Apple-Cinnamon Pull-Apart Rolls with Apple Cider Glaze

One more apple treat to share. 🙂 We ate these rolls as a special snack and re-warmed them for breakfast the next day as well.

The recipe for these miniature “monkey breads” was adapted from King Arthur Flour.com, but I was inspired to top them with apple cider glaze from davebakes.com.

The apple cider glaze gave them an unexpected tanginess. Tasty and fun.

Yield: 16 rolls

For the Dough:

• 1 cup (113g) white whole wheat flour
• 2 cups (240g) unbleached all-purpose flour
• 1 1/4 teaspoons (8g) fine sea salt
• 3 tablespoons (32g) potato flour
• 3 tablespoons (50g) light brown sugar or dark brown sugar, packed
• 1/2 teaspoon baking soda
• 2 1/4 teaspoons instant yeast
• 4 tablespoons (57g) butter, room temperature
• 1/2 cup (113g) lukewarm milk (I used 2 percent milk)
• 1/2 cup (113g) lukewarm water

For the Topping:

• 1/4 cup (4 T) granulated sugar
• 2 tsp cinnamon
• 1 heaping cup (128g) cored, chopped apple, peeled or unpeeled (I used Pink Lady apples)
• raisins, optional (I omitted them)

For the Glaze:

• 2 cups apple cider, reduced, optional
• 2/3 cup (74g) confectioners’ sugar
• pinch of fine sea salt
• 1 T (14g) milk (I used 2 percent milk)
• 1 T unsalted butter, melted

To Make the Dough:

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
2. Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk). (I used a proofing oven.)
3. Lightly grease paper muffin cups, and use them to line 16 cups (8 cups in each) of two standard muffin tins.
4. Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces (44g). Round each piece into a flattened ball.
5. Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.

To Make the Topping and Form the Rolls:

1. Ration the chopped apple into 16 piles, each pile should be about a generous tablespoon.
2. In a small bowl, combine the granulated sugar and cinnamon with a whisk.
3. Roll or shake four dough pieces in cinnamon sugar, and place them into a muffin cup.
4. Sprinkle with raisins, if using, and chopped apple.
5. Roll the remaining four dough pieces in cinnamon sugar; top the filling with these remaining four pieces of dough.
6. Repeat with the remaining balls of dough, raisins, and apple.
7. Sprinkle the top of each roll with an additional 1/4 tsp cinnamon sugar.
8. Cover them lightly with lightly greased plastic wrap, and let them rise for about 2 hours, until they’re noticeably puffy. (I used a proofing oven.)
9. Toward the end of the rising time, preheat the oven to 350°F, preferably on convection.
10. Uncover the risen rolls, and bake them for 14 minutes, on convection, or up to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
11. Let the rolls cool in the pan for 5 minutes before removing and placing on a wire rack.

To Make the Glaze & to Finish:

1. Place the cider in a pot over medium heat. Cook for 20-25 minutes, or until reduced to about 1/4 cup. Set aside. (If the cider cools, it must be rewarmed in order to add it to the glaze mixture.)
2. Combine the confectioners’ sugar, salt, milk, and butter. Add 2 to 4 tablespoons of reduced cider, to taste.
3. Adjust the consistency of the glaze by adding more milk or more reduced cider.
4. Using a spoon, drizzle the rolls with glaze.

Szarlotka

I am happy to have a fitting post to share on Pi day! 🙂

Dorie Greenspan described this Polish dessert as a “combination of a cake, a crumble, and a torte.” After reading this in her book, I expected something different. I would describe it as a fruit-packed deep dish pie.

Because I served it warm, the slices had a little bit of trouble keeping their shape! Ice cream was not an essential accompaniment, but we preferred it with a scoop of vanilla ice cream. The recipe was adapted from Baking with Dorie: Sweet, Salty, & Simple by Dorie Greenspan. Next time I would add some cinnamon and nutmeg to the filling.

The original recipe includes ideas for variations in the filling including mixing pears with the apples and using dried cherries or dried cranberries instead of raisins. Toasted nuts would also be delicious in the filling.

