Apple Tea Cake on my Bistro Table |
I’m always fiddling around trying to satiate my sweet tooth,
even though I am diabetic (don’t tell my doctor), I’ll just fix it with a
little more insulin and a dog walk, I say to myself. I love
my tea (well coffee too) so here is a nice easy little cake to make for either
one. Takes about 2 hours to make (45
minutes for the prep and an hour and 15 minutes to bake. As always my biggest recommendation is “get
your act together and everything in one place (The French call this “Mise-en-place” and I have discussed in other
blogs)
I could also see this with an additional butter cream drizzle to make it a French Apple Tea Cake. Serve Hot or Cold, whatever floats your boat. (I like it cold)
Prep:
Lightly
butter the sides of a spring form pan.
Cut a
circle from parchment paper and line the bottom of the spring form pan.
Peel the
apples, cut in half then core.
Make deep
slits in the apple halves (you can sprinkle with a little lemon juice to
prevent browning) set aside.
Mise-en-place |
Ingredients:
1 2/3 cup
of Butter (1 stick and 5 tablespoons)
1 1/4 cups
Sugar
3 eggs
2 teaspoons
Vanilla Extract
1 teaspoon
Banana Extract
1 1/2 cups
flour
1 Teaspoon
Baking Powder
1 ½
teaspoons Cinnamon
1/2 Cup
Sour Cream
1/2 Cup
chopped Walnut Pecans
4 hard
apples ( I like Honey Crisp if you can find them but your favorite apple or
green baking apples will do)
The Sprinkle
2
tablespoons Melted Butter
2
tablespoons Sugar
1 teaspoon
cinnamon
Directions:
Preheat
oven to 350 degrees Fahrenheit
Cream the
butter and sugar ( I use a stand mixer) until light and fluffy
Add the
eggs slowly, one at a time, beating each well.
Beat in the sour cream.
Beat in the sour cream.
Stop the
mixer
Add all the
dry ingredients, i.e., flour, cinnamon, baking powder to the mixture and stir
in.
Stir in the
chopped Walnut Pecans
Spoon the
mixture into the spring form Pan
Push the apples into the batter |
Press the
apples into the batter in the spring form pan
Bake 75
minutes or until a wooden tester says it’s done
Remove from
the oven
Brush with butter & sprinkle with Cinnamon Sugar |
Mix the
topping Sprinkle; sugar and cinnamon together
Brush the
top of the cake with butter and sprinkle with the cinnamon sugar mixture. Let cool slightly then remove spring form onto a serving platter.
Loose Tea |
Here is my favorite Tea
I buy
loose tea from Teavana: (Once you buy loose tea you will never use another
teabag.)
I
make my tea as follows:
My Cast Iron Hobnail Teapot |
·
2
teaspoons Earl Grey Crème Black Tea
·
1 teaspoon
Mountain Jasmine Tea
·
16 ounce
of water (bring to a boil then let sit for 1 minute, it will be the right
temperature at that point)
·
Pour over
tea leaves and let seep for 4 minutes ( I like strong tea, less time if you
don’t)
·
1
tablespoon of honey
·
1 packet
sweet and low
·
1 teaspoon
of heavy cream
No comments:
Post a Comment