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:
- Position a rack in the center of the oven and preheat to 350 degrees (180 C), preferably on convection.
- 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.)
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
- Add the granulated and brown sugars and vanilla; beat until light and fluffy, about 3 minutes.
- Reduce the speed to medium-low and slowly stream in the oil until well blended.
- One at a time, beat in the eggs.
- On low-speed, spoon in half of the flour mixture.
- Slowly pour in the coffee.
- Stir in the remaining flour until the batter is smooth.
- Fold in the apples by hand.
- Scrape the batter into the prepared pan and smooth evenly.
- 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.)
- Let cool slightly in the pan set on a wire rack.
To Make the Glaze:
- 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.
- 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.
- Remove the pan from the heat and stir in the vanilla. (I forgot to do this every time- by accident, of course )
- Let the glaze cool just until it stops bubbling.
- 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.
- 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.
Posted in Baking, Cake, Coffee Cake, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: apple, autumn, cake, caramel, coffee, coffee cake, confectioners' sugar, dessert, easy, fall, glaze, honey crisp, Midwest, Midwest Made, sheet, snack, vanilla
Caramel corn ice cream? Yes! Sweet summer corn is puréed, strained, and cooked down into a sweet pudding before it is incorporated into the ice cream base. The caramel drizzle was an essential finishing touch.
This recipe was adapted from Food and Wine, contributed by Jesse Houston. The original recipe was “no churn” but I did churn it to expedite the freezing process.
After using a Vitamix to purée the corn and significantly increasing the cooking time, I had double the volume of corn pudding required for the ice cream. I’m planning to use it for another batch. 🙂 I may layer it with caramel or dulce de leche prior to freezing next time so that it will have a caramel swirl.
Yield: about 8 cups (2 quarts)
Posted in Good Sweets, Good Eats (Desserts), Ice Cream, Recipes
Tags: caramel, caramel corn, condensed milk, corn, dessert, dulce de leche, heavy cream, ice cream, no churn, summer, vanilla
After gobbling up a double batch of chips and guacamole followed by Sam Sifton’s Middle School Tacos, we ate this flan as our celebratory Cinco de Mayo dessert this year.
A while ago, my son read a book that mentioned flan and he really wanted to make it. We actually made it together at that time. 🙂 It really is quite simple to prepare, and he felt like he had achieved a great accomplishment when it came out well. He’s been asking to have it again ever since!
I think that it is particularly delicious served with strawberries. This recipe is a blend of multiple flan recipes- including one from my grandmother.
Yield: One 8-inch flan
- 1/2 cup granulated sugar
- 1/2 cup water
- 5 large eggs
- 1 14-ounce can sweetened condensed milk (low fat can be substituted)
- 1 12-ounce can evaporated milk
- 1 T pure vanilla extract
- pinch of coarse salt
- strawberries, for serving, optional
- Preheat the oven to 325 degrees, preferably on convection.
- Combine the sugar and water in a saucepan; bring to a simmer and stir until sugar is dissolved.
- Increase the heat to medium-high and cook, without stirring, occasionally swirling, until amber, about 5 to 7 minutes.
- Pour into a 1 1/2 to 2 qt (8-in) ceramic baking dish or 8-in cake pan, tilting to cover the bottom surface and halfway up the sides of the dish.
- Place the prepared dish on a dish towel or a silicone pot holder (to prevent it from shifting) inside a roasting pan. (I used an enameled cast iron lasagna pan.)
- Place the eggs, condensed milk, evaporated milk, vanilla, and salt in a Vitamix. Blend for 20 seconds. (Alternatively, mixture can be whisked in a bowl until combined.)
- Pour through a fine strainer into the prepared pan.
- Slide the oven rack out and place the roasting pan on the hot rack.
- Fill the outside of the pan with HOT water halfway up the sides of the flan dish.
- Bake for 60-70+ minutes, or until the center is wobbly.
- Remove from the oven; let cool to room temperature.
- Remove flan from the water bath. Cool and refrigerate for at least 4 hours, preferably overnight.
- Dip the bottom of the dish in warm water, then invert onto a rimmed platter. Serve.
One Year Ago: Cheesy Enchilada Skillet
Two Years Ago: Cinco de Mayo Chicken-Chipotle Tacos
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Baking, Good Sweets, Good Eats (Desserts), Holiday, Quick, Recipes
Tags: caramel, cinco de mayo, condensed milk, creme caramel, custard, dessert, evaporated milk, fast, flan, Mexican, quick, Spanish, vanilla, Vitamix