Yield: One 9-inch pie (serves 8 to 10)

For the Crust:

• 306 g (2 1/4 cups) all-purpose flour
• 150 g (3/4 cup) granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 11 T (5 1/2 oz / 155 g) cold unsalted butter, cut into small pieces
• 1 cold large egg
• 1 cold large egg white

For the Filling:

• 3 pounds (1.3 kg) sweet apples, such as Fuji or Gala, peeled, cored, and cut into 1/2-inch pieces
• 67 g (1/3 cup / 5 T) packed light brown sugar (or more, to taste)
• 1 1/2 T all-purpose flour
• 160 g (1 cup) moist, plump raisins, preferably golden
• cinnamon, nutmeg, and/or allspice, to taste, optional
• freshly squeezed lemon juice, to taste (I used 1/2 a large lemon)

To Serve:

• confectioners’ sugar, for dusting
• ice cream or whipped cream, for serving, optional

To Make the Crust:

1. Butter a 9-inch springform pan. Place the prepared pan on a parchment paper-lined, rimmed baking sheet.
2. Put the flour, sugar, baking powder, and salt in a food processor and pulse to blend.
3. Drop in the pieces of butter and pulse, about 15 times, scraping the sides and bottom of the bowl a couple to times. The mixture should resemble crumbs.
4. Lightly beat the egg and egg white; add to the flour mixture in 3 additions, pulsing after each. Scrape the bowl as needed. The mixture should form moist clumps and curds.
5. Turn the dough onto a piece of plastic wrap and gather it together.
6. Remove 1/3 of the dough, wrap it tightly in plastic wrap, and place it in the freezer. (This dough will be used for the topping.)
7. Shape the remaining dough into a ball, flatten it and sandwich it between sheets of parchment paper.
8. Roll the dough into a round about 14-inches in diameter. Peel the parchment back intermittently to make sure it’s not creasing the dough. (The round will be about 1/8-inch thick.)
9. Place the dough (still between the parchment sheets) on a flat surface and refrigerate for 20 minutes.
10. After chilling, transfer the dough to the springform pan. Gently press it against the bottom and up the sides, patching and folding if necessary. Trim the top even with the pan.
11. Place the pan/crust in the refrigerator while you prepare the filling.

To Make the Filling:

1. Preheat the oven to 375 degrees F. (I set my oven to the convection setting.)
2. Toss the chopped apples, brown sugar, flour, and raisins in a large bowl and mix to coat the apples with sugar and flour. Add the spices at this time as well, if using.
3. Mix in the lemon juice; mix.
4. Taste a piece of apple and adjust the sweetness and/or spices, to taste. Let rest for 5 minutes and mix again.
5. Place the dough-lined pan on the prepared baking sheet.
6. Scoop the filling into the crust, including any juices that have accumulated in the bowl.
7. Remove the chunk of dough from the freezer and, using the large holes of a box grater, grate the frozen dough. Intermittently stop and sprinkle the pieces over the top of the apples.
8. Bake the pie for 40 minutes.
9. Tent it loosely with foil and bake another 25 minutes or so, until the top is golden brown and, most importantly, the juices are bubbling up thorough the top crust. (I baked it for an additional 35 minutes once tented but would add even more time next time- the apples could have been even more tender.)
10. Transfer the szarlotka, on the baking sheet, to a rack and let rest for 20 minutes.
11. Gently run a table knife between the pie and the sides of the pan and remove the sides of the springform pan.
12. Let the pie cool until it’s just warm or reaches room temperature.

To Serve:

1. Dust the pie with confectioners’ sugar.
2. Slice the pie using a serrated knife using a sawing motion.
3. Serve with a scoop of ice cream or whipped cream, if desired- I recommend it!

Note: The szarlotka is best the day it is made. To store it you can keep it covered at room temperature for one day or refrigerate it for a second day.

French Apple Cake with Brown Butter

I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! 😉 We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.

This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.

Yield: One 9-inch cake (about 8 to 10 servings)

• 8 T (1 stick) salted butter, plus more for pan
• 1/4 tsp ground allspice
• 1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
• 1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
• 156 g (12 T) white sugar, divided
• 1/4 teaspoon table salt
• 2 T apple cider, brandy or Calvados
• 86 grams (2/3 cup) all-purpose flour, plus more for pan
• 1 tsp baking powder
• 2 large eggs
• 2 tsp pure vanilla extract
• vanilla ice cream, for serving, optional

1. Heat the oven to 375ºF, preferably on convection, with a rack in the middle position.
2. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
3. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
4. Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to sauté the apples.
5. Stir the allspice into the browned butter and set aside.
6. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
7. Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
8. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
9. In a small bowl, whisk together the flour and baking powder.
10. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
11. Gradually whisk in the browned butter.
12. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
13. Add the cooled apples and fold until evenly coated with batter.
14. Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
15. Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
16. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
17. Serve with vanilla ice cream, if desired.

