Posts Tagged by apple

Apple and Pecan Pie Pound Cake

 apple-and-pecan-pie-pound-cake

There’s an ongoing battle at our house about pies. I’m from New Orleans, so I argue that Pecan Pie is the best one. The Yankee I’m married to is very contrary and insists that the primo pie is apple. I’m pretty sure we can have the best of both the North and the South, but I haven’t figured out how to do that in pie form. What I can do, though, is combine the yummy bits from each one in a fabulous pound cake!

Apple and Pecan Pie Pound Cake

INGREDIENTS:

4 sticks butter, softened
4 c sugar
4 c + 2 T flour
1 t cinnamon
2 c peeled/chopped apples (2-4 apples, depending on size)
8 eggs
8 oz. cream cheese, softened
3 tsp vanilla extract
1 c pecan pieces
1 c brown sugar
1 jar of caramel sauce

INSTRUCTIONS:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Blend 2 T. of flour and cinnamon. Toss apples in mixture until coated. Set aside.
  3. Using a stand or hand mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time.
  4. Add flour, one cup at a time, fully incorporating each addition.
  5. Add vanilla flavoring, then fold in apples.
  6. Grease and flour a bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.
  7. Bake for 1 hour and 15 minutes (put some foil on the top to keep the pecans from burning.)
  8. Remove the foil and increase the temperature to 325 degrees. Bake for an additional 30 minutes.
  9. Test the cake for doneness with a wooden skewer. If it’s not clean, return to the oven in 5 minute increments until it is. (The type of apples you use will affect the cooking time.)
  10. Remove from oven and cool on a rack for about 5 minutes.
  11. Invert onto a serving plate and drizzle with caramel sauce.

Serve warm or cooled. This is delicious as is, but you can dress it up with more caramel sauce, whipped topping, vanilla ice cream or a simple rum sauce. (I just stir one or two tablespoons of rum (or  a teaspoon of rum extract) into a can of condensed milk.)apple-pecan-pie-cake

I think we’ve bridged the North/South divide with this one!

 

Chunky Apple Pumpkin Bread #PumpkinFest

Apple Pumpkin Bread Recipe

I could probably eat pumpkin bread every single day. I wish we weren’t so hung up on only having it in the fall. What’s that about?

This yummy twist on pumpkin bread is amazing! Apples are a delicious companion to pumpkin.  If you think about it, they hang out with the same friends…like cinnamon and nutmeg.  It just makes sense to toss them into the pool with their buds!

This recipe is so simple. Mix the dry, mix the wet, mix them together.  Easy, right?

Let’s start with the dry ingredients. I think all the spices in this bread are so beautiful and fragrant.

Pumpkin Bread Dry Ingredients

Next, whisk together the wet ingredients – water, eggs, oil and pumpkin – and incorporate it into the dry mixture. Don’t mix it too much. Just until it’s all combined and you don’t see any more flour. Then gently fold in the apples and nuts. We use walnuts most of the time, but I only had pecans on hand this time. They’re good, too!

Pecans and Apples

Pour the batter into a prepared loaf pan and bake.  Then, as if I have to actually say this out loud, do a quick quality control check of the batter (aka “lick the bowl”!)

Apple Pumpkin Bread

While it bakes, your house will smell fabulous! You might find that people migrate to the kitchen and start milling around. They’ll act all casual, like they really have important business there, but it’s actually in anticipation of the bread.  Test it for doneness with a toothpick – or with a broom straw like I did growing up – and let it cool.

Serve it up to your loiterers…you’ll be their favorite person of the day. They might even wash a dish for you!   (No. Sorry. I know. I went too far.)

Enjoy your apple pumpkin bread!

Chunky Apple Pumpkin Bread

 

 

Chunky Apple Pumpkin Bread

Yields 1 loaf or about 12 slices.

Ingredients

1-2/3 cups all-purpose flour

1-1/2 cups sugar

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon baking powder

1/4 teaspoon ground cloves

1 cup canned pumpkin

1/2 cup water

2 eggs

1/3 cup canola oil

1 cup peeled tart apples, chopped

3/4 cup chopped walnuts or pecans

Directions

 

In a large bowl, combine the dry ingredients – flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder, and cloves.

In another bowl, whisk the pumpkin, water, eggs and oil. Stir the mixture into the dry ingredients just until combined.

Fold in apples and nuts.

Pour into a greased 9 inch x 5 inch x 3 inch loaf pan. Bake at 325 degrees Fahrenheit for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool.