Apple Cake with Caramel Glaze

Joshua, who brought a catalog along for his visit to Santa, knows exactly what he wants for Christmas. I hope Santa was taking notes!

From the kitchen of One Perfect Bite...Earlier this week I had to make a cake for a morning coffee. I wanted to bake something that was seasonal, easy to make and just a little different than standard holiday fare. I found one in the book Southern Cakes, written by Nancie McDermott, that was exactly what I was looking for. I thought the cake would be too sweet for my own taste, but I knew others would love the apple and caramel confection. To my great surprise I found that I like it, too. The small piece I'd cut for myself was delicious and the caramel glaze that covered the top of the cake was amazingly good. The cake is definitely a keeper and, if you have not tried it, I hope you will soon. Here's the recipe.

Apple Cake with Caramel Glaze...from the kitchen of One Perfect Bite, inspired by Nancie McDermott

Ingredients:
Cake
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
3 cups finely chopped apples
1 cup coarsely chopped pecans or walnuts
Brown Sugar Glaze
1 cup tightly packed light brown sugar
1/3 cup butter
1 teaspoon vanilla extract
2 tablespoons heavy cream

Directions:
1) Preheat oven to 350 degrees F. Grease a 13 x 9-inch pan. Set aside.
2) Combine flour, sugar, baking soda and salt in a medium bowl. Stir with a fork to mix everything together well.
3) In a large bowl, beat eggs with a wooden spoon or a mixer at low speed until pale yellow and foamy. Add oil, applesauce and vanilla and beat well. Stir in flour mixture with a wooden spoon and continue stirring batter just until flour disappears. Add apples and nuts, stir to mix them into the batter until fairly uniform. Scrape batter into prepared pan.
4) Bake for 45-50 minutes, or until the cake is golden brown, springs back when touched lightly and is beginning to pull away from sides of the pan. Place cake (still in the pans) on a wire rack and spoon over the glaze while still hot.
5) To make glaze: Combine brown sugar, butter, vanilla and cream in a medium saucepan. Cook over medium heat, stirring often, until mixture comes to a gentle boil. Then cook for 3-5 minutes.
6) Spoon hot glaze all over hot-from-the-oven cake. Let glazed cake cool completely before serving straight from the pan. Yield: 12 - 16 servings.

You might also enjoy these recipes:
Healthy German Apple Cake - Honey and Soy
Butterscotch Apple Cake - Sugar Plum
Cranberry and Apple Cake - Christie's Corner
French Apple Cake - David Lebovitz
Marie-Helene's Apple Cake - Sea Salt with Food
Cinnamon Apple Cake - Elana's Pantry
The Apple Lady's Apple Cake - One Perfect Bite

Cinnamon Candy Apples - Pink Saturday

From the kitchen of One Perfect Bite...It's hard to imagine a fall harvest without candied apples. While caramel apples have become more popular, the cinnamon variety predates them by 50 years. Candied apples were created at the turn of the 20th century by William Kolb, a New Jersey candy maker. He made them to use as part of his Christmas display and they rapidly became popular with his customers. His approach was simple. He dipped apples into a candy made from sugar, corn syrup, red dye and cinnamon oil. As the candy hardened it formed a glistening shell around the apple and the candied apple as we know it was born. The apples are still prepared in this way. If you are comfortable working with a candy thermometer you'll find these easy to make. There are, however, a few pitfalls that you want to avoid. For openers, make sure your apples are wax free. Since this is not a recipe that can be tasted as it cooks, be generous with the amount of flavoring you use up front. You should be able to find bottled cinnamon flavoring in the spice aisle of major grocery chains. It can also be ordered online. Make sure you use a pot that is deep enough to allow dipping the apples and that sticks inserted into the apples are strong enough to hold them. If the syrup becomes too thick don't be afraid to reheat it and when you're finished dipping, make sure you put the apples down on a buttered baking sheet or parchment paper. Wax paper will melt. Finally, these are best eaten within 24 hours of making. Their appearance begins to deteriorate after that. This recipe will make enough syrup to coat 12 small apples. It may be doubled. Here's the recipe.

Cinnamon Candy Apples...from the kitchen of One Perfect Bite inspired by Paula Deen

Ingredients:
1 cup water
1/2 cup corn syrup
2 cups sugar
1 teaspoon cinnamon flavoring
1 teaspoon red coloring
1 dozen wooden craft sticks
1 dozen small firm apples

Directions:
Boil water, syrup, and sugar together until a brown caramel color is reached (at about 250 degrees F on a candy thermometer). Remove from heat and add cinnamon and red coloring. Cool slightly. Meanwhile force a stick into the core of each apple. Dip apples 1 at a time into heavy red syrup, drain well, and place on a buttered baking sheet or parchment paper to cool. Yield: 12 small candied apples.

You might also enjoy these recipes:
Caramel Corn - Chasing Delicious
Making Candy in the Spirit of Halloween - The Food Addicts
Mummy Munch - Picky Palate
Caramel Apples - Annie Eats
Candy Compost Bars - Sugar Plum
Cakespy: Homemade Candy Corn - Serious Eats

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Apple Oatmeal Bread

From the kitchen of One Perfect Bite...I know he means well, but sometimes the Silver Fox is not helpful. He has a tendency to comment on works in progress and I really didn't need to hear his, "...that'll grow hair on your chest," as I added oatmeal to my bread mix. As a child I was very literal minded. If someone were to say I'm beside myself, you can bet I checked the room. Old habits die hard. Without thinking, I glanced down and managed to give him his laugh of the day. What can I say? While it's more nutritious than many, the bread is not a cure for male pattern baldness. It is very easy to prepare and it can be quickly made with no special equipment. Needless to say, it perfumes the kitchen as it bakes and the lingering aroma of cinnamon and apples will drive the unsuspecting to distraction. It's a really nice bread that can be made with a wooden spoon. While it is heavier than many quick breads, it's a perfect fall treat. The bread stays fresh for days and it makes wonderful toast. I hope you will try it. Here's the recipe.

