French Apple Pound Cake - Quatre-quarts aux pommes

Today I’m sharing my  son’s favourite apple cake , Quartre- quarts aux pommes aka French Apple Pound Cake  .   Real easy to make & taste so good . Buttery rich crumb cake with apples slices , just the perfect delectable cake for afternoon coffee break .  This is definitely not a guilt free cake but it's so delicious that I ate half of the cake . Very addictive apple-licious cake  ! LOL

This post is linked to Little Thumbs Up event organized by Zoe of Bake For Happy Kids with Doreen of My Little Favourite DIY & hosted this month by me , Kit from I-Lost in Austen . To join this event & link with us at this post 

French Apple Pound Cake - Quatre-quarts aux pommes

Recipe adapted from 750G

Ingredients :

150g sugar

150g flour

150 butter –room temperature

3 eggs

2 Tbsp baking powder

A pinch of salt

1 tsp vanilla extract

1 large apple –peeled, cored & sliced (not too thin)

1 tsp cinnamon

3 Tbsp rum (optional)

Light brown sugar

Method:

1)      Preheat oven to 175 °C  . Grease loaf pan

2)      Marinate sliced apple with rum (optional) .  In a large bowl combine flour, baking powder, salt , cinnamon .

3)      Whisk butter till light & creamy . Cream butter & sugar till fluffy .

4)      Gradually add egg one at a time & mix well after each addition .  Add in vanilla extract .

5)      Fold in flour mixture into butter mixture  till smooth & well combined . Pour half the better into prepared loaf pan .  Add layer of sliced apple over the batter . Pour the rest of the batter over & spread evenly  . Sprinkle brown sugar over the top & bake for 40- 45 mins till golden brown .  Let to cool before serve .

Irish Apple Crumble Cake

I love crumble cakes & this recipe of Donal Skehan really caught my attention . I've baked this cake few times & even for my son's 18th birthday . He always requests for apple cake for his birthday so this cake fit the bill perfectly .  He like thi lovely soft apple-licious cake with rich buttery crumb topping . I simply love just how moist & flavourful is  this cake , perfect for a tea time break . I can easily eat half of this cake but luckily my hubby & sons finished it before I can have another slice !  Why 'luckily' ??!! Then I don't have to spend another hour to burn all those calories in the gym  !  LOL  

This post is linked to Little Thumbs Up event organized by Zoe of Bake For Happy Kids with Doreen of My Little Favourite DIY & hosted this month by me , Kit fromI-Lost in Austen . To join this event & link with us at this post 

Irish Apple Crumble Cake

Recipe from Donal Skehan

Ingredients:

110g butter

150g light brown sugar

2 large eggs

1 Tbsp milk

210g flour –sifted

1 Tbsp baking powder

A pinch of salt

1 Tsp ground cinnamon

300g apples – peeled, cored & sliced ( I’ve diced them)

20 cm cake tin

Crumble Topping

50g vanilla sugar (can be substitude with caster sugar)

50g butter

50g flour

Method:

1)      Preheat oven to 180°C  . Grease & line cake tin .

2)      Cream butter & sugar till pale in a large mixing bowl .

3)      Add eggs , one at a time & mix till well combined .

4)      Fold in flour, baking powder, salt & cinnamon . Blend well till resembles a thick cake batter .

5)      Add in apple slices & mix well till well combined . Pour into cake tin & spread evenly .

6)      For the crmble topping : Combine sugar & flour into a large bowl . Rub butter into the flour mixture using your finger tips to make a breadcrumb texture .  Sprinkle the crumb mixture evenly on top of the batter & bake for 40 – 45 mins till lovely golden brown or till the skewer inserted into the cake comes out clean . Enjoy

French Apple Cake – Gâteau moelleux aux pommes

I've been running like a ' headless chicken' the whole day as school begins today & lots of errands to run .  But since  I've  an hour to spare , I've managed to baked this guilt-free cake with fresh apples from my garden . Yes, guilt-free cake  with no fat  added & using fresh organic apples .  It's a light moist cake that makes it a  perfect  dessert . I did not realized that I've not share this recipe before on my blog as I've baked this cake quite often & it's our all time favorite .  If you have any yummy apple recipes to share , do visit this post & link with us . I'm the host of this month's Little Thumbs Up event & APPLE is my theme . Looking forward to all your apple recipes .  'Sharing Is Caring' 

This post is linked to Little Thumbs Up event organized by Zoe of Bake For Happy Kids with Doreen of My Little Favourite DIY & hosted this by me , Kit from I-Lost inAusten . 

