Category: Bakery

Aug 15

Apple Cinnamon Honey Cake

SERVES: 12

 

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/3 cups granulated sugar divided use
  • 2 large eggs lightly beaten
  • 8 tablespoons of unsalted butter 1 stick, melted
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Juice of 1/2 lemon
  • 3 to 4 tart apples such as granny smith
  • 1 tablespoon of honey
  • cooking spray
  • whipped cream or ice cream for serving if desired

INSTRUCTIONS

    • Preheat the oven to 375 degrees F. Coat an 8-inch square pan with cooking spray and line the bottom of the pan with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, 1 cup sugar and salt. Stir in the eggs, butter and vanilla. Spread the batter evenly into the prepared pan.
    • Squeeze lemon juice into a medium bowl. Peel, core, and thinly slice the apples into the bowl. Add the cinnamon and sugar and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 30-35 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes. Brush the top of the cake with the honey. Cut into squares and serve with whipped cream or ice cream if desired.

 

https://www.dinneratthezoo.com/apple-cinnamon-honey-cake/

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Aug 15

Vegan Apple Cake

SERVES: 10

Ingredients

  • 4 medium eating apples (about 450g unprepared weight) (I used a mix of braeburn and granny smith)
  • 250 g (2 cups) plain (all-purpose) flour
  • 100 g (½ cup + 1 Tbsp) light brown soft sugar
  • 80 g (⅓ cup + 1 Tbsp) caster sugar
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 60 g (½ cup) ground almonds
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp salt
  • 160 ml (⅔ cup) unsweetened non-dairy milk (I use soy)
  • 80 g (⅓ cup) non-dairy yogurt (I use soy)
  • 80 ml (⅓ cup) sunflower oil (or another neutral oil)
  • 1 Tbsp lemon juice
  • 1 heaped Tbsp demarera sugar

Instructions

  • Preheat the oven to 180°C/350°F/gas mark 4. Grease a deep 20cm/8 inch round cake tin and line it with baking parchment.
  • Peel and core the apples and chop into 1-1.5cm dice. Set aside.
  • In a large bowl whisk together the flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.
  • Add the milk, yogurt, oil and lemon juice and whisk gently until no dry lumps remain. Add the apples and fold through.
  • Transfer the batter to the prepared tin and spread it level. Scatter the demarera sugar over the top and bake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.
  • Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store in an airtight container.

Notes

  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • The tin you use should be at least 8 cm / 3 inches deep to avoid the cake overflowing.
  • The yogurt can be swapped for unsweetened applesauce.
  • The ground almonds in the batter give this cake a lovely texture, but if you want to make it nut free then you can swap them for an equal weight of plain flour instead.
  • Don’t overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.
  • This is a delicate cake, especially when it is warm. All those juicy chunks of apple make it quite fragile so I really recommend using a springform or loose bottomed cake tin so that you can remove the cake from the tin without having to flip it out and risk it breaking.
  • Don’t turn the cake out of the tin too early or you risk it breaking. Let it cool in the tin for 20 minutes before you turn it out to give it a chance to settle.
  • Use the toothpick test to check when the cake is ready – if a toothpick inserted into the middle of the cake comes out clean then the cake is done. You may need to try it in a few spots to avoid apple chunks.

 

https://domesticgothess.com/blog/2019/12/08/vegan-apple-cake/

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Aug 15

Caramel Apple Cake

SERVES: 8

INGREDIENTS
FOR POUND CAKE
Cooking spray
450 g butter, softened
200 g caster sugar
large eggs
2 tsp. vanilla extract
250 g plain flour
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. ground nutmeg
medium apples, such as Granny Smith, peeled and chopped
FOR THE GLAZE
100 g cream cheese, softened
30 g icing sugar
2 tbsp. whole milk
2 tbsp. caramel
Pinch salt
FOR TOPPING
60 g caramel sauce
30 g chopped toasted pecans
DIRECTIONS
  1. Preheat oven to 180°C. Grease a 9”-x-5” loaf pan with cooking spray and line with parchment. Make cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla.
  2. In a separate large bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Add dry ingredients to wet ingredients and stir until just combined, then fold in apples. Pour batter into prepared loaf pan and smooth top.
  3. Bake until a toothpick inserted into the middle comes out clean, 1 hour 15 minutes. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
  4. Meanwhile, make glaze: In a medium bowl using a hand mixer or whisk, beat together cream cheese, icing sugar, milk, caramel, and salt until smooth. Pour over cooled cake, then drizzle with more caramel and garnish with a sprinkle of pecans.

