Caramel Apple Upside Down Cake

So, I made this cake a few weeks ago when Paul brought home an entire bucket of apples that were given to him by a co-worker. I pinned a bunch of apple recipes, and then decided on this cake because it was so easy.

Seriously, this cake took about 15 minutes to put together and get in the oven. It was another really easy recipe, that had big flavour and a soft, tender cake crumb.

I don’t want to talk too much about this recipe, so this post will be short and sweet – just like this cake!

Ingredients

Yield: 1 8-inch cake

For the caramel base:

¼ c. butter, softened
1/3 c. plus 1 tbsp. brown sugar
3 apples (peeled, cored, and sliced thinly)

For the cake:

¼ c. butter, at room temperature
½ c. sugar
½ tsp. vanilla
1 egg
1 c. flour
1½ tsp. baking powder
¼ tsp. salt
¼ c. plus 2 tbsp. milk

Preheat the oven to 350°F. Grease and flour an 8-inch cake pan and set aside.

In a small bowl, combine the butter and brown sugar until well-mixed. Spread this mixture over the bottom of the cake pan. Cover the butter mixture with the sliced apples.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a mixer fitted with a paddle attachment. Add the butter, sugar, and vanilla, and whip until fluffy. Add in the egg, and mix again.

Add the flour mixture and the milk alternately, beat until combined, and pour batter over apple slices. Spread out the batter evenly, and bake in the preheated oven for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let cake cool on a wire rack for 5-10 minutes, then turn out onto a cake platter and let cool. Slice and serve cake warm.

Advertisements

Easy Artisan Rolls

Okay, it’s been a busy few weeks. Not going to lie, most of these posts that have been released at the end of August or at the beginning of September were made in the middle of summer, at the end of July.

I was able to catch up with my baking and do a lot of it over the summer, most often in the mornings when it wasn’t ripping hot the whole day. I wrote up the posts, took pictures, and then scheduled them for later.

It’s something I have to do because when I get busy, life is BUSY. By the time this recipe will have went public, I’ll be back in school, when in reality I typed it when I was still relaxing at the beginning of August.

Either way, to the rolls. I couldn’t believe it when I saw the recipe. Crusty outside, soft inside, really good basic bread rolls that have only FOUR ingredients, and take maybe 20 minutes hands on all together? Yes, please!

I found the original recipe here, and was extremely pleased by the results. Next time I need rolls for a gathering, I’m going to whip these up! It really couldn’t be any easier. Mix the four ingredients in a bowl, cover it up, go to sleep, then shape and bake in the morning. Seriously. These rolls are that easy. (Also, the author has some great tips on making these rolls ahead, if you need them!)

Next time I make them, I’m going to experiment with some flavour add-ins, like rosemary, sea salt, or maybe even cheese or garlic. The options are endless!

Ingredients

Yield: 12-16 rolls, depending on size

4 c. flour
2 tsp. kosher salt
1 tsp. active dry yeast
2 c. room temperature tap water

In a large bowl, whisk together the flour, salt, and yeast. Make a well in the center, and add in the water, incorporating everything together until a wet and sticky dough is formed. Cover with plastic wrap, and leave out at room temperature overnight, or 8-12 hours.

After the first rise, preheat oven for 425°F. Line a sheet pan with parchment paper.

Generously sprinkle your work surface with flour, then turn out the dough onto the flour. Cut into equal pieces, about 12-16 (depending on how big you want your rolls), and shape into balls, making sure rolls are coated in the flour, and pinching the edges together to seal.

If you want smooth looking rolls, place seam side down on the prepared baking sheets. If you want a more rustic texture, place rolls seam side up. Cover with plastic wrap and let rise 20-40 minutes, until almost doubled.

Transfer pans to the preheated oven. Bake for 15 minutes, then rotate pan(s) and bake for an additional 5 minutes, or until rolls are an even golden brown. Transfer rolls to a wire rack to cool completely.

Raspberry Lemon Loaf Cake

I went to visit my parents a little while ago, and they have a fantastic garden. It’s extremely well-stocked with a ton of fruit and vegetables. I helped my mom pick some fresh raspberries, and then she sent them home with me.

The raspberries spent about two days in the fridge, and I didn’t know what to do with them. Finally, I found a recipe for this Raspberry Lemon Loaf Cake on Pinterest. I couldn’t believe how easy it was! It took me 10 minutes, and 1 bowl to get everything ready.

This was a recipe that was so low-effort, but with such a high reward. You need to go make this loaf cake now. The best part is, you can use fresh or frozen raspberries, and it makes no difference. Delicious!

Ingredients

Yield: 1 loaf pan

For the cake:

½ c. vegetable oil
1 c. sugar
1 c. greek yogurt or sour cream
3 eggs
¼ tsp. lemon zest (I didn’t have any, so I used lemon extract)
1 tbsp. lemon juice (or more lemon extract if you don’t have any)
1½ c. flour
2 tsp. baking powder
¼ tsp. salt
1 c. raspberries, fresh or frozen

For the glaze:

¾ c. icing sugar
3-4 tsp. lemon juice

Preheat oven to 350°F. Spray a loaf pan with cooking spray and set aside.