Apple Oatmeal Bread...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup brown sugar
1 cup rolled oats
1-1/2 cups grated apple
1/4 cup raisins
2 large eggs
1/4 cup whole milk
1/4 cup vegetable oil

Directions:
1) Preheat oven to 350 degrees F. Grease and flour an 8-1/2 x 4-1/2 inch loaf pan. Set aside.
2) Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats in a large bowl. Add apple, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened. Mixture will be stiff.
3) Put mixture into prepared pan and bake for 55 to 60 minutes, or until done. Let sit for 20 minutes. Remove from pan and continue cooling on a wire rack. Yield: 1 loaf (about 12 slices).

You might also enjoy these recipes:
Pumpkin Chocolate Chip Bread - You Made That?
Glazed Apple, Carrot and Walnut Loaf - The English Kitchen
Banana Nut Bread - Brown-Eyed Baker
Cherry Pecan Bread - Amanda's Cookin'
Coconut Bread - Bored Cook in the Kitchen
Cinnamon Quick Bread - Sugar Plum
Raspberry Almond Swirl Bread - Baking Bites

Mincemeat Tart with Apple annd Streusel Topping

From the kitchen of One Perfect Bite...It stands to reason that those who make and preserve mincemeat would have plans to use it. That's pretty much the case here, save for this one tart. I never plan to make it, but it always ends up on our table, You see, Bob and I are of two minds when it comes to desserts like this. He loves them and I don't. Don't get me wrong, I love mincemeat, but I have a barely sweet tooth and find this particular pie almost treacly in its sweetness. I snipped the recipe from Family Circle magazine some thirty years ago, but I suspect is roots are firmly planted in the kitchens of Mennonite and Amish communities. On reflection, it is very much like the Funeral Pie I featured here several months ago. Over the years, less and less mincemeat seems to make it into the jars that are sold for the holidays. There was a time when a jar could make a lovely 9-inch pie, but when you shave an ounce here and an ounce there, pies that are suppose to celebrate abundance get mighty stingy. I'm convinced that the apples and streusel that are piled onto this tart were devised to camouflage the scant amount of filling in the pie shell. The original recipe called for piling apples onto the mincemeat and then covering them with streusel. It was a bit of a mess to look at , so I decided to use spirals of overlapping apple slices and less of the streusel topping. It's still awfully sweet , too sweet for my tastes, but at least it looks more planned and festive. I use two, rather than the three, apples called for in the original recipe and I cut the streusel ingredients in half. Those among you who love mincemeat and highly sweetened desserts will love this tart. Here's the recipe.

Mincemeat Tart with Apples and Streusel Topping...from the kitchen of One Perfect Bite inspired by Family Circle magazine

Ingredients:
1 unbaked pastry shell for a 9-inch pie or tart pan
2 cups homemade or bottled mincemeat
2 apples, pared cored and thinly sliced
6 tablespoons granulated sugar
1 tablespoon lemon juice
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 tablespoons butter

Directions:
1) Preheat oven to 425 degrees F. Line a pie or tart pan with pastry.
2) Spread mincemeat evenly in pie shell. Place apples in a medium bowl. Add lemon juice and granulated sugar and toss to coat. Spread in an overlapping pattern of concentric rings on top of mincemeat filling.
3) Combine flour and brown sugar in a small bowl. Cut in butter until coarse crumbs form. Sprinkle over apples.
4) Place pie or tart pan on a baking sheet to catch spills. Bake for 40 to 50 minutes. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Mince Pies - The English Kitchen
Mincemeat Gingerbread - Cooking with K
Mincemeat - Felice in the Kitchen
Christmas Flavor Ice Cream - Antics of a Cycling Cook
Cranberry Port Mincemeat Brioche Rolls - What's for Lunch Honey?
Funeral Pie - One Perfect Bite
Green Tomato Mincemeat - One Perfect Bite

Pumpkin Apple Bread

From the kitchen of One Perfect Bite...One of the problems with large cans of pumpkin is that most recipes don't need the quantity they contain and you are left with puree that must be used in other recipes or trashed. Buying smaller cans was not an option for many of us last year. I live in an area where there was a problem obtaining pumpkin and we bought what we could get. Only the large cans were available. I had pumpkin left after making the yeast rolls we featured yesterday and this wonderful recipe from a 1993 issue of Gourmet Magazine was an ideal place in which to use it. The recipe comes from Rebecca's Gourmet Bakery in Cary, North Carolina, and it makes two lovely spice scented loaves of harvest bread. Since fall is rapidly approaching, I thought I'd push the season a bit and share it with you now, rather than wait for the season to officially begin. There are no tricks to making these delicious loaves as long as you don't cut the apples in too large a dice. The cake-like bread keeps extraordinarily well and is perfect for toting to meetings or other functions when you are responsible for providing cake or cookies. I know you'll like this simple spicy bread. Here's the recipe.

Pumpkin Apple Bread...from the kitchen of One Perfect Bite inspired by Gourmet Magazine

Ingredients:
For topping
1 tablespoon all-purpose flour
5 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened
For bread
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15-oz) can solid-pack pumpkin
3/4 cup vegetable oil
2-1/4 cups granulated sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)

Directions:
1) To make the topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal. Set aside.
2) To make the bread: Put a rack in middle of oven and preheat oven to 350 degrees F. Butter two 9 X 5 inch loaf pans. Set aside. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. Whisk together pumpkin oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples. Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes. Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour. Yield: two loaves.

