Depending on where you live, blueberry season may be here already or getting close. Baking with fresh blueberries is the best, and that’s why I chose to try a recipe called Continue reading
Back in October, we had a potluck at work and one of the designers, Brady, brought this wonderful apple cake that everyone loved! He said it was his grandma’s recipe. And he had baked the cake himself! It really was one of the favorite things at that potluck and everyone wanted the recipe, of course. I asked Brady if I could share the recipe here, so you have Brady and his grandma Shirley to thank for this! 🙂
I followed the cake recipe just like Brady had made it, except for using light olive oil instead of vegetable oil. I also improvised on the icing a little and used light cream (Half & Half) instead of milk and pure maple syrup instead of maple flavoring. It’s a moist, dense cake filled with lots of fresh apple chunks and the creamy maple glaze tastes great with all this apple flavor!
SHIRLEY’S APPLE CAKE from Shirley E.
Makes one 10″ bundt cake
- 1 1/2 cups vegetable oil (I used light olive oil but you could also use canola oil)
- 2 cups sugar
- 2 eggs
- 1 Tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 3 cups diced apples (peel before you dice)
- 1 1/4 cups coarsely chopped walnuts
Pre-heat oven to 350°F. Grease and flour a 10″ bundt pan; set aside.
In large bowl, mix together oil and sugar until combined, then mix in eggs and vanilla.
Add in the flour, baking soda, salt, nutmeg, and cinnamon. Mix until everything is combined. The batter will be very thick.
Fold in diced apples and coarsely chopped walnuts (now the batter will be really thick! 🙂 ) Spoon batter into greased and floured bundt pan.
Bake for one hour, or until a toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then remove from pan to a serving plate (invert pan onto plate) and cool completely. Top cake with Creamy Maple Icing.
Creamy Maple Icing:
- 3 cups powdered sugar
- 3 Tablespoons plus 1 teaspoon Half & Half (light cream)
- 3 Tablespoons pure maple syrup
Blend ingredients together until smooth (this makes a thick, creamy icing). Spoon and drizzle over completely cooled cake.
This cake is very dense and rich. It’s a great dessert for fall and winter, or for anytime of the year if you love apple-flavored treats! Do you have a favorite apple dessert you make often?
A few weeks ago, I bought an old cookbook from the ’70s at a flea market and found several recipes tucked inside it that had been clipped from newspapers and magazines. And there was an old recipe card, too–for Chocolate Syrup Brownies. Since I already had some chocolate syrup in my fridge, I decided these brownies would be the perfect recipe to try out first. There was a little note on the recipe card that said these brownies had a mild chocolate flavor, so I thought I’d up the chocolate flavor a bit by adding some mini semi-sweet chocolate chips to the batter.
I was really happy with the way these brownies turned out! They’re so yummy and really easy to make–just stir them up in a bowl, pour in a pan, and bake. They are more cake-like than fudgy, but they are also very moist and the chocolate chips give them a rich chocolate flavor. Next time you have a craving for brownies, this would be a great recipe to try!
CHOCOLATE CHIP CHOCOLATE SYRUP BROWNIES by NancyC, adapted from an old Great American Recipes recipe card
Makes a 9″ square pan
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 3 eggs
- Dash of salt (omit if using salted butter)
- 1 cup all-purpose unbleached flour
- 3/4 cup chocolate-flavored syrup (I used Hershey’s)
- 2 teaspoons pure vanilla extract
- 3/4 cup chopped walnuts or pecans
- 3/4 cup mini semi-sweet chocolate chips
Preheat oven to 350˚F. Grease and lightly flour a 9″ square pan, or line with parchment paper; set aside.
In large bowl, cream butter and sugar until smooth; add eggs and blend until very creamy. Add a dash of salt to the mixture.
Stir in flour, mixing to blend well. Add chocolate syrup and vanilla, blending well, then stir in the chopped nuts and mini chocolate chips.
Pour batter into prepared 9″ square pan, smoothing batter evenly in pan. Bake at 350˚F for 32 minutes, or until toothpick inserted in center comes out clean.
Cool in pan on wire rack (loosen edges before brownies cool to avoid sticking–if using parchment paper, you don’t need to do this).
Cut into squares and serve.
I haven’t tried any recipes from the old cookbook yet, but I’m glad I discovered the Chocolate Syrup Brownies recipe tucked inside! It was like getting a little bonus with my cookbook. 🙂
Have you made brownies with chocolate syrup?
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Are you making mom a cake for Mother’s Day? Here’s some last-minute ideas that she’ll love, and these are all easy to make! Lizzie’s Sour Cream Pound Cake is a classic dessert. For moms who are banana-lovers…Banana Pound Cake with Banana Glaze. For chocolate-loving moms…Triple Chocolate Pound Cake. Or how about Texas Sheet Cake! Coca-Cola Cake is really good, too… And so is 7-Up Pound Cake! For Lemon-Blueberry-loving moms, try this Lemon Curd Berry Cake. And last but not least, Blackberry Buttermilk Cake! You really can’t go wrong with any of these…hope you get a chance to try one of them out! And have a happy Mother’s Day! 🙂
Linked to Inspire Me Monday.