Spiced Apple-Walnut Cake with Cream Cheese Icing


 

Ingredients

  • Butter for greasing the pan
  • Flour for dusting

Cake:

  • 3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
  • 1 1/2 cups maple syrup
  • 3 eggs, at room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1 cup chopped walnuts

Icing:

  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoon water, plus extra, as needed
  • 2 teaspoons pure vanilla extract

Directions

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.

In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.

For the icing: In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

Berry Cobbler with Coconut Walnut Topping


Berry Cobbler with Coconut Walnut Topping

Ingredients

Filling

  • 4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
  • 1/4 cup plus 1 Tbsp sugar
  • 2 Tbsp instant tapioca
  • 1 Tbsp fresh lemon juice

Topping

  • 1/2 cup flour
  • 1/2 cup shredded coconut
  • 1/4 cup sugar
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes

Method

1 Preheat oven to 375°F. Butter a 9×9 inch baking dish.

2 In a large bowl, mix together the filling ingredients – berries, sugar, tapioca, and lemon juice. Pour into the baking dish.

3 In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.

4 Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.

5 Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.

Makes 6 servings.