Note: Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.

Salted Caramel Apple Cookies

Wow. These cookies may be my new favorite autumn dessert. I knew that we would love them when they were described as if “a caramel apple and a snickerdoodle got together and created some seriously delicious magic.” 🙂

This recipe is from Bon Appétit, contributed by Kelly Janke. I used Kanzi apples. Apparently, any type of apple will work in these cookies.

The original recipe stresses the importance of cooking the apple caramel to the proper consistency. It was a little tricky, but the instructions were very helpful. All of the liquid from the apples is cooked down until it has evaporated, leaving behind a “tacky and pliable” caramel. This wonderful caramel is folded into the cookie dough to create swirls in the finished cookies- fabulous.

Yield: Makes 25 cookies

For the Apple Caramel:

• 3 medium apples (about 1 1/2 lbs total), peeled, cored (I used 3 (1 lb 6 oz total) Kanzi apples)
• 1 1/4 cups (250 g) granulated sugar
• 1/8 tsp cream of tartar
• 2 T chilled unsalted butter
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom (I used freshly ground cardamom, sifted)
• 1/4 tsp freshly grated nutmeg

For the Dough & Assembly:

• 3 1/2 cups (438 g) all-purpose flour
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
• 1 cup (200 g) granulated sugar
• 1/2 cup, packed (100 g) dark brown sugar
• 2 large eggs
• 1 T vanilla extract
• flaky sea salt (I used Maldon)

To Make the Apple Caramel:

1. In a food processor with the grater attachment, coarsely grate apples (or use large holes of a box grater).
2. Transfer grated apples to a clean kitchen towel and squeeze over a medium bowl to extract all the juice possible. (I just squeezed the grated apples with my clean hands!)
3. Measure out 1/4 cup (4 T) apple juice and set aside (save any leftover apple juice for another use).
4. Set grated apples aside (you should have about 2 1/2 cups).
5. Bring sugar, cream of tartar, and reserved 1/4 cup (4 T) apple juice to a rapid boil in a large saucepan over medium heat, stirring just to dissolve sugar. Cook, without stirring but swirling pan often, until bubbles slow and caramel turns a deep amber color, 5–7 minutes.
6. Remove caramel from heat and stir in butter, salt, cinnamon, cardamom, and nutmeg.
7. Set pan over medium-low heat and add reserved grated apples, stirring quickly to combine (don’t worry if the caramel mixture looks like it’s seizing at first). Cook apple caramel, stirring constantly, until it’s noticeably stickier, the liquid has evaporated, and it almost forms a ball as you stir, 10–14 minutes. (Don’t be tempted to continue cooking- if the caramel becomes too dry it will be more of a fruit leather when it cools.)
8. Scrape apple caramel onto a parchment-lined baking sheet and spread out in an even layer. Let cool, at least 30 minutes.
9. Set 1/4 cup apple caramel aside for topping cookies.

To Make the Dough, Assemble, & Bake:

1. Place racks in upper and lower thirds of oven and preheat to 375°. (I used the true convection setting.)
2. Whisk flour, salt, baking soda, and cream of tartar in a medium bowl to combine.
3. Beat butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment, starting on low speed, then increasing speed to medium, until combined, about 2 minutes total.
4. Add eggs one at a time, incorporating thoroughly before adding the next, then add vanilla.
5. Reduce speed to low; add dry ingredients and mix just until combined.
6. Add apple caramel and pulse mixer two or three times to swirl caramel throughout dough or fold in caramel using a sturdy rubber spatula (take care not to overmix or else you’ll lose the swirled caramel effect as the cookies bake).
7. Using a 3 T (#20) cookie scoop portion out 16 balls and divide between 2 parchment-lined baking sheets, spacing at least 2″ apart (you will have dough left over for a 2nd batch).
8. Top each cookie with a few small pieces of reserved apple caramel and sprinkle with flaky sea salt.
9. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown at the edges, 12 to 16 minutes.
10. Let cookies cool 5 minutes on baking sheets then transfer to a wire rack and let cool completely.
11. On cool cookie sheets, repeat process with remaining dough to make 8 (or 9) more cookies.

Do ahead: Cookies can be made 5 days ahead. Store airtight at room temperature. (True! Still delicious the next day.)

