November 1, 2024 / Lyn Jones / 0 Comments
An Upside Down Cake which starts with a layer of buttery toasted pecans. Underneath is a sprinkling of cinnamon laced brown sugar that is drizzled with honey. It is reminiscent of a sticky bun, but a whole lot easier to make. Serve it warm from the oven, at room temperature, or even cold. This is sure to become a family favourite.
Ingredients
1/4 cup (55 grams) unsalted butter
1 cup (100g) chopped pecans or walnuts
1/2 cup (100g) light brown sugar ,(firmly packed)
1 teaspoon (2 g) ground cinnamon
2 Tabs (40 g) honey
1 large firm textured apple (225 g): peeled, cored & thinly sliced (Granny Smith, Honey Crisp, Gala)
2 1/4 cups (290 g) plain flour
one – package (7 g) active dry yeast (or 2 teaspoons (7 g) SAF Red or Gold Instant Yeast)
1/4 cup (50 g) white sugar
3/4 teaspoon (3 g) kosher salt
3/4 cup (180 ml/g) very warm milk or water (52 degrees C)
4 Tabs (55 g) warm melted unsalted butter
1 large egg (50 g), at room temperature
1/2 teaspoon (2 g) pure vanilla extract
1. Butter or spray an 8″ (20 cm) square baking pan, preferably non stick. Leave out egg & butter.
2. In a skillet, melt 1/4 cup (55 g) of butter over medium heat. Add the pecans & cook until the butter & pecans are lightly browned. Remove from heat, evenly spread into your prepared pan.
3. In a small bowl, stir together the brown sugar & ground cinnamon. Evenly sprinkle the brown sugar mixture over the pecans. Drizzle with the honey & then evenly place the apple slices on top.
4. Next, with a hand mixer combine the flour, yeast, white sugar & salt. Add milk, melted butter, egg & vanilla: beat, on medium low speed, until the batter is smooth (about 1 minute – it will be sticky). With two spoons, place the batter evenly on top of the sliced apples. Cover with plastic wrap and let proof, in a warm place (about 24 degree C) for about one hour. The batter will be puffy and soft.
5. Preheat your oven to 190 degrees C.
6. When ready to bake, remove the plastic wrap and bake for about 20-25 minutes, or until cake has nicely browned & a wooden toothpick, inserted into it’s centre, comes out clean. Immediately invert onto a wire rack that has been placed over a baking sheet to catch any drips. Serve warm, at room temperature, or cold.
November 1, 2024 / Lyn Jones / 0 Comments
This easy-to-make apple cake is a great dessert for potlucks, parties & visitors. I serve it still warm with a big scoop of ice cream or cold from the fridge. Everyone loves this easy apple dessert!
I halved ingredients and still had plenty. Dez says needs more apple & to break down more and the lemon should be in apples not in the biscuit pastry. I thought some chopped pecans on top drizzles with maple syrup or ACV would be nice and a lot less sugar. Makes 24 slices
Ingredients (brackets are from sheet cake recipe)
CAKE & APPLES
200g (1 ½ cups) unsalted butter or margarine (divided)
1 cup (⅓ cup) white sugar – halve to 1/2 cup
½ teaspoon (few drops) vanilla extract
1 large egg
4 cups sifted SR (all-purpose flour, divided)
750g+ fresh* or canned apples – peel, core & slice (5 apples) – try MORE
1 teaspoon lemon zest, freshly grated
TOPPING:
1 tsp (½ teaspoon) ground cinnamon
2T brown sugar
1. Lightly grease a lamington tin (or 9×13″ baking sheet) & preheat oven to 170°C FF. Leave the butter on kitchen counter to get to room temperature.
2. Cream butter & sugar together until light & fluffy. Beat in egg, vanilla & lemon rind. Fold in SR flour: mixture will be crumbly. Press half the mixture into lamington tin. (then put in fridge while you prepare apples).
3. Peel & core the apples & slice them, then arrange over base. (chop them into small chunks. Mix the apple chunks with the lemon zest, lemon juice, cinnamon and apple sauce. Set aside).
4. To assemble the cake, spread the apple mixture onto the dough layer. Then use your fingers to crumble the crumbs on top. Press some crumbs together to form bigger crumbs, you don’t want the crumbs to be too fine.
5. Make topping by mixing the brown sugar with the cinnamon: sprinkle over.
5. Bake for 50-60 mins (45 minutes) until the crumbs are lightly golden. Let the cake cool off completely to make it easier to slice. It will be a little bit soft while hot.
Serve warm or cold with with whipped cream or vanilla ice cream!
* I like to use Jonagold apples for this recipe but Granny Smith, Honey Crisp, or Pink Lady would work, too – although pink ladies didn’t break down enough to please Derryn.
COMMENTS FROM OTHERS:
Apples: The secret of extra delicious German Streusel is to make them bigger. Use your hands and rub the dough between your fingers, press the smaller crumbs together and sprinkle them over the cake.
Alternative sheet cake recipe (Struesel on top is made from other half of pastry plus
1 ⅓ cup applesauce, sweet or unsweetened and 1 tablespoon lemon juice & zest,
THEN (½ cup white or brown sugar, ½ teaspoon ground cinnamon for topping) Makes 16.
(from Family Circle 1969 but similar at https://platedcravings.com/german-apple-streusel-sheet-cake/ & https://www.365daysofbakingandmore.com/easy-apple-crumb-cake/)