You might also enjoy these recipes:
Pumpkin Chocolate Chip Bread - Mom's Cooking Club
Pumpkin Bread - My Kitchen Snippets
Pumpkin Bread with Dried Cranberries - No Fear Entertaining
Pumpkin Bread with Crumb Topping - The Hungry Housewife
Toasted Pumpkin Bread Pudding - Culinary Cory
Toasted Hazelnut Streusel Pumpkin Bread - Sugar Plum

Curried Cream of Cauliflower and Apple Soup

From the kitchen of One Perfect Bite...We had guests for dinner last evening and I wanted to share the lovely soup we had to start the meal with you. It is French in origin, and has a highfalutin name that makes it sound more formal and pretentious than it actually is. I do, however, work on the theory, that those who know a language are entitled to use the name with which they are most familiar. Lovers of France and the French language call this potage, Soupe Crème de Choux-Fleurs et Pomme au Curry. Those of us who lack the requisite language skills will call it Curried Cream of Cauliflower and Apple Soup. Julia Child would have loved this recipe. It's based on one developed by Daniel Boulud and I think you'll love it too. It's actually easier to make than any of Julia's recipes and were you to eliminate the garnish, the soup is no harder to make than good old tomato soup. Really. Our local farmer's markets have shelves bending under the weight of cauliflower and it's also being tucked into CSA boxes. This is a wonderful way to use it up. The recipe has been developed to provide six servings and uses a cup of heavy cream. None of you need my permission to swap light for heavy cream. It changes the texture of the soup but it is still lovely. The recipe can also be doubled if you have a gang to feed. When I make the soup for family I omit the garnish, but I do use it when we have guests around the table. I use saffron when we have the queen to dinner. Those of you who try this are in for a sweet and spicy treat. It's smooth and creamy, and, like most cream soups, can be made well in advance of serving. Here's the recipe.

Curried Cream of Cauliflower and Apple Soup...from the kitchen of One Perfect Bite, inspired by Daniel Boulud

Ingredients:
Soup
4 cups chicken stock
1-1/2 tablespoons sweet butter
1 cup chopped onions
2 teaspoons curry powder
Optional: 1/2 teaspoon saffron threads or 2 pinches saffron powder
1 cup tart apples, such as Granny Smiths or Golden Delicious, peeled, split, cored and sliced
4 cups cauliflower (about 1 medium head), greens and stem discarded, head broken up
into small florets
1 cup heavy cream
1 tablespoon chives, minced
Salt and freshly ground black pepper to taste
Curried Apple Garnish
1 cup Golden Delicious apple, peeled, split, cored, cut in 1/4 inch dice
1 teaspoon curry powder
Optional: 1/4 teaspoon saffron threads or 1 pinch saffron powder
Salt and freshly ground black pepper to taste

Directions:
1) For soup: Warm chicken stock over medium heat. Melt butter in a heavy bottomed pot over medium-low heat. Add onions, curry powder, and saffron and cook for 2 minutes, stirring often. Add sliced apple and cook for another 5 minutes, stirring often. Add cauliflower and warm chicken stock and bring to a boil. Boil until cauliflower is tender when pierced with a knife, approximately 20 minutes. Add cream and cook for 3 more minutes. Salt and pepper to taste. Transfer soup in batches to a blender or food processor and purée at high speed until very smooth. Strain through a fine sieve. Keep warm until ready to serve or refrigerate when cool and reheat just before serving.
2) For garnish: Place diced apples with 1 tablespoon of water in a pan over medium heat. Add the curry powder, saffron, and salt and pepper to taste. Mix well, cover with a lid, and cook for 3 minutes over medium heat. Strain and keep warm.
3) To serve: Ladle soup into warm soup bowls or cups. Sprinkle garnish over top. Yield: 4 to 6 servings.

You might also like these recipes:
Yellow Cauliflower - One Perfect Bite
Gobi Manchurian - One Perfect Bite
Roasted Spicy Cauliflower - Kalyn's Kitchen
A Tale of Two Cauliflower Soups - Becks and Posh
Cauliflower Soup - Annie Blogs
Simple Cauliflower Soup - Simply Recipes

Apple Raisin Chutney

From the kitchen of One Perfect Bite...I'm all set for a canning and freezing marathon, but our local strawberries are still a few days short of prime. To keep myself focused, I decided to put by a few jars of apple chutney that I anticipate will be lovely for glazing meats, and spreading on the Indian breads I experimented with this morning. If you like chutney, you'll love this recipe. It produces a dark, glossy spread with a curry flavor and a jam-like texture. The choice of curry, hot or not, is up to you. I make this in small quantities because the ingredients need to make it are always available, and that makes bulk storage and a canning orgy unnecessary. While this is really easy to prepare, there is some chopping involved and you'll have to carefully watch the chutney as it cooks to avoid it burning. If it catches on you'll have to pitch the entire batch. This chutney is less viscous than the mango chutneys that are commercially available, so don't panic when you see how thick this is. That's as it should be. I refrigerate or freeze the jars I make, but if you wish, they can be processed in a boiling water bath for long term shelf storage. The chutney will keep for three weeks in the refrigerator and for up to six months in the freezer. Here's the recipe.

Apple Raisin Chutney...from the kitchen of One Perfect Bite, inspired by Nancie McDermott
Ingredients:
4 cups peeled, cored and chopped cooking apples (i.e. Golden Delicious or Granny Smiths)
1/2 cup water
1 cup finely chopped onions
1 tablespoon minced garlic
1 can (14.5-oz.) peeled, chopped tomatoes, undrained
3/4 cup apple cider vinegar
1 cup dark raisins
1/2 cup golden brown sugar
2 tablespoons curry powder
2 teaspoons mustard seeds
1/2 teaspoon salt

Directions:
1) Place apples in a 3-quart pan with water. Cover pan. Bring to a gentle boil over medium heat. Simmer for 20 minutes or until apples are soft.
2) Meanwhile, combine onions, garlic, tomatoes, vinegar, raisins, sugar, curry powder, mustard seeds and salt in another heavy bottomed saucepan. Stir to mix well.
3) Mash apples and add to mixture in saucepan. Mix well. Bring to a rolling boil over medium-high heat. Stir well, reduce heat and simmer gently for 1 hour and 15 minutes. Stir pot often, being sure scrape bottom of pan to discourage sticking. Chutney is done when it is a th. Remove from heat. Cool to room temperature. Transfer to lidded jars or freezer containers. Chutney will keep in refrigerator for up to 3 weeks. It will keep in freezer up to 6 months. Yield: 4 1/2 pints.

