Showing posts with label apples. Show all posts
Showing posts with label apples. Show all posts
Apple & Cinnamon Tea Cake. I had some apples in my fruit bowl that needed using up pronto, and so I dug out this delicious cake recipe that I have had in my repertoire for quite some time now.
Who doesn't love an apple cake after all. I thought it would be the perfect way to use them up.
Actually, I do love cake, in any way shape or form. That's why being a diabetic is so hard for me. I cannot resist cake . . . it's one of my weaknesses.
When I do indulge however I try to be on my best behaviour and only have nibbles. Okay, maybe lots of nibbles, but its hard . . .
Especially when it's a lovely buttery cake like this Applie and Cinnamon Cake. It is sooo delicious.
It is stuffed full of lovely warm baking spices. Like cinnamon for instance. I do love cinnamon, don't you?
And cinnamon goes so well with apples, don't you think?
Funny that. Because on its own cinnamon is not really very palatable in the least, howeve good it smells.
This is a fabulous cake, really. It's really moist and fruity. Pretty hard to resist.
But its also a very pretty cake to look at. I love food that delights the eyes first and then the tummy.
Just look at those cute little apples nestled in amongst that lovely moist batter. Apples that are slivered and sprinkled with cinnamon sugar.
Baked in the oven along with the cake, until golden. Then the whole thing is glazed with apricot jam.
I love it when that happens. Dust with icing sugar or not . . . as you wish. Do serve with lashings of softly whipped cream.
You won't regret it. Your hips might, but you won't. I dare say . . . you may even get a little bit ecstatic!
*Apple and Cinnamon Tea Cake*
Makes one 9 inch cake, serving 8 to 10
Printable Recipe
A
deliciously moist cake, filled with lovely apples and cinnamon
flavours. Serve warm with softly whipped double cream for a real
treat!
185g of unsalted butter, softened (3/4 cup)
1/2 tsp ground cinnamon
126g of golden caster sugar (2/3 cup)
3 large free range eggs, lightly beaten
150g of plain flour (1 1/2 cups)
1/2 tsp baking powder
pinch salt
78ml of whole milk (1/3 cup)
To top:
4 small Granny Smith Apples, peeled, halved and cored
1 tsp caster sugar
1/4 tsp ground cinnamon
To finish:
a heaped dessertspoon of apricot jam, gently warmed (about 1/4 cup)
To serve:
Softly whipped double cream
Preheat
the oven to 170*C/325*F/ gas mark 3. Butter a 9 inch round spring form
cake tin. Line the bottom with baking paper. Butter the paper. Set
aside.
Cream together the butter, cinnamon and sugar until light
and fluffy. Beat in the eggs, a bit at a time, mixing well after each
addition. Sift together the flour, baking powder and salt. Add to the
creamed mixture, alternately with the milk. Spread the batter in the
prepared pan. Cut little slits in the apples almost all the way through
working from the rounded top down, taking care to leave them intact on
the flat side. Place the apple halves evenly spaced around the cake on
top of the batter. Stir together the sugar and cinnamon. Sprinkle
evenly over top.
Bake for 50 minutes. Remove from the oven.
Gently brush with the apricot jam. Return to the oven and bake for a
further 10 minutes, or until the cake tests done when a toothpick
inserted in the centre comes out clean.
Serve warm, cut into wedges along with some softly whipped double cream.
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.
Todd is not overly fond of eating raw apples, but if you cook an apple, he is the first in line wanting to tuck in! He just loves baked apple desserts. I had about half a jar of mincemeat that needed using up in the refrigerator and I also had some apples that had seen better days as well as about 1/3 of a loaf of stale bread. I decided to use all three and make a Betty with them.
I have several recipes posted on here for donut muffins. This recipe for Jam Donut Muffins is very good. This recipe for Glazed Donut Muffins is also excellent! This recipe for Donut Muffins is my absolute favourite. They are also filled with jam, but are more cakey than the first one. All are good. Today I am showing you a recipe for Baked Apple Donuts, which are a mini muffin that greatly resemble donut holes when done!
My Todd really loves a spice cake, and this applesauce cake is one of his favourites. He loves apple anything to begin with, but when you combine the flavour of apples in a cake along with the warm baking spices, he is in cake heaven. He would probably rather have an apple pie for sure, but this is a close second on his list of teatime loves.
