Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Baked Apples one of the comfort foods we like to enjoy in the autumn when the temperatures start to drop and apples are coming fresh from the orchards. This is when Apples are plentiful and at their best. We don't mind having the oven on, and they are delicious and very easy to do.
Baked apples make for a lovely breakfast treat or a dessert for after your dinner. I think they are very homey and comforting. You can bake just about any apple, but today I chose to use Pink Ladies as that is what I had in the refrigerator. This is a recipe sized just for two people, but you can very easily multiply it to feed more.
You will need to core the apples. I have an apple corer, but today I also wanted to keep the bottoms intact, so I just used it to punch a whole down into the apple almost through to the bottom and then I used a metal 1/4 tsp measure to scoop out the core and enough surrounding apple to give me a one inch in diameter cavity down most of the length of the apple. You need plenty of room to hold a cinnamon stick and that buttery cranberry, oat and maple filling! There's a bit of freshly grated nutmeg in there as well.
I always cut a really shallow line into the apple all the way around it horizontally about a third of the way down the fruit. This helps to prevent the apple from bursting when it is baking. You will see it when you first take the apple out of the oven, but once the apple settles it pretty much disappears.
You could of course use ground cinnamon but I really like the way that a whole cinnamon stick looks in these. You don't eat it of course, but it does impart a nice cinnamon flavour to the whole apple and when you are done you can use add it to a saucepan along with some orange peel, whole cloves, star anise and water to make a natural air freshener. When we had the wood stove I always had a container filled with this simmering on the back of the stove all winter through. It made the house smell gorgeous and put some moisture into the air at the same time. Wood fires can be so drying.
Its very pretty. You stuff around the cinnamon stick with the oat, maple and cranberry stuffing. It helps to hold the cinnamon stick in place and adds even more lovely flavours to the apples. They bake in a small baking dish along with some boiling water and a bit of maple syrup. This forms a bit of a sauce when all is said and done, which is lovely spooned over the finished apples.
INGREDIENTS NEEDED
TO MAKE
🍎MAPLE & CRANBERRY BAKED APPLES🍎
There is nothing too fancy here, unless you consider cinnamon sticks to be fancy. No worries if you don't have any. Ground cinnamon works just as well.
- 2 medium sweet eating apples (I used Pink Ladies)
- 1 TBS finely chopped dried cranberries
- 3 TBS maple syrup, divided
- 4 TBS rolled oats
- 1/4 tsp grated nutmeg
- 2 cinnamon sticks
- 1 TBS butter
- 1/2 cup (120ml) boiling water
🍎INGREDIENTS NOTES🍎
Sweet Eating Apples
Choose apples that hold their shape well during baking. I used Pin k Lady apples today because they have a lovely balance of sweetness and tartness, but Honeycrisp, Ambrosia, Gala or Fuji apples would also work beautifully.
Dried Cranberries
These add little bursts of sweet-tart flavour that pair perfectly with the maple syrup and apples. If desired, you could substitute raisins, chopped dried cherries or dried blueberries.
Maple Syrup
Pure Maple syrup gives these baked apples a wonderful depth of flavour and a distinctly autumnal character. Use the best quality maple syrup you can find. Dark amber syrup adds an especially rich flavour.
Rolled Oats
Old-fashioned rolled oats provide texture and a wholesome, rustic touch to the filling. Quick oats can be used in a pinch, although the texture will be a lot softer and not as nutty.
Nutmeg
Freshly grated nutmeg offers the most fragrant flavour, but pre-ground will also work well. Just a small amount adds warmth and enhances the sweetness of the apples.
Cinnamon Sticks
As the apples bake, the cinnamon sticks infuse the cooking apples with gentle spice. If you don't have cinnamon sticks, ground cinnamon may be used in the filling. No more than 1/2 tsp.
Butter
A small amount of butter enriches the filling and helps to create a luscious sauce as the apples bake Salted or unsalted butter may be used.
HOW TO MAKE
🍎MAPLE & CRANBERRY BAKED APPLES🍎
These really are one of the simpler desserts to make. A real treat that is not only delicious, but fairly healthy.
- Preheat the oven to 190*C/375*F/ gas mark 4. Have ready a small baking dish. (You want to be able to hold the apples upright without them falling over.)
- Wash and dry your apples. Using a sharp measuring spoon, or apple corer, remove the cores from the centre of the apples, leaving the base intact. I push down with the corer to where I want it to go and then use the measuring spoon to remove the apple. (You do not want to core them all the way through, so be careful.)
- You will want about a 1 inch wide cavity for filling. Lightly score horizontally around the center of each apple (about 1/2 to 1 inch down from the top). (This helps to keep them intact so that they don't burst open when baking. The apple will settle down when you take it out of the oven and the score will be almost undetectable.)
