Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Wednesday, November 23, 2016

Candied Apple Crumb Cake

Fall at it's best with fresh picked apples baked in a rich pound cake with crumb topping and caramel drizzled on top. Richly flavored with just a hint of orange juice, cinnamon and crisp tart apples. I used Granny Smith Apples in this cake for their tart flavor along with a firm consistency after baking. In this cake I want to bit into the apple with each bite as if I just had reach up picking the apple right off the tree. As gorgeous as this cake looks it is quite easy to make. Delicious, dazzling, easy to duplicate, what could be better.

 Candied Apple Crumb Cake


4 cups flour
2 cups sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 cup oil
1 cup orange juice
3 large eggs (4 if small)
1 teaspoon vanilla

Apple Filling 

4 Granny Smith Apples peeled and slice
1/2 cup sugar
2 teaspoon cinnamon

Crumb Topping

1/2 cup butter (1 stick), softened
1/3 cup firmly packed brown sugar
1 cup flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Caramel Sauce

1 cup granulated sugar 
½ cup heavy cream 
2 tablespoons unsalted butter 
1 teaspoon fleur de sel (or another sea salt)

1. Preheat oven to 350 F. Grease tube cake pan and set aside. Sift together flour, sugar, salt and baking powder. Place in a large mixing bowel making a well.
2. Combine oil, orange juice, eggs and vanilla. Pour into center of well and beat for three minutes.
3. Combine sugar and cinnamon in small bowel and set aside.
4. Pour third of batter into prepared pan, add half sliced apples and half cinnamon-sugar. Cover with half the remaining batter. Top with remaining apples then cinnamon-sugar. Add remaining batter on top.
5. Combine ingredients for crumb topping blending until thoroughly combined. A pastry blender works best to make the crumb topping but you can cut butter in with two knives.
6. Sprinkle over cake. Bake 1 hour 30 minutes or until tester comes out clean.
7. Cool for 1 hour before removing from tube pan.
8. Make caramel sauce: In a medium saucepan over medium high heat combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber color about 10 minutes. Meanwhile warm the cream in a small saucepan. When the caramel is ready, slowly, whisk in a warm cream and continue simmering for another 2-3 minutes until the mixture is smooth. Remove from heat, then whisk in the butter,, and then salt. Slowly drizzle over cake.

Serve with Vanilla ice cream or just plain.


Tuesday, November 22, 2016

Roasted Brussels Sprouts with Pecans and Cranberries

Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.

                         Roasted Brussels Sprouts with Pecan and Cranberries

    1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed
    3 tablespoons olive oil
    1 teaspoon allspice
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/2 cup toasted chopped pecans
    1/2 cup fresh cranberries
    1 tablespoon fig balsamic vinegar   


Preheat oven to 400 degrees F.
Place trimmed Brussels sprouts, olive oil, allspice, kosher salt, and pepper in a large              resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking dish, top
with pecans. Place on center oven rack.
    Roast in the preheated oven for 30 minutes, shaking pan every 5 to 7 minutes for even browning. Top with cranberries roasting another 10 minutes. Drizzle with vinegar. Serve immediately.