Yellow Layer Cake with Chocolate-Sour Cream Frosting

From the kitchen of One Perfect Bite...This week belongs to Mom, yours and mine. I thought the days leading up to Mother's Day would be a great time to experiment with some new desserts and resurrect a few from my childhood that you have not yet seen. The first feature this week is a yellow layer cake that appeared in Bon Appetit magazine several years ago. It is a large, almost obscene tower that uses cake layers to hold a sinful amount of chocolate frosting. You will love it, especially if you have a gang to feed on Mother's Day. The cake is not difficult to make, but frosting it can be a problem if you do not let the icing sit until it is spreadable. You will need more time than is suggested in the recipe for it to reach that point. I also had to sacrifice the sixth layer of my cake. The cake was so tall that it started to lean like the Tower of Pisa and common sense dictated it be staked or sacrificed. I chose the later. If you decide to make this cake, use the best bittersweet chocolate you can get your hands on. The frosting is the star here and it makes no sense to stint on it. Later this week, I'll be featuring a really old-fashioned version of this cake that is less voluptuous and more budget oriented. If, however, you are looking for a basic yellow cake that can be made special by using a delicious frosting, you'll love this one. Here is how it is made.

Blueberry Streusel Coffee Cake

From the kitchen of One Perfect Bite...This lovely cake would be perfect for brunch on Mother's Day, and if you are a mother cooking for your mother, know that she will love it and appreciate your efforts. The recipe comes from Bon Appetit magazine and it is almost perfect. I do have a couple of thoughts to share with those of you who are tempted to try it, however. If you have a standard oven, this cake will need more time to bake than suggested in the recipe below. Mine took almost 1-1/2 hours for the center of the cake to properly set. I suspect the time discrepancy can be attributed to the type of oven used to test the original recipe. I'm guessing it was tested using a convection rather than a standard oven. Based on the comments that accompanied the recipe, it is clear that others also needed extra time for baking. I also think you'll have better results with this recipe if you use fresh, rather than frozen, blueberries. Thawed berries are fragile and they will bleed into the cake, adding additional moisture that you don't want here. If you watch the time and use fresh berries, you'll have a really special cake to show for your efforts. The cake keeps well for a day, so there is no last minute effort required to serve something special to your guest of honor. I do hope you'll give this recipe a try. You won't be sorry. Here is how the cake is made.

A Simple Danish Sand Cake - Sandkage

From the kitchen of One Perfect Bite...I hope you are in the mood for something a bit different. Sandkage is the Danish version of pound cake, and the one I want to share with you is unlike those you've tasted before. There are as many ways to make this cake as there are Danish grandmothers lurking in the kitchens of memory. I had the great good fortune to have my first taste of it in the kitchen of a neighbor when I was a child. The cake I'm familiar with used almond meal rather than the cornstarch that is found in most recipes for the cake. To be honest, I am not crazy about the texture of the cornstarch version of sandkage. I much prefer the slightly grainy texture of the cake when it is made with almond meal. Back in the day, there were no processors to make easy work of grinding nuts and seeds. We used a glass milk bottle to crush nuts placed in the bottom of a wooden salad bowl. It was was an inelegant but effective way to prepare the meal needed to make a genuine sandkage. Somewhere along the way, I lost my recipe for the cake, and rather than settle, I stopped making it. You can imagine my delight when I found Barbara Bordnick's recipe in The Way We Ate. It was very close to the version I remembered and I simply had to give it a try. I must tell you that I really like this cake. It is perfect with morning coffee and it makes a wonderful base for crushed and macerated fruit. The recipe is straight forward and I do hope you give it a try. While I've taken the liberty of adding almond extract to the base recipe, it is optional and you can omit it if you wish. Here is how a real sandkage is made.