You might also enjoy these recipes:
Fresh Mango Chutney - One Perfect Bite
Balsamic Onion Marmalade - One Perfect Bite
Tomato Jam - One Perfect Bite
Crock-Pot Dried Apricot Jam - One Perfect Bite
Spicy Tomato Chutney - Beck and Posh
Homemade Mango Chutney - Simply Recipes
Apricot Jalapeno Chutney - eCurry

Apple Strudel

From the kitchen of One Perfect Bite...The ghosts with whom I share my kitchen are restless tonight. I took a short cut and made a strudel that bares no resemblance to the one they taught me to make all those years ago. I could argue that this pastry is difficult to make. That is true. Experts demand that the dough be stretched so thin a newspaper can be read through it. That is also true. My excuse tonight is that I had no one to help me stretch the dough. That led me to take a short cut, and, for my efforts, end up with a pastry that bares little resemblance to the "real" strudel I wanted to make. I could have gone with puff pastry, but I decided instead to use filo to form the skin of my strudel. The crackly crispness of the filo leaves appealed to me. That's where my plan went wrong. The filo sheets are so fine that that they can't handle the juices released by the fruit as it cooks. The pastry becomes water logged and most unappealing. I hasten to add that I love filo, I just don't love it for this application. I used an apple filling that I've made since childhood and I had no problem with that, but I do want to warn you that if you like cooked fruit it would be best to saute the apples before rolling them in pastry. This just doesn't bake long enough to do anything but soften the fruit. I also had difficulty getting the filo to brown. The best I could come up with was pale blond and I was really looking for a deep golden brown roll. My results were middling at best because the component parts did not work well together. If any of you plan to make strudel using anything but classic techniques, I'd advise using puff pastry instead of filo. The recipe, save for the "skin" remains the same. This makes a pleasant dessert served straight from the oven, but it does not keep well. It's best I keep the adjectives to myself. I will not make this again. Here's the recipe I used.

Apple Strudel...from the kitchen of One Perfect Bite courtesy of Quezi

Ingredients:
1 sleeve thawed filo dough
1/3 cup unsalted butter, melted
4 cups apples, cut in 1/2-inch dice
3/4 cup granulated sugar
1 tablespoon ground cinnamon
Juice and zest of 1 lemon
1 cup raisins
1 cup toasted finely chopped walnuts
1/2 cup confectioners' sugar, sifted

Directions:
1) Melt butter in microwave or stovetop in a small pan. Set aside. Preheat oven to 350 degrees F.
2) Combine apples, sugar, cinnamon and lemon juice and zest in a medium bowl. Toss well to distribute sugar and spices. Let sit for 30 minutes.
3) Unroll defrosted filo dough. Remove one sheet and place it on a pastry board. Cover stacked filo with a damp towel of plastic wrap. Brush sheet of filo with melted butter. Repeat with at least 4 more layers. You may use up to 10 sheets. Do not cover the last sheet with butter. Sprinkle surface of dough with walnuts. Drain apples and squeeze out juices that have accumulated. This is done to prevent filo from getting soggy. Scatter apples and raisins over filo stack, leaving 1-inch uncovered on all sides. Turn in edges of dough. Starting at short end loosely roll filo. Roll so seam is at bottom of roll when end of dough is reached. Transfer to an ungreased baking sheet. Brush top and sides of roll with remaining butter.
4) Bake at 350 degrees for about 15 minutes and check for progress. How long it will take to bake strudel depends on how many sheets of filo and what kind of fruit you used. Strudel should be golden brown. If it’s not done at 15 minutes increase baking time.
5) When done, take strudel out of the oven and immediately cut it into 6 – 8 slices with a serrated knife. Separate slices so that steam from hot fruit can escape. Strudel will become soggy if not sliced immediately. Sprinkle with powdered sugar if desired. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Apfel Sahne Torte - One Perfect Bite
Cran-Apple Crisp - One Perfect Bite
The Apple Lady Apple Cake - One Perfect Bite

Morning Glory Muffins - Blue Monday

From the kitchen of One Perfect Bite...The original recipe for these muffins was published by Gourmet Magazine in 1991. Ten years later Pam McKinstry's recipe was chosen one of the magazine's 25 favorite recipes from the past 50 years. Since then, many have tried to improve the recipe. While they may have made the muffins a bit healthier by reducing fat and using whole grain flours, the "improved" versions of the muffins do not, in my opinion, match the flavor of the original. A lot goes into these muffins, but they are very easy to prepare and they stay fresh for several days after they've been made. The most irreverent of my children has a special name for any food that can be made or ordered "with everything". As a result, you will occasionally hear references to garbage pizzas, burgers and muffins in my house. I hate it, but what can you do? These muffins escape that designation, but just barely. Adding one more thing to the ingredient list would take it over the top and it, too, would find itself on the "garbage" list. Before that happens let me give you the original recipe. As a point of reference, these muffins are more like an apple cake or pudding then a standard breakfast muffin. They are delicious. Here's how they're made.

