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Irish Apple Cake

Irish Apple Cake

Ingredients

For the Streusel Topping
6 tbsp cold salted butter, cut into small cubes
¾ cup unbleached all-purpose flour
¼ cup rolled oats
½ cup granulated sugar
¼ tsp ground cinnamon
pinch of salt
For the Cake
1 stick salted butter, room temperature
½ cup granulated sugar
2 tsp pure vanilla extract
2 large eggs
1 ¼ cups unbleached all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground ginger
cup salt
3 tbsp milk
2 granny smith, pink lady or gala apples sliced thin

Directions

Preheat oven to 350˚F with the rack in the middle. Grease a 9-inch round cake pan with butter & parchment to line the bottom.

Assemble the streusel topping. In a medium bowl mix together the flour, oats, sugar and salt. Rub the butter into the flour mixture until the streusel resembles coarse breadcrumbs. Store in the fridge until ready to use.

For the cake: Using a stand mixer & paddle attachment, cream the butter and granulated sugar on medium-high speed until light & fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger and salt. With a rubber spatula, fold the dry ingredients into the wet along with the milk.

Transfer the batter to the prepared pan. Layer the apples over the top, then sprinkle the streusel over the apples.

Bake the cake for 60 to 70 minutes. The top should be golden brown and crisp. A toothpick inserted into the middle of the cake should come out virtually crumb free. Remove from the oven, let cake cool a bit before flipping it onto a cooling rack or cake platter.

~ Marla Meridith

Recipe: Baked Cinnamon Apple French Toast

Recipe: Baked Cinnamon Apple French Toast

Ingredients

3 tbsp unsalted butter
3 cups chopped apples (1/2 inch pieces)
2 tbsp light brown sugar
1 ½ tsp ground cinnamon, divided
1 lb brioche or sourdough bread, cut into cubes
8 oz (1 package) full fat cream cheese, cut into cubes
12 large eggs, beaten
1 ½ cups half and half
½ cup freshly squeezed orange juice
cup pure maple syrup
½ cup raisins
2 tbsp pure vanilla extract
½ tsp Kosher salt
½ cup chopped pecans

Directions

Melt the butter in a skillet over medium heat. Add the apples and cook about 5 minutes until fragrant and slightly softened. Stir in the brown sugar and cinnamon. Continue cooking until the sugar has dissolved, about 2 minutes. Transfer the mixture to a bowl to cool.

Butter or spray a 9X13 casserole dish. Place 1/2 of the bread cubes in the bottom of the baking dish in an even layer. Top with 1/2 of the apple mixture and cream cheese cubes. Layer again with the rest of the bread cubes and then the rest of the apple mixture & cream cheese.

In a large bowl whisk together the eggs, half and half, orange juice, maple syrup, raisins, vanilla, rest of the cinnamon and salt. Pour over the apple/bread mixture. Cover the casserole, set in the fridge and let soak for at least 2 hours to overnight.

Remove the casserole from the fridge 30 minutes before baking. Top with the pecans.

Pre-heat the oven to 350˚ F with the rack in the middle. Bake the casserole covered with foil for 30 minutes. Uncover and bake for another 25-30 minutes, until the top is golden brown and the center is cooked through.

Serve immediately with more maple syrup and whipped cream.

~ Marla Meridith

Recipe: Apple Cider Mojitos

The flavors of fall and winter combine in this quenching and delicious Apple Cider Mojitos cocktail. A great recipe for entertaining and holiday parties.

2 cocktails

–cinnamon brown sugar simple syrup
1 cup light brown sugar
2 cinnamon sticks
1 cup water
–Apple Cider Mojito
1/2 lemon
3 sprigs fresh mint
1/4 cup apple cider
1/4 cup cinnamon brown sugar simple syrup
1/4 cup gold rum
splash of club soda
–for garnish
fresh mint, apple slices, pomegranate and cinnamon

