Apple Cake

I went out into the yard today and discovered a branch had fallen off one of the apple trees. My husband threw it in the yard waste site. I nicely reminded him that there was no reason to throw away perfectly good apples.

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He took it back out of the pile while I grabbed a bag.

The bag was nearly full when I realized the pears that were still hard on Sunday were rotting on the tree.

Two big problems:
1. We’d had the trees trimmed during the winter and most of the pears were beyond our reach from the ground. The ladder was still in the house from the last project we had done.
2. It was getting dark and we had a house full of teenage boys that wanted birthday cake.

We picked everything we could reach. Our homemade cherry pickers helped us reach more from the ground.

A counter full of apples and pears means that it’s time to start baking and canning. Great-grandma left me with lots of options from which to choose. Apple crisp is out until I have a good oat substitute. Apple pie requires making pie crust. We’ve discussed how much I dislike doing that. Breads and muffins require applesauce.

This leaves my options limited. I have those amazing Apple Walnut cookies. Those are on the list. They freeze beautifully. Apple coffeecakes have been a popular option around this house. You might remember this one from 2 years ago. That one was so popular my kids ate an entire cake before I got home.

But after a stressful week at work with my head down focusing on solving all the problems in the world, what I really want is a warm and spicy apple cake with chunks of apples. Something a little nutty. I pulled out this old favorite apple cake recipe. Apple cake is something that my children will always eat. Instead of eggs and bacon, I like to serve apple cake for breakfast.

The Recipe:

Apple Cake

A cake that is good any time.  Apples combine with cinnamon and pecans in this delicious dessert. 
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American

Ingredients
  

  • 3 cups Apples Chopped
  • 1/2 cup Shortening
  • 1 cup Sugar
  • 2 Eggs
  • 1 1/2 cup Flour
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Baking Soda
  • 1/2 cup Liquid (7-Up)

Topping

  • 1/2 cup Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/2 cup Chopped Nuts (Pecans)

Instructions
 

  • Cream shortening and sugar until light and fluffy.  Add eggs and mix until combined. Mix together dry ingredients.  Add alternately with the liquid.  Add apples and stir.  Pour batter into a greased and floured 9x13x2 pan.  Add topping.  Bake at 350 for 45 minutes.

Topping

  • Combine brown sugar, cinnamon, and nuts.  Pour on top of cake batter.

Notes

I used homemade apple brandy and spiced rum as the liquid for this cake.  Try ginger ale, or whatever you have around your house to personalize the Apple Cake.
Keyword Apple Cake
Pinterest Graphic of Apple Cake

Food Roadtrip: Honey and Cinnamon Candied Yams

Call them sweet potatoes, call them yams.  You can call them Al.  It doesn’t really matter because these indulgent candied tubers are delicious any way you slice them (but for this recipe, it’s really just in half.)  I mentioned the Mustard Museum in a previous post.  It’s one of the hidden gems in Wisconsin.  Wisconsin is also the home of the Honey Museum. If you don’t know someone with bees, you may want to visit the Honey Museum before attempting this recipe.  The Honey Museum is on the outskirts of a small town in southern WI.  In the summer, there is a lovely nature trail to walk around before or after visiting the museum.  The hiking trail takes you out into the woods and meadow behind Honey Acres.  There is a wooden tower to climb to get a full view of the area.  When the boys were younger and we lived closer, I’d take them out for some hiking and picture taking in an attempt to wear them out.

After hiking, I would stock up on honey sticks and honey bears. Before you get visions of the Louvre or the Museum of Science and Industry, the museum at Honey acres is a circular path of displays around a theatre screen.  The best part of the museum is the area where you can view the inside of a working bee hive. There is a sampling area where you can taste honey made from the pollen of different flowers, creamed honey, and honey mustard.  The gift shop has a variety of of honey related merchandise for purchase, including honey mints.   Typical recipes for candied yams require gobs of brown sugar and or marshmallows. This one, however, replaces brown sugar with an entire cup and a half of honey.  If you purchase good honey, this is not a cheap recipe to make.  I found that there was WAY too much syrup for the amount of sweet potatoes used and would cut that part of the recipe in half.  The tang from the orange and lemon and bite from the spices cut through some of the sweetness, but not enough.

When faced with sweet potato options at the grocery store, there were Hawaiian sweet potatoes.  I had never had those so I decided to try them.  They are a gorgeous shade of purple, but taste like other sweet potatoes.  Maybe a little starchier.Boiling the tubers before peeling, makes the peels slide right off.  But beware that freshly boiled potatoes are boiling hot.

Ok, so if I was going to make this recipe again, I’d add more cinnamon.  I’d add something crunchy to it because I like my food to have some texture.  I’d cut the amount of honey used in half.  The addition of something like chipotle pepper would be nice.  Just enough to make you feel a little warm without sending you to soothe your burning mouth.  It’s comfort food reimagined.  

 

Quick Cinnamon Rolls

I have a backlog of recipes.  You probably are thinking about what you are going to make for breakfast tomorrow.  Or maybe you are getting ready for a sweet snack. DSCN3284As a special treat, you get a special Saturday recipe.  This is one of those recipes that is ridiculously easy, but the results are spectacular.

Quick Cinnamon Rolls
Follow recipe for Baking Powder biscuits, patting the mixture into oblong shape. Spread lightly with melted butter. Sprinkle with ½ cup of sugar into 1 tsp cinnamon has been mixed. Roll up, cut in cross-wise slices like a jelly roll and bake in oven.

DSCN3285To make these even quicker, you can use canned biscuits or Bisquik.

To fancy them up, melt butter, brown sugar, and nuts in the bottom of a pie plate before adding the rolls.  Or put some cream cheese frosting on top.

Syrian Coffee Cake

Happy Thanksgiving!  On this very busy morning, I thought it might be nice to put something warm in your belly to prep you for the upcoming feast.  Besides, on the days you don’t have to go to work, when you are going to be in the kitchen anyway, how hard is it really to whip up a coffeecake while you sip your coffee?  We turn our heat down at night, so it’s really nice to have the oven on and hot coffee while the house is waking up. DSCN2695I have no idea what makes this coffeecake Syrian as opposed to any other nationality.  I keep meaning to ask my colleague, but never have the recipe with me at work.  I expect it’s got something to do with the cinnamon.  Or perhaps is just called Syrian because someone thought it sounded fancy.  DSCN2699I love this coffeecake. It’s cinnamony and nutty with a sort of firm crust underneath the cake.  The pecans add such a beautiful crunch to it.  It’s simple and basic, but completely wonderful.DSCN2704

I wish I had some sort of great story that went along with this cake.  I think I just made it on an ordinary day when I had time.  It did make that day a little more special.  Syrian Coffee Cake

Syrian Coffee Cake

Blend 2 cups of brown sugar, 2 cups of flour, and 1/2 cup or margarine together until it resembles coarse crumbs.

Put half of the crumbs into a 9″ square pan.

Stir 1 egg, 1 tsp nutmeg, 1 cup sour cream and 1 tsp baking soda into the remaining crumbs and pour into pan.  Sprinkle on 1/2 cup of nuts.  Bake at 350 for 35-40 minutes.