Thursday, November 4, 2010

chilly grey day

I woke to a chilly morning that did not brighten up very much. The sky looks like snow could fall at any moment, as for right now it is just a faint drizzle. There is a chill in the air which makes me want to stop working on the penguin hats for my next show and find something to bake, Here is a recipe I came across that I am making for the kids tonight.

Carsen loves to model the hats for me, this will soon pass so I take advantage of it every chance I get!

Apple Dumpling Cake

3 pounds apples - peeled, cored and sliced

1/2 tsp. cinnamon

2 Tbsp. brown sugar

2 cups flour

1 1/2 cups sugar

2 tsp. baking powder

1 tsp. salt

2 eggs, slightly beaten

1/2 cup vegetable oil

1/2 cup applesauce

1 teaspoon cinnamon

Place sliced apples in lightly greased 9x13 baking dish. Sprinkle with 1/2 tsp. cinnamon and brown sugar. In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir in eggs and oil; pour on top of apples. Sprinkle with 1 tsp. cinnamon. Bake at 350 for 40 to 45 minutes, or until topping is puffed and golden brown. Serves 12.

a few more that I could.nt resist sharing
Apple Almond Coffee Cake

1/2 cup chopped almonds

2 tsp. cinnamon

1 1/2 cup sugar, divided

1/2 cup butter, softened

2 eggs

1 tsp. almond extract

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup sour cream

1 medium granny smith apples, peeled, cored and thinly sliced

Combine nuts, cinnamon and 1/2 cup sugar; set aside.

In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in almond extract. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition.

Spread half of the batter in a well greased 10-in. springform pan. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake and remove; cool completely on a wire rack. Serves 12.
Pumpkin Cake

1 yellow cake mix

2 eggs

1 15 oz. can pumpkin

1/4 cup water

2 tsp. baking soda

2 tsp. pumpkin pie spice


4 oz. cream cheese, softened

1 tsp. vanilla

1 cup powdered sugar

1-2 tsp. milk

3-4 Tbsp. chopped crystallized ginger

Combine cake mix, eggs, pumpkin, water, baking soda and pumpkin pie spice in a large mixing bowl and beat on medium speed for 4 minutes. Pour into a greased bundt pan and bake at 350 for 40-45 minutes. Let cool in the pan for 10 minutes then carefully remove to cool completely on a wire rack.

For frosting, beat the cream cheese til smooth. Add the vanilla, powdered sugar and milk and mix until frosting consistency. Frost the top of the cake and garnish with chopped crystallized ginger.

Serves 10-12.
these and many mkore can be found at

1 comment:

Jen said...

Mmmm that coffee cake sounds so yummy!

Great post :)

*Stopping by from Blog Frog