Mary Todd Lincoln's Courting Cake

From the kitchen of One Perfect Bite...I know, I know! I'm a few days late, but my intentions were good. I had planned to feature this recipe on Lincoln's birthday, but things around here are moving at a dervish pace and, despite a background in logistics, I am, for the moment anyway, at the mercy of my environment. We have sold and bought a house and are in the throws of sorting and packing items that will work in quarters smaller than I have seen since I was a bride. While we are not yet members of the small house movement, we are about to shed 1,000 square feet and I feel positively heroic as we undertake this endeavor. It's a good thing that the Silver Fox and I like each other, though that may change when he learns that some of his favorite, carefully collected ceramic hippos may have to be sacrificed to fit the confines of a much smaller place and simpler lifestyle we have chosen. To ease the pain, I made this cake for him tonight and I am happy to report it ain't half bad. The recipe comes from the Lincoln National Historic Site and they believe it is much like the one that Mary used to make the cake she served to Abe when he came a-courtin'. The realist in me wants to point out that Bundt pans are not part of our culinary history, but I guess all good stories need a bit of embroidery, so I'll be standing down and just report that this is a nice cake. It is a cross between a sponge and pound cake and it develops a lovely flavor as it sits. I'll probably be making this again, but next time I think I'll replace vanilla with almond extract to intensify the almond flavor of the cake. Make sure you coat your pan well, as this cake doesn't want to leave the pan. I think those of you who try the Courting Cake will be pleased. It is easy to make and very flavorful. Here is how it is made.

Hot Milk Sponge Cake

From the kitchen of One Perfect Bite...This is such a lovely cake that it is a shame it is not made more often. It is the easiest of all the sponge cakes to make and the addition of baking powder and milk guarantee a tightly crumbed cake that will also be light and moist. There are, however, a few tricks that will assure the cake is all it was meant to be. Success will be guaranteed if the eggs warm are warm and whipped to the proper consistency. They are properly whipped when they become a very pale yellow and thicken like a softly beaten cream. At that point, they should form a ribbon when the batter falls back on itself. The beaters and bowl in which the eggs are beaten should also be warm. Years ago, good cooks took it a step further and placed the primary mixing bowl inside another that was larger and filled with several inches of hot tap water. They would stir the eggs until they were warm to the touch before proceeding to beat them. While I have nothing but admiration for those women, I do not do that. I'm happy if my eggs are at room temperature and the bowl and beaters are warm. The cake is sweet and really does not need a frosting, but when the spirit moves me, I'll ice it with a milk chocolate butter cream. Actually, I think the cake is best when eaten out of hand or accompanied with a serving of macerated berries. If you have never made this cake I hope you will give this recipe a try. It makes a really nice cake. Here is how its made. 

An Easy Lazy Day Cake

From the kitchen of One Perfect Bite...I have a split personality when it comes to cooking. Unlike a true foodie, I don't believe every morsel that I make for my family and friends has to take hours prepare or be made with only the finest and freshest of ingredients. I love to cook for those I love, and while I often spend hours in the kitchen, I don't feel that exhaustion is a measure of my affection for the folks who gather at my table. I guess that's how it happens that a kitchen that produces Veal Prince Orloff and has pressed a duck or two is also known for its Chili Mac. The recipe I'm featuring tonight is for a simple, old-fashioned snack cake that's topped with a coconut glaze. It is not meant for foodies. It's a lovely little cake that is inexpensive and almost effortless to make, but I must warn those of you who favor barely sweet desserts, that this one will send you into sugar shock. It really is meant for those who have a sweet tooth, a really sweet tooth. The are no tricks to making this cake, but I do want to remind you that this type of topping can burn in an instant, so please keep your eye on the cake when you put it under the broiler. I'm told that the cake is a good keeper, but I can;t speak to that as I've never had leftovers to deal with. I do hope that those of you who like sweet desserts you'll give this recipe a try. Here is how the cake is made. 

