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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.

Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce

Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce

Ingredients

Blue Corn Pancakes
1 ½ cups fine-ground blue cornmeal
1 ½ cups boiling water
2 tbsp pure maple syrup
1 ½ cups all-purpose unbleached flour
2 tsp baking powder
1 ½ tsp Kosher salt
¾ tsp baking soda
4 large eggs, beaten
¾ cup whole milk (or unsweetened coconut milk)
½ cup unsalted butter, melted (let cool a bit) plus more for the griddle
Vanilla Crema
1 cup cold heavy whipping cream
¼ cup Mexican crema, sour cream, or plain whole-milk Greek yogurt
¼ cup pure maple syrup
½ tsp pure vanilla extract
Berry Sauce
2 cups raspberries (fresh or frozen)
¼ cup granulated sugar, taste

Directions

Combine the blue cornmeal with the boiling water and maple syrup. Cover and let sit for 15 minutes.

Sift together the flour, baking powder, salt and baking soda in a large bowl. In another bowl, whisk together the eggs, milk and melted butter. Add the egg mixture and the cornmeal to the flour mixture. Whisk until just combined (there will be some lumps in the batter.)

Melt a pat of butter in a large cast iron skillet or griddle over medium heat. Place 1/3 cup portions of batter onto the hot skillet. Cook until bubbles appear on the tops of the pancakes and the sides look cooked, about 2-3 minutes. Carefully flip and continue to cook for about 2 minutes. Continue until the batter is used up. Pancakes can be kept warm in a 200˚F oven up to 30 minutes. Serve the pancakes with the vanilla cream and raspberry sauce.

Vanilla Crema

Place ingredients in the bowl of a stand mixer. Using the whisk attachment, mix on low speed until the cream starts to thicken then increase speed to medium and whip until soft peaks form 2-3 minutes.

Berry Sauce

Place the berries and sugar in a saucepan over medium heat. Cook about 5 minutes and mix with a wooden spoon, the berries will start to release their juices. Add some water to the sauce if needed.

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.

Recipe: Triple Berry Muffins

Recipe: Triple Berry Muffins

Ingredients

2 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tbsp baking powder
½ tsp baking soda
½ tsp Kosher salt
1 ½ tsp ground cinnamon
1 ¼ cups whole milk
2 large eggs, lightly beaten
1 tsp pure vanilla extract
½ lb 2 sticks unsalted butter, melted
1 cup fresh blueberries
½ cup chopped strawberries
½ cup raspberries
turbinado sugar for topping

Directions

Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with liners.

Whisk together the dry ingredients: both flours, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl mix together both sugars, melted butter, milk, eggs and vanilla extract. Fold in the berries.

Place 1/3 cup batter in each muffin cup. Top with Turbinado (coarse sugar) Bake for 20-25 minutes. Insert a wooden skewer in the center and if it comes out virtually crumb free then the muffins are done. Let cool a few minutes then transfer the muffins to racks to cool completely.

Recipe: Homemade Blueberry Pop Tarts

Recipe: Homemade Blueberry Pop Tarts

Ingredients

Pastry Dough
3 ¼ cups AP unbleached flour
1 tbsp baking powder
¼ tsp Kosher salt
¼ cup granulated sugar
8 oz unsalted butter
½ cup corn syrup
Fruit Filling
850 g fresh, frozen, chunks, sliced fruit
cup (75 g) light brown sugar or granulated sugar
¼ tsp ground cinnamon or ginger
1 pinch Kosher salt
2 tbsp (25 g) cornstarch
Egg Wash
1 large egg
2 tsp water
Glaze / Royal Icing
1 ¾ cups powdered sugar
34 tbsp milk
tsp Kosher salt
1 tsp any extract flavor (vanilla, lemon, orange, etc)
of color if desired

Directions

In a mixer fitted with a paddle attachment, add the sifted dry ingredients. Add the butter and mix until it combines with the dry ingredients. Add the corn syrup and mix until a ball is formed. Let the dough rest for 2 hours in a cool place.

Make the filling while the dough rests. In a saucepot, bring the fruit to a boil. Combine the dry ingredients. Once the fruit has released its juices and has come to a boil, add the dry ingredients. While whisking, bring the mixture to a boil and hold at a boil for 3 minutes. Let cool.

Roll the dough onto a floured surface until it is 3 mm thick. Cut the rolled dough in half. Cut one half of the dough into the 3 x 5 inch rectangles. Cut the second half of the dough into 3¼ inch x 5¼ inch rectangles – these slightly larger rectangles will be the top of the pop tarts. Pre-heat oven to 350 degrees.

Place the bottom pop tart dough rectangles on a parchment or Silpat lined baking sheet. With a pastry brush, paint the egg wash around the outside edge of the dough. Put the cooled pop tart filling inside of the egg wash rectangle. Add the larger rectangle dough on top of the filling. On one side of the rectangle, press the two pieces of the dough together, fastening them with a fork. Brush the top of the pop tart with egg wash.

Combine the egg and water with a fork or a whisk.

Bake until a light golden brown 15-20 minutes. Let cool. Using a spoon, knife, brush, palette knife or hands, spread or dip the cooled pop tart. Let dry and enjoy.

Recipe: Cast Iron Skillet Chocolate Chip Banana Bread

Recipe: Cast Iron Skillet Chocolate Chip Banana Bread

Ingredients

¼ cup unsalted butter
¾ cup light brown sugar
1 large egg, room temperature
3 medium ripe bananas, mashed (to equal 1 1/4 cups)
1 tsp pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
1 cup semisweet chocolate chips, divided

Directions

Pre heat the oven to 350˚ with the rack in the middle.
Grease a 10″ cast iron skillet (or any heatproof skillet) with butter or vegetable oil.

Make the brown butter. In a small skillet, heat the butter over medium high heat until it starts bubbling. Swirl the pan and continue to cook and swirl. After a few minutes the butter will begin to foam. Reduce the heat to medium. This will subside and you will start te see brown flecks and you will smell a nutty aroma. Cook about one more minute, more flecks will appear. Continue to swirl the pan so the butter doesn’t burn too quickly. Transfer the butter to a heat proof bowl. Let cool to room temperature.

Mix the cooled butter with the brown sugar in a large bowl. Mix in the egg, mashed banana and vanilla.

Whisk the flour, baking soda, salt and cinnamon together in another bowl.

Add the flour mixture into the banana mixture in two additions, combining well. Do not over mix. Fold in one-half of the chocolate chips.

Transfer the batter into the prepared skillet, smooth with top with the back of a spoon or spatula. Top with the remainder of the chocolate chips.

Bake for about 30 minutes or until a wooden skewer comes out virtually crumb free.

Remove the banana bread from the oven and let cool at least 30 minutes before slicing and serving.

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