750 mlde farine tout usage non blanchie
10 ml de poudre à pâte
10 ml de bicarbonate de soude
250 ml de beurre non salé, ramolli
500 ml de sucre
2 oeufs
5 ml d'extrait de vanille
4 à 5 bananes mûres, écrasées à la fourchette (625 ml)
250 ml de crème sure
125 ml de cassonade
310 ml de pépites de chocolat
Placer la grille au centre du four. Préchauffer le four à 180 °C (350 °F). Tapisser trois moules à pain de 23 x 13 cm (9 x 5 po) de papier parchemin en le laissant dépasser sur deux côtés. Beurrer les deux autres côtés.
Dans un bol, mélanger la farine, la poudre à pâte et le bicarbonate. Réserver.
Dans un autre bol, crémer le beurre avec le sucre au batteur électrique. Ajouter les œufs, la vanille et mélanger jusqu’à ce que la préparation soit homogène. À basse vitesse, incorporer les bananes puis les ingrédients secs en alternant avec la crème sure.
Répartir la moitié de la préparation dans les moules à pain. Parsemer avec la moitié de la cassonade et des pépites de chocolat. Couvrir avec le reste de la pâte et terminer avec le reste de la cassonade et des pépites de chocolat. Cuire au four environ 55 minutes ou jusqu’à ce qu’un cure-dent inséré au centre de la pâte en ressorte propre, mais légèrement nappé de chocolat fondu.
Source: Ricardo
Tuesday, January 24, 2012
Thursday, January 12, 2012
Triple Cheddar Potato Soup
2 tbsp PC Fresh churned butter - salted
1 large onion, chopped
2 carrots, chopped
1 small clove garlic, peeled
1 container (900 ml) PC Organics Chicken Broth - Ready to Use
2 Yukon Gold potatoes, peeled and chopped (about 2 1/2 cups)
1 cup beer
1 cup PC Triple Cheddar shredded cheese
4 slices cooked PC Applewood bacon
1. In saucepan, melt butter over medium heat. Cook onions, carrots and whole garlic clove for 10 to 12 minutes or until softened and golden. Stir in broth and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 to 15 minutes or until potatoes are very tender. Stir in beer; cook 1 minute longer.
2. Using immersion blender, purée soup. (Or purée in batches in a blender.) Return puréed soup to medium-low heat. Stir in cheese until it melts. Serve sprinkled with additional cheese and chopped fresh chives, if desired.
Chef's Tip
Crumble up some cooked Applewood bacon for extra flavour.
1 large onion, chopped
2 carrots, chopped
1 small clove garlic, peeled
1 container (900 ml) PC Organics Chicken Broth - Ready to Use
2 Yukon Gold potatoes, peeled and chopped (about 2 1/2 cups)
1 cup beer
1 cup PC Triple Cheddar shredded cheese
4 slices cooked PC Applewood bacon
1. In saucepan, melt butter over medium heat. Cook onions, carrots and whole garlic clove for 10 to 12 minutes or until softened and golden. Stir in broth and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 to 15 minutes or until potatoes are very tender. Stir in beer; cook 1 minute longer.
2. Using immersion blender, purée soup. (Or purée in batches in a blender.) Return puréed soup to medium-low heat. Stir in cheese until it melts. Serve sprinkled with additional cheese and chopped fresh chives, if desired.
Chef's Tip
Crumble up some cooked Applewood bacon for extra flavour.
Thursday, December 8, 2011
Penne alla Vodka
1 tablespoon olive oil
3 garlic cloves, minced
1/4teaspoon red pepper flakes
1(28-ounce) can crushed tomatoes
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 cup vodka
3/4 cup heavy cream
Salt and pepper
1 pound penne pasta
1/3 cup minced fresh basil
1. Bring 4 quarts water to boil in large pot. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add crushed tomatoes and sun-dried tomatoes and cook until slightly thickened, about 5 minutes. Off heat, add vodka. Bring sauce to boil, reduce heat to medium, and simmer until thickened, 12 to 15 minutes. Off heat, stir in cream. Season with salt and pepper to taste; cover and keep warm.
2. Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to pot. Toss sauce and basil with pasta, adding reserved pasta water as needed. Serve.
3 garlic cloves, minced
1/4teaspoon red pepper flakes
1(28-ounce) can crushed tomatoes
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 cup vodka
3/4 cup heavy cream
Salt and pepper
1 pound penne pasta
1/3 cup minced fresh basil
1. Bring 4 quarts water to boil in large pot. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add crushed tomatoes and sun-dried tomatoes and cook until slightly thickened, about 5 minutes. Off heat, add vodka. Bring sauce to boil, reduce heat to medium, and simmer until thickened, 12 to 15 minutes. Off heat, stir in cream. Season with salt and pepper to taste; cover and keep warm.
2. Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to pot. Toss sauce and basil with pasta, adding reserved pasta water as needed. Serve.