Buttery Apple Crêpes with Cinnamon Custard & Salted Caramel Sauces

Crêpes have always been special to my family because my dad made them for breakfast on Sundays when I was growing up. We always make sure to have them at least once a year- on Christmas morning. We typically eat them simply sprinkled with sugar and occasionally with jam or fresh fruit as well.

I made these fancy crêpes for our celebratory Valentine’s Day dessert from a crêpe cookbook that my sister gave me for my birthday. ❤ I loved the browned butter in the crêpe batter. As a sauce fan, I also loved that these crêpes were served with two wonderful sauces.

This recipe was adapted from Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg. I made the sauces and crêpe batter a day in advance. Delicious!

Yield: Makes 6 to 8 filled crêpes plus extra crêpes and sauce

For the Salted Caramel Sauce:

Yield: 3/4 cup (180 ml)

• 100 g (1/2 cup) granulated sugar
• 2 tsp light corn syrup
• 6 T heavy cream or crème fraîche
• 1 T unsalted butter
• 1/8 tsp pure vanilla extract
• 1/4 tsp coarse salt or coarse sea salt

1. Put the granulated sugar, corn syrup, and 2 tablespoons of water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring just until the sugar is beginning to dissolve.
2. Let the mixture boil without stirring, occasionally swirling the pan, until it is a deep amber, very fragrant, and you can see tiny wisps of smoke, 4 to 12 minutes. Watch carefully!
3. Remove the saucepan from the heat and carefully pour in a small amount of the cream; it will bubble up furiously. Whisk in remaining cream a little at a time so it doesn’t bubble over.
4. Whisk in the butter, vanilla, and salt until the caramel is very smooth.
5. Transfer to a serving bowl and let it cool to room temperature; it will thicken as it cools.
6. Serve warm or at room temperature. (I made it a day in advance and refrigerated it overnight. I brought it to room temperature prior to serving.)

Note: Stored in an airtight container, the finished sauce will keep in the refrigerator for 1 month or in the freezer for 3 months.

For the Cinnamon Custard Sauce (Crème Anglaise):

Yield: 1 cup (240 ml)

• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 2 large egg yolks
• 50 g (1/4 cup) lightly packed light or dark brown sugar
• 1/2 tsp ground cinnamon
• pinch of coarse salt or sea salt flakes

1. Heat the milk and cream in a medium saucepan over medium heat until it’s just beginning to steam. Watch carefully! Don’t let it boil- it will change the flavor.
2. Meanwhile, in a medium bowl with a spout, whisk together the egg yolks, brown sugar, cinnamon, and salt until well blended but not foamy.
3. Slowly pour half of the hot milk-cream mixture into the bowl with the egg mixture, whisking constantly and quickly.
4. Return the pan with the remaining milk and cream to the heat and whisk the yolk-cream mixture into the pan.
5. Switch the whisk to a heat-proof rubber spatula or a wooden spoon, and gently cook the sauce, scraping the bottom and sides of the pan, until the custard thickens and registers 175 to 180 F (80 to 82 C) on a candy or instant-read thermometer.
6. Transfer to a serving bowl and let cool to room temperature. Chill in the refrigerator until cold, about 2 hours.

Notes: Half & Half can be substituted for the combination of whole milk and heavy cream. The finished sauce will keep for 3 days in the refrigerator.

For the Sautéed Apple Filling:

• 4 T (55 g) unsalted butter
• 4 firm, tart apples (800g / 1.75 lbs) such as Braeburns, peeled, cored, and cut into 1/2-inch (12mm) dice (I used 4 large (840g) Ruby Frost apples)
• 75 g (6 T) granulated sugar
• 1 tsp ground cinnamon
• pinch of coarse salt

1. Melt the butter in a large skillet over medium heat.
2. When the butter is foamy, add the apples and cook, stirring occasionally, until they’re almost tender, 5 to 8 minutes.
3. Sprinkle the apples with the granulated sugar, cinnamon, and salt and cook, stirring often, until the apples are tender when pricked with a fork, 3 to 4 minutes more.
4. Remove the pan from the heat and let the apples cool slightly.

