Toasted Pecan & Coconut Banana Bread » Bakers Royale
- 4 apples (Bramley, Golden Delicous or Red Cripps), cored, peeled and cut into 1 cm dice
- 280g Sasko Cake Flour
- 1/2t cinnamon
- 1/4t salt
- 1/2 baking powder
- 1 1/4t baking soda
- 120ml sunflower oil (or olive oil)
- 160g caster sugar
- 1t vanilla extract
- 2 free-range eggs, lightly beaten
- grated zest of 1 lemon
- 2 free-range egg whites
- icing sugar for dusting, 20g of chopped walnuts (optional for decorating)
- maple frosting
- 100g butter, at room temperature
- 100g muscovado sugar
- 85ml maple syrup
- 250g cream cheese, at room temperature
- Pre heat the oven to 170 C and grease and line a 20 - 23 cm spring form pan (bottom and sides) with baking paper.
- Using an electric mixer beat the oil, sugar and vanilla extract together, and then add the eggs, one at a time, ensuring they are well incorporated before adding the next one.
- Sift together all the dry ingredients and set aside.
- By hand, add the apples and lemon zest and fold this through the wet mixture.
- Add the sifted dry ingredients and quickly mix to combine.
- Mix the egg whites using an electric mixer until they form firm peaks. Gently fold these by hand through the cake batter, trying not to knock all the air out.
- Fill the baking tin and bake for 1 1/4 - 1 1/2 hours until the cake is done (*to test insert a sharp skewer or knife in the middle of the cake and if it comes out clean, it is done). Cool in the tin.
- When its cool, make the frosting / icing. Beat the butter, muscavado sugar and maple syrup together until it is light and fluffy (I found it best to do this using an electric mixer with a whisk attachment despite the recipe suggesting using a paddle attachment). Add the cream cheese and beat until the frosting is totally smooth.
- Slice the cooled cake in half horizontally and spread about 1xm of the frosting (about a third) over the bottom layer. Place the top layer on and ice the top and sides with the remaining frosting.
- Dust with icing sugar (optional) or decorate with chopped walnuts
So, I recreated a flavor memory this morning.
My mother used to make a coffee cake, way back in the day. It was always tasty, and moist, and I only discovered, years later, that she used sour cream in it. I dug out her recipe box this morning, and there was the “Special Coffee Cake” recipe. Came out pretty good, actually, and it fired some synapses back in my head, from mornings many years ago. My mom wouldn’t make it often, but when she did, the house smelled so good, and a warm piece of this cake with a glass of milk (or coffee, now, of course) really got the day off right.
So, here’s the recipe; you can try this at home!
350 degree oven.
1/2 cup (one stick) butter or margarine (butter’s better)
and 1 cup granulated sugar. (I use the hand method of creaming the butter, then adding the sugar, but you can get it done, eventually, using a mixer.)
1 tsp vanilla + 1 beaten egg
In a separate bowl, sift (or mix) together:
1 and 1/2 cups flour + 1 and 1/2 teaspoons baking powder (not soda) + 1/4 teaspoon salt. Set aside
1 cup sour cream (any brand will do) + 1 teaspoon baking soda
Alternate adding a little of the flour mixture and then the sour cream into the creamed butter/sugar. Mix thoroughly after adding a little of each until its all in. (It makes a thick batter.)
Grease up an 8” by 8” pan. (I use Crisco; the spray stuff never works as well and mucks up your pan.)
Mix up your topping mix, until blended: 1/4 cup sugar + 1 teaspoon ground cinnamon.
Pour half the batter into the greased pan. Spread it around with a spoon or spatula to cover the bottom. Then, sprinkle half the topping mix over it. Add the rest of the batter on top, spreading it around as necessary, then sprinkle the rest of the topping mix on top of that.
Bake for 40 minutes (depending on your oven). Do the toothpick check to make sure its down.
Cool for 15 minutes, then try not to eat it in one sitting.
HH: Thank you for sharing that happy memory with your fellow-Tumblrs. (To me, that’s what I really enjoy the most about Tumblr - when individuals share something special to them or pictures of their adventures and every day lives.)
I will make a point to make your Mom’s Special Sour Cream Coffee Cake some Sunday morning this fall. (All baking is pretty much on hold until we come back to double digit temperatures.) But it looks scrumptuous - and I love the smell of cinnamon baking. Great!
Chocolate Chip Cinnamon Rolls with Vanilla Glaze - Kelsey Banfield, The Naptime Chef
Well, it’s too damned windy out there to do anything, so I’m baking today instead.
HH: The smell of fresh bread filling the house - it’s almost better than the melted butter covering the slice — almost. Looks so GOOD!
HH: Sure sign of fall - fresh apple pasteries
HH: The cookie of all cookies - the chocolate chip! And a glass of cold milk.
Mini Cherry Pie (tart)