Apple Pie Cake

I love apple season.  I know, I love a lot of seasons...we are big fruit eaters in our house, and are very lucky to be living in a fruit producing region of Canada that allows us plenty of selection of amazing fruit (and vegetables too!).  There's something about apple season though, the smell of apples baking...just so good!

I love apple pie, but I am not a big pie maker.  When I stumbled across Martha Stewart's recipe for Apple Pie Cake, I decided that I needed to give it a try.  Here is the recipe:

2 cups flour
1 cup brown sugar, packed
2 teaspoons cinnamon, divided, plus extra for sprinkling
1 cup unsalted butter, cold, cut into cubes
8-10 apples (the more tart the better)
2 tablespoons lemon juice

Preheat oven to 350F.

In a large bowl, mix together the flour, brown sugar, and 1 teaspoon of the cinnamon.  Using your pastry blender, cut in the butter.  You'll know you are done cutting in the butter when the mixture looks like small peas.  Measure out 2/3 of the mixture and press into the bottom of a 9-inch springform pan.  I used my hand to press into the pan.

Peel apples, cut into even, thin slices.and place into a second large bowl. Add the second teaspoon of cinnamon and the lemon juice.  Toss well.  Place the
apples on the base, pressing slightly into the base.

Top with the remaining floir mixture and sprinkle with cinnamon.  Place the pan on a foil-lined baking sheet (the apple juice may leak through), and bake for 1 hour and 15 minutes.  Remove from oven, allow to cool in the pan so that the cake can set.  Before releasing the springform pan, run a knife along the edge to release the cake from the pan.

VERDICT:
We served tha cake slightly warm, and it was so good.  A nice variation for us.  And pretty easy to make - not a lot of ingredients, and all common pantry ingredients.  Will be trying my next piece with a little scoop of vanilla ice cream or some whipped cream. 

Keep Calm and Cook On - Apples

Welcome to the September edition of Keep Calm and Cook On!  This month we are all back hitting the books (or our kids are!) and it's apple season...seems fitting to me that the theme for this month's Keep Calm and Cook On be APPLES!

Not a lot of rules for this party....just be sure your recipe contains the key ingredient, and please visit other entries!  I will feature 3 recipes at the end of the month.

Thanks for playing along!

Apple Crumb Pie - Guest Post by Maria from Close to Home

My name is Maria, and I am the blogger behind the blog Close to Home. I have been blogging for just over 3 years and write about recipes, entertaining, crafts and reviews of family friendly products. I have 3 children, husband and a puppy and we live in Virginia. I am soo thrilled when Dawn asked me to guest blog on Addicted to Recipes and I hope you will come visit sometime. I just started hosting a weekly Friday Food Frenzy Linky that I would love to have you all join.

Today's recipe I am sharing is a new recipe I just recently tried after our trip to the apple orchards. I usually like to buy Granny Smiths for baking but they only had yellow delicious and Jongold. These proved perfect to be perfect for what I wanted to do.  

I must admit to you all that I am not a homemade crust kind of girl, so I hope you are not offended when I tell you to start with a pre-baked crust. Of course you can make your own and I am sure it will be 100% better but I just don't have the patience and usually the planning to have the crusts prepared in time for my baking adventures. I usually have a few pre made crusts in my freezer for such spontaneous baking moments. The most daunting part of cooking with apples is when you have to peel, core and slice them. We have a victorian apple peeler but it can be fickle so I end up usually have to at least cut and slice them on my own. No biggie b/c the reward is worth it.   This recipe is from Better Homes and Gardens and chose it because as much as I love a double crust apple pie, but I did not have another pre made crusts that you could roll out  and 2 the thought of a struesal topping made my mouth water.

                            

I hope you enjoy this recipe and please come and visit Close to Home soon. You can find Close to Home also at Facebook, Twitter, Pinterest or G+.  Let me know you were visiting from Additcted to Recipes and I will definitely be following you back. Have a great October.

Apple Crumb Pie Recipe compliments of Better Homes and Gardens

• 1/2 15 ounce package rolled refrigerated unbaked piecrust (1 crust)
• 6 cups thinly sliced, peeled cooking apples (about 2-1/4 pounds)
• 1 tablespoon lemon juice (optional)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

1.Preheat oven to 375 degrees F. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Ease piecrust into plate without stretching it. Crimp edge as desired.

2.If desired, sprinkle apples with lemon juice. In a large bowl, stir together sugar, flour, cinnamon, and nutmeg. Add apple slices; gently toss until coated.

3.Transfer apple mixture to the piecrust-lined pie plate. Sprinkle with Crumb Topping (See below for instructions). To prevent overbrowning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake for 20 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack. To serve warm, let pie cool at least 2 hours. Makes 8 servings.

Crumb Topping Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 3 tablespoons butter

Directions

In a medium bowl, stir together all-purpose flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

-------

THANKS Maria for sharing this delicious sounding recipe!  Perfect timing for apple harvest time!

