This cake is for the folks who love apple pie filling but don’t not like the crust. It’s a deliciously moist honey cake filled with an apple pie filling and glazed with apple cider caramel.
Tink
*When I dream, I cook and bake like an artist!*
Apple Cider Honey Cake
INGREDIENTS
For the cake:
8 oz canola oil
298 g pure cane sugar
3 lg eggs
1 C honey, good quality wildflower or blackberry
471 g unbleached all-purpose flour
1 T bakng powder
1 tsp baking soda
1/2 tsp salt
1 T + 1 tsp ground cinnamon
1/8 tsp ground clove
1/2 tsp freshly ground nutmeg
4 fl oz freshly squeezed orange juice
4 fl oz ginger ale, good quality
4 fl oz decaf espresso
2 fl oz rum
1 tsp pure vanilla extract
For the apple pie filling:
3 med apples
50 g pure cane sugar
2 T unbleached, all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
pinch of groung ginger
pinch of ground clove
pinch of kosher salt
1 T unsalted butter
For the caramel apple cider glaze:
1 C brown sugar
4 oz unsalted butter
4 fl oz heavy cream
INSTRUCTIONS
For the cake:
Preheat oven to 350 F
STEP 1 – Creaming together all ingredients.
STEP 2 – Spray and line with parchment paper, 2 – 8″ pans.
STEP 3 – Fill one, 1/3 (1# 1.2oz) full, fill the other 2/3rds (2# 2.4oz) full.
STEP 4 – Bake in 350 degree (F) oven until toothpick comes out clean, around 45 minutes for the 2/3 full pan.
STEP 5 – Cool the cake layers and cut one into two equal layers.
STEP 6 – Wrap in plastic wrap separately and place in frige until ready to assemble.
For the filling:
STEP 1 – Peel, core and slice the apples (whatever thickness you desire).
STEP 2 – Place them in a bowl of cold water until ready to use.
STEP 3 – Combine dry ingredients.
STEP 4 – Strain the apples and place them in a saute pan with the tablespoon of butter.
STEP 5 – Sprinkle the dry ingredients over and saute until the apples are tender. You may add a little water if the filling begins to dry out before the apples are tender.
For the glaze:
STEP – Place ingredients in a large sauce pot, bring to a boil, reduce to a simmer and cook for 2-3 minutes.
STEP – Swirl the pan to combine ingredients if necesary.
STEP – Let sit to thicken for approximately 30 minutes.
To assemble:
STEP 1 – place one cake layer on a cake stand or plate, cover with 1/2 of the filling, place another cake round centered on top and repeat with remaining cake filling.
STEP 2 – After placing the last cake round centered on top, pour over warm (slightly cooled and thickend) caramel apple cider glaze.
Yesterday, I put out a call to my friends in the Needlework and Quilt Industries. I needed recipes for this site and my new cake site. (I’ll give a link to the cake site once I have some recipes! LOL)
An awful lot of my industry friends are *Foodies* as well as being talented needleworkers and quilters, and the recipes are starting to arrive in my eMailBox, so I’ll be adding recipes often over the next week or so!
My friend, Colleen Leader, is VERY busy getting ready for her first time at the Nashville Cash and Carry Show as a Designer. I was pretty thrilled that she was willing to take the time to help me with this project… BEFORE Nashville! (I had plans to nag her about this, once she was home from TN! LOL)
| ILoveToBakePies.com RICOTTA RICE PIE, also known as EASTER PIE |
| My mother-in-law is famous in our family for being the ultimate in the kitchen. She ever so graciously offered this recipe to me when my husband and I were celebrating our first Easter together. She let me know it was his favorite and he was pleasantly surprised when it was on the dinner table at Easter. I hope this recipe brings as much joy to your family celebrations as it has for ours. |
| Ingredients |
| 12 Eggs 1.5 cups of sugar 1 teaspoon Salt 2.5 pounds of Ricotta 1 cup cooked white rice 2 teaspoons vanilla pinch of cinnamon (optional) |
| Step by Step |
| Preheat oven to 350 Degrees. 1) Cook 1 cup of white rice according to box directions. 2) In a large bowl begin with 12 thoroughly beaten eggs. Add salt and sugar. 3) Gradually add Ricotta until thoroughly combined. 4) Stir in cooked white rice, vanilla, and a pinch of cinnamon. 5) Pour into a 10 inch baking pan and bake for 1 hour at 350. |
| Follow The Leader Designs |
| Welcome to Follow The Leader Designs. We are a NEW counted thread company with a personalized twist! Whatever does that mean? Well, in a nut shell, we supply our designs with additional charted variations for you to explore new stitching techniques.Since each stitcher has a unique skill level, they may choose different stitches to use and in different places within each design thus, making each FTL design a unique creation.FTL Designs strives to provide easy to read charts, clear directions and unique ways to enhance each design with specialty stitches. We want you to feel comfortable with the stitches you choose and make each design personal. If you are going to take the time to stitch a design why not make it uniquely yours! Finally each design will tell a story, of why it was created. What inspired me ~ basically the Who, What, When, Where and Why of the designs. I often wondered that as a stitcher and now that We would love to hear your stories of why you chose to stitch the piece and what twists you added to make it uniquely yours! |
Many of my friends in Needlework and Quilting like to bake and cook.
