All-In-One Holiday Bundt Cake
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As I'm sure many of you know, I cannot say enough good things about Dorie Greenspan's Baking: From My Home To Yours. A recent favourite of mine from her cookbook is the all-in-one holiday bundt cake - spices, pumpkin, apple, cranberry and pecans. I wasn't sure how they would all work together, but trusted Dorie and of course it was delicious. The cake is so yummy, moist, and flavourful. I've made it a couple of times and would say that adults love it, but kids/teenagers might not feel the same - maybe it's the spice and/or the lack of chocolate? I know I'll be making this cake many more times, and I want to try modifying it a bit to make it healthier so I can eat it more often.
If this sounds good, you might also like:
Orange Chocolate Chunk Cake
Cinnamon Swirl Buttermilk Pound Cake
Maple-Walnut Cake
Plum Sour Cream Kuchen
All-In-One Holiday Bundt Cake
Adapted from Baking: From My Home To Yours
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1 tsp ground ginger
1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored and finely chopped
3/4 cup dried cranberries
1 cup pecans, coarsely chopped
Center a rack in the oven and preheat the oven to 350F. Butter a 9 to 10 inch (12 cup) Bundt pan. Don't place the pan on a baking sheet - you want the oven's heat to circulate freely through the Bundt's inner tube.
Whisk together the flours, baking powder, cinnamon, nutmeg, cloves, salt, and ground ginger.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat int he vanilla. Reduce the mixer speed to low and add the pumpkin and chopped apple - don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake for 60 to 70 minutes (mine took 50 minutes), or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.
I really adore scones but I don't seem to make them very often (looking back through my blog). I guess because I find them harder to make healthy and I know I'll want to eat them all! Like these apple cheddar scones. I've been really curious about the combination of apples and cheddar in baked goods (like apple and cheddar pie). These scones were super delicious and soft and perfect, though they were neither very apple-y nor very cheesy. The only bad thing was that the dried apples that were sticking out burned. I think that's unavoidable though? And for me the stoneground cornmeal added a bit too much crunch, but my boyfriend liked it.
And I have discovered (maybe you all know this and I'm a little slow) that if you freeze scones right after they cool, then when you thaw them out they maintain their crispy edges!! How insanely awesome is that. The crispy edges are one of my favourite parts. If you wait too long to freeeze them, especially if you wait until the next day (when the crispy edges are just gone period) it won't work.
If you live in Canada, don't forget to enter to win an amazing baking giveaway from Epicure Selections! The contest ends Tuesday at 1159pm PST.
If this sounds good, you might also like:
Caramelized Onion, Sage and Cheddar Muffins
Old-Fashioned Buttermilk Biscuits
Cinnamon Apple Scones
Peanut Butter Chocolate Chip Scones
Apple Cheddar Scones
Adapted from Baking: From My Home to Yours
Makes 12 scones
1 large egg
1/2 cup cold buttermilk
1/4 cup cold apple juice
1 3/4 cups all-purpose flour (Ashley note: I used 242 g.)
1/3 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3/4 cup grated cheddar cheese
1/2 cup finely diced dried apples
Center a rack in the oven and preheat the oven to 400F. Line a baking sheet with parchment or a silicone mat.
Stir the egg, buttermilk and apple juice together
Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.
Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef’s knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking – just add about 2 minutes to the baking time.)
Bake the scones for 15-20 minutes, or until their tops are golden and somewhat firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.
d
All-In-One Holiday Bundt Cake
As I'm sure many of you know, I cannot say enough good things about Dorie Greenspan's Baking: From My Home To Yours. A recent favourite of mine from her cookbook is the all-in-one holiday bundt cake - spices, pumpkin, apple, cranberry and pecans. I wasn't sure how they would all work together, but trusted Dorie and of course it was delicious. The cake is so yummy, moist, and flavourful. I've made it a couple of times and would say that adults love it, but kids/teenagers might not feel the same - maybe it's the spice and/or the lack of chocolate? I know I'll be making this cake many more times, and I want to try modifying it a bit to make it healthier so I can eat it more often.
If this sounds good, you might also like:
Orange Chocolate Chunk Cake
Cinnamon Swirl Buttermilk Pound Cake
Maple-Walnut Cake
Plum Sour Cream Kuchen
All-In-One Holiday Bundt Cake
Adapted from Baking: From My Home To Yours
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1 tsp ground ginger
1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
1 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 1/4 cups canned unsweetened pumpkin puree
1 large apple, peeled, cored and finely chopped
3/4 cup dried cranberries
1 cup pecans, coarsely chopped
Center a rack in the oven and preheat the oven to 350F. Butter a 9 to 10 inch (12 cup) Bundt pan. Don't place the pan on a baking sheet - you want the oven's heat to circulate freely through the Bundt's inner tube.
Whisk together the flours, baking powder, cinnamon, nutmeg, cloves, salt, and ground ginger.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat int he vanilla. Reduce the mixer speed to low and add the pumpkin and chopped apple - don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake for 60 to 70 minutes (mine took 50 minutes), or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.
Monday, November 23, 2009
Apple Cheddar Scones
I really adore scones but I don't seem to make them very often (looking back through my blog). I guess because I find them harder to make healthy and I know I'll want to eat them all! Like these apple cheddar scones. I've been really curious about the combination of apples and cheddar in baked goods (like apple and cheddar pie). These scones were super delicious and soft and perfect, though they were neither very apple-y nor very cheesy. The only bad thing was that the dried apples that were sticking out burned. I think that's unavoidable though? And for me the stoneground cornmeal added a bit too much crunch, but my boyfriend liked it.
And I have discovered (maybe you all know this and I'm a little slow) that if you freeze scones right after they cool, then when you thaw them out they maintain their crispy edges!! How insanely awesome is that. The crispy edges are one of my favourite parts. If you wait too long to freeeze them, especially if you wait until the next day (when the crispy edges are just gone period) it won't work.
If you live in Canada, don't forget to enter to win an amazing baking giveaway from Epicure Selections! The contest ends Tuesday at 1159pm PST.
If this sounds good, you might also like:
Caramelized Onion, Sage and Cheddar Muffins
Old-Fashioned Buttermilk Biscuits
Cinnamon Apple Scones
Peanut Butter Chocolate Chip Scones
Apple Cheddar Scones
Adapted from Baking: From My Home to Yours
Makes 12 scones
1 large egg
1/2 cup cold buttermilk
1/4 cup cold apple juice
1 3/4 cups all-purpose flour (Ashley note: I used 242 g.)
1/3 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3/4 cup grated cheddar cheese
1/2 cup finely diced dried apples
Center a rack in the oven and preheat the oven to 400F. Line a baking sheet with parchment or a silicone mat.
Stir the egg, buttermilk and apple juice together
Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.
Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef’s knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking – just add about 2 minutes to the baking time.)
Bake the scones for 15-20 minutes, or until their tops are golden and somewhat firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.
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