- Mix together the dried cranberries, oats, 1/2 of the butter, 1 TBS of the maple syrup and the nutmeg.
- Put a cinnamon stick in the centre of each apple and fill around the sides with the oatmeal mixture. Put them into the baking dish. Dot the tops with the remaining butter. (Dot it over the filling in the main.)
- Whisk together the remaining maple syrup and the boiling water. Pour around the apples in the dish. Cover tightly with aluminium foil. (This will form a lovely sauce for the apples.)
- Bake in the preheated oven for 40 to 50 minutes until the apples are cooked through and tender.
- Remove from the oven and spoon any juices in the dish over top. Serve warm.
We enjoyed these with pouring cream today, but ice cream, whipped cream, custard . . . all are very nice.
🍎HINTS & TIPS FOR SUCCESS🍎
Choose apples that are firm and unblemished
Softer apples can often become mushy during baking, whilst firmer varieties retain their shape and texture beautifully.
Don't core all the way through
When removing the core, leave the bottom of the apple intact to create a little "bowl" for the filling. This helps to keep all of the delicious oat and cranberry mixture inside as the apples bake.
Use freshly grated nutmeg
If you can, use freshly grated nutmeg for the best flavour. It is far superior to the already grated stuff.
Chop the cranberries finely
Chopping the cranberries finely helps to distribute their sweet tart flavour throughout the filling.
Watch the bake time
Apples vary in size and variety. Start checking for doneness near the end of the baking time. A knife should slide easily into the flesh whilst allowing the apples to maintain their shape.
Don't skip the water
The boiling water in the baking dish creates steam that helps the apples to cook evenly and prevents the maple syrup from scorching. It also forms the beginnings of a delicious sauce.
Baste for extra flavour
If desired, spoon some of the maple mixture from the bottom of the dish over the apples several times during baking. This adds extra moisture and a beautiful glaze.
Save every drop of the liquid
The maple syrup liquid in the baking dish is like liquid gold. Be sure to spoon it generously over the apples when serving.
🍎FREQUENTLY ASKED QUESTIONS🍎
WHAT IS THE BEST KIND OF APPLE TO USE?
Any firm baking or eating apple that holds its shape well during baking will work. Pink Lady, Honeycrisp, Braeburn, Ambrosia, Fuji and Granny Smith are excellent choices
DO I NEED TO PEEL THE APPLES?
NO. The apples bake in their skins, which helps to preserve their shape during baking. Do wash them well however.
CAN I SUBSTITUTE RAISINS FOR THE CRANBERRIES?
Absolutely Raisins, currants, chopped dried cherries or even chopped dried apricots can be used in their place.
CAN I USE HONEY INSTEAD OF MAPLE SYRUP?
Yes, Honey will work well, although hit will give the baked apples a slightly different flavour profile. The maple syrup adds a uniquely autumnal flavour that pairs especially well with the apples and cranberries.
CAN THESE BE MADE AHEAD OF TIME?
Yes. You can bake the apples several hours ahead of time. Simply cover and refrigerate them, then gently reheat before serving.
🍎A FEW MORE APPLE DESSERTS TO ENJOY🍎
Tis the season! Here are a few more apple desserts you might also enjoy!
QUICK & EASY APPLE TARTS - Its amazing what you can do with a block of puff pastry and a few apples. These are a delightful treat that are as simple to make as they are delicious to eat. Using only a handful of ingredients, they bake up golden and crisp, making them perfect for an afternoon tea, a family dessert, or for a treat whenever you're in the mood for a little taste of home-style comfort.
SWEDISH APPLE PIE - Don't let the name fool you, this is more like a comforting apple dessert than it is a traditional pie. Sweet, tender apples are crowned with a buttery, cake-like topping that bakes to golden perfection. Simple to make and utterly irresistible. Prepare to fall in love.
Pin this delicious recipe to your Delicious Desserts or Apple recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Makes 2 servings
Maple & Cranberry Baked Apples
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
Natures comfort food. All natural and delightful served for breakfast or dessert. We like cream with them, but custard is also very nice, as is ice cream.
Ingredients
- 2 medium sweet eating apples (I used Pink Ladies)
- 1 TBS finely chopped dried cranberries
- 3 TBS maple syrup, divided
- 4 TBS rolled oats
- 1/4 tsp grated nutmeg
- 2 cinnamon sticks
- 1 TBS butter
- 1/2 cup (120ml) boiling water
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 4. Have ready a small baking dish.
- Wash and dry your apples. Using a sharp measuring spoon, or apple corer, remove the cores from the centre of the apples, leaving the base intact. I push down with the corer to where I want it to go and then use the measuring spoon to remove the apple.
