Farmgirl Follies

Tasty Tuesday: Apple Cake

Posted by Farmgirl on June 22, 2010  |  5 Comments

 

I know. It’s raspberry season.

But I had apples in my fridge that needed to be used, thus this scrumptious cake.

It’s good for dessert. It’s good for breakfast. It’s good with ice cream.

It’s … good.

   

Farmgirl’s Apple Cake

 
2 Tbsp. unseasoned bread crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 apples
1 tsp. cinnamon
4 Tbsp. (1/2 stick) unsalted butter, softened; plus more for greasing pan
1 large egg
1-1/4 cups all-purpose flour
2 tsp. baking powder
2/3 cup half and half
2 tsp. confectioners’ sugar

 

 

  
Preheat oven to 350. Butter a 9-inch springform pan and coat with the bread crumbs.

 

 

  
In a small bowl, stir together granulated sugar and brown sugar.

 

 

  
Peel and core apples. Roughly dice.

 

 

  

Mix 1/3 cup sugar mixture and 1 teaspoon cinnamon. Pour on apples and gently stir to coat apples.

 

 

  

Beat together the butter and remaining sugar mixture on medium speed until light and fluffy. Add the egg and mix until combined. Reduce speed to low and add the flour and baking powder. Slowly add the half and half and mix until combined.

Fold diced apple into the batter. Scrape batter into prepared springform pan and spread evenly.

Bake for 35-40 minutes, or until the center is golden brown. Cake will be very moist in the middle with a slightly crisp outside.

Remove from the oven to a wire rack to cool completely.

 

 

  
Remove the springform. Sprinkle with confectioners’ sugar.

Cut into wedges and serve.

Yum!

Blossom buddies

Posted by Farmgirl on April 20, 2010  |  5 Comments

 

It’s apple blossom season around here.

 

 

 

Blooms are plentiful … and thankfully, so are the bees.

Bees and blossoms make great buddies.

Apple orchards need lots and lots of bees.

Oh, and kids. Lots and lots of kids.

 

 

 

And look!  There’s half of the apple dumplin’ gang.

Farmgirl’s Apple Donuts: downfall of humankind

Posted by Farmgirl on November 5, 2009  |  1 Comment

Yes. They are THAT good. I’d show you a photo, but someone — or somebodies — ate them all.

According to this Web site, November 5 is National Doughnut Day. In celebration, I’m offering you my super-secret-always-under-lock-n-key Baked Apple Donuts recipe.

I know. I love you lots.

First, a few tips: the batter is very thick — a pastry bag works best. Don’t have one? No problem. Spoon the batter into a quart-sized plastic bag, snip off the end and squeeze. You’ll also need a donut baking sheet or pan. Mine is more of a mini-bundt style donut pan.

Most importantly: these are donuts. DO NOT, under any circumstances, use margarine in place of butter. It would be downright shameful! And I suggest you avoid red delicious and Granny Smith apples — they’re not juicy enough to impart great apple-icious flavor!

 

Farmgirl’s Baked Apple Donuts

Sift together:

• 1-1/2 cups flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 cup sugar
• 1/3 cup Crisco (shortening)

Combine:

• 1 egg
• 1/2 cup milk
• 1/2 cup finely diced apples

After baking:

• 1/2 cup butter
• 1/2 cup sugar
• 2 tsp. cinnamon

1. Cut shortening with a pastry blender or two knives until mixture looks like coarse cornmeal. Set aside.
2. Combine: 1 egg, beaten; milk and apples. Mix well. Add to dry ingredients and mix just until blended.
3. Spoon batter into pastry bag and squeeze into 12 greased muffin, donut or mini-bundt cups; fill 2/3 full.
4. Bake at 350 degrees for 20-25 minutes or until done.
5. Meanwhile: melt 1/2 cup butter, set aside. Combine 12/ cup sugar with cinnamon. Mix well and set aside.
6. Remove donuts immediately from bake pan. Roll first in butter mixture, coating completely. Roll in sugar/cinnamon mixture.
7. Cool on wire racks.
8. Farmgirl recommends making 2-3 batches at a time. They disappear right before your eyes!

 

Hope you enjoy these naughty little bites of heaven!

Love,
       Farmgirl