For the Brown Butter Crêpes:

Yield: 15 to 18 8-inch crêpes

• 1 3/4 cups (420 ml) whole milk (can add up to a total of 2 1/4 cups (540 ml) to adjust consistency)
• 4 large eggs
• 1/2 tsp coarse salt
• 190 g (1 1/2 cups) all-purpose flour
• 6 T (85 g) unsalted butter
• butter or vegetable oil, for the pan

1. In a small pan over medium heat, melt the butter. Continue to cook until the butter turns golden brown and smells nutty and delicious. Pour melted butter and browned milk solids into a glass measuring cup with a spout to cool before using.
2. Put 1 3/4 cups milk (420 ml), the eggs, and salt into a blender. (I used a Vitamix.) Process for a few seconds to blend.
3. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds.
4. Remove the lid, pour in the browned butter- including the toasty brown milk solids, cover, and process until combined, about 10 seconds more.
5. Transfer the batter to a large glass measuring cup with a spout.
6. Let the batter rest at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the refrigerator.)
7. Before making the crêpes, test the batter’s consistency: it should be as thick as heavy cream but not as thick as pancake batter. If it’s too thick, whisk in up to 1/2 cup (120 ml) of the remaining milk.
8. Heat an 8-inch (20 cm) crêpe pan over medium-low to medium heat until it’s hot enough to make a drop of water sizzle upon contact. (I always check to make sure the base of the handle is hot.)
9. Using a heat-proof brush, coat the pan with oil. (Alternatively, use a folded paper towel to coat the pan with 1/2 teaspoon of butter. The butter should sizzle but not turn brown. Adjust the heat of the pan, if necessary.)
10. Using a ladle, pour about 1/4 cup (60 ml) of the batter into the center of the pan, and at the same time lift the pan from the heat, tilting and turning it in all directions sos the batter spreads evenly across the bottom of the pan in a thin circle. (If the crêpe has any holes in it, quickly add a few drops of batter to fill them in. If there is excessive batter, immediately pour the excess back into the bowl of batter.)
11. Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
12. Use a table knife, slim spatula or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook unit the center is firm and the second side is browned, about 20 seconds more. (The first side is almost always prettier and more evenly browned so it is noted as the presentation side.)
13. Slide the crêpe from the pan onto a large plate.
14. Repeat with the remaining batter, adjusting the heat and wiping the pan with more oil or butter as you cook.
15. The finished crepes can be stacked on each other as they are done.

Note: Leftover crêpes can be wrapped tightly and stored in the refrigerator for up to 3 days. If storing them in the freezer, lay pieces of waxed or parchment paper between them so that they don’t stick together. They will keep in the freezer for 2 to 3 months. To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour.

To Finish the Dish:

1. Position a rack in the center of the oven and preheat to 425 F(220 C).
2. Butter the bottom of a baking dish. (or use cooking oil spray) (I only baked 4 filled-crêpes at a time, so I used a small baking dish. If baking all at once, use a 9×13-inch baking dish. The crêpes should be tightly packed.
3. Lay the crêpes presentation-side down on a clean work surface.
4. Divide the apples equally among the crêpes, spooning them onto the bottom third of each one.
5. To fold the crêpes, pull the bottom edge of each crêpe up and over the apples, then roll it up a half turn. Tuck in each side, and finish rolling up from the bottom.
6. Arrange the crêpes seam-side down in a single layer in the prepared baking dish.
7. Bake until heated through, 4 to 10 minutes.
8. Spoon a thick ribbon of cinnamon custard on a dessert plate.
9. Lay a crêpe over the custard sauce and drizzle the salted caramel sauce over the top. Serve immediately.

Apple Strudel

My Mother-in-Law makes this delicious strudel every Christmas Eve as part of the traditional Ukrainian 12-course feast. It is always a highlight of the meal for me. 🙂

I used tart apples (Granny Smith) but may use a combination of tart and other firm sweet-tart apples next time. I also used a mandoline to slice the apples. My Mother-in-Law has the magic touch… hers tastes better than mine, of course, but I did use her recipe! Yum.

Yield: One Strudel, about 8 servings

• 2 1/2 to 3 tart and firm apples, such as Granny Smith, peeled, cored, and sliced 1/8-inch thick
• 1/2 cup granulated sugar
• 1/2 cup raisins
• lemon zest from 1/2 large lemon
• 1/2 tsp pure vanilla extract
• ground cinnamon, to taste
• 2-3 T fine bread crumbs, plus more for sprinkling
• 8 sheets of thawed phyllo dough
• 1 stick (1/4 pound) unsalted butter, melted
• 1/4 cup light brown sugar
• strawberry preserves

To Make the Filling:

1. Peel, core, and thinly slice the apples. (I used a mandoline to slice the apples 1/8-inch thick.)
2. Mix the sliced apples with the sugar, raisins, lemon zest, vanilla, cinnamon, and 2-3 tablespoons of bread crumbs.

