Dessert
My family loves apple cake and it’s not just a fall favorite for us. I make apple cake year round but when I saw this recipe by www.afamilyfeast.com, I knew I had to make it and I’m so glad I did. This cake reminded me of my Mother-in-Law, Joan’s apple cake. Sadly Joan has passed and I don’t have her recipe but this was the closest I have tasted to her wonderful cake! Needless to say, this is a keeper that I will be making many, many more times!
INGREDIENTS FOR THE CAKE
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
2 teaspoons vanilla
3 large apples, peeled and cut into large pieces – I used a combination of Granny Smith and Honey Crisp
1 cup chopped walnuts – optional
INGREDIENTS FOR THE GLAZE
3 Tablespoons Butter
3 Tablespoons brown sugar
3 Tablespoons granulated sugar
3 Tablespoons heavy cream
1/4 teaspoon vanilla
DIRECTIONS
Preheat oven to 325 degrees. Grease and flour a 12 cup bundt pan and set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a bowl of a stand mixer combine oil, both sugars, and mix until well blended.
Add eggs one at a time mixing after each one. Add vanilla and mix again. Add the whisked dry ingredients to the batter a little at a time until it’s all combined. By hand fold in apples and walnuts and mix until evenly combined.
Spoon the batter into your prepared pan bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and allow the cake to cool in pan for 20 minutes.
While the cake is cooling, you can prepare the glaze in a saucepan over medium heat. Combine all of the ingredients. Bring to a boil and allow to boil for 1 minute. Remove glaze from the heat.
Remove the cake from the pan onto a serving plate. Spoon the glaze over the warm cake and allow to cool a little longer before serving.
Enjoy!
This is a Pinterest recipe that I could not pass by! Although there are a number of steps, they are well worth it! This was really good and would be great for a brunch or any summer gathering dessert! This is a perfect way to use up all of those summer picked blueberries!
INGREDIENTS FOR CRUMB CAKE
3 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, cold and cut into cubes
Grated zest from 1 lemon
1/3 cup light brown sugar
1/3 cup sugar
2 eggs
1 teaspoon vanilla
BLUEBERRY CHEESECAKE FILLING
8 oz. mascarpone cheese
8 oz. cream cheese, softened
1/2 cup plus 2 Tablespoons sugar
2 Tablespoons cornstarch
2 eggs
1 teaspoon vanilla
1 2/3 cups blueberries
GLAZE INGREDIENTS
1/2 cup powdered sugar
2-3 teaspoons milk
DIRECTIONS
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper or spray bottom and sides well with non-stick baking spray. Set aside.
In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
Add the butter into the dry ingredients mixture and work it in with your hands or press with a fork. Work through until it’s a grainy texture.
Add eggs and vanilla mixing to combine. The mixture should be crumbly. If it’s too fine, squeeze with your fingers making pea-sized crumbs. Press about 2/3 of the mixture into the bottom and up about 1 1/2 inches of your prepared pan and set aside. Place pan and the remains crumbs in the fridge.
To make the filling mix together cream cheese, mascarpone, vanilla, sugar, and cornstarch just to combine.
Add eggs and mix again until combined not overworking it.
Pour half of the cheesecake mixture into chilled crust. Scatter about 2/3 cup of the blueberries over the filling. Spread remaining cheesecake filling over the top and spread, top with the remaining blueberries and remaining crumb mixture.
Bake 350 degrees until golden brown and a toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts to brown too much place an aluminum foil tent over the top. Remove from oven and let cool.
To make the glaze stir together powdered sugar and enough milk for your desired consistency. Drizzle over the cooled cake.
Enjoy!
I’m back! Needless to say, it’s been a busy few weeks! I will be in and out on the blog through the summer due to our ever changing schedule! But I do have some catching up to do and have some fun delicious recipes including this one from Taste of Home. It’s so easy and can be used as a side dish but it’s also sweet enough to have it for dessert! I added strawberries as I had them on hand but you can use any fruit you and your family like!
INGREDIENTS
1 can (20 ounces) pineapple chunks, drained
1 can (15 1/4 ounces) sliced peaches, drained and cut into bite-size pieces.
1 can ( 11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled apples, cut into bite-size pieces
INGREDIENTS FOR THE SAUCE
1 cup cold milk
3/4 cup sour cream or Greek yogurt
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) instant vanilla pudding mix
DIRECTIONS
In a large bowl combine the fruits, set aside. Whisk all 0f the sauce ingredients until smooth. Gently fold into the fruits. Cover and let chill 3-4 hours before serving as the sauce will thicken up a bit.
Enjoy!
As I have mentioned Robby does not do well with gluten although he can handle small amounts of dairy. I made this recipe for him and we all loved it, you would never know this was gluten free and dairy free. This is usually done in a loaf pan but I made them in these cute little bundt pans to be a little more festive. Robby said this was hands down the best gluten-free dessert I have made so far. That says a lot if Robby loves this, you will too!