Countdown ro Christmas - Cratchet's Christmas Cake

From the kitchen of One Perfect Bite...The Silver Fox and I spent Black Friday making fruitcake. Not just any fruitcake, mind you. These rum soaked gems were gleaned from memories of Christmas past and their making was a part of holiday ritual that dates back to when our hearts were young and gay, and we were newlyweds living in a basement flat on the south side of Chicago. Financial constraints determined that gifts that year would be token offerings, and rather than make cookies, we decided to gift our families and friends with fruitcake. It was a selfish decision on our part. We didn't care much for cookies, but even back then, we'd never refuse a slice of fruitcake, especially if it was served with sippin' sherry or port. The building in which we lived was owned by a German Jewish couple, who for all intents and purposes had adopted us, and at their insistence the recipe for their fruitcake became ours. Our kitchen was tiny, as a matter of fact it had no counter space at all, and the fruitcakes had to be made on the white enamel instrument table that we used for our meals. The Silver Fox began by cutting paper strips from brown paper bags and lining the pans we had borrowed for the project. The fruit and nuts came next, and they were combined in an immaculately clean scrub bucket, the only container we owned that was large enough to hold the quantities of fruit and nuts we had to mix. The creaming came next and then, finally, everything was combined and we filled the pans with batter. Never have pans been watched with such anticipation. Four hours later we had 12 fruitcakes sitting on the instrument table, and with a mixture of pride and accomplishment, we wrapped each in rum soaked cheesecloth to store and ripen. We checked them religiously to make sure their shrouds remained moist and the cakes were properly mellowing. They were, if I may paraphrase, "a triumph". We still love fruitcake, and because I still have some restrictions on my activity, we decided to stay in this past Friday and cook, rather than risk crowds and an elbow in the eye. Memory, on many levels, made easy work of this year's fruitcakes. I know they'll be delicious, but I suspect they'll never measure up to those we made 50 years ago. I really hope you'll give this recipe a try. Here is how the cakes are made.

Cratchet's Christmas Cake...from the kitchen of One Perfect Bite

Ingredients:
2 cups dark seedless raisins
2 cups golden seedless raisins
1 cup diced candied lemon peel
1 cup diced candied orange peel
2 cups red glace cherries
1 cup green glace cherries
1 cup chunked glace pineapple
2 cups coarsely chopped pecans
2 cups coarsely chopped walnuts
1/4 cup coarsely chopped crystallized ginger
3 cups sifted all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons table salt
1-1/2 cups butter, room temperature
1-1/2 cups sugar
8 eggs, room temperature
1-1/2 cups brandy or rum, divided use

Directions:
1) Place light and dark raisins in a large bowl. Cover with 1/2 cup brandy or rum and allow to steep for 8 to 24 hours before proceeding with recipe.
2) Grease bottom and sides of 3 loaf pans. Cut heavy brown paper into strips to line pans with a 1-inch overhang on all sides. Generously grease paper strips. Preheat oven to 250 degrees F.
3) Add lemon and orange peel, red and green cherries, pineapple, pecans, walnuts and crystallized ginger to raisins, tossing to combine.
4) In a separate bowl, sift flour together with cinnamon, nutmeg, cloves and salt. Add flour mixture to fruit and nuts and toss until all fruit is lightly coated.
5) Cream butter until light. Add sugar and beat until blended. Add eggs, one at a time, beating each until blended. Gradually beat in 1/2 cup brandy or rum. Mixture will appear curdled but continue on.
6) Add butter-egg mixture to floured fruit, stirring until completely mixed. Batter will be very stiff and you may have to use your hands to assure mixture is properly combined.
7) Turn batter into prepared pans and bake for 3-1/2 to 4 hours, or until cakes are a deep golden brown. Remove pans to a wire rack for cooling. When cakes are lukewarm, slowly pour 1/2 cup brandy over tops allowing it to absorbed as it is poured. Carefully remove cakes from pans and cool completely before wrapping with brandy or rum soaked cheesecloth and plastic wrap. Store in refrigerator or pantry. Pantry storage will require air-tight tins. Allow to sit for 4 to 6 weeks before serving. Yield: 3 loaf cakes.

