Friday, March 14, 2014

Irish Apple Cake with Custard Sauce

 irish apple cake 3
  • 3 C. Flour
  • 2 t. Baking Powder
  • 1/8 t. Salt
  • 1/4 t. Cloves, ground
  • 1/4 t. Nutmeg, ground
  • 6 oz. Butter
  • 3/4 C. Sugar
  • 4 large Granny Smith apples(I used golden delicious to great affect)
  • 2 Eggs
  • 1/4 C. Milk
  • 2 T. Sugar(for sprinkling on top of cake)
  • 6 large Egg Yolks
  • 6 T. Sugar
  • 2 C. Whole Milk
  • 1 1/2 t. Vanilla
  2. Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
  3. Preheat the oven to 375 degrees.
  4. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
  5. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
  6. Add the 3/4 C. sugar to the flour mixture and mix in.
  7. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about 1/4" wide and then cut into 3 pieces.
  8. Toss the apples into the flour mixture and combine them thoroughly.
  9. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined.
  10. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
  11. Sprinkle the sugar over the top of the cake.
  12. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
  14. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
  15. Serve warm or cold over apple cake.

Brown Sugar Toffee Pound Cake


Brown Sugar Pound Cake with Toffee bits and Pecans.

Note: the comments noted that this really rich, cut the icing in half or try a light pineapple, lemon or blueberry glaze frosting.

1-1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped
1 recipe CARAMEL DRIZZLE (below)

Oven 325.
Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.

Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan.

Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. It’s because this cake is so moist. We get to cover all the imperfections with yummy caramel!

Easy Caramel Drizzle Sauce
1 - 14 ounce can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
Reduce heat, and SIMMER for 5 minutes, whisking constantly.
Remove from heat; whisk in butter and vanilla.
NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden, paula deen

Vanilla Frosting

Best Frosting Ever- Combine 1 cup of milk and small box of instant vanilla pudding, set aside. Whip together 8 oz of cream cheese and 12 oz carton of Cool Whip. Whip in pudding. Refrigerate while cake cools. Ice and enjoy this lovely light icing.