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Applesauce Cake

30 Sep

Applesauce CakeMy first copy of The Joy of Cooking had a great recipe for applesauce cake – really a spice cake made with applesauce. When my first Joy fell apart from heavy use, I replaced it – but some of the content was different, and the applesauce cake was no longer included. When I had a large amount of applesauce to use up, I searched the Web and found this one, which looks similar.

Ingredients:

3 ½ cups cake flour
2 tsp. baking soda
½  teaspoon salt
3 tsp. cinnamon
2 tsp. allspice
2 tsp. nutmeg
½ tsp. cloves
1 cup butter or margarine
2 cups sugar
2 eggs, beaten
2 cups applesauce

Directions:

Preheat oven to 350 degrees and grease and flour a tube or bundt pan.

Sift together twice flour, soda, salt, and spices.

In a large bowl, cream butter or margarine. Add sugar gradually and cream well. Add beaten eggs; mix well.

Add flour mixture alternately with applesauce.

Pour into pan and bake for about 1 hour 15 minutes, on until a tester comes out clean. Allow to cool a little before removing from pan.

Serves 12 to 16

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Apple Dapple Cake

26 Aug

Apple Dapple CakeNote: We are taking a break next  week. Come back September 9 for a new recipe!

If you’re starting to plan your menus for the Jewish holidays, consider this apple cake. It’s very moist, and chock-full of apples and nuts.  I’m including the frosting recipe, but I almost always make it without the frosting, which verges on making the cake too sweet.

It can be parve as long as you don’t use butter or milk in the frosting.

Ingredients:

3 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups sugar
1 cup vegetable oil
¼ cup orange juice
3 eggs, beaten
2 tsp. vanilla
1½ cups chopped nuts
3 cups peeled, chopped apples (3 medium-large apples)

Frosting (optional):

1 cup brown sugar
½ cup butter or margarine
¼ cup milk, apple juice or orange juice

Directions:

Preheat oven to 350 degrees.

Grease and flour two 9 x 5-inch loaf pans or a bundt pan. Sift together the flour, salt and baking soda. In a large bowl, mix the sugar, eggs, oil and juice. Add the flour mixture in thirds until combined. Stir in vanilla, then fold in nuts and apples. Pour into prepared pans.

Bake 45 minutes for the loaf pans or 1 hour for the bundt pan, until a toothpick inserted in the center comes out clean.

Remove from the pan(s) and cool on a wire rack.

If you frost the cake, start the frosting (it’s more like a glaze) as soon as the cake comes out of the oven.

In a small saucepan, combine the brown sugar, butter or margarine and milk or juice and bring to a boil over medium-high heat, stirring constantly. Cook 2½ minutes, stirring constantly. Cool slightly, then pour the hot frosting over the hot cake. (Be sure to put some foil or newspaper under the rack to catch the drips and make cleanup easier.)

Serves 10 to 12

 

Passover Chiffon Cake

8 Apr

Passover Sponge CakeOK, I lied — I told you last week that there would be no blog this week because of Passover. That’s because I was so fermisht by a 10-day visit to my daughter and her family in New Jersey that I got my dates confused. Obviously, this week is not the Passover holiday. I thought I had prepared and scheduled enough blogs ahead of time so that I wouldn’t have to do one today, which is my first day back home. But I miscalculated by a week.

So I hope you’re pleasantly surprised to receive another Passover recipe today. Next week there will be no blog because of Passover.

You may already have a favorite Passover sponge cake recipe, but if you don’t you may want to try this one. We tried several before settling on this one, which I like because it’s very light, fairly moist and slightly lemony. It also keeps very well, if you wrap it tightly in plastic.

If you don’t observe Passover, just skip this week’s recipe — no one in his or her right mind would make a Passover cake unless they had to!

A few important things to remember when you make a sponge cake: Make sure your tube pan is completely clean and dry before you pour in the batter. Don’t open the oven door until it’s time to take the cake out of the oven; the movement may cause the cake to fall. And don’t be tempted to bake the cake for less than the recommended baking time. The cake may look done, but if it’s a little underdone, it will break and fall out of the pan when you turn it upside down to cool.

Ingredients:

1 cup matzo cake meal
¼ cup potato starch
1½ cups sugar
1 tsp. salt
½ cup vegetable oil
8 large or extra-large eggs at room temperature, separated
½ cup water
¼ cup lemon juice
1 Tbs. grated lemon rind

Directions:

Preheat oven to 325 degrees.

Combine dry ingredients in a bowl. Make a well in the center and add the oil, egg yolks, water, lemon juice and rind, in the order named. Beat until very smooth, about 5 minutes at medium speed on electric mixer.

Beat egg whites until very, very stiff. Gradually fold egg whites into the yolk mixture very gently, until all traces of white are mixed in. Do not stir.

Pour into ungreased 10-inch tube pan. Bake for 70 minutes.

Invert tube pan on a large plate or flat surface. If the pan has no “feet” on the top rim, invert it so it rests on a bottle or funnel. Cool completely. Loosen the edges of the cake with a knife or spatula.

Serves 12 to 16

Sour Cream Coffee Cake

25 Feb

sour cream coffee cakeIt’s been awhile since I posted a dessert recipe, so this seemed a good time.

Who doesn’t love a sour cream coffee cake? I found this recipe online, but it’s originally from Barefoot Contessa Parties.

Ingredients:

1½ sticks unsalted butter at room temperature
1½ cups sugar
3 extra-large eggs at room temperature
1½ tsp. vanilla
1¼ cups sour cream
2½ cups cake flour *
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt

Streusel:
¼ cup light brown sugar, packed
½ cup all-purpose flour
1½ tsp. cinnamon
¼ tsp. kosher salt
3 Tbs. cold unsalted butter, cut into pieces¾ cup chopped walnuts (optional)

Glaze:
½ cup confectioners’ sugar
2 Tbs. maple syrup

*If you don’t have cake flour, you can either use all-purpose flour but use 5 Tbs. less, or you can take out 5 Tbs. of the all-purpose flour and replace it with 5 tbs. of cornstarch. Sift the two flours together before measuring.

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

Make the streusel: Place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch it together with your fingers until it forms a crumble. Mix in the walnuts if you use them.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with ¾ cup of the streusel. Spoon the rest of the batter into the pan, spread it out, and scatter the remaining streusel on the top. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make a glaze. Drizzle over the cake.

(If you want to make this in a bundt pan, you probably won’t want the streusel to be on the top, because then it would be on the bottom when you take the cake out of the pan. In this case, you can make three layers of cake batter, with two layers of the streusel in between them.)

Serves 12 to 16