has a lot of ingredients but trust me you'll have them made and in the oven in no time.  I do think next time I make them I will add raisins.  I didn't this time because my son in law won't eat them.

1 cup whole wheat flour
1 cup oat flour (I made mine own by just putting oats in the food processor)
1/3 cup almonds finely ground
1/2 cup oats
1/4 cup white sugar
1/4 cup packed brown sugar
1/3 cup oil
1 tsp vanilla
1 egg
1/2 cup sour cream
2 carrots shredded
2 banana's mashed
1 apple grated (I used red delicious b/c that's what I had)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp. cinnamon
1/2 tsp ground ginger
1/2 tsp all spice
1/2 tsp nutmeg
1 slice of jellied cranberry mashed
 about 2 TBL of the cranberry juice

Preheat oven to 350°
In a large bowl mix the banana, egg, oil and sugars.  Add the vanilla, sour cream, cranberry and cranberry juice.  Combine the flours, nuts, salt, baking soda, baking powder and all the dry spices.  Add the carrots, and shredded apple to the wet ingredients.  Then add the dry ingredients to the wet.  Don't over mix.  Put into muffin line tins and bake for about 20 minutes.  This made 16 regular size muffins.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do All the things You Love.
Donna

Apple Praline Bundt Cake

  Last month I made a turkey dinner and this was our dessert.  I made the turkey the way Michael Simon makes his and all I can say is WOW it comes out so moist and you don't have to do any basting.  I've posted a picture of it in this post at the end.  I will post it again along with the recipe from the show "the chew".  

 My adopted son's parents were in town and I always have them for dinner at least once.  I was really undecided as to what to have for dessert and stumbled upon this recipe on Pinterest at this site .   This cake looked so yummy I just had to try it.  It was a big hit and I will for sure make it again.

 

Printable

Apple Praline Bundt Cake

Ingredients:

Cake -
3/4 cup canola oil
3/4 cup cinnamon apple sauce
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs
3 cups cake flour (you could use all purpose)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1 cup chopped pecans, toasted
3 cups chopped Granny Smith apples
2 tsp vanilla
2 Tbsp praline syrup (optional) Praline Glaze -
1/2 cup brown sugar, packed
1/4 cup butter
1/4 cup milk
1 tsp vanilla
1 cup powdered sugar

Garnish - 
glazed pecans (yep.  I purchased them in a bag.)

Prepare the bundt pan with cooking spray and then granulated sugar (or flour).  Start toasting the pecans.  I put them in the oven for about 8 minutes on 375 degrees.  You need to shake them around every couple of minutes.  Mix together the sugars, oil, and applesauce.  Add eggs and beat well.  Mix the dry ingredients together, then add them to the wet egg mixture.   Fold in vanilla, apples, and toasted pecans.  Batter will be fairly stiff.   The juice from the apples with thin it out as it bakes.  Bake at 350* for 75 minutes or until a long wooden pick come out clean from the middle.  Allow to cool at least 15 minutes in the pan, then turn it out onto a cooking rack.  If desired, brush a praline flavored syrup (or a simple syrup) over the warm cake so it will soak in and keep everything nice and moist.
While the cake is cooling, make the praline glaze.  Stir together brown sugar, butter, and milk into a heavy saucepan.  Bring to a full boil and cook about 2 minutes, stirring continually.  Remove from heat.  Stir in vanilla and confectioners sugar.  Pour over cake immediately before it "sets up."  Garnish the praline glaze with glazed pecans while its still "wet" so they will stick.
Thanks for stopping by,   have a wonderful weekend and Remember to Find the Time do ALL the Things YOU Love.
Donna

Apple Coffee Cake

This cake is very moist and delicious.  It takes not time to put to together and would make a wonderful addition to your recipes.  A great cake to serve when you have guests either for breakfast or after a meal.  Give it a try.  
Printable
Ingredients:
for the cake-
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
  2/3cup granulated sugar
1/3 cup honey
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup peeled, diced apple (1/4 inch pieces)
1/3 cup canola oil
2 eggs
1/4 cup low fat buttermilk
1/4 cup low fat sour cream
1 teaspoon vanilla extract
for the streusel-
3/4 cup oats
1/2 cup all purpose flour
1/2 cup sugar
1/3 cup butter
1/2 teaspoon cinnamon
1/2 cup walnuts
for the glaze-
3 oz. softened cream cheese
1 1/2 tablespoons softened margarine or butter
2/3 cup powdered sugar
1/4 teaspoon vanilla
3 tablespoons milk, or enough to make it a glazing consistency

Directions:
Preheat oven to 325 degrees. Spray 9-inch spring form pan with non-stick cooking spray and set aside.
In a large bowl, whisk all dry ingredients together. Make a well in the center and pour all wet ingredients in. Slowly start mixing the wet ingredients into the dry and stir until just combined. Toss in apple pieces and stir. Pour batter into prepared pan. In a small bowl, stir all ingredients for streusel together until butter pieces are small chunks found throughout mixture. Sprinkle over top of cake and bake 45-55 minutes or until toothpick comes out clean when inserted. Remove from oven and cool.
This is the cake before the drizzle.  Looks good and could be served this way also.

Before serving, whip cream cheese and margarine together until smooth. Stir in powdered sugar, vanilla and milk until smooth and runny. Add the milk slowly until desired drizzling consistency is reached. Un-hinge spring form pan and place cake on serving platter. Drizzle with glaze and serve.
Thanks for stopping by and taking time from you busy day.  Have a wonderful weekend and Remember to Find the Time to Do ALL the things YOU Love.
Donna