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T'was finally my turn to chose the recipe for Baking with Dorie , ok not finallycoz i didn have to wait too long.
I didn know which week this would be when chosing this recipe , but now i think its perfect, coz after all the cookie baking here come a cake with Apple and coconut.
To add to this the recipe has coconut = lodsa moisture guaranteed, which i love.
And ground nuts too....
So here is my first choice of recipe , for Baking with Dorie , a wonderful group for those who want to bake their way thru Baking from My home to yours, this is a wonderful small group.
We bake only twice a month and as long as u dont miss too many together , its cool:-)
- I expected a light moist cake , and while this is not to say this cake is not moist , coz it is , its not light , what i mean by light is , that it is more of a dessert cake ,sort of, but soo delicious , that i finished 1 heart ,all by myself in a few hours.
- I thought of adding ground hazelnuts and thought i had a wonderful idea , only to realize as i wrote this , that playing around has exactly this :-)only that there it says 1/2 cup ground and i added 1/2 cup whole.
- I added lodd of cinnamon , maybe around 1.5 tsp or more , and 2 types , true cinnamon from tsp spices and Sri Lankan cinnamon , both together created aflavor i loved.
- Added lods of vanilla too.
- Chopped the apples fine , instead of dicing , to be added into the batter and for the topping used a few cookie cutters.
- I had to bake way longer than the time specified, infact , i got them out , coz it was already a lot of time , checked ,thought they were fine ,and glazed them and all and had to out them back in the oven , which i did , for another so many mins more , my total was more than double but then my oven always takes longer , so it could be me.
- Ground the coconut and nuts in a coffee grinder:-)
Begin with measuring out the flour ...
very well Buttered spring forms ready to be filled...the first way to introduce butter into the recipe...
A Dorie Recipe
Copied from Here
As found in Dorie Greenspan's Baking From My Home to Yours:
Apple-Coconut Family Cake
The tastes in this light, moist cake are coconut, a hint of cinnamon and the sweetness of apples, all of which put you in mind of early fall. Our friend Michael Vogel aptly calls it a "family" cake.
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Pinch of salt
3 apples (I use Golden Delicious), peeled and cored
2 large eggs, preferably at room temperature
1/2 cup plus 2 teaspoons sugar
1/2 cup plain yogurt
6 tablespoons flavorless oil, such as canola or grapeseed
1 tablespoon dark rum
2 teaspoons pure vanilla extract
1 cup shredded coconut, preferably unsweetened
About 1/2 cup apple jelly, for glaze
Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Cut 2 of the apples into a small dice, cover with plastic wrap and set aside. Cut the third apple from blossom to stem into slices about 1/4 inch thick; cover.
In a large bowl, whisk the eggs and 1/2 cup of the sugar together for a minute. Whisk in the yorut, oil, rum and vanilla and whisk for about a minute, until smooth. Still using the wisk, or switching to a rubber spatual, fold in the flourt mixture, followed by the coconut and the diced apple.
Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter. Arrange the sliced apples in an attractive pattern over the top of the cake - I like to make a sunburst pattern - and sprinkle the apples with the remaining 2 teaspoons sugar.
Bake for 45-50 minutes, or until the apples and cake are golden and a thin knife inserted into the center comes out clean. Transfer the springform pan to a rack, and cool the cake for 20 minutes or so.
Meanwhile, make the glaze. Warm the apple jelly with a splash of water just until it liquefies.
Once the cake has cooled for 20 minutes, run a knife around the edges of the cake and release the sides of the pan. Using a pastry bursh, give the top of the cake a generaous gloss of glaze.
Makes 8 servings.
Serving: The cake can be served warm or at room temperature. While it is great as is, it's scrumptious with a little whipped cream.
Storing: This cake is a good keeper. Wrapped well, it will keep at room temperature for about 4 days. Because of the apples and glaze, it isn't a good candidate for freezing.
Keep the coconut in the cake, but add 1/2 cup ground pecans or walnuts and an equal amount of the same nut, finely chopped. This double-nut cake is just as good made with slices of pineapple or pears as it is with apples.
This cake keeps well cling warp in the fridge, and then slightly warmed in the microwave.
the flavor gets really good the next day and the next.
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