My mom always said that I could take an old boot and make it taste delicious. I am not sure if that is true or not, but I do have a knack for creating something delicious to eat using whatever I have to hand. Today I had leftover potatoes and roast pork from dinner the other day that I needed to use up pronto and this is what I came up with. It was fabulously delicious!
I wanted to bake some cookies to take to church for the young Missionaries this week. I thought they might really enjoy a change from the usual chocolate chip ones and so I baked htem some Caramel Apple Oaties. These are like all that is good about autumn stogged into a delicious cookie!
Spiced Apple Croissants. These apple filled crescent rolls are anything but boring. Simple to make they are great for breakfast, dessert, coffee breaks, in short they are just great anytime!
There are some people, admittedly, that would think that using refrigerated croissant dough is a bit of a cheat, and I guess perhaps it is . . . but I am not a snob in that way and I always have a tin of it in my refrigerator.
It comes in really handy for all sorts. Today I used it to make these delicious Spiced Apple Croissants!
I was really pleased with how they turned out and they were ultra simple to throw together.
I was really pleased with how they turned out and they were ultra simple to throw together.
I just grated some apple (so it would cook quickly) and mixed it with some cinnamon and brown sugar and then let it sit for several minutes.
This allows some of the juices from the apples to be released so that they aren't too wet when the croissants are cooking.
This allows some of the juices from the apples to be released so that they aren't too wet when the croissants are cooking.
I strain the juice off though, reserving it to use in the glaze later on, so nothing and none of that apple flavour is wasted!
Once you strain them, you simply unroll the dough, spread the apples on, roll it up and then place it on a lined baking sheet where it gets brushed with melted cinnamon butter.
Once you strain them, you simply unroll the dough, spread the apples on, roll it up and then place it on a lined baking sheet where it gets brushed with melted cinnamon butter.
They are then baked until they are nicely puffed and golden brown . . . they smell gorgeous!
After they have baked and cool down a bit, you whisk those reserved apple juices with some sifted icing sugar to make a scrummy glaze and that is drizzled over top of them all decoratively.
After they have baked and cool down a bit, you whisk those reserved apple juices with some sifted icing sugar to make a scrummy glaze and that is drizzled over top of them all decoratively.
These were FABULOUS! They screamed delicious to me. They smelled so good when they were baking, they had everyone in the kitchen wondering what was up . . . and the taste, well . . . you'll just have to bake them and see for yourself!
I
had some refrigerated croissant dough which needed using and the
Toddster loves apple and so I put them together with some really
delicious results!
1 tin of refrigerated croissant dough
2 granny smith apples
2 TBS butter, melted
To glaze:
130g of icing sugar, sifted (1 cup, confectioners sugar)
water or juice from apples to make a thin glaze
*Spiced Apple Croissants*
Makes 6 to 8
(Depending on which side of the pond you live)Makes 6 to 8
3 TBS soft light brown sugar
1 1/2 tsp ground cinnamon, divided
Bake for 10 to 12 minutes, until well puffed up and golden brown. Remove from the oven. Let cool on the pan for a couple minutes then scoop off carefully to a wire rack to finish cooling completely. Whisk the icing sugar together with enough of the reserved apple juices or water to make a thick drizzle, Drizzle this over the croissants decoratively. Allow icing to set 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.
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Apple and Bramble (blackberries) have to be the quintessential flavour combination for September here in the UK. That's when the apples are ripe and the hedgerows are bursting with fresh blackberries, free for the picking.
When we lived down in Kent, we were surrounded by orchards and we were welcome to go scrumping each autumn, which is the word they use to describe picking up the windfalls.
I do so love the names that they give to their puddings over here in the UK. (Pudding itself is another word for dessert!) You are going to absolutely love this Apple and Bramble Hat that I am showing you here today.
It's a steamed pudding, with a suet crust . . . coming out almost like a steamed pie really. Just look at that flakey pastry crust there . . . you can see the juices from the fruit on the bottom of the plate.
I suppose they call it a "hat" because this pudding slightly resembles a Turkish Fez hat. Pie, pudding, hat . . .
it doesn't really matter what it is called. Just know that it is absolutely delicious, and a lot easier to make than you would suppose.