Tuesday, August 30, 2011
Nathalie's Melt-in-Your Mouth Chocolate Cake
7 on best quality dark chocolate
14 tbsps unsalted butter
1 1/4 cups sugar (I used 3/4 cup)
5 eggs
1 tbsp all-purpose flour
Preheat oven to 375F
Melt choco-butter in microwave on med heat. Add sugar and allow to cool slightly.
Incorporated the eggs, one by one, stirring well with a wooden spoon after adding each.
Add the flour and stir well.
Line a 8x8 pan with parchment paper.
Bake 22 min. The cake should not quite have set in the middle.
(make one day before, or in the morning for the evening)
Adapted from Chocolate, Trish Deseine
14 tbsps unsalted butter
1 1/4 cups sugar (I used 3/4 cup)
5 eggs
1 tbsp all-purpose flour
Preheat oven to 375F
Melt choco-butter in microwave on med heat. Add sugar and allow to cool slightly.
Incorporated the eggs, one by one, stirring well with a wooden spoon after adding each.
Add the flour and stir well.
Line a 8x8 pan with parchment paper.
Bake 22 min. The cake should not quite have set in the middle.
(make one day before, or in the morning for the evening)
Adapted from Chocolate, Trish Deseine
Wednesday, August 24, 2011
Peanut Butter Brownies
Makes 16 brownies
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Use either creamy or chunky peanut butter, but avoid old-fashioned brands with oil on top. To gild the lily, cover these brownies with chocolate frosting (see optional recipe below).
INGREDIENTS
3 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar (I used 2/3 cup sugar)
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup peanut butter (I used Kraft Whipped Peanut Butter)
For the Frosting (Optional)
4 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan. Drop peanut butter in 10 small dollops over batter. Without touching foil lining, run paring knife through batter to create swirls.
4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.
5. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
6. For the frosting (optional): Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours. Cut brownies as directed.
Adapted from CI
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Use either creamy or chunky peanut butter, but avoid old-fashioned brands with oil on top. To gild the lily, cover these brownies with chocolate frosting (see optional recipe below).
INGREDIENTS
3 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar (I used 2/3 cup sugar)
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup peanut butter (I used Kraft Whipped Peanut Butter)
For the Frosting (Optional)
4 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan. Drop peanut butter in 10 small dollops over batter. Without touching foil lining, run paring knife through batter to create swirls.
4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.
5. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
6. For the frosting (optional): Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours. Cut brownies as directed.
Adapted from CI
Monday, February 14, 2011
Tortilla Soup
Tortilla Strips
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt
Soup
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
Table salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil
Garnishes
1 lime , cut into wedges
1 Hass avocado , diced fine
fresh cilantro leaves
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
minced jalapeno pepper
Mexican crema or sour cream
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion
puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt
Soup
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
Table salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil
Garnishes
1 lime , cut into wedges
1 Hass avocado , diced fine
fresh cilantro leaves
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
minced jalapeno pepper
Mexican crema or sour cream
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion
puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
Saturday, December 4, 2010
Poached Shrimp Salad with Citrus Aioli
I got this recipe from a Superstore Cooking class, years ago, when we lived in Nova Scotia. It's really good.
Poached Shrimp Salad with Citrus Aioli
1 liter water -- lightly salted
1 liter orange juice
1 liter grapefruit juice
1 small onion -- quartered
1 lemon zest
1/2 lemon
1/2 orange
2 bay leaves
3 tablespoons fresh parsley
3 tablespoons rice wine vinegar
1 pound shrimp -- 26-30 count
4 ounces lettuce leaves
CITRUS AIOLI:
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 teaspoon fresh lemon juice
1 teaspoon orange zest
1 teaspoon lemon zest
2 cloves garlic
salt and pepper -- to taste
parsley -- to taste
Combine first seven ingredients in pot and bring to boil. Add shrimp to poaching liquid and remove from heat.
Allow poaching liquid to cool to warm.
Remove shrimp from liquid and toss with a splash of olive oil, orange juice, zest, grapefruit juice and salt and pepper. Chill.
Prepare aioli. Mix greens with some olive oil, lemon juice, salt and pepper. Serve on a bed of lettuce with aioli on the side.
Poached Shrimp Salad with Citrus Aioli
1 liter water -- lightly salted
1 liter orange juice
1 liter grapefruit juice
1 small onion -- quartered
1 lemon zest
1/2 lemon
1/2 orange
2 bay leaves
3 tablespoons fresh parsley
3 tablespoons rice wine vinegar
1 pound shrimp -- 26-30 count
4 ounces lettuce leaves
CITRUS AIOLI:
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 teaspoon fresh lemon juice
1 teaspoon orange zest
1 teaspoon lemon zest
2 cloves garlic
salt and pepper -- to taste
parsley -- to taste
Combine first seven ingredients in pot and bring to boil. Add shrimp to poaching liquid and remove from heat.
Allow poaching liquid to cool to warm.
Remove shrimp from liquid and toss with a splash of olive oil, orange juice, zest, grapefruit juice and salt and pepper. Chill.
Prepare aioli. Mix greens with some olive oil, lemon juice, salt and pepper. Serve on a bed of lettuce with aioli on the side.
