Apple Crostata


Hello all–  This little dessert is actually a re-run.  I made it a couple weeks ago for Laurel and John in Wisconsin after we ran into beautiful apples at the Winter Farmers Market.  And it was so yummy, I tried again this week for our Monday night ladies.

It goes together pretty easily.  The tedious part is peeling and slicing those apples!  But it smells so inviting coming out of the oven, that buttery crust and cinnamon laced apples –and with a scoop of ice cream–just  perfect!


1 cup flour
1/4 cup sugar (plus a tsp for sprinkling)
1/4 tsp. salt
1/2 cup cold butter (1stick)
5 tab. ice water

Apple Filling:
5 smallish (4 medium) apples
3/4 cup sugar
1/4 cup flour
2 tsp. cinnamon
1/4 tsp. salt

Extra:  ice cream or whipped cream.

To make the crust, mix together the 1 cup flour, 1/4 cup sugar and salt in a mixing bowl.  Then with s pastry blender* or 2 forks, cut in the butter until it resembles coarse crumbs.  Then add the ice water and stir the mixture until forms a dough.

Roll out the dough on a counter dusted with flour, using a rolling pin.  Lift it carefully onto a baking sheet that has been lined with parchment.

Peel, core and slice the apples to smallish chunks.  Then drop them in a mixing bowl and stir in the 3/4 cup sugar, 1/4 cup flour, cinnamon and salt until the apples are all coated with the dry ingredients.

Spoon the apples into the middle of the rolled out crust.  Fold the edges of the crust up over the pile of apples, leaving the middle uncovered.  Sprinkle the teaspoon of sugar over the turned up edges of crust.

Pop the whole thing into a 400 degree oven for 20 to 25 minutes until the crust is golden and the apples are firm, but tender.  Serve it warm with whipped cream or ice cream.  So good!

*or use a food processor to cut it all together.

Easy Apple Tart

Hello all– When fall rolls around, I’m ready to start baking — with pumpkin and cranberries and apples, lots of apples.  But today the temperature topped off at 97 degrees! In October??! Yikes!!  So I’m just pretending it’s fall– and trying to stay cool.

But just in case it’s turning crisp and fall-ish where you live, here’s a quick and easy apple recipe.  Flakey pastry, tender apples and a sweet glaze.  It’s real fall baking…

1 sheet of puff pastry
3 medium apples, peeled, cored, cut in slices
1 tab. butter, melted
1/4 cup brown sugar
1/2 tsp. cinnamon

1/2 cup powdered sugar
1 or 2 tab. whole milk (0r half & half)

Roll the of puff pastry onto a sheet of parchment.  With a sharp knife, score it 1/2 inch in from the edge.  (Don’t cut all the way through).

In a mixing bowl, stir together the butter, brown sugar and cinnamon.  Stir in the prepared apples to coat them completely.

Layer the apples in a pretty way over the crust– inside the scored marking.  Sprinkle any leftover brown sugar in the bowl over the apples.  Then pop the tart into a 350 oven for 30 to 35 minutes, until the apples are tender and the crust is golden.

While that’s baking, make the frosting by whisking together the powdered sugar and milk.  Set with 1 tablespoon of milk and add the second if you want the glaze to be thinner.  Drizzle it over the tart when you are ready to serve it up (good hot or cooled).  Enjoy!

Apple Fritter Bread


Hey there– When I was back at Laurel School, someone would often plant a big pink box of donuts on the teacher table in the morning to share around.  I was OK passing up the glazed donuts or the sprinkle ones, but if there was an apple fritter in that box, I could seldom resist cutting off a wedge to have with my pre-class mug of tea.

So when I ran across this recipe for apple fritter bread, I was on it!  Moist and fruity and also good with a big mug of tea.

2 large apples, peeled, cored, cut to chunks
2 tab. cinnamon, divided
1/3 cup brown sugar
2/3 cup sugar
1/2 cup canola oil
1 tsp. vanilla
2 eggs
1/2 cup milk
1  1/2 cups flour
1  3/4 tsp. baking powder
1/4 tsp. salt

1/2 cup powdered sugar
1-2 tab. milk


Peel, core and cut the apples to smallish chunks and mix them in a bowl with 1 tablespoon of the cinnamon.

In another small bowl, mix together the 1/3 cup brown sugar and the remaining tablespoon of cinnamon.

Then in a larger mixing bowl stir together the 2/3 cup sugar, oil, vanilla, and eggs..  Next mix in the milk until it’s well blended.  Finally stir in the flour, baking powder and salt.

Then in a standard 9″ by 5″ loaf pan that has been sprayed with cooking spray, pouring half of the batter.  Spoon half of the apples over this first layer and then sprinkle on half of the brown sugar mixture.  Repeat for a second layer– batter, apples & brown sugar.

Put the loaf pan into a 350 degree oven for 50 to 60 minutes until it’s cooked through (test with a sharp knife to see if it comes out clean).

With a fork whisk together the powdered sugar and 1 tablespoon of milk.  If it seems too thick for the glaze you want, add another tiny splash  of milk.  After the bread has cooled for 10 minutes or so, drizzle on the glaze.  And enjoy!


Apple Cream Cake


Hello all– When the calendar flips over the autumn, my heart turns to apple cake.   I grew up on my mom’s cake– chock full of apples and walnuts.  (It’s the best Mom!!)**–   So when I saw this new apple cake version– layers of stacked apple slices in a custardy creamy filling, I couldn’t wait to try it.  It’s mildly sweet and delicate– and with a scoop on whipped cream on the side and an ample mug of tea, it’s just right for a fall day.

