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.

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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.

Rhubarb Sweet Rolls

If you remember from my last rhubarb posts, I have a lot of it. My wonderful parents have a garden, and in the summertime they are overflowing with produce of all kinds: tomatoes, beans, peppers, lettuce, carrots, and especially rhubarb. They usually have so much rhubarb and it grows so fast that they can’t physically keep or use it all.Last summer, my parents gave me 8 freezer bags full of rhubarb, and I’ve been looking for ways to use it up, especially because my dad told me they have a ton more for me to take. Ah! Pretty soon, it will overrun my freezer.Well, I woke up yesterday, and it was cold and rainy – a perfect baking day! I scoured Pinterest, and soon came upon these rolls, and decided the time was ripe (hah!) for another rhubarb recipe. If you are anything like my parents, and you have an abundance of rhubarb and not many ideas (I can’t make pie, as Paul is allergic to strawberries), I’m here to help! These are sweet and a little tart, but they are basically cinnamon rolls, but instead of a cinnamon filling, a quick rhubarb “jam” situation. You can have them for breakfast, or dessert and (if you’re daring!), put a scoop of vanilla ice cream on a warmed roll.

Ingredients

Yield: 12 rolls

For the dough:

¾ c. milk
4 tbsp. (¼ c.) butter, cubed
2¼ tsp. (or 1 packet) instant or active dry yeast
2 tbsp. sugar
1 egg, beaten
¾ tsp. salt
3¼ c. flour

For the filling:

4 c. sliced rhubarb, divided (the recipe says 3 cups, but I’ll explain)
½ c. sugar
2 tbsp. lemon juice
2 tsp. cornstarch

For the glaze:

Leftover filling
1-2 c. icing sugar (as needed)
1 tbsp. lemon juice (if needed)

To make the dough, in a large glass measuring cup, warm the milk and butter together in a microwave until the mixture reaches between 100-110°F. Be careful! Don’t go over. Too hot, and you run the risk of killing your yeast. Stir in the yeast and sugar. Wait 5 minutes for the mixture to start to bubble and foam. If it doesn’t, your yeast is dead and you need to start again with new, fresh yeast.In the bowl of a stand mixer fitted with the dough hook attachment, combine the beaten egg, the milk mixture, the flour, and the salt. Beat with the dough hook, on low at first, then on medium for about 5 minutes until the dough comes together and becomes smooth and elastic.Remove the dough from the bowl and form into a ball. Oil the mixer bowl, then place the dough into the bowl, rolling to cover with oil. Plastic wrap the bowl, and set in a warm spot for 1-2 hours, until doubled in size. Make the filling while the dough rises.For the filling, in a medium saucepan, combine 3 cups of the sliced rhubarb (reserving 1 cup for the filling when it’s done – I’m a fan of rhubarb chunks, not just puree), the sugar, lemon juice, and cornstarch.Cook the mixture over medium heat, stirring constantly, until rhubarb breaks down and the mixture turns thick, into a jam-like consistency. Set aside filling to cool while the dough finishes its rise.To assemble the rolls, spray a 9×13 pan with non-stick spray and set aside. Lightly flour your work surface, and turn out the risen dough, gently rolling into a large rectangle, approximately 18×12.Spread 1-1½ cups of the filling over the dough, leaving about 1 inch of room around the edges of the dough. Sprinkle the reserved rhubarb chunks over the filling. Now it gets messy – beware! Roll the dough log in, starting from the top long edge. Some of the filling might leak out, but that’s okay. Get the roll as tight as you can, and make sure the seam side is down to try and seal it as much as possible.With a sharp serrated knife (or unflavoured waxed dental floss – that’s what I use!) cut the log into 12 even pieces. I use dental floss for all of my cinnamon roll cutting – it’s a trick I learned years ago. Just wrap the floss around the roll, and pull. It will cut everything for you! Easy-peasy.Place the cut rolls into the prepared pan, with a little bit of space between them, not squished tight. They need room to rise again. If you had a bunch of filling come out of the rolls, you can drizzle some extra filling over the rolls. Cover with plastic wrap, and leave in a warm place for the second rise, about 30-45 minutes, until the rolls fill the pan and are touching.Preheat oven to 350°. Make a simple egg wash (if desired), and brush rolls to help browning. Bake in the preheated oven for 25-35 minutes, until golden brown and bubbling.While the rolls bake, make the glaze. My glaze is different from the original (I didn’t want any leftover puree). In a medium bowl, combine the leftover rhubarb filling with 1-2 cups of icing sugar, as needed. There is enough moisture in the filling that you shouldn’t need any lemon juice, but if you like a runnier glaze, then use more liquid. Drizzle or pour glaze over the rolls as soon as they come out of the oven.Cool in the pan, and serve warm.