Sunday, October 17, 2010
Roasted Pear Salad with Chèvre and Fig Vinaigrette
I made this salad three times already. It is really good.
4 Bosc, Comice, Concorde or Bartlett pears, halved and cored
8 tsp, plus 2 Tbs fig jam, divided
5 oz soft goat cheese, cut into 8 slices
1 Tbs olive oil, plus more for drizzling, divided
2 Tbs lemon juice
1/2 tsp Dijon mustard
4 cups watercress or baby arugula
1/2 small red onion, thinly sliced
1/4 cup chopped toasted walnuts or pecans
1. Preheat oven to 375F. Place pear halves cut-side up in 2 large baking dishes.
2. Spoon 1 tsp jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.
3. Whisk together remaining 2 Tbs fig jam, lemon juice and mustard in bowl. Whisk in 1 Tbs olive oil.
4. Divide watercress among 8 serving plates. Sprinkle with onion and nuts. Top each with pear half, and drizzle with dressing.
Source:
VT, Oct. 10
4 Bosc, Comice, Concorde or Bartlett pears, halved and cored
8 tsp, plus 2 Tbs fig jam, divided
5 oz soft goat cheese, cut into 8 slices
1 Tbs olive oil, plus more for drizzling, divided
2 Tbs lemon juice
1/2 tsp Dijon mustard
4 cups watercress or baby arugula
1/2 small red onion, thinly sliced
1/4 cup chopped toasted walnuts or pecans
1. Preheat oven to 375F. Place pear halves cut-side up in 2 large baking dishes.
2. Spoon 1 tsp jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.
3. Whisk together remaining 2 Tbs fig jam, lemon juice and mustard in bowl. Whisk in 1 Tbs olive oil.
4. Divide watercress among 8 serving plates. Sprinkle with onion and nuts. Top each with pear half, and drizzle with dressing.
Source:
VT, Oct. 10
Friday, October 15, 2010
Maple-Date Bars
I made these delicious bars when my parents came to visit, in Nov. 2009, in Comox BC. These are a repeaters.
1 3/4 cups finely chopped pitted dates (about 12 ounces)
3/4 cup water
1/3 cup maple syrup
1 teaspoon grated lemon rind
2/3 cup sugar
1/2 cup butter, softened
1 cup all-purpose flour (about 4 1/2 ounces)
1 cup regular oats
1/4 teaspoon baking soda
1/4 teaspoon salt
Cooking spray
Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently. (Mixture will look like jam.) Stir in rind; cool completely.
Preheat oven to 400°.
Beat sugar and butter with a mixer at medium speed until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt. Stir flour mixture into sugar mixture (mixture will be crumbly). Press 2 cups flour mixture into bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread date mixture over flour mixture. Sprinkle with remaining flour mixture. Bake at 400° for 20 minutes or until golden brown. Cool completely in pan on a wire rack.
CALORIES 162 (28% from fat); FAT 5g (sat 2.3g,mono 2g,poly 0.3g); IRON 0.7mg; CHOLESTEROL 12mg; CALCIUM 14mg; CARBOHYDRATE 29.5g; SODIUM 78mg; PROTEIN 1.6g; FIBER 1.8g
Cooking Light, NOVEMBER 2005
1 3/4 cups finely chopped pitted dates (about 12 ounces)
3/4 cup water
1/3 cup maple syrup
1 teaspoon grated lemon rind
2/3 cup sugar
1/2 cup butter, softened
1 cup all-purpose flour (about 4 1/2 ounces)
1 cup regular oats
1/4 teaspoon baking soda
1/4 teaspoon salt
Cooking spray
Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently. (Mixture will look like jam.) Stir in rind; cool completely.
Preheat oven to 400°.
Beat sugar and butter with a mixer at medium speed until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt. Stir flour mixture into sugar mixture (mixture will be crumbly). Press 2 cups flour mixture into bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread date mixture over flour mixture. Sprinkle with remaining flour mixture. Bake at 400° for 20 minutes or until golden brown. Cool completely in pan on a wire rack.
CALORIES 162 (28% from fat); FAT 5g (sat 2.3g,mono 2g,poly 0.3g); IRON 0.7mg; CHOLESTEROL 12mg; CALCIUM 14mg; CARBOHYDRATE 29.5g; SODIUM 78mg; PROTEIN 1.6g; FIBER 1.8g
Cooking Light, NOVEMBER 2005
Monday, October 11, 2010
Apple Spice Cake
CAKE:
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Nonstick cooking spray with flour
CARAMEL SAUCE:
Make your favorite caramel sauce
DIRECTIONS
Preheat oven to 350 degrees.
Spray a 12-cup Bundt pan with cooking spray; set aside.
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.
Source:
Apple Spice Cake, Martha Stewart
First published May 2006
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Nonstick cooking spray with flour
CARAMEL SAUCE:
Make your favorite caramel sauce
DIRECTIONS
Preheat oven to 350 degrees.
Spray a 12-cup Bundt pan with cooking spray; set aside.
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.
Source:
Apple Spice Cake, Martha Stewart
First published May 2006
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