–Cinnamon Brown Sugar Simple Syrup
In a small saucepan over medium heat bring the water and sugar to a boil. Stir so the sugar dissolves. Add the cinnamon sticks. Remove the pot from the heat and let the mixture cool to room temperature, the flavors from the cinnamon sticks will infuse the simple syrup. Once cooled discard the cinnamon sticks. Pour into a mason jar and store in the refrigerator until ready to use. This simple syrup can be stored in the fridge for up to a month.
–Apple Cider Mojito
Add the lemon and mint to a cocktail shaker. Using a muddler, press out the juices from the lime and mint.
Add the apple cider, simple syrup, rum and a handful of ice to the shaker.
Cover and shake until the cocktail is well combined.
Fill a rocks glass halfway with crushed ice. Pour the cocktail into the glass and top with club soda and the garnishes.

~ Marla Meridith

Recipe: Rhubarb Applesauce

Instead of a heavy dessert try this Healthy and delicious Vegan Maple Rhubarb Applesauce recipe. Great for breakfast, brunch, back to school and snacks.

6 cups

5 Gala, Honey Crisp or Pink Lady apples
4 cups chopped rhubarb
1/2 cup pure maple syrup or more to taste
2 tsp pure vanilla extract
1/4 cup water

Place all the ingredients in a large Dutch oven or soup pot. Bring to a boil, and then reduce to a simmer for 35-40 minutes. Partially cover with a lid during the simmer.
Remove from the heat and let cool a bit. Place 1/2 the mixture into a blender and puree on a sauce setting. Repeat with the other half. Serve warm or cold.

~ Marla Meridith

Recipe: Apple Pear Betty

We love this fruit filled apple Pear Betty recipe, an irresistible rustic dessert that’s great for holiday entertaining. Comes together quickly!

6 to 8 servings

1 stick unsalted butter, plus more to grease the dish
2 cups whole wheat breadcrumbs or panko
2 Granny Smith apples, thinly sliced
2 Honey Crisp apples, thinly sliced
2 firm pears
1 tbsp freshly squeezed lemon juice
1/2 cup plus 2 tbsp light brown sugar
1 tsp ground cinnamon
1/4 tsp Kosher salt
–for serving
toasted, chopped pecans or walnuts
whipped cream or vanilla ice cream

Pre heat the oven to 375˚
Prepare a 2 quart baking dish with baking spray or softened butter.
Melt the butter in a medium skillet over medium heat. Bring the butter to a boil, let it foam then settle. Stir occasionally until brown flecks appear, 5-6 minutes. Transfer to a medium bowl immediately.
In another bowl, toss the apples and pears with the lemon juice to prevent browning. Next, toss with the 1/2 cup of sugar, cinnamon and salt. Let this mixture sit for 10 minutes.
Toss the breadcrumbs with the browned butter. Scatter 1/3 of this mixture onto the bottom of the baking dish. Top with half of the fruit mixture. Repeat with another layer of breadcrumbs, then fruit, then finish with the top layer being the breadcrumbs. Sprinkle with the remaining 2 tbsp of sugar.
Bake, covered with foil for about 1 hour and 15 minutes, until the apples and pears are almost soft and the filling is bubbling.
Remove the foil and increase the temperature to 400˚ Continue to bake until the top is golden brown and the fruit is softened, another 10-15 minutes.
Let cool 15 minutes and top with toasted nuts. Serve with whipped cream, ice cream or both!

~ Marla Meridith

Recipe: Appletini Cocktail

This deliciously sweet and refreshing Appletini Cocktail recipe will be the hit at your next happy hour or holiday party!

1 Appletini

2 ounces apple liqueur
2 ounces apple juice
1.5 ounce vodka
1/2 ounce Triple Sec
ice
thinly sliced apples for garnish

Pour the apple liqueur, apple juice, vodka and triple sec into an ice filled cocktail shaker. Shake until well combined and strain into a chilled martini glass. Garnish with an apple slice.

~ Marla Meridith

Recipe: Sparkling Apple Cider Champagne Spritzers

Ingredients

Directions

~ Marla Meridith

Pumpkin Vanilla Applesauce

Ingredients

Directions

~ Marla Meridith

Cherry Earl Grey Applesauce

Ingredients

Directions

~ Marla Meridith