We have even started sharing recipes! LOL Here is a great recipe from my friend, Doug Kreinik. We still laugh about the time we were all in Columbus OH for a Trade Show. Jeffrey and I went to a wonderful, out of the way Ethiopian restaurant. The place was almost empty, so imagine our surprise when we were leaving, to spot Doug and a friend there!
Here is Doug’s take on Pecan Pie, with many additional suggestions for making it your own!
| ILoveToBake.com PECAN PIE – Lactose Free |
| This is my Mom’s recipe. I am lactose intolerant, so this has no butter or milk in the filling. If you love nut pies, be careful … it is hard to eat one piece! ~ Doug Kreinik |
| Ingredients |
| 3 eggs-slightly beaten 1 cup blue label dark Karo Syrup 1/8 teaspoon salt 1 cup sugar (you can use brown sugar instead of white) 2/3 c pecans (I like to grind the nuts and place in the mix and then place whole nuts on top) 1 teaspoon Vanilla (preferably Mexican Vanilla) 1 pre-made Pillsbury Frozen Pie Crust |
| Step by Step |
| Preheat oven to 450 F 1) Mix eggs, Karo, salt, sugar, and vanilla in a mixing bowl. 2) Add nuts last 3) Roll out one pre-made Pillsbury Frozen Pie Crust and shape into pie pan or pie dish 4) Pour into uncooked pie crust 5) Bake at 450F (232C) for 10 minutes 6) Turn the oven down to 350F (178C) for 1/2 hourIf baked in glass dish, temperature should be 25F less. Suggestions from Doug: Things I have tried successfully to give the pie variety: Replace the pecans with walnuts 2/3 cup Replace the pecans with Quaker Oats 5 minute variety (2/3 cup) Add Chocolate Chips to mix (1/2 cup) I have prepared pecan tarts with the same recipe being using 2 Ready made pie shells rolled out, 2†muffin tins, baking them at 450F for 10min and 350F for 15min. This is great party food. |
| Kreinik Mfg. Co., Inc. |
| Kreinik, this past year, celebrated its 35th year in the Needlework business. From a little Mom and Pop company in the hills of the West Virginia to a respected world wide purveyor of metallic and silk threads, embellishments and notions, Kreinik has worked hard with stitchers from around the world to bring a quality and enjoyable product to fill the stitcher’s stash.We pride ourselves in producing a great product along with this; we travel a lot and experience many local foods. Being that the family hobby, of always try new restaurants and different foods, we have acquired a taste for tasty foods. I enjoy cooking and baking and creating interesting dishes for others. I hope you will also enjoy some of my favorites. http://www.kreinik.com/ |
In honor of November 21, *Pumpkin Pie Day*, I am sharing three wonderful variations on an American classic. Check out the other recipes showcased at TheArmchairChef.com and ILoveToBake.com
| ILovetoBakePies.com PUMPKIN-LEMON CREAM PIE |
| Here is a unique variation on that old favorite, Pumpkin Pie… a GOOD way to celebrate November 21, *Pumpkin Pie Day* |
| Ingredients |
| 2 Eggs, slightly beaten 1 can Pumpkin (16 oz) 2/3 cup Sugar 1 t Cinnamon 1/2 t Salt 1/2 t Ginger 1 1/3 cup Half-and Half 1 9 inch Pie shell |
| SOUR CREAM LAYER 1 cup Sour Cream 2 T Brown Sugar 1 T Lemon Juice Grated Peel of 1 Lemon 1/4 cup Pecans chopped |
| Step by Step |
| Preheat oven to 425 F 1) Mix first seven ingredients together. 2) Pour mixture into pie shell. 3) Bake at for 425 F 15 minutes. 4) Reduce heat to 350 degrees F. Continue baking about 45 minutes or until pick comes out clean. 5) Cool 20 minutes. |