French Apple Cake – Gâteau moelleux aux pommes

Adapted from 750g.com

Ingredients :

1 kg apple (peeled, cored & diced or sliced) 

200g flour

3 eggs

150g sugar

2 tbsp vanilla sugar or 1 tsp vanilla extract

1 lemon zest

1tbsp baking powder

Pinch of salt

Butter to grease the pan

20cm cake pan

Method:

1)      Preheat oven to 180°C & grease the cake pan . Separate egg whites & yolks . Beat egg yolks with sugar , vanilla sugar or extract & pinch of salt  . Fold in flour, baking powder & lemon zeste till well combined .

2)      Beat egg white till soft peak & gradually fold in the egg yolk mixture .  Add in diced apples & mix gently till well combined . Pour apple mixture in cake pan & bake for 40 mins till golden brown . Let to cool before removing from the cake pan . 

Cocoa - Dusted Cherry Granola Cake (THB)

It's been a while since I last bake with The Home Bakers(THB) so without delay , last Friday I've baked this month's coffee cake selected by Jasline of Foodie Baker . We at THB are baking from Lou Seibert Pappas's cookbook - Coffee Cake . This event is hosted by Joyce of Kitchen Flavours . 

 I've made half of the recipe & as usual I've reduced the sugar slighty . I've used plain yogurt to replaced buttermilk & also used all purpose flour instead of whole wheat flour  . Reason being was , I've ran out of whole wheat flour & it was raining  cats & dogs outside . Well , one word .... LAZY ! Yup! that's my current mode ! But hey, I did baked  12 mini muffins ,right ! LOL  I'm getting to 'active' mode pretty soon, just a matter of time, I soppose !!??  Anyway let's get back to this delicious cake . Oh ya before I totally forgotten to mention this , since I can't get any dried cherries I've substitide with canned cherries .  I was worried that the muffins might turned out to be a liitle wet & surprisingly they're not  . The muffins were lovely with soft texture & the  crunchy walnut cocoa streusel was great  .  Perfect little cakes for breakfast or snack with a cup of hot chocolate .... YUM ! For the full recipe please hop over to Jasline HERE & for more bakes of this yummy cake from all the THB members HERE . Thanks for dropping by & have a nice everyone . 

Raspberry - Almond Coffee Cake (THB)

Another keeper recipe from Lou Seibert Pappas 's cookbook , Coffee Cake that we're currently baking at THB . The Home Bakers (THB)  event is hosted by Joyce of Kitchen Flavours .  We really enjoy this moist ,crumbly & flavourful cake. This awesome recipe is selected by  Angela from The Charmed Cupcake  .  What a great pick, Angela!  Angela has baked this cake with a lovely layering of the streusel in the middle that gaves a wonderful effect & so appetizing . For the recipe HERE  & all the yummy bake of this cake from the members of THB HERE .

Banana, Macadamia Nut & Coconut Cake

I’m pretty excited that this is the first time I’m hosting  The Home Bakers (THB)event  organized by Joyce of Kitchen Flavours . We’re actually baking from Lou Seibert Pappas’s cookbook – Coffee Cakes . Well, I’ve chosen this recipe just coz my hubby loves coconut & the only coconut recipe that I can find in the cookbook was this Banana, Macadamia Nut & Coconut cake .  And another ingredient that intrigues me in this recipe was olive oil .  I’m sure by now , most of you know how much I love to try innovative recipes ! LOL  This is a lovely moist , soft  & flavourful banana cake .  I’ve tried both olive oil & canola oil for this recipe & I must say that olive oil does makes the difference .  The first time that I baked this cake a couple of weeks ago, I’ve used a 20cm cake pan .  And this time round I wanted to make them into muffins & topped with few slices of bananas, sprinkle cinnamon sugar .  I’ve reduced the sugar to ½ cup & replaced sour cream with crème fraiche .  As for the muffins I’ve baked them at 170°C & only for 25 minutes .  Well, to my disappointment that it doesn’t look as presentable as it should be .  Well, no worries, you will find more lovely bakes of this delicious cake from all the wonderful THB members HERE . So do hop over & enjoy 

