Here is what I think…or one of the millions of things I think….find something to celebrate. It can be a little thing or a big thing or nothing real at all, but some creative thing going on inside your head. Take some time to celebrate something. It can only be a good thing, right?
This apple cake is of my own invention to celebrate no one thing, but just the season, the beautiful apples I had, a few lovely soft orange rose hips, some antique pieces recently acquired for props, the light coming in through the window on this particular day while I played with this still life. More than plenty to celebrate I think don’t you?
I made a wee cake and a larger cake..one to give away and one to enjoy.
A dusting of powdered sugar always seems celebratory to me.
An Apple Cake to Celebrate
- 6 crisp, tart apples or whatever is your favorite, peeled, cored & thinly sliced
- 1/2 cup raw sugar
- 1/2 cup granulated sugar
- 1 1/2 cups Spelt flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon apple pie spice
- 1 tablespoon pure vanilla extract
- 2 large eggs, lightly beaten
- 1 stick unsalted butter, melted
- 1/2 cup chopped blanched almonds
- powdered sugar for dusting over top of finished cake
- Preheat oven to 350 degrees. line the bottom of a 9 or 10 inch springform pan with parchment paper and then spray sides and bottom with cooking spray. Set aside.
- Toss together in a bowl the apple slices & 2 tablespoons of the granulated sugar. Set aside.
- Using a stand, or hand mixer, blend together the remaining granulated sugar, raw sugar, spelt flour, baking powder, apple pie spice, vanilla extract, eggs and butter.
- Fold in half the sugar-coated apples and spoon into the prepared springform pan. Top with remaining apple slices & chopped almonds.
- Bake for about 1 hour or until cooked throughout when tested with a skewer. Let cool in the tin for about 10 minutes then remove the sides and cool cake on a wire rack.
- Right before serving add a generous, celebratory, dusting of powdered sugar.
Note: Is delicious with a bit of whipped cream as well. If you decide to make a wee and larger cake like I did use a smaller 8 inch pan and an even smaller 6 inch pan. Worked great.
Teresa Blackburn http://www.teresablackburnfoodstyling.com http://www.foodofifth.com
In my house when the going gets a bit tough, I have an overwhelming urge to bake and bake and bake…the next few posts might be baked goods.
Lovely firm pears…juicy pluots…maple syrup and spelt flour all layered, sugared and baked in a short bread crust. Hello November….Hello Thanksgiving in Nashville, Tennessee….Hello?
Below are step-by-steps….just in case….
…..you want to make your own…right now…today..don’t you? It’s as Easy As This! Baking will make you feel better….I promise.
November Pear-Pluot Tart
Ingredients for Crust:
- 2 cups spelt flour
- 1 stick cold butter cut into pieces
- 1 teaspoon vanilla bean powder
- 1/4 cup maple syrup
- 1 egg yolk
- 1 tablespoon ice cole water, if needed
Ingredients for Filling:
- 2 tablespoons red currant jelly, melted to brush on crust
- 3 ripe, but firm pears, cored, peeled and thickly sliced
- 3 pluots or plums, cored and thickly sliced (or small tart apples)
- 1/2 cup demerara or other dark brown sugar
- 2 tablespoons butter cut into pieces
- Grainy raw sugar to sprinkle over top of tart after baking
- Place spelt flour in a food processor along with the butter pieces and vanilla bean powder. Process until mixture looks like breadcrumbs. Add maple syrup and egg yolk. Process until a dough forms. (Add ice water if needed) Remove dough from food processor and form into a flatten disk. Wrap in plastic and chill for 30 minutes.
- Roll dough out onto a lightly floured surface into a large round. Fit into a 9 inch springform pan, folding extra dough to inside to form a thicker crust all around. Prick the bottom of the crust and chill for 30 minutes while you prepare the filling.
- Preheat oven to 350 degrees.
- When filling ingredients are ready remove tart shell from the refrigerator and spread the bottom with the melted red currant jelly.
- Fill tart shell with fruit, and then sprinkle the demerara sugar over the fruit. Top with butter pieces.. Bake until fruit is fork tender, not mushy, about 40 minutes. Fruit will begin to caramelize just a bit. Remove from oven and dust with grainy raw sugar. Serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream.
Notes: You can make this tart with all pears or pears and apples as well. Great Holiday dessert.
Teresa Blackburn http://www.teresablackburnfoodstyling.com