| SOUR CREAM LAYER 1) While pie is cooling, blend together sour cream, brown sugar, lemon juice and lemon peel. 2) Spread this mixture evenly over the pie. 3) Bake 10 more minutes. 4) Sprinkle top with chopped pecans. Serve warm or cold. 5) Serve and Enjoy! |
| Celebrate *Pumpkin Pie Day*, November 21 with these fine recipes:
TheArmchairChef.com ILoveToBake.com |
Tink
*When I dream, I cook and bake like an artist…*
| ILovetoBakePies.com APPLE-CIDER PIE from Cooking Light Magazine |
| A great variation on that perennial favorite! |
| Ingredients |
| Pie Crust Ingredients 2 cups all-purpose flour, divided 1/3 cup ice water 1/2 teaspoon salt 1/4 cup chilled stick margarine or butter, cut into small pieces 1/4 cup vegetable shortening |
| Pie Filling Ingredients 2 cups apple cider 1/3 cup sugar 3 tablespoons cornstarch 2 tablespoons fresh lemon juice 2 teaspoons vanilla extract 1 1/4 teaspoons pumpkin-pie spice 7 Braeburn apples, peeled and quartered (about 3 pounds) Cooking spray 1 large egg, lightly beaten 1 tablespoon water 1 tablespoon sugar |
| Step by Step |
| Pie Crust Instructions 1) Lightly spoon flour into dry measuring cups; level with a knife 2) Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended 3) Combine 1 2/3 cups flour and salt in a bowl 4) Cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal 5) Add ice water mixture; toss with a fork until moist 6) Divide dough in half 7) Gently press each half of mixture into a 4-inch circle on heavy-duty plastic wrap  Cover each with additional plastic wrap9) Roll one half of dough, still covered, into a 12-inch circle, and chill 10) Roll other half of dough, still covered, into an 11-inch circle; chill |
| Pie Filling Instructions 1) Bring cider to a boil in a large, heavy saucepan over high heat 2) Cook until reduced to 1/2 cup (about 20 minutes) 3) Cool completely |
| 1) Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl 2) Cut each apple quarter crosswise into 1/4-inch-thick slices 3) Stir apple slices into cider mixture |
| Preheat oven to 450° Pie Assembly Instructions 1) Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate 2) Remove top sheet of plastic wrap 3) Spoon apple mixture into crust 4) Brush edges of crust lightly with water 5) Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of apple mixture, plastic wrap on top 6) Remove top sheet of plastic wrap 7) Press edges of dough together; fold edges under, and flute Cut 6 (1-inch) slits into top of pastry using a sharp knife9) Combine egg and 1 tablespoon water 10) Brush top and edges of pie with egg mixture, and sprinkle with 1 tablespoon sugar 11) Place pie on a baking sheet, and bake at 450° for 15 minutes 12) Reduce oven temperature to 350° (do not remove pie from oven), and bake an additional 45 minutes or until golden 13) Cool on a wire rack 14) Serve and Enjoy |
| ILovetoBakePies.com PIE CRUST VARIATION WITH EGG |
| This is a lovely variation, adding the richness of an egg. Makes enough pastry for 4 single-crust pies or 2 double-crust pies. |
| Ingredients |
| 4 cups all-purpose flour 1 1/2 cups vegetable shortening 1/4 cup vegetable oil 1 tablespoon granulated sugar 2 teaspoons salt 2/3 cup cold water 1 large egg 1 tablespoon white distilled vinegar |
| Step by Step |
| 1) Combine flour, shortening, oil, sugar, and salt in a mixing bowl. 2) In a separate bowl, beat together water, egg and vinegar; add to flour mixture and mix to a soft dough, adding more water if needed. 3) Shape into 4 balls, cover with plastic wrap, and refrigerate at least 15 minutes prior to using. |