Banana, Macadamia Nut & Coconut Cake

Recipe from Lou Seibert Pappas ( Coffee Cakes)

Ingredients for a 20cm (9-inch cake)  or 12 muffins

2 cups unbleached all purpose flour

½ teaspoon salt

2 teaspoon baking powder

½ teaspoon baking soda

¾ cup dark brown sugar ( I’ve added  ½ cup)

1 ¼  cups mashed bananas ( about 2- 1/2 large bananas)

2 large eggs

½  cup sour cream ( I’ve used crème fraiche)

2 tablespoons dark rum or amaretto liqueur

1/3 cup extra –virgin olive oil ( best with mild buttery one) or canola oil

1 ½ teaspoons vanilla extract

½ cup sweetened flaked coconuts

½ cup chopped macadamia nuts or pecan halves

1 tablespoon granulated sugar mixed with 1 tsp ground cinnamon

Directions:

1)      Preheat oven to 180°C (350°F) . Greased & flour a 20cm (9-inch) springform cake pan or muffin tins.

2)      In a large bowl, combine flour, salt, baking powder, baking soda & brown sugar. Stir well to blend. 

3)      In a blender or food processor, combine bananas, eggs, oil, rum or amaretto, sour cream with vanilla & blend till smooth. 

4)      Stir in coconut till well combined. Spread batter evenly in prepared pan. Sprinkle evenly the chopped nuts. & cinnamon sugar over the batter. Bake for 30 to 35 minutes till golden brown & a cake tester inserted in the center comes out clean. Let to cool. 

Jane Austen moment in Persuasion

Chapter 12

There was too much wind to make the high part of the new Cobb pleasant for the ladies, and they agreed to get down the steps to the lower, and all were contented to pass quietly and carefully down the steep flight, excepting Louisa; she must be jumped down them by Captain Wentworth. In all their walks, he had had to jump her from the stiles; the sensation was delightful to her.  The hardness of the pavement for her feet, made him less willing upon the present occasion; he did it, however.  She was safely down, and instantly, to show her enjoyment, ran up the steps to be jumped down again. He advised her against it, thought the jar too great; but no, he reasoned and talked in vain, she smiled and said, "I am determined
I will:" he put out his hands; she was too precipitate by half a second, she fell on the pavement on the Lower Cobb, and was taken up lifeless! There was no wound, no blood, no visible bruise; but her eyes were closed, she breathed not, her face was like death.  The horror of the moment to all who stood around!
Captain Wentworth, who had caught her up, knelt with her in his arms, looking on her with a face as pallid as her own, in an agony of silence. "She is dead! she is dead!" screamed Mary, catching hold of her husband, and contributing with his own horror to make him immoveable; and in another moment, Henrietta, sinking under the conviction, lost her senses too, and would have fallen on the steps, but for Captain Benwick and Anne, who caught and supported her between them.
"Is there no one to help me?" were the first words which burst from Captain Wentworth, in a tone of despair, and as if all his own strength were gone.
"Go to him, go to him," cried Anne, "for heaven's sake go to him. I can support her myself.  Leave me, and go to him. Rub her hands, rub her temples; here are salts; take them, take them."