 

https://www.delish.com/uk/cooking/recipes/a28924258/caramel-apple-pound-cake-recipe/

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Aug 15

Apple Crumble Loaf Cake

SERVES: 10

 

INGREDIENTS
FOR POUND CAKE
Cooking spray
2 apples, peeled, cored and diced
Juice of 1/2 lemon
55 g packed brown sugar, plus 2 tbsp
1 1/2 tsp. cinnamon
200 g plain flour
1 tsp. baking powder
1 tsp. salt
220 butter, softened
150 g caster sugar
large eggs
1 tsp. vanilla extract
FOR TOPPING
30 g plain flour
3 tbsp. packed brown sugar
30 g chopped pecans
25 g rolled oats
Pinch of salt
3 tbsp. melted butter
FOR GLAZE
100 g icing sugar
1 1/2 tbsp. double cream
1 tsp. vanilla extract
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan). Line a loaf pan with parchment and grease with cooking spray. In a medium bowl, toss apples with lemon juice, 2 tablespoons brown sugar, and ½ tsp cinnamon. In another medium bowl, whisk together flour, baking powder, salt, and remaining 1 teaspoon cinnamon.
  2. In a large bowl using a hand mixer, beat butter, caster sugar, and remaining brown sugar together. Add eggs, one at a time, until incorporated, then add vanilla. Add dry ingredients and mix until just combined, then fold in apples.
  3. To make topping, in a medium bowl, combine flour, sugar, pecans, oats, and a pinch of salt. Add melted butter and mix until mixture resembles wet sand.
  4. Pour batter into prepared loaf pan and top with oat mixture. Bake until a toothpick inserted in middle comes out clean and topping is golden, about 1 hour. Let cool completely.
  5. Make glaze: In a medium bowl combine icing sugar,  double cream, and vanilla. Thin with more double cream until desired consistency is reached.
  6. Drizzle glaze over cake before serving.
https://www.delish.com/uk/cooking/recipes/a32312341/apple-crisp-pound-cake-recipe/

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Aug 15

Apple Cinnamon Bread

SERVES: 8

INGREDIENTS
FOR APPLE MIXTURE
2 Granny Smith apples, peeled and chopped
Juice of 1/2 lemon
75 g packed brown sugar
1 tsp. ground cinnamon
FOR BREAD
110 g butter, softened
135 g granulated sugar
large eggs
1 tsp. vanilla extract
165 g plain flour
1 tsp. baking powder
120 ml orange juice
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan) and line a 23 x 12cm (9×5″) loaf pan with parchment paper. In a large bowl, stir together chopped apples, lemon juice, brown sugar, and cinnamon.
  2. In another large bowl using a hand mixer, cream together butter and sugar until light and fluffy. Add eggs and vanilla and beat until smooth. Add flour, baking powder, and orange juice and mix until just combined.
  3. Add half batter to prepared loaf pan, then press in half the apple mixture. Top with remaining batter, then press remaining apples on top. Bake until loaf is golden and a toothpick inserted into the centre of the cake comes out clean, about 1 hour 5 minutes. Let cool completely.

https://www.delish.com/uk/cooking/recipes/a32681680/apple-cinnamon-bread-recipe/

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Aug 15

German Apple Cake

SERVES: 10

 

INGREDIENTS
Cooking spray, for pan
2 large apples
Juice of 1/2 lemon
115 g butter, softened
135 g caster sugar
large eggs
3 tbsp. sour cream
2 tsp. pure vanilla extract
195 g plain flour (sifted with 2 tbsp cornflour)
2 tsp. baking powder
1/2 tsp. salt
Icing sugar, for serving
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan) and grease a 23cm springform pan with cooking spray.
  2. Peel and quarter apples, then squeeze lemon juice over them to prevent browning. Cut core out of each quarter, then place core side down on cutting board. Place one chopstick on either side of apple quarter, then cut thin slices, being careful not to cut all the way through. Repeat until all apple quarters are sliced.
  3. In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, until fully combined, then beat in sour cream and vanilla.
  4. In a medium bowl, whisk to combine flour, baking powder, and salt. Add dry ingredients to wet ingredients and fold in with a spatula until just combined.
  5. Transfer batter to prepared springform and smooth top. Add apples sliced side up in desired pattern. Bake until a toothpick inserted into the centre of the cake comes out clean, about 1 hour.
  6. Transfer cake to cooking rack and remove springform ring. Let cool to room temperature before dusting with icing sugar.
https://www.delish.com/uk/cooking/recipes/a35706855/german-apple-cake-recipe/