This post is being linked to How Sweet the Sound - Pink Saturday

      

                                                    Older Posts

                  One Year Ago Today:                                                     Two Years Ago Today:

               Pecan Streusel Coffeecake                                                   Baked Indian Pudding     
           

                    Three Years Ago Today:                                                Four Years Ago Today: 

        Pasta with Broccoli Pesto and Peas                           Cranberry Bread Pudding with Hard Sauce

Remains of the Day - Crumb-Topped Cranberry Cake

From the kitchen of One Perfect Bite...This coffeecake is a marvelous way to use leftover cranberry sauce. I found the recipe in Taste of Home magazine,  and the use of cream cheese, rather than butter, to construct the batter made me curious enough to give it a try. It was a fortuitous find. The cake is barely sweet and those of you who love European-style cakes and pastry will really enjoy it. It is simple to make and the unusual pairing of coconut and  cranberries is a great way to surprise your family and friends. The original version used vanilla rather than almond extract, but I think the almond flavoring is a better match for the cranberry sauce, so I've gone with it in my adaption of the recipe. I hope you'll have time to give this recipe a try. I really think you will enjoy it and it is a great way to use leftovers. Here is how the cake is made.

Crumb-Topped Cranberry Cake...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
Cake
2 cups + 2 tablespoons all-purpose flour
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 package (8 ounces) cream cheese, divided
2 large eggs
3/4 cup milk
2 tablespoons canola oil
1 teaspoon almond extract
1/2 cup flaked coconut
1 cup whole-berry cranberry sauce
Topping
6 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter

Directions:
1) Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan.
2) Combine flour, sugar, baking powder and baking soda in a large bowl. Cut in 3 ounces cream cheese until mixture resembles fine crumbs.
3) In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into prepared pan. Set aside.
4) In a small bowl, beat remaining cream cheese. Beat in almond extract and remaining egg. Carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce.
5) In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over top.
6) Bake for 50-55 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator. Yield: 12 servings.

      

                                                    Older Posts

                  One Year Ago Today:                                       Two Years Ago Today:

                  Apple and Apricot Tart                                             Minted Peas                  

               Three Years Ago Today:                                                 Four Years Ago Today:

                           Paratha                                                           Homemade Breakfast Sausage

Butterscotch Cheesecake

From the kitchen of One Perfect Bite...I've been searching for a new dessert to serve for the holidays and I finally found one that makes my socks go up and down. I can't wait to share it with my family and friends and I think that those of you love the flavor of butterscotch and the creamy texture of cheesecake are in for a real treat. This cake is really special. While it is very rich, when served in small portions it's a wonderful way to end a special meal. The recipe is straightforward, and, like all cheesecakes, this one is very easy to make. The only caution I have to share with you regards its propensity to stick to the pan. The springform pan you use must be well-greased and the cake itself should be released from the sides of the pan with a knife about ten minutes after it is taken from the oven. The trick here is releasing the sides of the cake without removing the springform ring. The soft cake needs a thorough chilling to firm, so I leave it in the pan to assure it keeps its shape and is not unduly nicked or gouged while in the refrigerator. This cake freezes well and can be made a week or so before it is to be served. That's always good news for the holiday hostess. For best results, the frozen cake should be allowed to thaw overnight in the refrigerator. I really hope you'll give this recipe a try. I'd love to have your feedback on this one. Here is how the cake is made.

Butterscotch Cheesecake...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup cold 2% milk
1 package (3.4 ounces) instant butterscotch pudding mix
3 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 eggs, lightly beaten
Optional garnish: whipped cream and crushed butterscotch candies

Directions:
1) Preheat oven to 325 degrees F. Place a well-greased greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18-in. square). Securely wrap foil around pan.
2)  In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Place pan on a baking  sheet  and bake for 10 minutes. Cool on a wire rack.
3) In a small bowl, whisk both milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
4) Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs and beat on low speed just until combined. Pour over crust. Place springform pan in a large roasting pan. Add 1-inch  of hot water to larger pan.
5) Bake  for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove ring and refrigerate overnight. Garnish with whipped cream and
butterscotch candies if desired. Yield: 12 servings.