If you click here, you will see a photo tutorial I did on how to do the crust, in a previous post. It's the same method for this.
This pudding is filled with lots of lovely tart cooking apple and sweet purple blackberries, with some warm baking spices, butter and a bit of lemon juice . . .
all steamed until beautifully blended together for a really delicious and hearty early autumn pudding.
You tear the "hat" open a bit while it's still hot and prior to serving and drop in a nice dollop of clotted cream if you wish. It's not essential, but comes highly recommended.
Otherwise you can just spoon it into bowls, warm . . . and serve it with some vanilla ice cream, pouring cream or custard (creme anglaise.) That of course is up to you and how decadent and naughty you feel like being. ☺
A delciously simple steamed pudding filled with lightly spiced and sugared apples and blackberries, and butter . . . You are supposed to tear open the top and pop in a tablespoon of clotted cream prior to eating, but this is optional.
225g of self raising flour (1 1/2 cup plus 2 TBS)
pinch salt
110g of shredded suet (1/2 cup)
(can use an equivalent of grated frozen butter if you wish, but the pudding
will be richer)
6 to 8 TBS cold water
1 1/2 pounds cooking apples, peeled, cored and thinly sliced
a small punnet of fresh blackberries (about 1 cup)
75g of soft light brown sugar (6 TBS packed)
1/4 tsp ground cloves
the finely grated zest of 1 lemon and the juice of 1/2 lemon
50g unsalted butter (1/4 cup)
clotted cream (optional)
Butter
a 2 pint pudding basin (4 cup) really well. Sift the flour and salt
into a bowl. Drop in the suet and give it a swirl. Stir in enough
cold water to make a soft, light dough. Knead lightly and roll out on a
lightly floured board to a large circle 1/4 inch thick.
*Apple and Bramble Hat*
Serves 6
Serves 6
A delciously simple steamed pudding filled with lightly spiced and sugared apples and blackberries, and butter . . . You are supposed to tear open the top and pop in a tablespoon of clotted cream prior to eating, but this is optional.
will be richer)
1/4 tsp ground ginger
1/2 tsp ground cinnamon Cut off one
quarter of it and set aside. Use the remaning 2/3 of the dough to line
the pudding basin, sealing the cut edges well together. You should
have somewhat of an over hang. Mix together the sugar, cloves, ginger,
cinnamon and lemon zest.
Layer the apples and blackberries in the
pudding basin, sprinkling a bit of the sugar mixture in between the
layers. Gather up the remaining dough and refoll it into a circle large
enough to cover the top of the fruit.
Dot the butter over top of the
fruit, and then cover with the dough circle, tucking it down around the
edges. Trim the edge of the bottom pastry and then fold it over the
lid, dampening it to secure it and pressing it together firmly.
Cover
with a piece of well-buttered pleated greaseproof paper, allowing room
for the pudding to rise. Secure with some string around the edge of
the bowl. Place in the top of a steamer and steam for 2 to 2 1/2 hours,
topping the steamer off with boiling water as necessary.
Turn out
onto a warmed serving plate and tear the top of the pudding open. Drop
in the clotted cream. Serve warm.
Note - If you don't have brambles try using some sultana raisins instead. Then it would taste somewhat like a dutch apple pie!
Note - If you don't have brambles try using some sultana raisins instead. Then it would taste somewhat like a dutch apple pie!
You would be quite forgiven for looking at this cake and dismissing it at first glance . . . after all it is not the most attractive cake . . . kind of brown and nondescript.
But if you were to pass it by, I am not afraid to tell you that you would be passing by a real gem.
It's moist and spicy and delicious. Stogged full of sweet and juicy apples . . . vanilla . . . and the warm spice of cinnamon and nutmeg . . .
It's moist and spicy and delicious. Stogged full of sweet and juicy apples . . . vanilla . . . and the warm spice of cinnamon and nutmeg . . .
sooo good . . . with the added crunch of toasted English walnuts.
On it's own it is a fabulous cake . . . smells good. Tastes good.
On it's own it is a fabulous cake . . . smells good. Tastes good.
Just fabulous . . . but do make the sauce because when you make the sauce this cake . . .
Becomes magical. Fantastic even . . . all that buttery goodness . . . sweet and sticky and just a tad bit boozy for those who are so inclined.