- You will want about a 1 inch wide cavity for filling. Lightly score horizontally around the center of each apple (about 1/2 to 1 inch down from the top). This helps to keep them intact so that they don't burst open when baking.
- Mix together the dried cranberries, oats, 1/2 of the butter, 1 TBS of the maple syrup and the nutmeg.
- Put a cinnamon stick in the centre of each apple and fill around the sides with the oatmeal mixture. Put them into the baking dish. Dot the tops with the remaining butter.
- Whisk together the remaining maple syrup and the boiling water. Pour around the apples in the dish. Cover tightly with aluminium foil.
- Bake in the preheated oven for 40 to 50 minutes until the apples are cooked through and tender.
- Remove from the oven and spoon any juices in the dish over top. Serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
There is something wonderfully comforting about a simple lemon cake, and this Lemon Curd Glazed Pound Cake delivers everything a lemon lover could want. Rich and buttery with a moist, tender crumb, it's infused with fresh lemon zest and juice, then finished with a glossy coating of tangy lemon curd that soaks into the warm cake.
Easy to make and bursting with bright citrus flavours, this old-fashioned cake is perfect for afternoon tea, weekend baking, or whenever you're craving a little slice of sunshine!
I don't think you can ever have such a thing as too many lemon cake recipes do you? That's why when I saw this recipe for a Lemon Curd Glazed Pound Cake, I immediately bookmarked it to bake at some future date. Lemon curd is something that I always have in my refrigerator or larder and I am always looking for ways to use it. In all truth I love the stuff so much that I could eat it by the spoonful. True that.
This cake is flavoured with both lemon zest and lemon juice in the batter. I like to employ Dorie Greenspan's method of rubbing the lemon zest together with the sugar when making a cake to really help bring out and enhance the natural oils of a lemon. Fresh is always best when it comes to lemon juice as well.
The original cake made a full Bundt sized cake. I did not need a big cake like that so I cut the recipe in half to make a loaf pan sized cake. Oddly enough it took longer to bake then the original, but that's okay. All ovens are different.
The lemon curd glaze is applied while the baked cake is still warm. It is all gooey and sticky and gorgeous. This is a cake you will want to eat with a knife and fork, unless you don't mind sticky fingers!
We loved this cake. The texture was lovely. Not quite as dense as my normal pound cake, but nice all the same. It actually tastes even better on the second day, but that is often the way with cakes like this. If you only have time to bake one cake this week, you really can't go wrong with this one!
INGREDIENTS NEEDED
TO MAKE
🍋LEMON CURD GLAZED POUND CAKE🍋
Except for the lemon curd you probably have everything you need in the house to make this today. (However, if you are like me 😉 you will have the lemon curd too!)
- 1/2 cup (115g) butter, at room temperature
- 1 cup (190g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups (180g) all purpose, plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk, room temperature
- 1/2 TBS freshly grated lemon zest
- 1 TBS lemon juice
- lemon curd to glaze (3 to 4 TBS)
🍋INGREDIENTS NOTES🍋
Butter
Using room temperature butter helps it cream properly with the sugar, creating a light, tender crumb. I always use salted butter, but you can use unsalted if you wish.
Granulated Sugar
Sugar sweetens the cake while also helping to create a moist texture and beautiful golden colour during baking. In the U.K. I recommend using caster sugar. I like to rub the lemon zest into the sugar to help enhance the lemon flavours.
Eggs
Room temperature eggs blend more easily into the batter, helping to create a smoother mixture and a more even rise.
All-purpose Plain Flour
Regular flour provides the perfect structure for this cake. Be sure to measure carefully for best results and avoid a heavy cake. (Spoon into the cup and level off with a straight edge.)
Baking Powder
A small amount of baking powder gives the cake a little lift, keeping it light while still maintaining that classic pound cake texture.
Salt
Don't skip the salt. It enhances all of the flavors and balances the sweetness beautifully.
Whole Milk
Whole milk adds moisture and richness. Let it come to room temperature before using it so it blends smoothly into the batter.
Fresh Lemon Zest and Juice
The zest contains the lemon's fragrant oils and provides the brightest, freshest lemon flavours. I rub it into the sugar to really bring out the oils. Freshly squeezed juice gives the cake a lovely tangy note that complements the sweet crumb and enhances the lemon flavour.
Lemon Curd
This is the finishing touch. Brushing lemon curd over the baked cake while it is still warm adds extra moisture, sweetness, and an intense burst of lemon flavours. Homemade or a good quality store-bought lemon curd both work well. I have a great homemade recipe here.
HOW TO MAKE LEMON CURD
🍋GLAZED POUND CAKE🍋
This is a very easy make and goes together very quickly, especially if you have all of your ingredients ready to go before you start.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking paper, leaving an overhang so you can lift the finished cake out. (I use baking parchment that I get from Costco. Kirkland brand. I only leave an overhand on the long sides of the loaf tin)
- Sift the flour, baking powder and salt together in a bowl. Set aside. (This ensures that the the baking powder gets evenly distributed.)
