Saturday, October 27, 2012

Week 42: Caramel Apple Poke Cake

Oh readers! I am a week behind in posting this cake!  I made it last week-end for our fall festival and everyone enjoyed it!  Not only did it look delicious but it was an easy cake to make and I needed easy due to a very busy week-end and being fatigued. I am so enjoying my new role as a substitute teacher but my body is still getting used to a new routine.  I am thankful that this week-end allowed more rest.
I'll post week 43's cake tomorrow; but for now here is week 42's Caramel Apple Poke Cake!!!

Caramel Apple Poke Cake
(Source: Lady and Sons Cookbook - Paula Deen)

2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 tsp. vanilla
1 cup chopped walnuts 
1/2 cups diced apples, canned or fresh

Preheat oven 350 degrees.  Cream together sugar, eggs, and oil.  Add flour; mix together until well blended.  Add vanilla, nuts, and diced apples.  Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes.  Cake is done when toothpick inserted in center comes out clean.  When cake is done, punch holes in it with a knife and pour topping over.

Caramel Topping:

1 1/2 stick of butter
1 cup of brown sugar
1/8 cup of milk
Heat all ingredients together over medium heat.  Bring to a boil, stirring constantly.  Let boil for about 2 minutes.  Pour over warm cake.

Happy Baking!

Sunday, October 14, 2012

Week 41: Chocolate Chip-Cookie Dough Cheesecake

My daughter arrived home for fall break last night.  I don't remember having a fall break when I was in college; but whoever had this wonderful idea - I am most thankful.  Our house is alive with the sound of laughter and stories upon stories as Bethany and her two dear friends who drove home with her sit around our table sipping hot tea and eating cake number 41.  When I found this recipe I knew it would be the perfect cake to make for Bethany and friends.

While we were waiting for the girls to arrive last night, David enjoyed a piece of the cake and said it was the best cheesecake he has ever had.  The girls have all said the same.  Not only does the cheesecake have three bars of cream cheese and two kinds of sugar; but it also has an entire roll of cookie dough.  The cookie dough bakes into the cheesecake making a wonderfully, delicious cake.

Chocolate Chip-Cookie Dough Cheesecake
(Source: Better Homes and Garden 2012 Holiday Baking Magazine)

Preheat oven to 350 degrees.
Lightly grease a 9 inch springform pan.

  You may use regular graham cracker crumbs, crushed Oreos or chocolate graham cracker crumbs.  For this cake I used chocolate graham cracker crumbs.

2 cups chocolate graham cracker crumbs
1/4 cup sugar
6 Tablespoons melted butter

Combine all ingredients and press into your springform pan.

Cake Batter:

3  8 ounce packages cream cheese, at room temperature
3 eggs, at room temperature
1/2 cup sugar
1/2 cup brown sugar
2 Tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk

1 Cup semi-sweet chocolate chips

In a large mixing bowl beat cream cheese, 1/2 cup sugar, brown sugar, flour and vanilla with an electric mixer on medium speed until combined.  Beat in milk until smooth.  Stir in eggs.
Pour half of the cream cheese mixture into a crust-lined pan, spreading evenly.  Gently drop half of the cookie dough by teaspoons onto cream cheese mixture in pan.

Repeat with the remaining cream cheese mixture and the remaining cookie dough.  Poke dough down just below the surface.  Sprinkle top with chocolate chips.

Place springform pan in a shallow baking pan.  Bake for 60-65 minutes.  Cool on cooling rack. Cover and chill in the refrigerator.

Happy Baking!

Sunday, October 7, 2012

Week 40: Cinnamon Streusel Coffee Cake

Dear readers, the cake I baked for week 40 is divinely delicious.
David and I stopped by the Starbucks counter on Friday night and he noticed the cinnamon coffee cake in the dessert display.  I told him I would make him one the next day.  When I pulled it out of the oven he could hardly wait for me to cut him a piece.  He said it was delicious!  The plain Greek yogurt makes it so wonderfully moist.  I have enjoyed sharing this cake with teachers, neighbors and friends.

Cinnamon Streusel Coffee Cake
Source:  The Baker Chick

Streusel topping
2/3 cups granulated sugar
pinch of  salt (if you use unsalted butter)
3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 tablespoon ground cinnamon
4 tablespoons butter, melted

1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder (for color not for taste- you can leave it out if you want.)

3/4 cup butter softened
1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup plain Greek yogurt. (regular yogurt would also be ok.)
1 1/4 cups milk (anything from skim to whole)
3 3/4 cups All-Purpose Flour

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
2) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set it aside.
4) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
5) Add the eggs one at a time, beating well after each addition.
6) In a separate bowl, whisk together the yogurt and milk till well combined. You don't need to whisk out all the lumps.
7) Add the flour to the butter mixture alternately with the milk/yogurt mixture, beating gently to combine.
8) Pour/spread half the batter (about 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
9) Sprinkle the filling evenly atop the batter.
10) Gently spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
11) Sprinkle the topping over the batter in the pan.
12) Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

Happy Baking!