Becomes magical. Fantastic even . . . all that buttery goodness . . . sweet and sticky and just a tad bit boozy for those who are so inclined.
I don't do alcohol unless it is really cooked out, so I use apple juice instead . . . it's still good nevertheless, at least I think so . . .
Warm apple cake . . . moist and sticky . . . crunchy from the walnuts . . . with all that warm sweet and buttery sauce soaking into it's delicate crumb.
Warm apple cake . . . moist and sticky . . . crunchy from the walnuts . . . with all that warm sweet and buttery sauce soaking into it's delicate crumb.
What more could you want?
What more indeed!
Moist
and delicious with a warm calvados sauce to spoon over top. Serve warm
or at room temperature. Store any leftover in the refrigerator.
For the cake:
395g of grated peeled Granny Smith Apple (3 cups lightly packed)
4 TBS butter, at room temperature
245g of soft light brown sugar (1 1/4 cups, acked)
1/2 tsp salt
1 large free range egg
1 large free range egg yolk
1/1/2 tsp pure vanilla extract
175g of plain flour (1 1/4 cups)
1 heaped tsp of ground cinnamon
1 tsp of bicarbonate of soda
1/2 tsp baking powder
1/8 tsp freshly grated nutmeg
85g of toasted walnuts, coarsely chopped ( 3/4 cup)
For the sauce:
140g of butter, cut into bits (10 TBS)
100g granulated sugar (1/2 cup)
100g soft light brown sugar (1/2 cup packed)
pinch salt
80ml calvados (1/3 cup)
Bake for 30 to 35 minutes, just until firm. Remove from the oven and place on a wire rack to cool. Serve warm or at room temperature.
To make the sauce, melt the butter over medium heat. Stir in the sugar, brown sugar and a pinch of salt. Stir and heat to dissolve the sugar. Remove from the heat and whisk in the calvados. Heat through and serve warm.
NOTE: If you do not do alcohol and we don't, use apple juice instead.
What more indeed!
*Warm Apple Pudding Cake*
Makes one 8 inch round or square cake 140g of butter, cut into bits (10 TBS)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square or round baking dish well. Set aside.
Cream
together the butter and brown sugar in a large bowl along with the salt
until well combined. Stir in the egg, egg yolk and vanilla. Stir in
the grated apples. Stir in the baking powder, bicarbonate of soda,
cinnamon and nutmeg. Mix very well together. Stir in the flour and
then the walnuts, until well mixed. Scrape into the prepared pan. Bake for 30 to 35 minutes, just until firm. Remove from the oven and place on a wire rack to cool. Serve warm or at room temperature.
To make the sauce, melt the butter over medium heat. Stir in the sugar, brown sugar and a pinch of salt. Stir and heat to dissolve the sugar. Remove from the heat and whisk in the calvados. Heat through and serve warm.
NOTE: If you do not do alcohol and we don't, use apple juice instead.
This delicious pudding is proof that you can create something totally indulgent and irresistible with just a few simple ingredients.
All you need is fruit, day old bread, softened butter, and some sugar.
Simple ingredients that everyone has in their home. Put together in a simple way. Anyone can make it, no real skill is involved.
So simple and easy to do that even a child could do it with supervision. If you can butter bread . . . you can make this.
Softened and sweetened fruit, layered between buttered slices of bread . . . dusted with demerara sugar for extra crunch and sweetness . . .
Then baked until the bread is golden brown and crisply moreish . . .
Serve warm with lashings of cream or custard.
This is not a keeper, unless you are a fan of soggy bread, but that is so not a problem as you will have no leftovers. Trust me on this.
*Blackberry & Apple Charlotte*
Serves 4
Printable Recipe
The best blackberries for pudding and desserts are the ones you pick early in the season. This is when they are the juiciest. Older berries have a lot of seeds. I always pick mine early and then freeze them so that I can make delicious pudding such as this simple one all the way through the winter! Other berries such as black currants are nice done this way as well.
2 large cooking apples (Bramley)
caster sugar to taste
340g of blackberries (fresh or frozen, about 3/4 pound)
150g of softened butter (2/3 cup)
6 to 8 medium thick slices of day old bread, crusts removed
demerara sugar to sprinkle
Peel, core and roughly chop the apples. Put them into a large saucepan along with 1 TBS of water. Place over low heat. Cook gently for about 10 minutes, until the apples are softened, but not collapsed into applesauce. Add sugar to taste, then gently fold in the blackberries. Remove from the heat and set aside.