      

                                                    Older Posts

                  One Year Ago Today:                                                 Two Years Ago Today:

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               Three Years Ago Today:                                                     Four Years Ago Today: 

                Manhattan Clam Chowder                                    Polpettone - Tuscan Stove-Top Meatloaf

Mary Todd Lincoln's Cinnamon Cake

From the kitchen of One Perfect Bite...This is one of the recipes I tested while searching for cakes and pastries that could be served on Thanksgiving or Christmas morning. I came across this recipe in an old issue of Midwest Living magazine, and while I found the flavors of the cake to be a bit much for breakfast, the cake, which is texturally like a Sally Lunn, would be perfect to serve with afternoon coffee or as part of a more formal tea. Mary Lincoln's cinnamon cake is actually a lightly yeasted batter bread that I think you will find very easy to make and even easier to enjoy. It's spiced much like an old-English tea cake, and it gets extra flavor from the macerated currants that are soaked for hours before they are added to the batter. The soused currants add moisture to the cake, and it will keep for several days if it is well-wrapped. I do hope you'll give this recipe a try. Here is how the cake is made.


Mary Todd Lincoln's Cinnamon Cake...from the kitchen of One Perfect Bite courtesy of Midwest Living magazine

Ingredients:
Cake
1 cup dried currants or 1 cup raisins
1/4 cup brandy or 1/4 cup orange juice
2-1/4 teaspoons active dry yeast
1-1/4 cups warm milk
1 tablespoon sugar
3-3/4 cups all-purpose flour, divided use
1-1/4 teaspoons ground cinnamon
3/4 teaspoon ground mace
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1 teaspoon grated lemon peel
2 teaspoons lemon juice
Orange Glaze
1 cup sifted powdered sugar
2 tablespoons orange juice

Directions:
1) In a jar, combine currants or raisins and brandy or orange juice. Cover tightly. Let soak overnight.
2) Grease a 10-inch tube pan. Set aside.
3) In a medium bowl, combine yeast, milk, and 1 tablespoon sugar. Let stand until mixture is bubbly.
4) By hand, beat in 1 cup flour until smooth. Cover and let rise in a warm place until doubled (about 45 minutes).
5) In a bowl, stir together the 2-3/4 cups flour, cinnamon, mace, and salt and set aside. Drain currants, reserving brandy or juice.
6) In a large mixing bowl, beat 1 cup sugar and butter with electric mixer on medium speed until very light. Add egg and beat until light.
7) Beat in lemon peel, lemon juice, and reserved brandy or orange juice. Add yeast mixture and beat until thoroughly combined.
8) By hand, stir in currants, then stir in flour mixture until well combined.
9) Turn batter into prepared pan. Cover and let rise in a warm place for 1 hour.
10) Meanwhile, preheat oven to 350 degrees F.
11) Bake for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes, then invert cake, remove from pan and complete cooling on a wire rack.
12) To make glaze: In a bowl, stir together powdered sugar and orange juice until mixture is smooth and drizzles easily. Drizzle cake with glaze or powdered sugar. Yield: 12 servings.

      

                                                    Older Posts

                     One Year Ago Today:                                           Two Years Ago Today:

         Roasted Carrots with Parsley and Thyme                        Savory Roasted Pumpkin Tart
                  

             Three Years Ago Today:                                                     Four Years Ago Today: 

       Red Hot Cinnamon Apple Cider                                                     Wild Mushroom Ragu

Chocolate-Pecan Coffeecake

From the kitchen of One Perfect Bite...If you've been searching for a new coffeecake to serve for breakfast on Thanksgiving or Christmas morning, this cake just might fill the bill. It's a bit more involved than some, but the cake, every crumb of it, is worth the effort. It has been a while since I featured a "makes my socks go up and down" recipe, but this definitely belongs in that category. This is special and the only problem I've encountered when I make it, is determining when it is fully baked. The cake has so much in it, that it is hard to determine when the batter in the center of the cake is actually done. I probably baked this longer than I should, but in order to assure a cake with a cooked center, I added extra time to the recommendation in the recipe below. The next time I make this I'm going to use a tube pan, which I think will eliminate any chance of over-baking the cake. Those of you who try this recipe will be pleased. I've moved the one I made for this post to the freezer for Thanksgiving weekend and  I do hope you'll follow suit. Here's the recipe for a cake that is a  perfect way to start a holiday breakfast.