Morning Glory Muffins...from the kitchen of One Perfect Bite courtesy of Gourmet Magazine and Pam McKinstry

Ingredients:
1-1/4 cups sugar
2-1/4 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins, light or dark
1 large apple, peeled, cored and grated
1 cup (8 ounces) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil
1 teaspoon pure vanilla extract

Directions:
1) Position a rack in lower third of the oven and preheat to 350 degrees F. Line standard muffin pans with paper liners. Set aside.
2) Whisk together sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
3) In a separate bowl, whisk eggs with the oil and vanilla. Add to dry ingredients and mix well.
4) Spoon batter into muffin tins, filling to top of each cup. Bake for 35 minutes or until a toothpick inserted into middle comes out clean. Cool muffins in pan for 10 minutes, then turn onto a rack to finish cooling. Yield: 16 muffins.

You might also like these recipes:
Raspberry Streusel Muffins - One Perfect Bite
Lemon and Blueberry Cake Muffins - One Perfect Bite
Blue Corn Muffins - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Warm Apple Pudding with Hot Caramel Sauce

From the kitchen of One Perfect Bite...In the midst of the plenty that bombards us at this time of year, there are days that I want to step back and enjoy far simpler fare. Don't get me wrong. I love the treats and empty calories associated with the holidays, but on those nights when there are just two of us at the table or in front of the fire, my tastes run to more basic food. I've shared my love of all things lemon with you. Lemon's only real contender are desserts made with apples. I have two apple puddings that I make over and over again. One comes from a Mennonite community and the other, tonight's offering, comes from an issue of The New York Time Magazine section published more years ago than I care to admit. My vanity aside, credit must be given where it is due. So, I really have to thank Marcia Adams for this lovely recipe. I hope you are still with us, Marcia! It's a great recipe. You have everything you need to pull this off in your pantry and the hot caramel sauce that's served with the pudding will make you socks go up and down. If you hate apples, file the recipe for caramel sauce. I guarantee you won't be sorry. Here are the recipes for the pudding and its wonderful sauce.

Warm Apple Cake with Hot Caramel Sauce...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup pecans
5 medium apples to yield 2 1/2 cups chopped (I use Golden Delicious)
1/2 cup butter at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 scant teaspoon ground nutmeg
1 cup all-purpose flour
Caramel Sauce:
1/2 cup butter
1 cup light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup evaporated milk

Directions:
1) To make cake, preheat oven to 350 degrees. Place pecans in bowl of a food processor and process until fine. Set aside. Peel, core and quarter apples and place them in bowl of food processor and pulse until they are in medium-coarse shards, or about size of almonds. Set aside.
2) Place butter in a large mixer bowl, add sugar and beat until fluffy. Add egg and beat until blended. Add soda, salt, cinnamon, nutmeg and mix quickly. Add flour and beat until just blend. Stir in apples and nuts.
3) Pour mixture into a greased 9-inch-round cake pan and bake for 30 minutes or until top springs back when touched with a finger. Cool slightly. Center may sink somewhat.
4) For caramel sauce, melt butter, brown sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring with a whisk. Remove from heat and whisk in vanilla and milk.
5) Cut cake into eight wedges. Ladle a large spoonful of sauce on the bottom of eight dessert plates. Place a wedge of cake on top of sauce. Yield: 8 servings.

This post is being linked to:

Tasty Tuesday

Mile High Apple Pie with Cranberries - Pink Saturday

This is a wonderfully rosy pink pie that's perfect for the fall season. It can be made at other times of year without the cranberries. The apples in the pie will retain their shape as they bake, but they will be reduced in volume and there will be a void between the apples and the crust. If you prefer softer apples or don't care for the hollow, I urge you to partially cook them before they're placed in the pastry shell. I use Golden Delicious or Granny Smith apples to make the pie because they retain their shape and are not overly sweet. When I make the pie without cranberries I cut way back on the amount of sugar used in the filling, so the measurement for sugar that is shown in the recipe is variable. We serve this warm with really good vanilla ice cream. Here's the recipe.

Mile High Apple Pie with Cranberries...from the kitchen of One Perfect Bite

Ingredients:
8 cups apples, pared, quartered, cored and thinly sliced
1 to 2 cups cranberries (optional)
1/3 to 3/4 cup firmly packed light brown sugar
1/3 to 3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
2 tablespoons butter
Pastry for a 2 crust pie
Glaze:
1 egg yolk + 1 teaspoon milk

Directions:
1) Preheat oven to 425 degrees F.
2) Place apples and cranberries(if using) in a large bowl. Mix sugars, cornstarch, cinnamon, mace, nutmeg and salt in a small bowl to combine. Sprinkle mixture over apples and let sit until juices begin to form, about 15 minutes.
3) While apples rest, roll half of pastry to fit a 9-inch pie plate with 1/2-inch overhang. Roll remaining dough to form top crust for pie, folding into quarters.
4) Pile apple mixture into pastry. Dot with butter. Moisten edge of pastry with water. Place folded pastry on apples with point in the center. Unfold. Press edges together to seal. Flute. Make several holes or slits in crust to allow steam to escape.
5) Mix yolk with milk and brush top of pastry with mixture. Bake pie for 1 hour, or until crust is deep golden brown and juices are bubbling through slits. If crust browns too rapidly, cover with foil. Yield: 6 to 8 servings.

This post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Cran-Apple Crisp - Cranberry Coast - Pink Saturday

Sunset on the Cranberry Coast in the state of Washington.



Harvesting cranberries.







