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:
- Peel, core, and thinly slice the apples. (I used a mandoline to slice the apples 1/8-inch thick.)
- Mix the sliced apples with the sugar, raisins, lemon zest, vanilla, cinnamon, and 2-3 tablespoons of bread crumbs.
To Make the Strudel:
- Preheat the oven to 375 degrees.
- Unroll the phyllo dough and cover with a damp towel and plastic wrap.
- Remove on sheet of phyllo dough and place on a piece of parchment paper.
- 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).
- Repeat this process for the next 7 layers of phyllo dough.
- 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.
- Lift the edge of the parchment paper closest to the filling to help roll the dough and form the strudel.
- Place the roll, seam side down, on a parchment paper-lined baking sheet. Brush with remaining melted butter.
- Bake in preheated oven for 35 minutes, or until golden brown.
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: apple, Christmas, dessert, Eastern European, fruit, lemon zest, phyllo, pie, raisins, strudel, tart, Ukrainian
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
Pecan pie bars are a favorite Thanksgiving dessert in our house. I chose this pumpkin pie version to serve along with a tried and true brown-butter and vanilla bean apple pie for our intimate Thanksgiving feast. (Yes, we had leftover dessert for at least a week!)
This recipe was adapted from a “staff favorite” Food and Wine recipe, contributed by Sarah Jordan. I appreciated the press-in crust and we all absolutely loved the consistency of the bars. Pie bars have the bonus of easier portion control too- which is crucial on Thanksgiving. 😉 Great.
Yield: Makes on 9×13-inch pie
For the Press-In-Crust:
- 2 1/2 sticks cold unsalted butter, cut into cubes
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.
- With the mixer at low speed, beat in the sifted flour-and-salt mixture.
- Preheat the oven to 350°, preferably on convection.
- Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. (I used a pyrex pan.)
- Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick.
- Refrigerate until firm.
- Bake the crust for 25 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust.
- Transfer the pan to a wire rack and let the crust cool before filling.
For the Filling:
- 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground cardamom, optional (I omitted it)
- 1/4 teaspoon coarse salt
- 2 large eggs
- One 15-ounce can pure pumpkin puree
- One 12-ounce can evaporated milk
- Baked Press-In Crust (above)
- crème fraîche or whipped cream, for serving, optional
- Preheat the oven to 425°, preferably on convection.
- In a small bowl, whisk the sugars with the spices and salt.
- In a medium bowl, whisk the eggs.
- Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
- Pour the filling into the crust and bake for 10 minutes.
- Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set.
- Transfer the pan to a rack and let cool completely.
- Cut into bars and serve with whipped cream or crème fraîche, as desired.
Note: Bars should be stored in the refrigerator. Serve chilled or at room temperature. (I prepared them a day prior to serving.)
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Holiday, Recipes, Thanksgiving
Tags: autumn, cardamom, cinnamon, cloves, creme fraiche, dark brown sugar, dessert, easy, ginger, pie, pie bars, press in crust, pumpkin, Thanksgiving
We have enjoyed this wonderful “snack” cake on a couple of occasions this fall. It is dangerously easy to make and was incredibly moist and very tasty. I forgot to drizzle the top with maple syrup on both occasions. Not necessary!
The recipe was adapted from Bake from Scratch magazine, via the Washington Post. The frosting is a little bit salty- which we liked- but the salt level can be adjusted to taste. We ate it chilled. Great.
Yield: One 9×9-inch cake, about 16 pieces
For the Cake:
cooking spray or unsalted butter, softened, for greasing the pan
2 1/2 cups (344 grams) all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (240 milliliters) pure maple syrup, preferably dark grade (I used grade A amber)
1/2 cup (120 milliliters) canola oil
1/2 cup (120 milliliters) whole milk, at room temperature
2 large eggs, at room temperature and lightly beaten
1/4 cup (50 grams) firmly packed light brown sugar
1/4 cup (50 grams) granulated sugar
1/4 cup (60 grams) sour cream, at room temperature
1 teaspoon vanilla extract
For the Frosting:
8 tablespoons (1 stick/113 grams) unsalted butter, softened
2 cups (200 grams) confectioners’ sugar
3 tablespoons sour cream, at room temperature
2 tablespoons pure maple syrup, preferably dark grade, plus more for drizzling
1/4 to 1/2 teaspoon kosher salt (to taste)
To Make the Cake:
- Preheat the oven to 350 degrees, preferably on convection, with the rack in the middle.
- Butter a 9-inch square baking pan. (I used cooking oil spray.) Line the pan with parchment paper, letting excess extend over the sides of the pan (the overhang will give you handles to lift the cake out after it’s baked). Lightly spray (or butter) the parchment.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the maple syrup, oil, milk, eggs, brown sugar, granulated sugar, sour cream and vanilla, and stir with a rubber spatula just until combined and no streaks of flour remain. (There will be some lumps in the batter; this is okay.)
- Pour the batter into the prepared pan. Tap the pan on the counter eight times to release air bubbles.
- Bake 30 to 35 minutes, until deep golden and a cake tester or toothpick inserted in the center comes out clean, covering with foil after 20 minutes to prevent excessive browning. (It may dip in the middle, don’t worry.)(I baked mine for 30 minutes but would add 2 to 3 minutes next time to decrease the amount of dipping.)
- Let cool in the pan for 5 minutes. Using the parchment overhang as handles, remove from the pan, and let cool completely on a wire rack.
To Make the Frosting:
- In the same (cleaned-out) bowl you used to make the cake, beat the butter with a handheld mixer on medium speed until creamy, 2 to 3 minutes. (You can do this in a stand mixer with the paddle attachment, if you prefer.)
- Gradually add the confectioners’ sugar, beating until combined.
- Add the sour cream, maple syrup and salt, and beat at medium-high speed until smooth, 1 to 2 minutes. Do not overbeat. (Add 1/4 tsp salt, taste and add the additional 1/4 tsp, to taste.)
- Spread the frosting onto the cooled cake. Drizzle with additional maple syrup, if desired, and serve. (I preferred to serve it slightly chilled.)
Posted in Baking, Cake, Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: autumn, buttercream, cake, dessert, easy, fall, maple, maple syrup, one bowl, quick, snack, sour cream, vanilla
I do have a favorite pumpkin loaf but I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.
This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.
Makes: 18 standard muffins or 1 large 9×5-inch loaf
For the Batter:
- 1 15-ounce can (1 3/4 cups) pumpkin puree
- 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
- 3 large eggs
- 1 2/3 (330 grams) cups granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea or table salt
- 3/4 teaspoon ground cinnamon
- heaped 1/4 teaspoon fresh grated nutmeg
- heaped 1/4 teaspoon ground ginger
- two pinches of ground cloves
- 2 1/4 cups (295 grams) all-purpose flour
For the Cinnamon-Sugar Topping:
- 2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
- 2 teaspoons ground cinnamon (use 1 tsp for a loaf)
- Heat oven to 350 degrees F, preferably on convection.
- Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
- In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
- Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
- Add flour and stir with a spoon or rubber spatula, just until mixed.
- Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
- In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
- Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
- Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.
Posted in Baking, Bread, Coffee Cake, Good Sweets, Good Eats (Desserts), Muffins, Quick, Recipes, Thanksgiving, The Piggy Pancake (Breakfast)
Tags: autumn, bread, breakfast, cake, cinnamon, cinnamon sugar, cloves, coffee cake, dessert, fall, ginger, loaf, muffins, nutmeg, pumpkin, quick bread, snickerdoodle
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