Good Dinner Mrs Mellen

Tag: pound cake

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  Candied Apple Crumb Cake

  Posted at 7:51 pm by Good Dinner Mrs Mellen

  Sep 8th

  

  Fall at it’s best with fresh-picked apples baked in a rich pound cake with a crumb topping and caramel drizzled on top. Richly flavored with just a hint of orange juice, cinnamon, and crisp tart apples. I used Granny Smith Apples in this cake for their tart flavor along with a firm consistency after baking. As gorgeous as this cake looks it is quite easy to make. Delicious, dazzling, easy to duplicate, what could be better.

   Candied Apple Crumb Cake

  4 cups flour

  2 cups of sugar

  1/2 teaspoon salt

  4 teaspoons baking powder

  1 cup oil

  1 cup of orange juice

  3 large eggs (4 if small)

  1 teaspoon vanilla

  
  Apple Filling 

  4 Granny Smith Apples peeled and sliced

  1/2 cup sugar

  2 teaspoon cinnamon

  
  Crumb Topping

  1/2 cup butter (1 stick), softened

  1/3 cup firmly packed brown sugar

  1 cup flour

  1/4 teaspoon nutmeg

  1/2 teaspoon cinnamon

  Caramel Sauce

  1 cup granulated sugar 

  ½ cup heavy cream 

  2 tablespoons unsalted butter 

  1 teaspoon fleur de sel (or another sea salt)

  
  1. Preheat oven to 350 F. Grease tube cake pan and set aside. Sift together flour, sugar, salt, and baking powder. Place in a large mixing bowl making a well.

  2. Combine oil, orange juice, eggs, and vanilla. Pour into the center of the well and beat for three minutes.

  3. Combine sugar and cinnamon in the small bowl and set aside.

  4. Pour a third of the batter into prepared pan, add half sliced apples and half cinnamon-sugar. Cover with half the remaining batter. Top with remaining apples then cinnamon-sugar. Add remaining batter on top.

  5. Combine ingredients for crumb topping blending until thoroughly combined. A pastry blender works best to make the crumb topping but you can cut the butter in with two knives.

  6. Sprinkle over cake. Bake 1 hour 30 minutes or until a tester comes out clean.

  7. Cool for 1 hour before removing from the tube pan.

  8. Make caramel sauce: In a medium saucepan over medium-high heat combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber color about 10 minutes. Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly, whisk in the warm cream and continue simmering for another 2-3 minutes until the mixture is smooth. Remove from heat, then whisk in the butter,, and then salt. Slowly drizzle over cake.

  Serve with Vanilla ice cream or just plain.

  Enjoy!

  

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  Posted in Apples, Baking, desserts | Tagged Apple cake, caramel sauce, pound cake
• 

  Sweet Potato Cranberry Pound Cake

  Posted at 9:01 am by Good Dinner Mrs Mellen

  Nov 18th

  

   Fall is a wonderful baking season filling with all the fruits and veggies that give your bake goods that fall crisp flavor and aroma. I just love this new take on pound cake adding cooked sweet potatoes and cranberries.  Cream cheese makes the cake very moist while the pumpkin spice adds the fall flavor.

  Sweet Potato Cranberry Pound Cake

   

  1 (8-oz.) package cream cheese, softened

  1/2 cup butter, softened

  2 cups of sugar

  4 large eggs

  2 1/2 cups cooked, mashed sweet potatoes (I baked, peeled then mashed)

  3 cups all-purpose flour

  2 teaspoons baking powder

  1 teaspoon baking soda

  1/4 teaspoon salt

  2 teaspoon pumpkin pie spice

  1 teaspoon vanilla extract

  2 cups fresh cranberries, washed and picked over

  1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.

  2. Stir together flour, next 4 ingredients in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Add cranberries folding over until cranberries are evenly distributed in the batter. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.

  3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

  or try:

  Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loaf pans. Bake and cool as directed.

  Enjoy!

  

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  Posted in Baking, Baking, Cake, Dessert, desserts, Food, Good Dinner Mrs Mellen, Thanksgiving | Tagged cranberry, easy baking, pound cake, Sweet Potato
• 

  Celebrate Fall with Sweet Potato Cranberry Pound Cake

  Posted at 2:59 pm by Good Dinner Mrs Mellen

  Oct 28th

  

   Fall is a beautiful baking season filling with all the fruits and veggies that give your bake goods that fall crisp flavor and aroma. I just love this new take on pound cake adding cooked sweet potatoes and cranberries.  Cream cheese makes the cake very moist while the pumpkin spice adds the fall flavor.

  Sweet Potato Cranberry Pound Cake

  1 (8-oz.) package cream cheese, softened

  1/2 cup butter, softened

  2 cups of sugar

  4 large eggs

  2 1/2 cups cooked, mashed sweet potatoes (I baked, peeled then mashed)

  3 cups all-purpose flour

  2 teaspoons baking powder

  1 teaspoon baking soda

  1/4 teaspoon salt

  2 teaspoon pumpkin pie spice

  1 teaspoon vanilla extract

  2 cups fresh cranberries, washed and picked over

  1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.

  2. Stir together flour, next 4 ingredients in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Add cranberries folding over until cranberries are evenly distributed in the batter. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.

  3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

  Or try:

  Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loaf pans. Bake and cool as directed.

  Enjoy!

  

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  Posted in Baking, entertaining, Food, Good Dinner Mrs Mellen | Tagged BuzzChomp, Cranberries, pound cake, Sweet Potato