In a large bowl, whisk together the oil and sugar. Add in the yogurt/sour cream, and the eggs, and whisk until smooth. Add in the lemon zest/extract/juice and whisk again.

Add the flour and baking powder and salt, and whisk again, until almost no lumps remain. Dust the raspberries with a little bit of flour, toss, and add into the batter. Fold in gently with a spatula.

Transfer batter to the prepared loaf pan, and bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool in the pan for at least 1 hour, then remove from pan, and cool completely on a wire rack.

While the loaf cake is still cooling on the wire rack, add the icing sugar to a liquid measuring cup. Add in the lemon juice, a teaspoon at a time, whisking until the glaze becomes thick, yet pourable, thinning out with lemon juice as needed.

Drizzle the glaze over the cake, and let cool completely. Slice and serve.

Saskatoon Berry Pie

This is a Canadian pie flavour if you ever saw one!

Our neighbours stopped by the other day with a bunch of fresh Saskatoon berries because they picked too many. What a great present!

I’ve never really worked with Saskatoon berries before, but Paul is a big fan of them. I have discovered that I love the flavour of them, but the texture throws me off a bit. So, I made a pie, ate a piece, and promptly cut Paul a bigger slice.

Since it’s fresh berry season, find some of these Saskatoon berries, and make this pie! I found the original recipe here, and didn’t change anything at all. I should have put a bit more cornstarch in the recipe, but like I said, this was the first time I have baked with Saskatoon berries, so I wasn’t sure what to expect.

Either way, the flavour is great, and Paul really enjoyed the pie. If it has the Paul seal of approval, it’s a winner!

Ingredients

1 9-inch pie

1 recipe Flaky Butter double pie crust
4 c. Saskatoon berries
1/3 c. water
2/3 c. sugar
3 tbsp. cornstarch
2 tbsp. lemon juice
2 tbsp. butter
½ tsp. almond extract
1 egg
1 tbsp. water

Preheat oven to 425°F. Line a pie plate with the pie crust.

In a medium saucepan, add the Saskatoon berries and the 1/3 c. water. If you are using fresh berries, you may need a bit more water. Bring to a boil.

In a small bowl, whisk together the sugar and cornstarch. Add to the berries, and stir until sugar is dissolved and the mixture is thickened.

Add the butter, lemon juice, and almond extract, and stir until butter is melted. Let cool.

Pour cooled filling into the pie plate, then cover with the top crust and crimp edges. Cut holes for ventilation.

Whisk together the egg and the water, then brush the egg wash over the pie.

Bake in the preheated oven for 15-18 minutes, or until top is golden brown.

Cool, slice and serve with vanilla ice cream.

Chocolate Chunk Brownies

I love a good brownie, and I love all brownie pieces equally: corner, edge, center… but if I HAD to choose, I’m a center piece girl. I love the fudgy, gooey brownie that is soft, and ever-so-crusty on top. Yes. Brownies are a wonderfully indulgent treat. I like them a little fudgy, but not too gooey, and I have a fantastic brownie recipe that I’ve been using for a few years now, this one.

However, I went to make brownies yesterday and realized I was short an egg. I quickly looked up a brownie recipe that had all ingredients that I had (because I hate when I go to make something and I need to go to the store!), and wasn’t disappointed. These brownies are thick, rich, and the perfect amount of fudgy. I find they get a little goo-ier than I’m used to because of the chocolate chunks, but they are still absolutely incredible.

I mean, is there such thing as a bad brownie? I think not.

Paul cooked us up an indulgent steak dinner, with rib-eye steaks, Ceasar salad, garlic bread, grilled Cajun corn, and a potato-carrot-onion concoction. I wanted something as equally indulgent to be able to stand up to such a great dinner, and these brownies sure hit the spot!

I changed a few things – I didn’t have milk chocolate chips, so I used semi-sweet, and instead of the extra milk chocolate chips in the batter, I put in a bag of 70% Dark Chocolate chunks. They were perfect with the sweetness of the brownies. I’m reflecting the changes I made in the recipe below, but the link to the original recipe I used is above.

Go make these, and get some chocolate into your life!

Ingredients

Yield: 16 brownies, a 9×9 inch pan

½ c. plus 2 tbsp. melted butter
1 c. sugar
2 eggs
2 tsp. vanilla
½ c. melted chocolate chips, milk or semi-sweet
¾ c. flour
¼ c. cocoa powder
½ tsp. salt
1 c. (or 1 small bag (a little more than 1 cup)) Dark Chocolate chunks

Preheat oven to 350°F. Line an 8×8 or a 9×9 inch square pan with foil and spray with cooking spray.

In a large bowl, whisk together the melted butter and sugar. Add in eggs and vanilla, and whisk again.

In a small bowl, melt the chocolate, then add to the butter and egg mixture. Whisk together until smooth.

Using a spatula, fold in the flour, cocoa powder, and salt until smooth. Fold in the chocolate chunks.

Transfer batter to prepared pan, smooth out, and bake in the preheated oven for 30 minutes. Cool in pan at least 30 minutes, then slice and serve.