The flavors I most associate with fall are those of apple, pumpkin and cranberry. I'm especially fond of apples and cranberries and love the way they compliment each other in desserts. This is, hands down, my favorite crisp and it's the cranberries that set it apart from its competitors. I knew a bit about cranberries and how they were grown but my knowledge was superficial. I wanted to learn more. Fortunately, I live in an area where they are raised. If you hop in a car and drive along the coast on US 101 you'll come to an alternate loop that takes you to Gray's Harbor and the Cranberry Peninsula. The peninsula was settled by Finnish farmers who found the conditions they needed to grow cranberries here. The soil was an acid peat, fresh water was plentiful and the growing season extended from April to November. The berries grow on low vines in layered beds called bogs or marshes and where no natural bogs existed they could still be built. The topography was conducive to commercial farming of cranberries. They proceeded to build bogs and started a cranberry industry in the area. As is often the case in these communities, there is a harvest festival each year. It includes a bog tour and a cook-off. The event is nicely done and great fun for first-timers. It's the type of event I search out and enjoy. I have a very strange bucket list and, fortunately, a husband with a sense of humor. I know you'll love this crisp. Give it a try.

Cran-Apple Crisp...from the kitchen of One Perfect bite

Ingredients:
5 large Golden Delicious or Granny Smith apples, peeled, cored and sliced
2 cups fresh or frozen whole cranberries
3/4 cup granulated sugar
1 tablespoon lemon juice
1/8 teaspoon salt
Crumb Topping
3/4 cup all-purpose flour
1/3 granulated sugar
1/3 cup light or golden brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup old-fashioned rolled oats
1/2 cup toasted chopped walnuts
1/2 cup butter, room temperature

Directions:
1) Preheat oven to 350 degrees F. Lightly spray a 9 x 13-inch pan or 8 1-cup pyrex ramekins with nonstick spray.
2) Combine apples, cranberries, granulated sugar and salt in a large bowl. Mix well. Transfer to a baking pan or individual ramekins. Set aside.
3) To make topping, combine flour, granulated sugar, brown sugar, salt, cinnamon, oats and nuts in a large bowl. Cut in butter until the mixture is crumbly. Sprinkle topping over cran-apple mixture.
4) Bake until berries are juicy and topping is lightly browned, about 40 minutes. Cool on wire rack. Serve warm or at room temperature. Accompany with ice cream or whipped cream if desired. Yield: 6 to 8 servings.


They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Okanagan Apple Bread and the San Juan Islands - Outdoor Wednesday

Tucked between Puget Sound and the Straits of Georgia is an archipelago known as the San Juan Islands. The islands are accessible only by ferry and they've become the quiet place to which I retreat when the world is too much with me. There are 172 islands in the chain, but only a few are inhabited and some are not visible at high tide. In the spring and summer these islands are coves of stunning beauty, particularly at sunrise and sunset when the view rivals the majesty of a cathedral and the silence, broken only by the gentle lapping of waves, becomes an evensong. Life here moves slowly and you can, indeed, lose yourself in solitary splendor if that is what you seek. Food is simple and what you don't grow or raise must be ferried in at some expense. One of our favorite treats on the islands is an apple bread that comes from the Okanagan Valley in British Columbia. It's farm bread at its best. It can be made without special equipment and it falls into that easy but delicious category of old-fashioned quick breads. I love its simplicity. I use Golden Delicious Apples and coarsely chopped walnuts to make the bread, but feel free to improvise and use choices of your own. Here's the recipe.



Okanagan Apple Bread...from the kitchen of One Perfect Bite



Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 cup whole wheat flour

1/2 cup butter, room temperature

3/4 cup light or golden brown sugar

2 large eggs

1 teaspoon vanilla

1 cup peeled, grated apple

1/2 cup buttermilk

3/4 cup toasted walnuts or pecans, coarsely chopped



Directions:

1) Preheat oven to 350 degrees F. Grease a 1-pound loaf pan. Set aside.

2) Sift all-purpose flour, baking soda, salt, nutmeg, cinnamon, cloves and whole wheat flour together. In a separate bowl, cream butter and sugar until light and fluffy. Beat in the eggs. Add vanilla. Add dry ingredients, alternating with grated apples and buttermilk, to egg mixture. Fold in toasted nuts. Scrape into loaf pan.

3) Bake in lower third of oven for 1 hour. or until a cake taster inserted in center of loaf comes out clean. Let sit for 10 minutes. Turn on a wire rack to cool. Yield: 1 loaf.



This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Half Moon Pies, Harvest Moon Pudding and Blue Moons for Blue Monday

We're talking about moons today - real, imagined or edible. Be sure to see the blue moon following the recipes. The first recipe is for a half moon fruit pie and it's wonderful for picnics, tailgating or events that require you to tote your food. I use apples to make these, but peaches, pears or berries could also be used. This is an easy, straight forward recipe. No special skills or equipment is required. I opt to use Golden Delicious apples in nearly all recipes that call for apples. Feel free to substitute your favorite, but make sure to use one that keeps it shape as it cooks. I dice the apples because I find them easier to work with than slices. If you prefer slices, go for it. This recipe will make sixteen 4-inch or eight 6-inch hand pies. You can make your own pastry or use ready made pie crust or puff pastry. You will, however, need enough pastry for a two crust pie. If you don't want to bake off all the pies, they can be frozen and used as your fancy strikes. Let's get to it.

Half Moon Apple Pies

Ingredients:
Pastry for a two crust pie
1/3 cup granulated sugar
1/3 cup light or golden brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
4 large apples, peeled, cored and diced
2 teaspoons lemon juice
Glaze: 3 egg yolks + 3 teaspoons milk

Directions:
1) Preheat oven to 425 degrees F. Grease and flour a large baking sheet. Set aside.
2) Combine both sugars, cornstarch, cinnamon, nutmeg and salt in a small saucepan. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 4 to 5 or until apples are tender, stirring often. Remove from the heat.
3) Divide pastry into two sections. Roll each as for a 9-inch pie. Using a 4 or 6-inch round cutter, cut dough into 4 or 6-inch circles. Using a tablespoon if for 4-inch pies or a 1/4 cup measure for 6-inch pies, spoon filling into center of circle. Moisten edges with water, fold in half and crimp with tines of a fork. Place on prepared baking sheet. In a small bowl, beat egg yolks with milk. Generously brush half moons with glaze.
4) Bake on center rack of oven for 20 to 25 minutes, or until deep golden brown. These are best if served warm. Yield: 8 to 16 servings.