German Apple Cake

Happy Mother's Day to all the Moms!  I know, Mother's Day was yesterday, but I'm choosing to celebrate all week long!  Yes, I'm a little cheeky sometimes :-)  In honour of Mother's Day, I asked the two wonderful Mom's that I am so lucky to have in my life to share with me their favourite recipe.  Today I am sharing my Mom's recipe for German Apple Cake, and on Thursday when you come back you will see my Mother-in-Law's recipe for Hint of Thai Sirloin with Mango Pepper Salad. 

Here is my Mom's recipe: 

German Apple Cake (source: my Mom’s recipe binder)

Cake

1 ½ cups flour

¾ cup sugar

½ cup butter

2 eggs

1 teaspoon baking powder

¾ cup milk

½ teaspoon vanilla

Topping #1

Apples (about 3-4, peeled and sliced)

Topping #2

1 cup butter

1 cup flour

1 cup sugar (white)

Topping #3

1 ½ tablespoons sugar

1 ½ tablespoons cinnamon

Preheat oven to 350.

Make the cake batter by mixing the butter, eggs, milk and vanilla.  Add in the dry ingredients (flour, sugar, and baking powder), blend, and pour into a greased 9 x 13 baking dish (I use glass for this cake).

Place the sliced apples (Topping #1) on top of the batter.  Slice more apples if needed to cover the cake. 

In a small bowl, combine the ingredients for Topping #2 (butter, flour and sugar) and spread on top of the apples.  This topping will be very crumbly. 

In a small bowl, combine the ingredients for Topping # 3 (sugar and cinnamon).  Sprinkle on top of the crumbly mixture.

Bake at 350 for 40 minutes.  Cool before serving, though this cake is delicious when served warm (and with a heavy cream!)

VERDICT:

I grew up with this cake…so I am a little biased – this is like a comfort food for me, I love this cake!  As a teen, I would sneak pieces for breakfast (healthy, I know!).  It is SO not low-cal…but that’s OK, it’s DESSERT!  My oldest son LOVED it and has already asked me to make it again.  My husband, the non-dessert guy, also enjoyed the cake and he was sneaking pieces of it too for the short time it lasted in our house.  Thanks Mom for sharing!

Scrumptious Sunday #10 - Features

Another week of FANTASTIC recipes...you make it so hard for a girl to pick features!  Before we get into them, I just wanted to THANK YOU for linking up in my weekly party!

If you are featured this week, please grab a button!

<a href="http://iamaddictedtorecipes.blogspot.com"><img src="http://i1079.photobucket.com/albums/w519/AddictedtoRecipes/addictedbutton.jpg" width="200" height="177" border="0" alt="I was featured, I was Featured by Addicted to Recipes"></a>

Alrighty, here are my features for this week:


Breakfast-On-The-Go from Lady Behind the Curtain

Pesto Pasta Stuffed Tomatoes from Hot Eats and Cool Reads

Cheesecake Burritos from Dishing with Leslie

The Crazy Brownie from Mandy's Recipe Box

And because it's Mother's Day this weekend, it just wouldn't be complete without these beautiful Mother's Day Cookies from Lizy B!

Congratulations everyone!

These features will be linked on my Facebook page, on my Pinterest page, and (new!) I will be tweeting too! Thanks again for coming to my party!

Reminder, Scrumptious Sunday Link Party #11 will open on Saturday evening at 8 pm PST and will run until Wednesday evening.  I look forward to seeing what you bring to next week's party!

Apple Brown Betty Muffins

Apparently I've been on a muffin kick lately.  Well, I do love muffins, and they are easy to eat, especially when you have a baby in one arm/attached to your hip :-)  I know, I should put him down, but he gets so so SO upset, and he's my baby.  It'll pass...I'm already seeing signs of that, at least he'll go to my husband more often (though I am still the favourite).  Plus, they aren't babies for long...I need to get as many cuddles in as I can!

I have been reorganizing my old recipe binder, it was time to buy a new heavy-duty binder and retire the old one.  So that's been one of my projects, as well as adding more tags to the recipes for ones that I haven't yet tried from the collection.  I found the recipe for these Apple Brown Betty Muffins that I clipped from Appeal Magazine in 1998 but never made...and decided now was the time to make them.  Here is the recipe:

3 medium sized apples, peeled and chopped
1 cup rolled oats
1 1/4 cups buttermilk
1 1/2 cups flour
2/3 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
1/4 cup oil
1 teaspoon vanilla
Grated peel and juice of 1 large lemon

Topping:
1/4 cup rolled oats
1/4 cup brown sugar, packed
1 tablespoon butter, softened
1/2 teaspoon cinnamon

Preheat oven to 350F.


In a small bowl, combine apples, oats and buttermilk, let sit for 10 minutes to soften the oats.

In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt.

In a third bowl, combine eggs, oil, vanilla, lemon peel and lemon juice.  Add this mixture to the softened oat mixture and stir well.  Add this mixture to the dry ingredients and stir just until moistened.

Fill greased or lined muffin cups 3/4 full.

Combine topping ingredients in a small bowl and sprinkle evenly over the muffins.

Bake 16-22 minutes, cool in pan before transferring to a wire rack.

Makes 12 muffins.

VERDICT:
These were very tasty muffins.  Tasted so much like apple crisp, a family favourite in our house!  And I loved the hint of lemon in them as well, nice touch :-)  The muffins didn't last long, so that should speak to how much we liked them!