You can't ever really have too many apples in the house right? It's not that I have too many, it's that they are so pretty, and smell so good that they jump in my shopping cart. I can stop buying them any time I want! I just have a bit more than I can eat right now. That's why there is cake. You can give someone a cake. Or just share one.
Baked apples are awesome. Raw apples are awesome. But apples in cake is sticky sweet SUPER-awesome! Get some ice cream to serve with this and the whole thing will be gone in ten minutes!
Harvest Cake
3 med apples, finely diced
1/4 cup diced dates
1/4 cup walnuts
1/4 cup flaked coconut
2 tbsp Persian Lime Olive Oil
2 cups hot water
Bring to a boil. Reduce heat to just under boiling and simmer for 10-15 minutes stirring often. Apples should be very soft and the water should be almost gone.
1 box Spice Cake Mix
2 tbsp Persian Lime Olive Oil
1/4 cup apple cider or milk
Bake at 350 degrees. 25-30 minutes.
This is a very sticky cake. If you wanted to make it more fluffy, you could add the eggs that the box mix calls for. But I like this to be dense. The only thing I forgot was the ice cream.
Warm this up to serve with vanilla ice cream and you will never look back!
Cooking with Olive Oil and Balsamic Vinegar
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Saturday, November 9, 2013
Monday, August 12, 2013
Zucchini Lemon Cake
Once more, Zucchini!
I never did get around to making the zucchini bread over again. But this works out as a good substitute.
The only problem I had, was I ran out of confectioner's sugar when it came time to make the frosting! I love the rustic texture of the brown sugar though, so it's not a problem for me, but make sure you check that you have all your ingredients before hand!
Zucchini Lemon Cake
1 1/2 cup flour
1 cup brown sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp Lemon Twist Sea Salt
1 cup pureed zucchini, about 1 1/2 zucchinis
chopped zucchini skin
1/4 cup Meyer Lemon Olive Oil
1/4 cup milk
1 cup chopped walnuts
juice of 1 lemon
zest of one lemon, chopped
Preheat your oven to 375. Spray a 9 inch round pan or rub it down with olive oil.
Prepare your zucchini! Wash and peel them, but don't discard the skins. Dice about 1 1/2 zucchini's and put them in a blender or food processor. Puree until smooth. You may need to add a little of the olive oil to make it smooth, but I wouldn't say more than 3 tbsp all together. You could also use a little water. Chop the skins and set aside.
Sift together all the dry ingredients, except the skins in one bowl and set aside. Stir all the wet ingredients, including the lemon juice together in another larger bowl until they combine. Slowly add the dry ingredients to the wet. Once everything is thoroughly combined, fold in the walnuts and the zucchini and lemon skins.
Pour into the pan and smooth down. Bake for about 40-45 minutes. A toothpick inserted in the center should come out clean. Let cool on a wire rack before frosting. Try a cream cheese or sour cream frosting, or my brown sugar frosting is after the pictures.
Rustic Brown Sugar Sour Cream Frosting
1 1/4 - 1 1/2 cup brown sugar
1/2 c butter
1/2 c sour cream
1 tsp lemon extract
Whip everything together and chill before serving. You could heat the butter and brown sugar in a small saucepan until the sugar dissolves before whipping everything together, but I think it tastes wonderful as is. I just call it rustic.
I never did get around to making the zucchini bread over again. But this works out as a good substitute.
The only problem I had, was I ran out of confectioner's sugar when it came time to make the frosting! I love the rustic texture of the brown sugar though, so it's not a problem for me, but make sure you check that you have all your ingredients before hand!
Zucchini Lemon Cake
1 1/2 cup flour
1 cup brown sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp Lemon Twist Sea Salt
1 cup pureed zucchini, about 1 1/2 zucchinis
chopped zucchini skin
1/4 cup Meyer Lemon Olive Oil
1/4 cup milk
1 cup chopped walnuts
juice of 1 lemon
zest of one lemon, chopped
Preheat your oven to 375. Spray a 9 inch round pan or rub it down with olive oil.
Prepare your zucchini! Wash and peel them, but don't discard the skins. Dice about 1 1/2 zucchini's and put them in a blender or food processor. Puree until smooth. You may need to add a little of the olive oil to make it smooth, but I wouldn't say more than 3 tbsp all together. You could also use a little water. Chop the skins and set aside.
Sift together all the dry ingredients, except the skins in one bowl and set aside. Stir all the wet ingredients, including the lemon juice together in another larger bowl until they combine. Slowly add the dry ingredients to the wet. Once everything is thoroughly combined, fold in the walnuts and the zucchini and lemon skins.
Pour into the pan and smooth down. Bake for about 40-45 minutes. A toothpick inserted in the center should come out clean. Let cool on a wire rack before frosting. Try a cream cheese or sour cream frosting, or my brown sugar frosting is after the pictures.
Rustic Brown Sugar Sour Cream Frosting
1 1/4 - 1 1/2 cup brown sugar
1/2 c butter
1/2 c sour cream
1 tsp lemon extract
Whip everything together and chill before serving. You could heat the butter and brown sugar in a small saucepan until the sugar dissolves before whipping everything together, but I think it tastes wonderful as is. I just call it rustic.
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