To Make the Strudel:

1. Preheat the oven to 375 degrees.
2. Unroll the phyllo dough and cover with a damp towel and plastic wrap.
3. Remove on sheet of phyllo dough and place on a piece of parchment paper.
4. Brush the entire surface with melted butter, sprinkle lightly with bread crumbs, sprinkle with brown sugar, and dot with strawberry preserves (use very little preserves).
5. Repeat this process for the next 7 layers of phyllo dough.
6. After the dough is prepared, place the filling evenly on top of the dough, starting at the shorter end and leaving 1-2 inches uncovered at the opposite end.
7. Lift the edge of the parchment paper closest to the filling to help roll the dough and form the strudel.
8. Place the roll, seam side down, on a parchment paper-lined baking sheet. Brush with remaining melted butter.
9. Bake in preheated oven for 30 to 35 minutes, or until golden brown.

Caramel Apple Dapple Cake

I love a quick cake. I have made this one on a couple of occasions! It is a wonderful seasonal treat. Apparently, it is named a “dapple” cake because the apple chunks create a rippled effect on the surface of the cake where the glaze can settle. The coffee in the batter balances the sweetness and gives it a beautiful brown color.

This recipe is from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the ingredients and used heavy cream in the glaze. We ate it for dessert but it could also be served as a coffee cake. Super moist and yummy.

Yield: One 9×13 cake, about 12 to 15 servings

For the Cake:

• nonstick cooking for pan
• 320 g (2 1/2 cups) unbleached all-purpose, spooned and leveled
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 113 g (1/2 cup) unsalted butter, at room temperature
• 150 g (3/4 cup) granulated sugar
• 170 g (3/4 cup) firmly packed light brown sugar
• 2 tsp pure vanilla extract
• 1/4 cup (4 T, 57 g) canola or vegetable oil
• 2 large eggs, cold
• 3/4 cup (170 g) lukewarm brewed coffee
• 4 cups peeled, cored, and chopped Honeycrisp apples (cut into 1/2-inch/1.25 cm pieces)(I used 2 very large apples)

For the Glaze:

• 170 g (3/4 cup) firmly packed light brown sugar
• 4 T (57 g) unsalted butter, cut into small pieces
• 1/4 cup (57 g) whole milk or heavy cream
• 1/4 tsp fine sea salt
• 1/2 tsp pure vanilla extract

To Make the Cake:

1. Position a rack in the center of the oven and preheat to 350 degrees (180 C), preferably on convection.
2. Spray a 9×13-inch light-colored metal baking pan with nonstick cooking spray and line it with parchment paper. (I use binder clips to hold the parchment overhang in place to prevent it from falling onto the surface of the cake.)
3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
5. Add the granulated and brown sugars and vanilla; beat until light and fluffy, about 3 minutes.
6. Reduce the speed to medium-low and slowly stream in the oil until well blended.
7. One at a time, beat in the eggs.
8. On low-speed, spoon in half of the flour mixture.
9. Slowly pour in the coffee.
10. Stir in the remaining flour until the batter is smooth.
11. Fold in the apples by hand.
12. Scrape the batter into the prepared pan and smooth evenly.
13. Bake until the cake is deeply golden all over, begins to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. (I baked mine for 40 minutes but may check it even earlier next time.)
14. Let cool slightly in the pan set on a wire rack.

To Make the Glaze:

1. In a 1 to 1 1/2-quart (1 to 1.4 L) saucepan over high heat, combine the brown sugar, butter, milk, and salt.
2. Bring to a full rolling boil, stirring often, and boil until you can see it has thickened slightly, 2 to 3 minutes depending on your pan.
3. Remove the pan from the heat and stir in the vanilla. (I forgot to do this every time- by accident, of course )
4. Let the glaze cool just until it stops bubbling.
5. Pour the hot glaze over the still-warm cake. Working quickly, use a spatula to spread the glaze so thinly and evenly that it covers the entire the surface of the cake.
6. Let the cake cool completely, uncovered, on the rack.

Note: Leftover cake can be stored loosely covered at room temperature for up to 3 days.