Preheat the oven to 180*C/350*F/ gas mark 4.
Butter the slices of bread well on one side. Using 2/3 of the bread, line a 2 pint pie dish, placing them butter side down and cutting them to fit. Spread the apple and blackberry mix over this. Cut the remaining bread into rectangles and place on top of the fruit, buttered side up, covering it completely. Sprinkle with demerara sugar.
Bake in the heated oven for 45 minutes, or until the bread topping is golden brown and crisp. Serve immediately with "lashings" of cream or warm custard!
Simple desserts like this make the Toddster a very happy man. That makes me a very happy woman. Win/Win!
We sure have missed being surrounded by Orchards up here in Chester. When we were down South, we were able to just walk out our back door in the autumn and go scrumping for apples . . . lovely windfalls. There was no end to the baked goodies and treats I cold make. Although we now have our own apple tree, for some reason this year we had not even one apple on it. Quite a disappointment, to say the least!
We were lucky though, in that a few days ago, our landlord gifted us with a couple of bags of lovely organic apples from his back garden.
Oh how lovely they were, all big and juicy. As soon as I saw them I had in mind to make applesauce with them. They were just perfect for it.
Todd and I love to sit down with a bowl of applesauce in the evenings sometimes, and it's so much better when the applesauce is homemade! You just can't beat homemade applesauce.
We like it a bit chunky and not totally pureed and not overly sweet. This recipe helps you to tailor the sweetness and texture to your own tastes.
*Applesauce*
Makes about 3 cups
Printable Recipe
This recipe basically calls for your own taste judgment. If your apples are very tart, you won't need as much lemon juice, but you may need more sugar. The trick is to taste it as you go along and add only as much as you think the apples need.
4 large firm apples, peeled, cored and cut into eighths
4 ounces water (1/2 cup)
sugar to taste
3 TBS lemon juice
Place the apples and water into a large skillet over medium heat. Cook, stirring often until the apples become tender and begin to break down, about 5 to 6 minutes. Add sugar to taste and the lemon juice. Stir to blend well. Cook for another 3 to 4 minutes. Remove from the heat and mash with a fork.
And then . . . if you are lucky enough to have enough apples to make a big pot of applesauce, you can use some of it to make this delicious teabread! Oh my but this is soooo good.
It is hard to resist cutting in to it when it is fresh out of the oven . . . oh so spicy and warmly delicious.
It does have a tendency to fall apart if you don't let it sit overnight though . . . but I confess, I've never been good at waiting for anything! If you're better at that than me though, wrap it up and let it sit overnight. You'll get much nicer slices that way.
*Applesauce Tea Bread*
Makes one 9 by 5 inch loaf, cutting into 14 slices
Printable Recipe
A delicious moist and spicy tea bread that gets even better upon standing. This will taste even better on the second day if you can wait that long!
7 1/2 ounces plain flour (1 3/4 cups)
1/8 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
8 ounces unsalted butter (1 cup)
3 1/2 ounces white sugar (1/2 cup)
3 3/4 ounces soft light brown sugar (1/2 cup packed)
2 tsp cold water
1 tsp bicarbonate of soda
250ml measure of applesauce (homemade or store bought) (1 cup)
5 1/4 ounces sultana raisins (1 cup)
2 ounces chopped toasted walnuts (1/2 cup)
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch metal loaf tin. Line with baking paper and then butter the baking paper. Set aside.
Whisk together the flour and spices. Set aside.
Cream together the butter and both sugars until light. Place cold water in a bowl and stir in the bicarbonate of soda until dissolved. Stir this into the applesauce. It will foam up. Stir this mixture into the creamed mixture, mixing it in well. Fold in the flour mixture, mixing to combine. Stir in the sultanas and nuts.
Spoon the batter into the prepared baking tin. Bake in the preheated oven for 1 hour 10 minutes, until well risen, nicely browned and a toothpick inserted into the centre comes out clean.
Remove from the oven. Leave in the pan for ten minutes before turning out onto a wire rack to finish cooling.
Serve warm or at room temperature.
Please Note - This recipe does not call for any eggs. I haven't left them out.
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