Old-Fashioned Apple Sour Cream Cake

I was ready to experiment in the kitchen yesterday.  I planned on making something with some Granny Smith apples I had on hand.  I considered making a pie, muffins, bread, and apple crisp, but I couldn’t shake the idea of creating a deliciously moist apple cake.

I started out with a big bowl and worked my way into this delicious cake.  I promise you this cake is super moist (thanks to the sour cream) and will quench any hankering you have for the combination of apples and cinnamon.   What’s even better?  You can don’t need an electric mixer to whip this cake up; simply mix by hand.

I decided to title this recipe as Old-Fashioned Apple Sour Cream Cake because it is the type of dessert my mother or grandmother would have whipped up to serve following one of their delicious home cooked meals. 

Old-Fashioned Apple Sour Cream Cake

1 c. granulated sugar

1 large egg

1 stick of butter, softened

1/2 c. sour cream

1/4  tsp. cinnamon

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla

1 c. all-purpose flour

1 Granny Smith apple peeled, cored, and sliced very thin

Cinnamon and sugar mixture – 1/2 c. granulated sugar and 1 tsp. cinnamon;  add prepared apple slices and set aside

Preheat oven to 350 degrees.  Grease an 8”x8” glass baking dish

In a large bowl mix by hand the sugar, egg, softened butter, and sour cream.  Add cinnamon, baking powder, baking soda, vanilla, and flour; mix until all ingredients are combined.  Don’t over mix.  Pour half of the batter into the prepared baking pan.  Layer half of the apple slices on top of the batter.  Repeat with remaining cake batter and apple slices.  The apples will be the top layer.

Bake for approximately 30 – 35 minutes, or until a toothpick comes out clean after being submitted into the center of the cake.

Cool slightly and serve warm with your favorite vanilla ice cream, or allow to cool and serve later. 

Delicious Apple Sour Cream Cake - From Scratch

 

Old-Fashioned Apple Cake - Serve Warm or Cold

What is your favorite fruit to bake with?

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Cinnamon Cookies Rolled in Brown Sugar

On the spur of the moment (like six o’clock at night) I decided I needed to bake something sweet.  Something with cinnamon and brown sugar kind of sweet.  While a lot of ideas came to mind, many would take far more time and energy than I wanted to expend so I came up with the perfect solution – cinnamon cookies rolled in brown sugar – yes! score! win!

These cookies are quite popular  in our home right now, and I’m sure if you make a batch, they will be just as popular in yours as well.

Cinnamon Cookies Rolled in Brown Sugar (Recipe adapted from themondaybox.com)

1/2 c. vegetable shortening

1/2 c. margarine

1 egg

1 c. granulated sugar

1 tsp. baking soda

3/4 tsp. baking powder

1 1/2 tsp. ground cinnamon

2 c. all-purpose flour

1 tsp. vanilla extract

1/4 c. brown sugar (set aside)

Preheat oven to 350 degrees.  Line 2 large baking sheets with parchment paper.

In a large bowl, cream shortening, margarine, egg, and granulated sugar together.  Add baking soda, baking powder, cinnamon, and vanilla extract.  Mix in flour one cup at a time until thoroughly combined.  Roll dough into 1” balls – here is a tip, if you want fat cookies roll 2” balls, roll each ball in brown sugar, place on prepared baking sheet, and press dough down with a fork leaving crisscross marks on the top of each cookie.  For 1” balls, bake about 8 minutes, or just until the cookies start to turn a light golden color.  If baking 2” balls, bake about 10 minutes.  Allow cookies to cool slightly before moving them.   Makes about 2 dozen cookies if rolling dough into 1” balls and makes about 1 dozen cookies if rolling dough into into 2”balls.

Have you tried any new cookie recipes lately?  If so, let’s hear about them!

One Bowl Cinnamon Coffee Cake

I know my blog posts are getting farther apart these days but please hang in there.  I haven’t forgot you!

This weekend I was looking at coffee cakes lined up on a shelf at my local grocery store and I was so tempted to buy one to satisfy my never-ending sweet tooth.  But I knew better.  I knew a store-bought coffee cake wasn’t going to stand up to a moist, tender crumb, cinnamon coffee cake that I could produce in my very own kitchen.  I was certain that buying one would be a waste of my money and only yield disappointment.   Instead, I dug out my mixing bowl and did the right thing, I made my own from scratch.  And let me tell you, no disappointments here!

This cake is so simple to make.  And you all know how simple I like to keep my baking.  One bowl recipes suite me just fine.  The order of the ingredients is exactly how I added them to the one bowl I used to make this cake.  Also, I mixed by hand; not electric mixer.  So go ahead, give this recipe a try.

Cinnamon Coffee Cake

1 1/4 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

1 c. granulated sugar

1/2 c. vegetable oil

1/2 c. sour cream

1/4 c. heavy cream

1 tsp. vanilla extract

Filling/Topping

1/4 c. granulated sugar

1 tsp. cinnamon

Preheat oven to 350 degrees.  Grease a 7×11 glass baking pan using non-stick cooking spray.

Put all of the ingredients (except the filling/topping ingredients) in a large bowl and mix by hand until everything is combined.  This batter will be stiff.  Mix the filling/topping ingredients in a separate bowl and set aside.

