Whole Wheat Maple Apple Upside Down Cake

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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!!

MAPLE APPLE UPSIDE DOWN CAKE
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.

 

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Whole Wheat Orange Poppy Seed Muffins

DSC01383Hi everyone– We seem to be the glad recipients of all manner of citrus these days– Teachers at school have been sharing bowls of lemons and tangerines and grapefruit from their trees.  And Micah came down last weekend with a big bag of beautiful big oranges from the farms up in Ojai. So they’ll be some citrusy baking around here, including these orange muffins.  They’re hearty and bright–a good way to start your morning…

WHOLE WHEAT ORANGE POPPY SEED MUFFINS
3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup orange juice
1/4 cup canola oil
grated orange peel (about 1/3 cup)*
2 tab. poppy seeds

Stir together the white and wheat flours, sugar, baking powder and salt.  Then mix in the egg, orange juice and oil.  Finally fold in the orange peel and poppy seeds.

Spoon the batter into a muffin tin lined with paper muffin cups (or just sprayed with cooking spray).  Bake them 15 to 20 minutes at 350 degrees until they are firm to the touch.  Makes about 10 standard muffins.

Serve hot on a winter morning with a swatch of butter and orange marmalade.  Delish.

*I used one very large orange, it might take 2 to have enough peel & juice.

Whole Wheat Blueberry Muffins

DSC00388Hello there– Fresh warm muffins–a little post Christmas breakfast with the kids, crumbly, fruity muffins, not too sweet and nice and hot from the oven.  I hope your breakfast includes muffins on your table these days too.

WHOLE WHEAT BLUEBERRY MUFFINS
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup brown sugar + a little for topping
3 tsp. baking powder
1/2 tsp. salt
1/4 cup canola oil
3/4 cup milk
1 egg
1  1/2 up blueberries*

In a large mixing bowl, stir together the 2 flours, 1/2 cup brown sugar, baking powder and salt.  Then mix in the oil, milk and egg.  Finally, gently fold in the blueberries.

Spoon the stiff batter into 10 to 12 muffin pans lined with paper liners– And sprinkle a bit of brown sugar onto the top  of each one.

Pop them into a 375 degree oven for 18 to 20 minutes until they are browned and firm to the touch.  Scrumptious hot from the oven with a smear of sweet butter and a mug of tea.

*I used the small organic frozen berries from Trader Joe’s– don’t defrost them ahead.  Just stir them in frozen, so they don’t color the batter.  Fresh berries would be grand if it were summer!