Southern Peach Bread

This peach bread is so good! It’s extremely easy to make, and takes about 10 minutes to whip up. Also, it only takes one bowl to make everything. How easy is that! Paul loves peaches, so when I told him that I was making a peach bread, he was extremely excited.

I found the recipe here, from Pinterest, and I am so happy with the results. Little effort, big rewards. Delicious! The only thing I changed was that I left out the pecans because I didn’t have any and I didn’t want to go to the store. I left those in the original recipe though.

I don’t want to spend much time talking about this recipe, because it’s too good! I’m going to go eat another piece.

Ingredients

Yield: 1 loaf

½ c. vegetable oil
1 c. sugar
2 eggs
1 c. finely dices peaches or peach puree
½ c. sour cream
1 tsp vanilla
1½ c. flour
1 tsp. baking soda
½ tsp. salt
½ c. pecans, finely chopped (optional)

Preheat oven to 350°F. Grease the bottom of a loaf pan and set aside.

In a large bowl, whisk together the oil, and sugar. Add in the eggs, peaches, sour cream, and vanilla, and whisk again.

Add in the flour, baking soda, and salt a little at a time. If using, fold in the pecans.

Pour batter into the greased pan, and bake in preheated oven for 50-55 minutes, or until a toothpick inserted into center of cake comes out clean.

Let cool in pan for 10 minutes. Remove from pan, let cool 5-10 minutes longer, slice and serve.

Cinnamon Roll Coffee Cake

Paul made dinner for us. A Chicken Kiev. It was fantastic. After we were done (we demolished them!), we had a hankering for something sweet. Paul asked for a coffee cake or a Bundt cake, so I took to my Pinterest board.

I couldn’t decide! Instead, I pulled up my Pinterest board on my phone and made Paul pick one. He decided on this cinnamon roll coffee cake.

It was really easy, and only took me about 10 minutes to put together (thanks to Paul’s help. He was so excited he asked what he could do to get cake faster!) It was absolutely delicious, and really one of the easiest recipes I’ve put on the blog.

Go make this now!! Let’s get to the cake!

Ingredients

Yield: 1 9×13 cake

For the cake:

½ c. butter, melted
2 eggs
1 c. sugar
3 c. flour
2 tsp. vanilla
4 tsp. baking powder
¼ tsp. salt
1½ c. milk

For the cinnamon topping:

1 c. butter, melted
1 c. brown sugar
2 tbsp. flour
1 tbsp. cinnamon

For the glaze:

2 c. icing sugar
5 tbsp. milk
1 tsp. vanilla

Preheat oven to 350°F. Line a 9×13 pan with parchment paper, or grease well.

In a large bowl, mix together all cake ingredients until well combined. Pour into prepared pan and spread evenly to edges.

In a medium bowl, whisk together all topping ingredients. Drizzle over cake batter and swirl in with a knife. Bake in preheated oven 30-35 minutes.

Remove from oven and let cool 10 minutes. In a small bowl, whisk together glaze ingredients. Drizzle over warm cake. Let cool an additional 10 minutes before slicing and serving.

Can be served at room temperature or warm.