Bread pudding really lends itself to improvisation. This recipe is simple family fare. We have fancier versions to share with you as the holidays approach, but this is perfect everyday fare. I use Golden Delicious apples and any stale bread I happen to have in the house. This pudding was made with Texas toast. We, of course, serve it with a drizzle of caramel syrup and a dollop of cream or scoop of ice cream.

Harvest Moon Apple Pudding

Ingredients:
8 slices bread, crusts removed
4 Golden Delicious apples
1/2 cup golden raisins
1-1/3 cup milk
5 large eggs
3/4 cup brown sugar
1/4 cup (1/2 stick) butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Directions:
1) Heat oven to 350 degrees F. Lightly grease an 11-3/4 x 7-1/2-inch baking dish. Toast bread slices lightly and cut diagonally into quarters. Arrange a single layer of bread pieces in bottom of dish.
2) Core and slice 1 apple; reserve. Core and dice remaining apples. Spread diced apples evenly over bread in dish; sprinkle raisins on top. Arrange remaining bread in two lengthwise rows over diced apples and raisins. Place reserved apple sliced between rows of bread.
3) In large bowl, combine milk, eggs, 1/2 cup brown sugar, butter, cinnamon, nutmeg, and salt; beat until well combined. Pour over bread and fruit; sprinkle top with remaining brown sugar and bake 40 to 45 minutes or until firm. Serve warm or cold.
Yield: 10 servings.


Photo by Kostian Iftica, courtesy of NASA, taken on July 2, 2004.

In popular parlance, attributing something to a blue moon moon means that it seldom or rarely occurs. The moon shown in the photo above is blue because the photographer shot the image through a blue filter. Nonetheless, it was a blue moon and it is rare.

What is a blue moon? There are two definitions. The most recent says that a blue moon is the second full moon in a calendar month. This can occur every 2-1/2 years on average. The other, older, definition says a blue moon is the third moon in a season that has 4 full moons. This last definition is important to the ecclesiastical calendar, which needs to know when the 13th moon is going to occur in order to stay on track and determine such things as the date of Easter and Passover.

Are blue moons ever really blue? Probably not. The date of a full moon, all by itself, doesn't affect the moon's color, but volcanic activity can. Back in 1883 when the volcano Krakatoa exploded, the moon appeared to turn blue and stayed that way for years after the eruption. The particles in the ash cloud scattered particles in the visible light spectrum and allowed others to pass through, causing some objects to appear blue or green. More recently the eruptions of Mt. St. Helens and Mount Pinatubo have turned the moon blue as well. The key to having a blue moon is having lots of particles in the air that are slightly wider than the wavelength of red light. Volcanoes and forest fires can cause clouds that do that, so they can appear to be blue even if they're not. I don't want to get involved in the green cheese thing, so I'm going to move on. Hungry?

This post is being linked to Smiling Sally - Blue Monday

One Bowl Gluten-Free Spice Cake

Gluten is not a problem for me, but I know folks with Celiac's disease or allergies, whose diets must be free from the protein found in wheat, rye, barley and other such grains. It's a tough diet to follow. I came across this recipe and wanted to share it with you, but didn't want to pass it on until I made and tasted it. Today was the day. I really did not care for the cake. That may be due to my unfamiliarity with baked goods made from brown rice flour. I thought the cake was dry and dense. The number and quantity of spices give it a flavor that resembles a standard spice cake, but the texture is grainy - almost sandy. It might be a real treat for someone whose diet is restricted, but it's probably not for the rest of us. I made one change to the recipe. I substituted cardamom for ground cloves because I thought the cloves would overwhelm the other spices. The cake is simple to do and, if you know or love someone with a gluten problem, you might want to try this. I never realized how restricting a gluten-free diet can be. I'll keep looking for some decent recipes.

Gluten-Free Spice Cake

Ingredients:
3/4 cup unsweetened applesauce
1/2 cup honey
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup brown rice flour
1/2 cup soy flour
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/2 cup finely chopped walnuts
1/4 cup finely chopped dried apricots
1 teaspoon grated orange peel
1 tablespoon confectioners' sugar

Directions:
1) Preheat oven to 350 degrees F. Spray an 8-inch baking pan with nonstick cooking spray. Set aside.
2) In a large bowl, beat applesauce, honey, eggs, oil and vanilla until well blended. Combine rice flour, soy flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, allspice and cardamom in a large mesh strainer; gradually sift contents into applesauce mixture. Stir until blended. Fold in walnuts, apricots and orange peel.
3) Transfer to prepared pan. Bake for 30 to 32 minutes, or until or until a toothpick inserted near center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 9 servings.

Recipe adapted Taste of Home Healthy Cooking 2009 Annual Recipes

Petite Apple Cakes

Today is Fat Tuesday. If you're looking for a pancake recipe why not end Carnival with my Crepes with Hot Buttered Rum Sauce. Otherwise give these apple cakes a try. I love desserts and snacks that are not too sweet. These small snack cakes are not bad for you and they're easy to do. They also work with coffee in the morning. 'Nuff said!