Pour 3/4 the batter into the prepared pan.  Sprinkle half of the cinnamon and sugar mixture on top.  Add remaining batter on top, and swirl a butter knife through the mixture several times.  Top with remaining cinnamon and sugar filling/topping and bake for 25 minutes, or until toothpick comes out clean when inserted into the center.

I bet this cake would be delicious with a raspberry filling too.  What do you think?

Homemade Sweet Rolls with a Secret Ingredient (Pumpkin)

One of my most favorite baked treats is the one I tend to make least often.   That might be a good thing for my waistline, but I’ve decided that is just plain unacceptable.

Now, many of you probably call these cinnamon rolls, but from the time I was a little girl I’ve known them as sweet rolls.   Making homemade sweet rolls can take a little time out of your already busy schedules but there isn’t nothing like um…

These rolls have a soft and chewy texture, and their yellow color is a result of using my secret ingredient – pumpkin.   And while I’m talking about the color yellow, some of you have noticed that many of my baked goods tend to be more yellow than other similar recipes.  That’s because I use our very own farm fresh eggs that our busy little chickens lay for us each day.  The yolks in fresh eggs are so much darker and richer than the eggs you purchase in a grocery store.  And why?  I’m not certain, but I did read somewhere that grocery store eggs are at least 45 days old before they are available for purchase.   I suppose that might have something to do with it.

Homemade Sweet Rolls

Makes about 1 1/2 dozen rolls.

Dough

1/4 c. margarine

1/2 c. granulated sugar

1/2 c. milk

1 1/4 tsp. salt

1 egg, beaten

1 tbsp., plus 1 tsp. of yeast

1 c. hot water

1/2 c. canned pumpkin

5 c. all-purpose flour, plus 1 1/4 c. for kneading

Filling

1 c. brown sugar, packed

1 tbsp. cinnamon

1/4 c. margarine, softened (for spreading on the dough)

Icing

1 1/4 c. powdered sugar

1/2 tsp. vanilla

1 – 2 tbs. milk

Put margarine, sugar, milk and salt into a saucepan; heat until margarine melts.  In large bowl, add yeast, 2 cups of flour, egg, pumpkin, and hot water; mix completely.  Add remaining flour and mix thoroughly.  *Note – the dough will be sticky but you want it that way.  On a floured surface, using some of the flour you’ve set aside for kneading, knead the dough until it is no soft, tender, and just slightly sticky.  Form into a ball and place in a greased bowl.  Cover with greased plastic wrap and let rise until double.

Grease a 9”x13” pan.  Line the bottom of the pan with a piece of parchment paper and lightly grease the top of the paper.

Once dough has doubled, punch down and cut in half.  With a rolling pin, roll each half in equal sized rectangular shapes (about 1/2“ thick). Spread softened margarine on top of the dough, and sprinkle prepared brown sugar filling equally on each piece.  Starting with the longest side of the rectangle, roll each piece into a log.  With a sharp knife, cut the dough into (about 1 1/2”) slices and place into prepared pan – just so they aren’t touching.  Cover with greased plastic wrap and let rise until doubled.

cinnamonrolls 013

Bake in 350 degree oven for about 20 minutes, or until rolls sound hollow when tapped.  Let cool, and prepare icing.

In a bowl, thoroughly mix sugar, vanilla and milk.  Drizzle over top of warm sweet rolls.

One thing that’s worth mentioning – when I make sweet rolls I usually cut the very ends off of the logs so that each piece will be equal in size.  Most of the time I will fit the odd pieces into the pan between the perfectly shaped rolls.  If you are serving the pan of rolls to company and you want them to look perfect then toss the ends out.  I just hate to waste deliciousness!

I divided this pan of rolls up and put most of them in the freezer. When I need them (yes, need) I’ll thaw a package and breakfast is served.

Do you freeze baked goods for a rainy day? Or, are you saying what rainy day?

Making Homemade Granola

granola

I love fruit & yogurt parfaits.  They are tasty, low fat, and fairly healthy.  They make a pretty good snack or dessert when your sweet tooth is misbehaving and you are trying to watch calories.

Since I like granola on my yogurt parfaits I decided to try making my own at home.

Armed with oats and slivered almonds I contemplated what flavor granola I would make.

I scavenged through the cupboards and pulled out some of my favorite flavors.  Brown sugar, cinnamon, vanilla extract, and  pure maple syrup. 

The great thing about making your own granola is that you can adapt it to fit your own tastes.  You can add honey, coconut, or a variety of nuts and dried fruits.  Because I wasn’t sure how my first batch would turn out I kept it simple.  I also decided to stay clear from adding any fat (oil) to make my granola.

Recipe:

2 c. oatmeal

1/2 c. slivered almonds

1/2 tsp. cinnamon

1 tsp. vanilla extract

1 tbsp. brown sugar

3/4 c. pure maple syrup

Line a large cookie sheet with parchment paper and preheat oven to 325 degrees.

In large bowl, mix all of the ingredients together.  After everything is thoroughly mixed, pour it out onto the prepared cookie sheet.

Bake for 20-30 minutes; stir every 10 minutes. The granola is done baking when it is a light golden brown.  Be careful  not to over bake it.

Allow it to cool on the cookie sheet.  As it cools it will become crunchy.  Once cool; store in zip-lock bag to maintain freshness.

This granola is only slightly sweet.  You can add extra brown sugar if you prefer a sweeter version.  Or be creative and come up with your own custom blend.

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