INGREDIENTS
1/2 cup olive oil, I used California olive ranch
1 cup granulated sugar
2 Tablespoons fresh lemon zest
2 eggs, room temperature
1/2 cup unsweetened vanilla almond milk
1/2 cup freshly squeezed lemon juice (about 2 large lemons)
2 cups gluten-free flour blend, I used Bob’s 1 to 1
2 teaspoons double acting baking powder
1/4 teaspoon salt
1 cup frozen blueberries
1 Tablespoon Gluten Free flour blend for blueberries
GLAZE
1/2 cup powdered sugar
3 teaspoons freshly squeezed lemon juice
DIRECTIONS
Preheat oven to 350 degrees. Line a 9 x 5 glass loaf pan with enough parchment paper to overhang each side by one inch or you can spray a mini bundt pan with non-stick baking spray and set aside.
Zest the lemons, set aside. Juice the lemons. You will need a half cup of juice. Place the juice into a small saucepan and slowly bring to a boil. Reduce heat to a simmer until the juice is reduced by 1/4 yielding a 1/4 cup. Place the juice in a bowl and set aside to cool.
Cream together the olive oil, sugar and lemon zest in the bowl of a mixing stand mixer fitted with a paddle attachment. Add in the eggs one at a time and mix until the mixture is smooth. Add the almond milk and lemon juice. Mix until combined. Add the gluten-free flour, baking powder, and salt. Mix on low speed just until the dry ingredients are incorporated then turn the mixer off.
Place the frozen blueberries in a bowl with 1 Tablespoon of the gluten-free flour and toss to coat the blueberries. Spoon the berries into the flour and fold in gently into the batter.
Pour the batter into the prepared pan. Bake on the middle rack of the oven for 60 – 65 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow the loaf to cool in the pan for 30 minutes then transfer to a cooling rack by lifting up on the overhanging parchment paper. Cool completely.
Once the cake is completely cooled stir together the glaze ingredients and stir or whisk until smooth glaze forms. Pour the glaze over the top of the loaf and gently spread or drizzle to the edges of the loaf.
Allow loaf to sit for 15 minutes before slicing to allow the glaze to set up.
Enjoy!
I found this recipe at www.theglutenfreegathering.com
Are you sensing my theme this week? You guessed it, it’s all about lemons! Fresh, fragrant tart lemons! I like anything with lemons and this cake was delicious. I am not a baker so attempting a roll cake was a bit out of my element. If I can do it, you can too! I baked my cake just a tad too long so it made it just a little more difficult to roll. None of my guests minded that one bit! It’s definitely important to watch the baking time and check, in my case more than once! This would be beautiful for your Mother’s Day celebration or wonderful dessert for any of your spring and summer dinners!
INGREDIENTS FOR THE CAKE
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons lemon zest
1/2 teaspoon vanilla extract
Powdered sugar as needed
INGREDIENTS FOR THE FROSTING
1/4 cup unsalted butter, room temperature
1 – 8 ounce package cream cheese, room temperature
3-4 cups powdered sugar, plus more as needed
1 teaspoon lemon extract
1/2 teaspoon lemon zest
2 Tablespoons milk, plus more if needed
DIRECTIONS
Preheat oven to 350 degrees. Line a jelly roll baking sheet 9 x 13 with parchment paper and spray with non-stick cooking spray.
Whisk the flour, baking powder and salt in a medium bowl and set aside.
In a large bowl, beat eggs until frothy then beat in sugar, lemon juice, zest and vanilla extract.
Fold dry ingredients into the wet ingredients until just combined then pour the batter into your greased and lined baking sheet. Using a rubber spatula to spread batter evenly across the pan and into the corners. Bake for 9-11 minutes until top is just lightly golden and springs back when touched.
While the cake bakes spread a large kitchen towel on your workspace and dust very generously with powdered sugar. Your towel should be larger than your baking sheet. Remove cake from oven and turn it out onto the sugar coated kitchen towel. Remove the parchment paper. Starting at one of the short sides of the cake flip the edge of the towel onto the cake and tightly roll the cake into a spiral. Set cake aside or refrigerate until cooled completely.
For the frosting, beat cream cheese in a large bowl for 1-2 minutes or until fluffy, add butter and beat until smooth and combined then beat in 3 cups of powdered sugar.
Mix In lemon extract and lemon zest stirring in milk if you prefer the frosting to be slightly thinner.
Remove cake from fridge and unroll then spread frosting on the cake making sure to get to the edges of the cake. Re-roll the cake without the towel being careful to gently pull the cake away from the towel if it sticks slightly. Return to the fridge for another 1 – 2 hours or until chilled.
Dust with powdered sugar and slice.
Enjoy!
This recipe comes from www.12tomatoes.com
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