| ILovetoBakePies.com NO-ROLL PIE CRUST RECIPE |
| Sometimes, you need an alternative to rolling out a pie crust. This recipe is a good variation for that purpose. Makes one 9-inch pie crust. |
| Ingredients |
| 1 1/2 cups all-purpose flour 1/2 cup peanut or vegetable oil 1/4 cup ice water 1/2 teaspoon salt |
| Step by Step |
| 1) Combine all ingredients together in a bowl. 2) Press dough evenly onto the bottom and sides of a 9-inch pie plate. 3) Fill with favorite pie filling and bake according to filling recipe directions. |
| ILovetoBakePies.com PIE CRUST RECIPE FOR FRIED PIES |
| Use this version with the filling of your choice to create homey fried pies! Makes 8 to 10 servings. |
| Ingredients |
| 1 cup vegetable shortening 3 cups all-purpose flour 1/8 teaspoon salt 1 teaspoon baking soda 1 cup buttermilk |
| Step by Step |
| Â 1) In a mixing bowl, combine shortening, flour, salt, and baking soda. 2) Mix in buttermilk. 3) On a lightly floured surface, roll out dough to a thickness of 1/8-inch. 4) Cut dough into 2-1/2-inch rounds or squares. 5) Using a canape filling of your choice, place a teaspoon in the center of each round. 6) Fold the dough over into crescents being sure to seal the pastries very firmly so that none of the filling escapes. 7) Heat fat in a deep fryer to 365*F. Fry until pie crust is golden. |
| ILovetoBakePies.com LOW-FAT PIE CRUST RECIPE |
| This low fat pie crust recipe can either be rolled out or pressed in place (see instructions below for pressing). Makes 1 (9-inch) pie crust. Double recipe for 2-crusted pie. |
| Ingredients |
| 1 cup all-purpose flour 1 1/2 teaspoons sugar 1/4 cup cold butter or margarine 2 to 3 tablespoons ice water |
| Step by Step |
| 1) In a medium-size bowl or a food processor, combine flour and sugar. 2) Stir or whirl until well blended. 3) Add cold butter or margarine, cut into pieces; cut in with a pastry blender or 2 knives (or whirl) until mixture resembles coarse crumbs. 4) Gradually add 2 to 3 tablespoons ice-cold water, mixing lightly with a fork (or whirling briefly) until mixture begins to hold together. 5) Pat into a smooth round. 6) On a lightly floured surface, roll out pastry to make a 12-inch round. 7) Fit pastry into a 9-inch pie pan. Trim edge, fold under, and flute decoratively.9) Use as directed in pie recipe. |
| ALTERNATIVE TECHNIQUE Omit the rolling process by: 1) Sprinkling crumbs evenly into pie pan 2) Place a piece of plastic wrap over crumbs 3) Use a large, flat-bottomed utensil or your fingertips to press crumbs evenly into pie plate. |
| ILovetoBakePies.com FREEZE AND BAKE PIE CRUST |
| Here is a good recipe that allows you to prepare ahead and keep on hand. This will keep in the freezer for up to 2 months. Makes 4 crusts |
| Ingredients |
| 1 1/2 cups vegetable shortening 4 cups all-purpose flour 2 teaspoons salt 2/3 cup water 1 package aluminum foil |
| Step by Step |
| 1) Cut shortening into flour and salt until the particles are the size of small peas. 2) Sprinkle in water, 1 tablespoon at a time, tossing with a fork until the flour is moistened. 3) Gather the pastry into a ball; shape into a flattened round on a lightly floured surface. 4) Divide into 4 parts. 5) Roll each into circles that are 2-inches larger than an inverted pie plate, that is, 9-inches in diameter. 6) Stack the circles, placing wax paper between each, on a baking sheet. 7) Freeze uncovered for 1 hour. Wrap the stack in aluminum foil, label, and return to the freezer.9) Freeze on a flat surface for up to 2 months. |