Pear Pinwheel & Hazelnut Cake

I’ve almost forgotten The Home Baker  (THB)  challenge this month & luckily I can still catch up!  Phew…. Just in time  & I must say that I  was a bit panic there!  LOL  As always I think I’m the last to submit my entry  &  most of  members are already baking the next recipe from Lou Seibert Pappas cookbook , Coffee Cake.  This is our 4^th bake from this cookbook & this recipe was chosen by Zoe of Bake For Happy Kids.  I

 

Jane Austen moment in Persuasion

Chapter 8

Whether former feelings were to be renewed must be brought to the proof; former times must undoubtedly be brought to the recollection of each; they could not but be reverted to; the year of their engagement could not but be named by him, in the little narratives or descriptions which conversation called forth.  His profession qualified him, his disposition lead him, to talk; and "That was in the year six;" "That happened before I went to sea in the year six," occurred in the course of the first evening they spent together:  and though his voice did not falter, and though she had no reason to suppose his eye wandering towards her while he spoke, Anne felt the utter impossibility, from her knowledge of his mind, that he could be unvisited by remembrance any more than herself. There must be the same immediate association of thought, though she was very far from conceiving it to be of equal pain.

Pear Pinwheel & Hazelnut Cake

For the recipe please refer to  Zoe of   Bake For Happy Kids  & for more  lovely bakes from all the members of  The Home Bakers  (THB)   click HERE. 

1) Beat butter & sugar.

2)  Gradually add in eggs & almond extract.

3) Fold in hazelnut & flour mixture till well combined.

4) Pour batter into a springform pan & arrange the slice pears before sprinkle sugar, cinnamon & nutmeg . P/S I've missed one step which was coating the pears with this sugar mixture before placing them on the batter! 

Roses from my garden

 Michèle Morgan Rose

 Pierre De Ronsard Rose

Chocolate & Coffee Layer Cake

Jane Austen moment in Persuasion

Chapter 5

Here Anne had often been staying.  She knew the ways of Uppercross as well as those of Kellynch.  The two families were so continually meeting, so much in the habit of running in and out of each other's house at all hours, that it was rather a surprise to her to find Mary alone; but being alone, her being unwell and out of spirits was almost a matter of course.  Though better endowed than the elder sister, Mary had not Anne's understanding nor temper.  While well, and happy, and properly attended to, she had great good humour and excellent spirits; but any indisposition sunk her completely.  She had no resources for solitude; and inheriting a considerable share of the Elliot self-importance, was very prone to add to every other distress that of fancying herself neglected and ill-used.  In person, she was inferior to both sisters, and had, even in her bloom, only reached the dignity of being "a fine girl."  She was now lying on the faded sofa of the pretty little drawing-room, the once elegant furniture of which had been gradually growing shabby, under the influence of four summers and two children; and, on Anne's appearing, greeted her with—

Chocolate & Coffee Cake

Source: Food Network - Ina Garten ( Barefoot Contessa)

Ingredients:

For cake:

225g flour

180g sugar

3 eggs

95g cocoa powder

1 tsp vanilla extract

1 tsp Kosher salt

1 tsp baking powder

250ml buttermilk

125g vegetable oil

1 cup of espresso (100ml)

2 or 3 x 20cm cake pan

For frosting:

170g dark chocolate (chopped)

226g unsalted butter

2 egg yolks

1 tsp vanilla extract

50 ml espresso (cool)

Directions:

1)      Preheat oven to 180°C & grease 2or 3 cake pans.

2)      Combined all dry ingredients for the cake in electric mixing bowl mix them well.

3)      In another bowl beat buttermilk, vanilla, oil & egg yolks.

4)      Gradually beat buttermilk mixture into dry ingredients till all well combined.

5)      Beat in gradually little at a time hot espresso into the batter till well incorporated.

6)      Pour batter into 2 grease pans equally. Bake for 35 to 40 minutes. Let the cakes cool.

7)      For frosting: Melt chocolate on double boiler / bain-marie till smooth. Set a side to cool

8)      Beat butter on medium speed till creamy & fluffy. Add in vanilla & egg yolks for 1 minute. Gradually beat in sugar till well incorporated.

9)      Beat in melted chocolate & espresso slowly & gradually till all well combined.

    10) Spread coffee butter cream on cake layer evenly. Spread the rest of the frosting all over the  
    cake. Store in refrigerator for at least 2 hours before serve.

I’m linking this post to Blog Hop - Cook Like A Star May 2012 event hosted by Zoe of  Bake For Happy Kids.

 

Bon Appetit