Petite Apple Cakes

Ingredients:
3 cups + 3 tablespoons all-purpose flour, divided use
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoon ground cinnamon, divided use
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
12 tablespoons unsalted butter, divided use
2 large eggs, room temperature
1-1/2 cups plain yogurt
2 cups coarsely grated apple
3/4 cup chopped walnuts
Confectioners' sugar for dusting (optional)

Directions:
1) To make the streusel topping, combine 3 tablespoons flour, white sugar, 1/2 teaspoon cinnamon and 2 tablespoons cubed butter in a small bowl. Mix with finger tips until mixture resembles small peas. Set aside.
2) Adjust an oven rack to lower middle position. Preheat oven to 375 degrees F. Spray 2 six-cup muffin tins with nonstick spray. Set aside.
3) Combine reserved flour, baking powder, baking soda, reserved 1 teaspoon cinnamon, allspice, nutmeg and salt in a medium bowl. Set aside.
4) Combine butter and brown sugar in the bowl of an electric mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in half of dry ingredients, then beat in one-third of the yogurt. Add remaining dry ingredients in two batches, alternating with remaining yogurt until incorporated. Fold in apples and walnuts.
5) Use a large ice cream scoop to evenly fill prepared muffin cups. Sprinkle tops with reserved streusel topping. Bake until golden brown and a toothpick inserted into center of muffins comes out clean, about 25 to 30 minutes. Set pan on rack for 5 minutes. Remove cakes from pans. Dust with confectioners' sugar if using. Serve warm. Yield: 12 servings.

Apple Kuchen

This is a lovely pastry to make for breakfast or snack. It's Viennese; not too sweet, but sweet enough to please most palates and, best of all, it makes people think you've fussed for them. Bob and I have this several times during the holiday season. We elbow crowds on Thanksgiving weekend, not to shop, but to watch the little ones visit Santa. Spirits so uplifted need nourishment and this pastry is our restorative. Bob helps with the apples, so this isn't as big a deal as it may look. We also serve this on New Year's Day along with Irish coffee and clotted cream while watching the Vienna Philharmonic's New Year's Day Concert. It's a lovely tradition; Viennese pastry to sustain the body and Strauss to free the soul and let the spirit soar. I do hope you'll try this.

Apple Kuchen

Ingredients:
Cake:
1/3 cup raisins, light or dark
1-1/4 cups pastry or all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup unsalted butter (4 tablespoons)
1 large egg
1 teaspoon vanilla extract
3/4 cup toasted coarsely chopped walnuts
Topping:
4 large apples (i.e. Golden Delicious)
1/4 cup butter, melted
1/4 cup granulated sugar
1-1/2 teaspoons cinnamon
Glaze:
1/2 cup apricot preserves
2 tablespoons granulated sugar

Directions:
Cake:
1) Preheat oven to 400 degrees F. Spray a 9 x 13 x 2-inch pan with nonstick cooking spray. Set aside.
2) Place raisins in a microwave container with 1 tablespoon water. Cover; cook on HIGH power for 1 minute or until raisins are plumped. Set aside.
3) Place flour, baking powder, salt and sugar in a medium bowl and whisk to combine. Cut in butter until mixture resembles coarse crumbs.
4) Combine egg, milk and vanilla in a small bowl. Add to flour mixture, stirring only until dry ingredients are moistened.
5) Pat batter into prepared pan. Sprinkle top with raisins and nuts. Set aside.
Topping:
1) Peel, quarter and core apples. Cut each wedge into 6 thin pieces. Place apples, overlapping, in three rows on top of cake. Brush apple slices with melted butter. Mix sugar and cinnamon in a small bowl; sprinkle on top of apples.
2) Cover pan loosely with foil. Bake for 30 minutes. Remove foil. Bake for 5 minutes longer.
Glaze:
1) Strain apricot preserves to remove chunks of fruit. Place in a small pan with sugar. Bring to a boil and stir for 3 minutes. Remove from heat.
2) Brush glaze over surface of apples. Serve pastry while still warm: Yield: 8 to 10 pieces.

Cook's Note: This is best served warm and fresh. It does not age well.

Sister Sarah's Apple Pudding

That final, transcendent scene of Places in the Heart always starts me thinking about how we all, in quiet ways, are touched and transformed by simple truths and the hands of those who form our better angels and teach us to forgive. A personal belief - the final me is a mix of all the people who have walked with me through the nearly seven decades of my life and my better angel, if she exists, is their creation. One of those who walked with me was Lilah. She grabbed my hand, held on tight and led me through rough patches as mental illness slowly claimed my Mother's life. Lilah was raised in a Mennonite community and while she attached a disclaimer to her past, the food of her childhood was never forgotten. Lilah gave Sister Sarah, an elder in her community, credit for this cake. I've made this cake for close to fifty years now, so, it's with a smiling sorrow that I must admit that this cake can no longer be credited to Sarah. There are just too many versions of it floating in cyberspace and Sarah didn't travel. Whatever its source, this cake is a delight and I still make it often because it is so simple. Lilah's version of Sarah's cake is a one pot wonder that requires a single bowl and a wooden spoon. I promise an original apple dessert next week, but, meanwhile, I hope you'll give this one a try.

Sister Sarah's Apple Pudding

Ingredients:
3 large eggs, room temperature
1 cup brown sugar
1 cup granulated white sugar
1 cup vegetable oil
2 teaspoon vanilla extract
2 teaspoons cinnamon
1 teaspoon mace
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
5 cups diced apples, cut in 1/4-inch pieces
1 cup toasted, chopped walnuts
Frosting:
3 tablespoons softened butter
6 tablespoons sour cream
3 cups confectioners' sugar

Directions:
1) Preheat oven to 350 degrees F. Grease and flour a 9 x 13 x 2-inch pan. Set aside.
2) Combine eggs, brown and white sugar, oil and vanilla in a large bowl. Beat with a wooden spoon until blended.
3) Sift flour, cinnamon, mace, baking soda and salt over the wet mixture. Mix well. Fold in apples and nuts. Bake for 50 to 60 minutes, or until cake tester inserted near center comes out clean. Cool for 15 minutes. Invert onto a rectangular serving plate.
4) Rinse bowl. Combine butter, sour cream and confectioners' sugar in bowl and beat with a wooden spoon until smooth. Spread over cooled cake. Refrigerate leftovers. Yield: 12 servings.