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Lurknomore
Member
07-07-2001
| Saturday, August 27, 2005 - 4:17 pm
Think I'll post this here since a few folks wanted it from Chatters. I have spent years tweaking the original one to where I think I have it close to perfect (if I do say so myself lol). A couple notes/suggestions. Unless the apples are very tart I usually go a lil under 2 cups on the sugar, but I don't like a super sweet cake. Also, I totally cut nutmeg from the recipe, even though I sometimes add a tiny pinch. But if you like the flavor (i find it very overpowering) you could add more. Also when in lazy mood I haven't bothered sifting and have cut the dry ingrediants together. It's a slighter better texture if you sift, but not a neccessity. Here it is; Ellen’s Apple Cake Preheat to 350 2 cups sugar ¾ c. vegetable oil 2 eggs 1-2 tsp. vanilla ½ cup chopped walnuts 2 cups sifted flour 2 tsp. cinnamon 1 tsp. baking soda 1 tsp. salt 4-5 medium size tart apples, peeled, cored, & diced (about 4 c.). I usually use Mackintosh. Preheat oven to 350. Grease 12 cup bundt pan and dust with flour (or use baking spray such as Baker’s Joy). Combine sugar, oil, eggs and vanilla in large bowl of electric mixer and blend well. Stir in walnuts. Sift flour, cinnamon, baking soda, & salt into large mixing bowl. Add to sugar mixture in small parts & blend thoroughly. Stir in diced apple. It will be very stiff. Transfer batter to prepared pan. Bake until tester comes out clean—1 hour. Let cake cool approx 10 min in pan and turn out. Serve cold or warm with vanilla ice cream or chantilly whipped cream. Top will turn crusty after an hour or so, as long as weather isn’t very humid. Cake is even better as it ages. Adapted from Bon Appetit/Feb 82
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Texannie
Member
07-16-2001
| Saturday, August 27, 2005 - 4:28 pm
Yum!!!! Do you think this would work with splenda and whole wheat flour>
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Lurknomore
Member
07-07-2001
| Saturday, August 27, 2005 - 4:35 pm
::::Shudder:::: I wouldn't want to find out lol. I def wouldn't try whole wheat flour as that totally changes not only the flavor but it's a different texture flour and handles totally differently. I think that would completely change the recipe. Why would you want whole wheat? I suppose Splenda would work, but my theory is if I make something like this I'd rather go full out (esp since this isn't an especially bad recipe, ingredient wise), enjoy it, and cut back elsewhere. And I know this works diet wise cause I lose 70 lbs doing it. I put on a lot of weight when I could no longer exercise so could only lose via diet. But I totally changed how I diet, what I eat etc. But key for me was leaving some good stuff in, cutting carbs/starches with every meal, and eating larger portions of food prepared well (lots of fish, chicken etc). So I'd say just go for the cake as is, enjoy, and cut back a lil elsewhere. At least try it once as is so you know what you are comparing it to taste wise lol. JMHO.
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Texannie
Member
07-16-2001
| Saturday, August 27, 2005 - 4:40 pm
I have to be careful of sugar so I do alot of baking with splenda. I haven't found whole wheat to be a problem to work with either (it's so much healthier than refined flour). I have made muffins and can't tell the diff. I might experiment.
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Lurknomore
Member
07-07-2001
| Saturday, August 27, 2005 - 4:51 pm
Well Tex you have one of my fav recipes...what you do with it is up to you...I have NO clue how it will turn out. And if you use King Arthur flour you are at least safe on the PCB front. I have found whole wheat flour tends to produce a MUCH drier product. Now if you are like a vegan friend of mine, her taste buds no longer recall what the good stuff tastes like lol. Kinda the way drinking any non-diet soda to me tastes like I'm drinking pure syrup. It's so much of what we get used to. Anyway hope you like it however you make it, but I can only attest to the recipe with white flour and sugar lol. The reason I suggested is you try it once the regular way is so you will have a basis of comparison of how it could/should taste (if you are ok with that amount of sugar, but I usually use 1 1/2 cups of sugar and if you think that is spread over a big bundt cake, that's really not that much per slice. But hope you enjoy whatever you end up making!
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Lorie
Member
08-29-2003
| Saturday, August 27, 2005 - 4:53 pm
Thanks Lurk. I'm going to try it! Let me know what you end up doing for the peach cobbler and how it turns out!
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Justpassingby
Member
08-02-2005
| Saturday, August 27, 2005 - 5:02 pm
Texannie, try whole wheat pastry flour--I use that a lot when I want to "healthy" up dessert recipes. Also, you might want to sub only part splenda for the sugar or you won't get the crispy crust that Lurk says is so good. Lurk, thank you for sharing this recipe--I'll be trying it as written before tinkering--my dh has a bad ticker so I have to adjust fats in most things--he hates it when I tell him he can only have a tiny piece of something! Since this recipe uses oil rather than shortening, it will be great for us! Now I just have to stock up on canola oil.
