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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: One-Pot Beefy Lasagna Soup

Recipe: One-Pot Beefy Lasagna Soup

Ingredients

2 tbsp olive oil
1 lb lean ground beef
1 large yellow onion, diced
4 cloves garlic, minced
5 cups (40 oz) chicken broth
1 can (14.5 oz) petit diced tomatoes
1 can (14.5 oz) can crushed tomatoes
½ cup (4 oz) dry white wine
2 tbsp tomato paste
¼ cup chopped fresh Italian parsley
1 tbsp chopped fresh basil
¾ tsp dried oregano
10 dry lasagna noodles, broken into pieces
salt and pepper to taste
8 oz whole milk ricotta cheese
½ cup finely shredded parmesan cheese
extra chopped fresh parsley for serving

Directions

Heat the oil over medium-high heat in a large Dutch Oven or soup pot. Once the oil is hot, add the onion and crumble in the ground beef, stir occasionally. Cook for 7-10 minutes or until the meat is browned. Season with some salt & pepper. Mix in the garlic.

Add the chicken broth, diced & crushed tomatoes, puree, wine and herbs. Bring to a boil. Add the lasagna noodles. Reduce heat to a simmer and place the lid on. Continue to cook for about 20 minutes or until the noodles are cooked to your liking.

While the soup is cooking combine the ricotta and parmesan. Slice the mozzarella.

Spoon portions of soup into oven safe bowls. Top with a dollop of the ricotta mixture and mozzarella. Broil for 3 minutes or until browned to your liking. Serve hot, topped with parsley and basil.

~ Marla Meridith