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Aug 15

Irish Apple Cake

 

SERVES: 6-8

 

 

INGREDIENTS
FOR THE CAKE:
375 g plus 3 tbsp. plain flour
1 tbsp. baking powder
3/4 tsp. salt
1/2 tsp. ginger
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. freshly ground nutmeg
200 g caster sugar
110 g cold butter, cut into small cubes
large eggs
180 ml double cream
2 tsp. pure vanilla extract
large granny smith apples, thinly sliced into pieces
3 tbsp. demerara sugar, for topping
FOR THE CUSTARD SAUCE:
80 g caster sugar
large egg yolks
300 ml double cream
vanilla bean, halved (or 2 tsp. pure vanilla extract)
DIRECTIONS
MAKE THE CAKE:
  1. Preheat oven to 180°C (160ºC fan). Butter a 22-cm (9”) spring form pan and line the sides and bottom with parchment.
  2. In a medium bowl, whisk together 375 grams flour, baking powder, salt, spices, and sugar. Add cubed butter and incorporate with your hands until you have no large pieces left and mixture resembles sand. Whisk in eggs, cream, and vanilla.
  3. Toss sliced apples with remaining 3 tablespoons flour until evenly coated, then fold into batter. Transfer cake batter to prepared pan and sprinkle evenly all over with demerara sugar. Bake until apples are very tender and a toothpick inserted into the centre comes out clean, about 1 hour and 20 minutes. Let cool completely in the pan before removing.
MAKE THE CUSTARD SAUCE:
  1. In a heatproof bowl, whisk sugar and yolks until lightened in colour, about 6 minutes. In a medium, heavy-bottomed sauce pan over medium-low heat, add vanilla bean seeds and pod and cream. (If using vanilla extract, add once custard is removed from heat.) Cook mixture, watching carefully, until just boiling. Remove from heat, and whisk a few tablespoons of hot cream into sugar-yolk mixture. Gradually add in remaining cream, whisking constantly.
  2. Return custard to pot and continue to cook over medium-low heat, stirring constantly until just thickened (do not boil!) — check consistency by dipping a wooden spoon in, then running a finger along back; the streak should stay intact.
  3. Immediately remove from heat and pour through a fine-mesh strainer into a bowl. Let cool.
  4. Once cool, serve over slices of apple cake.

 

https://www.delish.com/uk/cooking/recipes/a35159385/irish-apple-cake/

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Aug 15

French Apple Cake

SERVES: 10

 

INGREDIENTS
Butter, for greasing
150 g plain flour
1 tsp. baking powder
1/4 tsp. salt
large eggs
115 g butter, melted and cooled
160 g granulated sugar, divided
3 tbsp. dark rum
1 tsp. pure vanilla extract
medium sweet-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
DIRECTIONS
  1. Preheat oven to 180°C (160°C Fan) with a rack in the middle position; lightly coat an 8” round cake tin with butter. In a medium bowl, whisk together flour, baking powder, and salt.
  2. In a large bowl, whisk eggs until foamy. Add melted butter, 150g of the sugar, rum, and vanilla and whisk to combine. Add dry ingredients and stir with a wooden spoon or rubber spatula until evenly incorporated. Fold in apples. Transfer batter to prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  3. Bake until golden and a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool 15 minutes before inverting onto a cooling rack to cool completely.

 

https://www.delish.com/uk/cooking/recipes/a37166264/french-apple-cake-recipe/

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Aug 15

Cinnamon Apple Cake

SERVES: 10

INGREDIENTS
Cooking spray
2 apples, peeled, cored, and thinly sliced
Juice of 1/2 lemon
110g lightly packed brown sugar, plus 2 tbsp
225g plain flour
3/4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
115 g butter, softened
200 g caster sugar
large eggs
1 tsp. pure vanilla extract
180 ml milk
Coarse sugar, for sprinkling
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan) and grease a 23cm springform pan with cooking spray. In a large bowl toss together apples, lemon juice, and 2 tablespoons brown sugar.
  2. In a large bowl whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  3. In another large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter, caster sugar, and remaining brown sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix until combined.
  4. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
  5. Pour batter into prepared pan and arrange apples on top in a spiral, overlapping layers slightly. Sprinkle with coarse sugar.
  6. Bake until a toothpick inserted into the middle comes out clean, about 1 hour. Let cool 20 minutes before removing sides of springform pan.