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Reader234
Member
08-13-2000
| Saturday, August 27, 2005 - 5:04 pm
yes, lurk, tell me how my peach cobbler recipe turns out for you!! I had major overflow by making it in that heart shaped pan!!! I'm still tweaking my recipe, the flavor is there, but it made way too much batters!! I think 1 cup of sugar was way too much, but since I didnt use but half the batter, and even then it overflowed majorly!! Alton Brown did a special on Cobblers, my style wasnt included, but it was interesting how the different parts of the country have different styles of cobblers (crusty oatmeal type toppings, pie top toppings, and then biscuit/dumbling style!! - mine you pour butter, then a mixture runny kinda cakelike batter, then fresh peaches on top of that! the batter bakes up thru the peaches!!)
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Mamie316
Member
07-08-2003
| Saturday, August 27, 2005 - 6:19 pm
El, the cake sounds so yummy! I am going to have to try it. Reader, I like the way your recipe sounds!
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Reader234
Member
08-13-2000
| Saturday, August 27, 2005 - 6:39 pm
Peach Cobbler (still in progress, variables include the amount of cinnamon, the amount of batter to the size of pan!! I used to buy the mix at a store, it was a mom and pop type cylindar bag of a Peach Cobbler mix!!) Peach Cobbler 1 stick butter melted 1 can peaches semi-drained, or best to use 4-5 large peaches cut/slice and add d1/4 c sugar, use this juice in the recipe! 1 C sugar 1 C flour 1 c milk 2 T baking Powder 1/4 tsp salt 1/2 to 1 T of cinnamon to taste (can omit altogether) 1. Pour butter in baking dish 2. Mix dry ingredients add milk, mix, then pour on top of butter in pan (do not mix, just pour around pan) 3. Put peaches on top of this, again, do not mix, just place groups of peaches and juice around pan... 4. Bake at 400 degrees till done maybe 25 min? Now, I made this in a tall sided (silicon) rectanglar pan at my moms, came out great, I made this last night in my heart shape, maybe 9by9 and it overflowed and burned, and I didnt use the entire batter!! (or peaches, dd ate the leftover peaches!!) The batter will bubble up thru the peaches and bake like a cake batter, the batter coming thru is more ummm. . . gummy like? (in a good way!!) the top crust is good and kinda crunchy like... Most of the recipes I post you have to try first, then you want the recipe for it!! (like Texannie, did you ever make my biscuit recipe for the Kitchen aid mixer??!!)
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Texannie
Member
07-16-2001
| Sunday, August 28, 2005 - 4:25 am
Lurk, PCB? I will try your recipe first for the family (I am such a good mom! LOL) Just..thanks for the tip about ww pastry flour. Reader...love your peach cobbler recipe, my dh adores anything with peaches! no, haven't made the biscuits yet!
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Lurknomore
Member
07-07-2001
| Sunday, August 28, 2005 - 9:40 am
Oh yeah Tex don't you remember that big do da a few years back about how ALL white processed flours (with the exception of King Arthur which amazingly is the one I always preferred anyway) were filled with PCB's. I am pretty sure I have the initial's right. Anyway after the news swarmed all over this, there was some lame commentary that basically it's impossible to remove them and they're not AS bad as they were made to sound. Then you never heard another word about them ever, and when I tried to find info I couldn't. So prior to that I mostly used King Arthur though if there was a really good sale I would sometimes pick up another brand. Since then I make sure to buy KA and get a couple when they are on sale (I'm not a huge flour user so it's worked out great). But shows how the government just hushes up a story when it's too costly to fix it! I'll be curious to know what you think of it made the 2 different ways...I've been wondering about baking with Slenda. I have been scared to try it cause I was allergic to Equal and wanted to read it up on it more and make sure they were totally different. But like I said if you are used to wheat etc you might actually prefer it the other way. Hope you like it however you make it. Mar always a pleasure to see ya hun! \clipart {kiss} And everyone else of course. Hope your taste buds are like mine and you all like this! And I agree that Peach Cobbler sounds AWESOME. I'm gonna try that first! I think my recipe is more suited for a few weeks for now when we slide into that other season I'm not gonna name cause I'm in total denial lol. soooooo... My dearest Reader, YAY that sound too damn good and you know I'll be trying it! You should give it it's own thread so folks don't miss it! What's funny is how I was def going to try yours cause I had the ingredients but was too tired by last nite...maybe tonight!!! I may also try the recipe from that newbie sweet enough to register to mail to me (who I STILL haven't thanked, man I gotta do that I feel like a rat!). Granted I shouldn't have the calories BUT it is only polite right? hehehe And it is almost identical to the other person who mailed me one and swore by it. Nice recipe folks on this board! And I saved other good sounding ones to try too at some point! Anyway thanks for posting it (and I got the last mail too hehe...so I can't say I don't have it now!).
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Texannie
Member
07-16-2001
| Sunday, August 28, 2005 - 9:58 am
But what are PCB's??? I have done quite a bit of baking with splenda. I buy it in bulk form and measure it like sugar. I do use slightly less than the specified amount. I make a pretty good apple crumb with splenda and ww flour. Just chop your tart green apples into chunks, lightly toss in a mixture of ww flour, cinnimon and splenda till coated. Put into a baking dish and drizzle melted butter over and bake for about 30 minutes at 350.
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