Sunday, May 9, 2010

Apple Spice Cake with Caramel Frosting

I love anything with apples in it, so when I came across this recipe I was very excited to try it. I laughed because it was very similar to an Apple Cake recipe I had copied down from Paula Dean years ago, but never made it because my husband is allergic to apples. So when I invited a few girlfriends over one night I decided it would be a perfect time to try it out. It was so delicious! The cake was moist, the apples were tender, and the caramel sauce was to die for. I liked it so much I made it the next weekend for a family gathering.

Apple Spice Cake
recipe courtesy Martha Stewart

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
1 teaspoon pure vanilla extract
Caramel Sauce (recipe below)

Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan; set aside. (Make sure you grease the pan very well, the second time I made it some of the cake stuck to the pan.
In a large bowl sift together flour,
cinnamon, baking soda, and salt; set aside.
In a separate bowl combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Gradually add dry ingredients to wet 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

Caramel Sauce

1 cup light brown sugar
1 stick unsalted butter
1/4 cup evaporated milk
1 t vanilla
pinch of salt

Combine ingredients in a small saucepan over medium heat. Cook,
stirring, until thickened to desired consistency.

Friday, May 7, 2010

Oven Roasted Broccoli

I am a fan of broccoli. My husband is not. So I really don't serve broccoli a lot at our house, but when I came across this recipe I had to try it. It did not disappoint. It was a terrific side dish. The bread crumbs and cheese were a great combination with the broccoli.

Oven Roasted Broccoli
recipe courtesy Alton Brown

1 pound broccoli, rinsed and trimmed
2 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp cheddar (I used parmesan)

Preheat oven to 425 degrees.

Cut the broccoli florets into bite sized pieces. Cut the stalk into 1/8 inch thick, round slices. Place the broccoli into a mixing bowl and toss with olive oil, garlic, kosher salt and pepper. Set aside.

Spread the panko bread crumbs in a 13X9 inch metal cake pan and place in the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the broccoli mixture. Toss to combine. Sprinkle mixture back in the cake pan. Roast until broccoli is tender, about 8 to 10 minutes. Remove from the oven, toss in the cheese and serve immediately.