- Rub the lemon zest into the sugar until it gets really fresh and fragrant. (This is a tip to really enhance the lemon flavors.)
- Using an electric hand whisk beat the butter and sugar together until the mixture is light and fluffy. (about 3 to 4 minutes) (This also helps to break down the sugar.)
- Beat in the eggs, one at a time, making sure each one is thoroughly incorporated. (Make sure one is incorporated before adding the second one.)
- Add the dry ingredients to the creamed mixture, alternating with the milk, making three dry and two wet additions. (Do not over beat.)
- Fold in the lemon juice until combined.
- Spread the batter in the prepared pan, smoothing over the top.
- Bake in the preheated oven for about 55 minutes until risen, golden brown and a toothpick inserted in the center comes out clean. (Start checking about five to ten minutes before the end of the cook time. Mine took 55 minutes.)
- Leave in the tin to cool for 10 minutes, then lift out onto a wire rack to finish cooling.
- While the cake is still quite warm spoon the lemon curd on top and spread it out with the back of a metal spoon to cover the cake. Leave to cool completely before serving. (This makes a lovely sticky, tart/sweet glaze.)
🍋HINTS & TIPS FOR CAKE BAKING SUCCESS🍋
- Try to have all of your ingredients at the same temperature, which usually means room temperature.
- Measure accurately. Baking is an exact science and guess work doesn't work here.
- When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
- Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
- Preheat the oven.
- Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
- Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
- If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
🍋WHY YOU WILL LOVE THIS CAKE🍋
Perfect Lemon Flavours
Lemon and butter come together perfectly in this deliciously moist cake.
Ease of Preparation
This cake goes together very quickly and easily. Especially if you have everything assembled prior to beginning.
Classic
Pound cake is a classic cake with a beautiful texture that everyone loves. This is an especially lovely moist and delicious version. Try serving it with some fresh berries for a special dessert.
🍋HOW TO STORE THIS CAKE🍋
This cake will keep for at least three days at room temperature. Refrigerate for longer storage. You can also freeze this cake for up to three months. For freezing don't glaze. Simply wrap tightly in cling film and then foil. Label and date.
🍋A FEW MORE LEMON CAKE RECIPES TO ENJOY🍋
Here are a few more lemon lemon cakes that I bake that you might also enjoy!
SQUIDGY LEMON CAKE - A simple, old-fashioned cake with a soft, buttery crumb and bright fresh lemon flavour. Nice dollops of lemon curd are dropped on top and swirled into the cake prior to baking. All of that lovely lemon curd sinks down into the cake, creating moist pockets of deeply flavoured lemon crumb that positively make your cheeks ache with lemon joy! A simple lemon glace icing finishes off the baked cake to perfection.
LEMON BUTTERMILK CAKE - A delicious loaf cake with a beautiful dense moist texture and full on lemon flavours. Buttermilk keeps it especially moist and adds a bit of a tang. This one is also glazed and goes beautifully with fresh blackberries. Lemon. Buttermilk. A beautiful combination.
Pin this delicious recipe to your Delicious Cakes, Lemon or Dessert recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: one 9 by 5 inch loaf
Lemon Curd Glazed Pound Cake
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
A moist, delicious pound cake with a tender crumb, mild lemon flavour and sticky lemon curd glaze.
Ingredients
- 1/2 cup (115g) butter, at room temperature
- 1 cup (190g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups (180g) all purpose, plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk, room temperature
- 1/2 TBS freshly grated lemon zest
- 1 TBS lemon juice
- lemon curd to glaze (3 to 4 TBS)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking paper, leaving an overhang so you can lift the finished cake out.
- Sift the flour, baking powder and salt together in a bowl. Set aside.
- Rub the lemon zest into the sugar until it gets really fresh and fragrant.
- Using an electric hand whisk beat the butter and sugar together until the mixture is light and fluffy. (about 3 to 4 minutes)
- Beat in the eggs, one at a time, making sure each one is thoroughly incorporated.
- Add the dry ingredients to the creamed mixture, alternating with the milk, making three dry and two wet additions. Do not over beat.
- Fold in the lemon juice until combined.
- Spread the batter in the prepared pan, smoothing over the top.
- Bake in the preheated oven for about 55 minutes until risen, golden brown and a toothpick inserted in the center comes out clean.
- Leave in the tin to cool for 10 minutes, then lift out onto a wire rack to finish cooling.
- While the cake is still quite warm spoon the lemon curd on top and spread it out with the back of a metal spoon to cover the cake. Leave to cool completely before serving.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons