Cake and a Few Things Unexpected

As most bloggers do, I love to read other’s blogs and drool over the photos and recipes. If I had time to bake everyday I’d have no problem with the growing list of recipes I’ve accumulated over the last year or so. But life gets in the way of baking and the list grows and grows.

Last week I saw a recipe on Brilynn’s blog, Jumbo Empanadas, that she made for the Foodtv.ca Cooking Club and I just couldn’t resist adding it to the list. I had a little time on my hands, on Easter Sunday, and I decided to bake the Light Swirl Coffee Cake from Brilynn’s blog. First I had to make apple butter though as it was one of the ingredients of the cake. So I made like 2 cups of apple butter to use 3 tbsp in a cake recipe! Yes I know, I’m obsessed, I have been called that before, I’m used to it. But if you make that apple butter, you’ll see it was worth it! Eat-it-by-the-spoonful worth it, tell-yourself-it's-healthy-because-it's-made-with-apples worth it. Of the 2 cups I made, I gave a small jar to a friend and there is only a small jar left. Oh yes, it's very, very good.

Now back to the cake, I’m not sure the 3 tbsp of apple butter it contains make much of a difference in the taste of the cake but that is one moist and delightful coffee cake! It was my first time baking a marbled cake and I’m really happy with the way it turned out.

When I first saw the recipe, it was the cake that drew my attention, but in the end the apple butter was just as incredible as the cake. Two keeper recipes in one, unexpected is good.

Light Swirl Coffee Cake
Adapted From Christine Cushing

1 3/4 cups all purpose flour, sifted (500 ml)
1 tsp baking powder (5 ml)
1 tsp baking soda (5 ml)
1/4 tsp salt (1 ml)
1/2 tsp cinnamon (2 ml)
3/4 cup white sugar (175 ml)
0.625 or 2/3 cup butter unsalted butter at room temperature (150 ml)
1 cup no fat yogurt (250 ml), divided
3 x large eggs
1 tsp vanilla (5 ml)
1 tbsp lemon juice (15 ml)
3 Tbsps apple butter (45 ml)
2 Tbsps cocoa powder, sifted (25 ml)

Maple Glaze
1/4 cup maple syrup( 50 ml)
1 tbsp corn syrup (15 ml)
1/4 tsp pumpkin pie spice *(I had none of this so I used a mix of nutmeg, cinnamon, cloves and
ginger to make ¼ tsp)

DIRECTIONS

Preheat oven to 350 degrees F. Butter and flour a bundt or tube pan. Tap away excess flour. Set aside.

In the bowl of a mixer fitted with a paddle attachment, sift together flour, baking powder, baking soda, salt, and cinnamon. Stir in sugar. Add the soft butter and ½ the yogurt and mix on low speed for about 2 minutes, just until mixture starts to come together.

In a medium bowl, whisk together the eggs, vanilla, lemon juice, apple butter and rest of yogurt. Add this mixture to the flour mixture in three batches, beating in between additions. Scrape down the sides and beat for 1 minute on medium speed, until batter is smooth.

Transfer half the batter to another small bowl. Add the cocoa powder to one batch and stir with rubber spatula to combine thoroughly. Pour chocolate batter carefully into other half and fold just twice to create swirl. Pour batter into prepared pan, gently.

Bake on the middle rack of oven for 45 to 55 minutes. Cake is done when a knife inserted in the center comes out clean and top is golden. Leave cake in pan and cool on a wire rack for 20 minutes.

Meanwhile, make glaze by combining all ingredients in small saucepan, until it comes to a boil.

Remove cake from pan, flip upside down and drizzle with glaze. Cool completely.

Apple Butter
Adapted from Michael Smith

10 x crisp apples, such as Spartans, Macs or Granny Smiths, cored and cut into quarters (Don't peel since much of the flavor is in the peel.)
1 cup of brown sugar
1/2 cup of apple juice
1/4 tsp each of nutmeg and cinnamon

1/16 to 1/8 tsp of cloves
1 tsp vanilla extract

Place all ingredients into a large saucepan and cook over medium-high heat until apples break down and become very soft. Continue to reduce until 80% of the liquid has evaporated and the sauce is very thick and dark brown.

Puree with an immersion blender, a standard blender or in a food processor. Sieve to remove any remaining pieces of apple peels.

Here’s something else I hadn’t expected, a few weeks ago, Lynn of the famed Cookie Baker Lynn blog, surprised the heck out of me by awarding this little blog an E for Excellence. Thank you so much Lynn, it makes me very happy to know that my photography and recipes are being enjoyed!

Now to pass along this award to a few deserving bloggers:

Brilynn of Jumbo Empanadas, who always makes me laugh and has some of the best recipes;
Nic of Cherrapeno, for her tempting dishes and witty posts;
Patricia of Technicolor Kitchen for her great photos and sweet treats;
Kevin of Closet Cooking who amazes me with all of his varied recipes;
And Kristen of Dine and Dish who inspires me by the quality of her photography and writings.

I always look forward to new posts from these guys as they always contribute to my growing list of recipes to try!