Apple Cake in an Iron Skillet
Prep Time 25 Minutes
Cook Time 25 Minutes Servings 8 Difficulty Intermediate
Ingredients
■4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces
■1-¾ stick Butter
■¾ cups Sugar
■_____
■FOR THE CAKE:
■1 stick Butter
■⅔ cups Sugar
■1-½ teaspoon Vanilla
■2 whole Large Eggs
■½ cups Sour Cream
■1-½ cup All-purpose Flour
■1-½ teaspoon Baking Powder
■1 teaspoon Salt
■½ teaspoons Cinnamon
■1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Preparation Instructions
Preheat oven to 375 degrees.
In a 9 to 10-inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.
In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.
Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!
Serve warm with vanilla ice cream.
Tuesday, August 10, 2010
Sunday, August 8, 2010
Creamed Corn
We had this for dinner tonight along with Potato Casserole and Fried Catfish. It was mmm.mmm goood.
Creamed Corn
Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”
Serves 6
•8 ears fresh corn
•6 tablespoons unsalted butter
•1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
•1 teaspoon kosher salt
•1 teaspoon black pepper
•1 teaspoon sugar (when corn is out of season)
1. Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.
2. In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.
3. Pour in the cream. Season with salt and pepper.
4. Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.
Adapted from Matt and Ted Lee’s “The Lee Bros. Southern Cookbook”
Serves 6
•8 ears fresh corn
•6 tablespoons unsalted butter
•1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
•1 teaspoon kosher salt
•1 teaspoon black pepper
•1 teaspoon sugar (when corn is out of season)
1. Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.
2. In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.
3. Pour in the cream. Season with salt and pepper.
4. Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.
Monday, July 26, 2010
Blueberry Scones
These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making for an especially enticing presentation.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 cup (about 5 ounces, about half a pint) fresh blueberries
2 large eggs, beaten
1/4 cup (2 ounces) vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top
*Substitute 1 cup King Arthur Organic White Whole Wheat Flour for 1 cup of the all-purpose flour, if desired.
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2" between each. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Yield: 12 scones.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 cup (about 5 ounces, about half a pint) fresh blueberries
2 large eggs, beaten
1/4 cup (2 ounces) vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top
*Substitute 1 cup King Arthur Organic White Whole Wheat Flour for 1 cup of the all-purpose flour, if desired.
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2" between each. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Yield: 12 scones.
Sunday, June 27, 2010
Shenandoah Valley Blueberry Cake
June's cake was a Shenandoah Valley Blueberry Cake. I actually made it for the first time for Memorial Day and then we made it again because we loved it so much. I am actually late with my post on this cake (it was due on the 20th) but things have been crazy around our house with Blaine being at dance class until all hours getting ready for dance at Disney, Aaron and I getting ready for our garage sale this weekend, and then gathering items for our upcoming trip...whew... I am tired.
Back to the cake... wonderful, moist, not too sweet, great amount of blueberries. Almost thought it was going to be like a muffin when we took it out of the pan but it wasn't...it was light and not heavy at all like muffins can be.
Won't be baking next month's cake as our schedule is crammed packed full....can't wait to see how it looks for everyone though...
visit the other Cake Slice Bakers here.. http://thecakeslicebakers.blogspot.com/
Steph
Back to the cake... wonderful, moist, not too sweet, great amount of blueberries. Almost thought it was going to be like a muffin when we took it out of the pan but it wasn't...it was light and not heavy at all like muffins can be.
Won't be baking next month's cake as our schedule is crammed packed full....can't wait to see how it looks for everyone though...
visit the other Cake Slice Bakers here.. http://thecakeslicebakers.blogspot.com/
Steph
Monday, April 26, 2010
Wednesday, March 24, 2010
Pineapple Upside Down Cake
March's recipe for the Cake Slice Bakers was Pineapple Upside Down Cake from Southern Cakes by Nancy McDermott. Blaine made this cake for Riley's first birthday party to go along with his birthday cake. I love Pineapple Upside cake because of the buttery brown sugar topping that cooks into the top of the cake. This cake seemed to be heavy and very dense though. Not what I normally like for this type of cake. We ended up throwing quite a bit of it away.
here is a copy of the recipe if you would like to try for better results:
Saturday, February 20, 2010
Mississippi Mud Cake
This is the cake from the Cake Slice Bakers group...it was very good but very very sweet...
February’s Cake: Mississippi Mud Cake
Makes one 13 x 9 inch sheet cake
February’s Cake: Mississippi Mud Cake
(Recipe from Southern Cakes by Nancie McDermott)
For the Cake
1 cup (2sticks) butter, cut into biug chunks
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups sugar
1½ cups all purpose flour
¼ tsp salt
1 cup chopped pecans or walnuts
For the Mississippi Mud Frosting
One 16 ounce box (3¼ cups) confectioners sugar
½ cup cocoa powder
½ cup (1 stick) butter, melted
½ cup milk or evaporated milk
1 tsp vanilla extract
4 cups mini marshmallows or 3 cups large marshmallows quartered
Method – Cake
Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.
Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan.
While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.
Method – Mud Frosting
In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.
To Serve
Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.
Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.
Makes one 13 x 9 inch sheet cake
February’s Cake: Mississippi Mud Cake
(Recipe from Southern Cakes by Nancie McDermott)
For the Cake
1 cup (2sticks) butter, cut into biug chunks
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups sugar
1½ cups all purpose flour
¼ tsp salt
1 cup chopped pecans or walnuts
For the Mississippi Mud Frosting
One 16 ounce box (3¼ cups) confectioners sugar
½ cup cocoa powder
½ cup (1 stick) butter, melted
½ cup milk or evaporated milk
1 tsp vanilla extract
4 cups mini marshmallows or 3 cups large marshmallows quartered
Method – Cake
Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.
Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan.
While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.
Method – Mud Frosting
In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.
To Serve
Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.
Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.
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