https://www.delish.com/uk/cooking/recipes/a35707284/easy-apple-cake-recipe/

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Aug 15

Perfect Sandwich Bread

Ingredients

Ingredient Checklist

 

Directions

Raisin Bread Variation
  • Remove the container from the bread machine. Pour 1/2 cup of the milk into a small saucepan and add the butter. Swirl the pan over moderate heat only until the butter has almost melted. Remove from the heat and cool the liquid by pouring in the remaining 1 cup of milk. If you are using the starter, stir 1/2 cup of it into the liquid; it will not break up completely. Pour the liquid (with or without the starter) into the container and, without stirring, add the salt, sugar and flour. Then make an indentation the size of a soupspoon in the flour and add the yeast. Replace the container securely and set the machine at least 1 foot from the edge of the counter. (Machines can walk when then kneading is vigorous—Julia Child’s did.) Program for “dough” and start the machine. After 10 minutes of kneading, check the dough. If it feels wet and sticky, keep the machine running and sprinkle in a tablespoon or two of flour; if dry, add drops of water. When the cycle ends, after about 1 hour and 45 minutes, the risen dough will have been deflated by the machine.

  • Remove the dough from the container and give it a vigorous 1 minute of kneading on a lightly floured work surface. You should have a smooth, supple dough. Return the dough to the machine for its second rise. In 1 to 1 1/2 hours, it should have risen to the top of the container again; a slight overrise will not hurt it.

  • Transfer the risen dough to your lightly floured work surface. With lightly floured hands, firmly press and pat the dough into a 10-inch rectangle with the ends to your left and right. With the side of your hand, firmly press a lengthwise trench along the center of the dough and fold it in half, bringing the top long edge down to meet the bottom. Press firmly to seal the edges. Rotate the dough, seal side up and repeat the process. Transfer the dough, seal side down, to the prepared pan.

  • Drape a lightly floured towel over the pan. Let the dough rise at 72° to 75° until the pan is four-fifths filled; this should take no more than an hour. Meanwhile, preheat your oven to 425° and set a rack in the lower third of it.

  • Lay the aluminum foil, buttered side down, over the pan and place the baking sheet on top. Set the pan in the oven and center the weight on the baking sheet. Bake for about 35 minutes, checking several times to be sure the rising dough has not dislodged the weight.

  • To test, rapidly remove the pan and close the oven door. Turn the loaf out onto your work surface. It should easily come out of the pan and be lightly browned all over. It’s very important to note that the thump method is not a dependable test. Poke an instant-read thermometer into the center of the loaf through the underside and let the mercury climb. If it reaches just over 200° to about 210°, the bread is done. If not, return the bread to the pan and bake another 10 minutes or so.

  • Set the loaf on a rack on its side and let cool thoroughly, about 2 hours. Bag it in plastic. Its flavor and texture will improve after 24 hours, and if you plan to slice it very thin, give it a 2-day wait. Freeze for longer storage.

  • You can, of course, make this bread entirely by hand, or you can use a heavy-duty mixer to mix and knead the dough. If you are doing it by hand, let the dough double in bulk at both the first and second risings.

  • For a traditional humped loaf of white bread, let the dough fill the pan completely during the final rise. Bake the bread uncovered in the preheated 425° oven for about 20 minutes, or until puffed and brown. Cover the loaf loosely with foil, reduce the heat to 375° and bake for 20 to 30 minutes longer.

  • This recipe also makes delicious raisin bread, and Julia Child particularly likes it baked in a closed pan. Follow the same procedure, but knead 1 1/2 cups of currants into the dough by hand, following the first rise. The second rise will go a little faster because of the sugar content of the currants.

Notes

Julia Child likes to include a bit of starter (also known as a sponge, poulish orbiga) in her white sandwich bread dough since she thinks it gives a superior flavor and texture and improves the loaf’s keeping qualities. This is a simple batter of flour, water and yeast that has been allowed to rise and bubble for several hours. To make it, whisk 1/2 cup of tepid water (105° to 110°) with 1/2 teaspoon active dry yeast and 1 cup all-purpose flour or bread flour in a bowl. Cover with plastic wrap and leave it at a cool room temperature for several hours or overnight. It will rise and form big bubbles and then sink down, at which time it is ready to use. You can also cover and refrigerate it for several days.

 

https://www.foodandwine.com/recipes/perfect-sandwich-bread

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