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Rutherford Weekly's Favorite Reader Recipes 09-29-16

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Upside Down Apple Honey Cake

For the honey sauce:

1/2 cup honey

5 tablespoons coconut oil, room temperature1

2 tablespoons maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

pinch of salt

1 1/2 cups (165 grams) chopped roasted walnuts2

For the cake:

1 cup + 6 tablespoons gluten-free 1:1 all-purpose mix,3 white whole wheat flour, or all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) melted coconut oil

3/4 cup (150 grams) granulated or raw sugar

2 tablespoons orange juice

1 1/4 teaspoons vanilla extract

2 large eggs

For the apples:

4 small baking apples (about 630 grams of apples, or 400 grams / 3.25 cups of chopped apples)

1 1/2 teaspoons ground cinnamon

2 tablespoons granulated or raw sugar


For the honey sauce:

Position the oven rack to the middle position of your oven. Preheat the oven to 350 °F (175 °C) and place a piece of parchment paper over a 10" (25.4cm) cake pan (dark and glass pans aren't recommended). Do not line just the bottom of the pan! Place a full piece of paper over the pan so that the entire thing is lined. Mix together the honey, coconut oil, maple syrup, vanilla, cinnamon and salt. Stir in the walnuts. Spread the honey sauce over the bottom of the parchment-lined pan. Place the pan in the refrigerator while you prepare the rest of the cake. This makes it easier to spread the cake batter on top.

For the cake: In a medium bowl, stir together the flour, baking powder, and salt. Set aside. In a large mixing bowl, stir together the melted coconut oil, sugar, orange juice, vanilla and eggs. Set aside.

For the apples:

Peel, core and cut the apples into small pieces, about 1/4" in size. You can make larger pieces if you like, but it'll make the cake more difficult to cut. Place them in a bowl and stir in the cinnamon and sugar. Add the dry cake mixture to the wet and stir just until combined. Remove the cake pan from the refrigerator and pour half of the cake batter over the honey sauce. It will be a very thin layer. Sprinkle half of the apples (about 1 1/2 cups + 2 tablespoons) over the batter. Add the remaining cake batter (again, a very thin layer). It's okay if the apple layer and cake layer blend together a little. Then add the remaining apples. Once it's all done, it won't look like much but it will rise a lot. The reason why I didn't just add the apples to the batter is so that they retain their cinnamon sugar coating. I'd also be worried about the apple pieces interfering with the honey sauce layer. Bake for 50 minutes or until very lightly browned. The toothpick test does not work here! Once it's lightly browned, you'll have to dig in just a little with a fork or knife to see if it's really done. Let the cake cool on a cooling rack for 10 minutes before inverting onto the serving plate. The cake will be quite fluffy and therefore a little difficult to get a clean piece when cutting. It'll be easier after about 6-8 hours. After sitting overnight, the cake is a little denser and almost like a coffee cake and much easier to cut. Cover and store at room temperature for up to 2 days.

Chocolate Chip Honey Cake

1 cup butter, room temperature

3/4 cup honey

3 eggs

1 teaspoon vanilla extract

2 cups whole wheat pastry flour

2 teaspoons baking soda

1/4 teaspoon baking powder

2/3 cup Greek yogurt

1/2 cup bittersweet chocolate chips

Ganache

1/2 cup chocolate chips (semisweet or bittersweet)

1/4 cup heavy cream

Heat the oven to 325F. Grease a 10" bundt pan. Set aside. In a mixing bowl add the butter and honey. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes. Stir in the vanilla extract followed by the eggs, one at a time, mixing well after each addition. Gently fold in the flour, baking soda and baking powder alternately with the greek yogurt. With a spatula, fold in the bittersweet chocolate chips and spoon the batter into the prepared baking pan. Bake the cake in preheated oven for 45 to 55 minutes until a toothpick inserted in the middle comes out clean. Remove the cake from the oven, leave to cool for about 30-35 minutes before inverting the pan and remove the cake. Cool completely on a wire rack. To make the ganache, heat the heavy cream with the chocolate chips in a heatproof bowl and stir until smooth and silky. Pour over the cooled cake.

Salt & Honey Pie

Crust:

1 1/3 cups All Purpose Flour

1 Tablespoon Sugar

1 teaspoon kosher salt (or 1/2 teaspoon sea salt)

2 Tablespoon of milk or water

1⁄4 cup vegetable oil

Filling:

1 1⁄2 cups of sugar

3⁄4 cup of honey

1⁄4 cup milk powder

1⁄4 cup freeze dried corn powder

1 teaspoon kosher salt (or 1⁄2 teaspoon of sea salt)

1⁄2 of one vanilla bean pod

1 cup (2 sticks) butter, melted

3⁄4 cup heavy cream

1⁄2 teaspoon vanilla extract

8 egg yolks

To make the crust, combine all of the dry ingredients in a mixing bowl. Combine the wet in a second bowl. Add the wet to the dry all at once, and toss together with a fork or rubber spatula until combined. Press the mixture into desired pie pan (9--10 inches). Bake the pie crust with pie weights and parchment for 20 minutes at 350 degrees. To make the filling, combine the sugar, honey, milk powder, freeze dried corn powder, salt, and vanilla bean pod in a stand mixer with the paddle attachment on low speed. Add the melted butter in 2 additions. Scrape the bowl well - the scraping will allow the finished pie to fully mix. In a separate bowl combine the heavy cream, vanilla, and egg yolks. Add this combination of liquid ingredients in two additions. Scrape the bowl well. Mix one last time to make sure the mixture is fully homogeneous. Fill the pie crust to the brim. Bake at 350 degrees for aproximately 40 minutes for a 9 inch pie or 45--48 minutes for a 10 inch. If your pie is 9 inches, you may have some filling leftover. The pie also will appear jiggly even when it's done.

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