Cakes / Cupcakes
With the 4th of July being on a Tuesday this year I’m thinking BBQ’ing might be happening over the weekend so I wanted to remind you of some really great recipes to make your celebration a little easier!
Have you ever heard of the 1-2-3-4 cake? Recently I was at a weekend gathering and next thing we knew our friends were getting married, it was so beautiful! Meanwhile Nancy, the bride, had made the most amazing, moist yellow cake that I had ever had…ever!
Wooohoooo…the 4th of July is finally upon us that means it’s time to celebrate! Most importantly be safe this 4th of July. Here are a few of my favorite dishes you can bring to your neighborhood picnic or celebration.
This recipe for Oreo cheesecake (dirt cake) was given to me by my cousin Nadine. We were visiting Connecticut and Nadine made this dessert as a contribution, what I mean by that is that there are about 30+ family members, a sit down traditional Italian dinner with pasta, meat (at least 2 different kinds), vegetables (at least 4-5 different vegetables) and at least 10 different desserts. Well, my daughter Kelsi loved this Oreo cheesecake so of course I asked for the recipe
I have not been baking lately as my oven has not been working…I was blessed with a new oven from my landlords and was itching to bake a cake. My friend Susan came over last week and was going on and on about a mandarin orange cake that she just loved, it had pineapple, whipping cream “frosting.”
I wanted to end the 2015 year off with this chocolate fudge cake and ran into complications in posting the recipe…since it was such an amazing recipe I figured one last guilty indulgent before year end wouldn’t hurt, right? The chocolate cake recipe didn’t post last week and even though I know most friends are on diets from chocolate as the season has come and gone, this recipe just had to be shared as it’s pretty amazing. Here is how the post started…
Here is a super easy cake involving apples and apple cider. I loved this cake as it was simple to make and making an apple cider reduction gives the cake plenty of apple flavor.
I love apple pie, apple crumble, French apple or anything apple when it comes to a dessert and yet I don’t tend to make desserts with apples. When I worked in the commercial kitchen we would experiment by making apple cakes (which was more of a batter then a crust), I just never liked the ones we would make.
For the fall, I decided I wanted to try my own version of an apple cake so I created this recipe, I did use a few other recipes as guidelines and took the best of what I read to develop this cake recipe.
The key is the reduction of the apple cider, to reduce apple cider, take a cup of cider and cook it on the stove until it becomes 1/4 cup, here is the before
I used granny smith apples as they are great for baking
I shredded the peeled apples, the old fashion way using a grater, it was so much easier then pulling out the food processor
I wanted to wring out the extra moister so I placed the shredded apple in a towel and squeezed as much of the juice out that I could, do not omit this step
beat butter with sugar until light and fluffy, then add eggs, one at a time, make sure it is mixed well
In a separate bowl put “dry” ingredients (flour, baking powder, baking soda, apple pie spice and salt) and to cream add apple cider leaving the “wet” ingredients
Just like I did in my blueberry cake, alternat adding adding 1/3 of dry ingredients, mixed until blended, add 1/2 of wet ingredients and mixed it up, add another 1/3 of dry ingreditents and mix, add all of the remaining wet ingredients, mix again and end with dry ingredients
Add the shredded apple and zest from 1 lemon and mixed it by hand until everything was incorporated. Don’t worry if your apple has some discoloration to it, it won’t matter once it’s baked up.
Put in an 8×8 pan, sprinkle with the cinnamon and sugar on top and baked it for about 50-55 minutes…YUM!
Now for the glaze, while the cake was baking I did the same thing with the apple cider by taking a cup and reducing it to only 2 tablespoons. I put the apple glaze in with confectioners sugar and used just slightly over 1 tablespoon of milk, if you like your glaze more runny add more milk and if you like a more thick glaze add less milk
here is a photo of the mixed glaze
Once the cake cooled off, slice your piece and drizzle some of the glaze on top (this can be optional as well)
I loved this recipe as you can see from my photo, you do not see large chunks of apple or any apple at all, just looks like a cake. The flavor of the apple is amazing, by reducing the apple cider, you intensify the flavor even more which helps bring out the apple flavor.
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Thank you again ~ Patty Limatola-Tanenbaum