3 large apples
3 eggs
1 cup sugar
3/4 cup heavy whipping cream*
1 tsp. vanilla
1 cup flour
1  1/2 tsp. baking powder
1/2 tsp. salt
powdered sugar to dust the top


Core and peel the apples and cut them into thin slices with a mandolin or a good knife.  Set aside.

With an electric mixer (whisk attachment works best), beat the eggs and sugar on high speed for two minutes until it thickens a bit.  Turn the speed down to medium and beat in the whipping cream, vanilla, flour, baking powder and salt.  Fold in the apples with a spoon until they are all coated with the batter.

Spoon the apple mixture into a 8″ or 9″ springform pan (or cake pan) and put it into the oven at 325 degrees for 60 to 70 minutes, until it’s nicely browned on top and cooked through when you test it by sticking in a small knife to see if it comes out clean.

Let the cake cool completely to remove it from the pan.  Dust with powdered sugar through a sieve and serve with a nice little pile of whipped cream.   Luscious!

*I bought the pint size carton of whipping cream– used 3/4 cup for the recipe.  And the rest I beat with and mixture adding 1 tsp. powdered sugar and 2 tsp. vanilla instant pudding mix to sweeten and set it up well.
**Hi Mom!!  (I know my dear Mom always checks in here!  xox)img_1704

Whole Wheat Maple Apple Upside Down Cake


Hey there–  couple weeks ago we got a large heavy package in the mail.  It was from Alfie, our daughter-in-law’s dad.  He’s the kind of guy you just want to be best friends with, warm and friendly.  And it turns out he is a prolific maple syrup maker.  He taps trees all over his small town in upstate New York and gathers in his “sugar shack” with family and friends in early spring to churn out gallons and gallons of the best maple syrup!  And, thankfully, we are recipients of his generous syrup dispersal to people all over the country!  What a guy!

So in honor of Alfie, here’s a luscious maple-y upside down cake, with tender apples and sturdy whole wheat cake.  But the star of this dish is the maple syrup.  Thanks again Alfie!!

1/2 cup maple syrup
3 apples, peeled, cored and cut in slices
2/3 cup whole wheat four
2/3 cup all purpose flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup buttermilk*
1/2 cup canola oil
2 tsp. vanilla

Spray a 10″ cake pan** lightly with cooking spray.  Pour in the maple syrup to coat the bottom of the pan.  Then arrange the apple slices neatly to cover the syrup.

In a mixing bowl, stir together the 2 flours, sugar, baking powder and salt.  Next mix in the eggs, buttermilk, oil and vanilla.

Spoon the mixture over the apples carefully to cover them all.  And put the cake into a 350 degree oven for 45 to 55 minutes until the cake is golden and firm to the touch.  You can test it by sticking in a toothpick and seeing if it comes out clean.

While the cake is still hot from the oven, cover it with a large plate.  Then flip the plate and cake over so that the cake falls from the pan onto the plate.  If it doesn’t fall right out, gently lift one edge of the cake pan just half an inch and the seal will break and the cake will plop down onto the plate.

Best serve warm with a nice scoop of whipped cream.  Delish!

*In place of buttermilk, I used 2 tab. cider vinegar and filled up to 1/2 cup with regular milk. Let it sit a couple minutes to thicken.



Rum Apple Cake

IMG_1740Hi there– When I came upon this recipe, it really caught my eye– chunky apples popping out all over and it’s flavored by rum instead of the usual cinnamon.  This little cake has more apples than batter, so it’s almost like eating apple pie– in a cake!  (does that possibly make sense?)

Anyway, We had it with friends and mugs of coffee on an evening las week.  I think you might like it at one of your meals with family and friends ahead…

4 medium apples, peeled, cored and cut into 1″ chunks
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 eggs
3 tab. light rum
1 tsp. vanilla
1/2 cup canola oil
powdered sugar for dusting


Peel & core the apples and cut them into nice large 1″ chunks

In a mixing bowl, stir up the flour, baking powder, salt and sugar.  Then mix in the eggs rum, vanilla, and oil.  Finally fold in the apples.

Spoon the batter into an 8″ cake pan* spray with cooking spray.  Bake it in the oven at 350 degrees for 50 to 60 minutes, until the cake is a pretty brown and the apples are tender.

When it’s cooled, dust the top with powdered sugar through a sieve.  Enjoy!

*I used a springform pan to be able to remove the cake easier.


Apple Custard Cake

DSC01558APPLE CUSTARD CAKE– This is a recipe adapted from Dorie Granspan’s  famous Paris kitchen.  She says it’s a recipe she keeps in her pocket to make on the spur of the moment.  All ingredients you probably have on hand and it’s creamy and custardy– just the best kind of old fashioned cake.

3 apples, peeled, cored and sliced thinly
1/2 cup flour
1 tsp. baking powder
2 eggs
1/3 cup sugar
pinch of salt
2 tsp. vanilla
6 tab. whole milk (or half & half)
2 tab. butter, melted
powdered sugar to shift on top as you serve it

In a mixing bowl whisk the eggs, sugar and salt for 2 minutes until it turns a pale yellow.  Stir in the vanilla, milk and butter.  Then whisk in the flour and baking powder.

Fold in the apples until every slice is coated with batter and then turn it all out into a 9″ or 10″ cake or tart pan that has been sprayed with cooking spray.  It will be bumpy and lumpy.  Just smooth it out the best you can.

Bake it up at 400 degrees for 25 to 35 minutes until it’s beautifully golden on top.  Dust it with powdered sugar through a sieve just as you’re ready to serve it.  It’s delicious still warm and always better with a mound of whipped cream at it’s side.