Surgery Update:

“The real voyage of discovery consists not in seeking new landscapes but in having new eyes.”
Marcel Proust

Things have gone very well thus far. Thank you so much for your prayers, good wishes and support. I will forever be in the debt of the organ donor whose cornea has given me the chance of second sight. . 

Chocolate-Pecan Coffeecake...from thekitchen of One Perfect Bite courtesy of Midwest Living magazine

Ingredients:
Coconut Pecan Topping
1 cup all-purpose flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter
3/4 cup semisweet chocolate pieces
1/2 cup flaked coconut
1/2 cup chopped pecans
Cake
1/2 cup butter, softened
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
2 eggs
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1 (8-oz.) carton dairy sour cream

Directions:
1) Grease and flour a 9-inch springform pan. Set aside.
2) To make Coconut Pecan Topping: In a large bowl combine flour, brown sugar and cinnamon. Cut in cold butter until mixture resembles coarse crumbs; stir in semisweet chocolate pieces, coconut, and pecans. Set aside.
3) To make cake:  In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Alternately add flour and sour cream to butter mixture, beating on low speed after each addition just until combined.
4) Spread half of cake batter into prepared pan. Sprinkle with half of  Coconut Pecan Topping. Spoon remaining cake batter in mounds over coconut mixture. Carefully spread to an even layer. Sprinkle with remaining Coconut Pecan Topping.
%) Bake in a 350 degree F oven about 65 minutes or until a long wooden skewer inserted near the center comes out clean. If necessary, cover cake with foil for the last 15 to 20 minutes of baking to prevent overbrowning. Cool on a wire rack for 20 minutes. Run a thin metal spatula around edge of cake. Remove sides of the pan. Cool about 30 minutes more. Serve warm. Yield: 12 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Pumpkin Sausage and Sage Rigatoni

Two Years Ago Today: Creamed Spinach

Three Years Ago Today: Fusilli with Ricotta and Spinach

Four Years Ago Today: Wasabi Glazed Salmon

Dutch Apple Cake - It's Child's Play

From the kitchen of One Perfect Bite...There are a boatload of recipes for Dutch Apple Cake. Most of them are very good, and while the version I'm sharing with you tonight may not be best of class, it certainly is more fun to make than most. This recipe is really meant for moms and grandmothers who have 4 to 6 year old sous-chefs in their kitchens. The children can take responsibility for the vertical placement of apples into the batter. The apples are pushed into the batter one slice at a time, and while you and I might find the task wearisome, the kids love to do it. The cake goes into the oven looking like a porcupine and its appearance doesn't change much as it bakes. Despite its appearance, the cake is really tasty and I think you will enjoy it. My only caution regarding this cake is one you've never heard before. If you have a young assistant, the apples must be cut thin, but still be substantial enough for the children to poke into the batter without bending. If you make the cake you'll see exactly what I mean. I love to serve this cake while it is still warm. The cake keeps reasonably well, but the quantity of apples used in it cause it to become damp and pudding-like if it sits too long. I hope you will give this cake a try. It really is tasty and your assistants will love it. Here is how it is made.

Dutch Apple Cake...from the kitchen of One Perfect Bite courtesy of Sam's Clubyoung

Ingredients:
3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
3 tablespoons + 1 cup sugar, divided use
1 teaspoon ground cinnamon
2/3 cup butter, softened
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/8 teaspoon salt

Directions:
1) Combine apples, 3 tablespoons sugar and cinnamon in a large bowl. Let mixture stand for 1 hour.
2) When ready to proceed, preheat oven to 300 degrees F. Generously grease/butter a 9 x 5-inch loaf pan. (I line bottom of pan with parchment paper and then butter the parchment paper as well)
3) Cream butter and remaining sugar in another bowl until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt and gradually add to creamed mixture and beat until smooth.
4) Transfer batter to prepared pan. Push apple slices vertically into batter, placing them close together. Bake for 1-1/2 to 1-3/4 hours or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 to 10 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Crackly Sugar Cookies

Two Years Ago Today: Cranberry Almond Muffins

Three Years Ago Today: Chicken and Smoked Sausage Gumbo

Four Years Ago Today: Boeuf Bourguignon