Apple and Potato Cake with Caramel Sauce

Apple and Potato Cake

ingredients

Apple and Potato Cake

• 1/4 cup mashed cooked apple
• 3/4 cup mashed cooked potatoes
• 1 tsp. butter
• 1 cup sugar
• 1 beaten egg
• 1/2 cup sultanas
• zest of 1 lemon
• 2 cups self rising flour
• 1 tsp. nutmeg
• Topping:
• 1 cup all purpose flour
• 3/4 cup melted butter
• 1 cup brown sugar
• 1/2 tsp. cinnamon
• Mix well together.
• Mix together the apples and potatoes. Beat the butter into the apple and potato mixture. Add the remaining ingredients. Place in greased 9x 10 baking dish. Sprinkle with topping. Bake at 350 for 40 minute or until golden brown and toothpick comes out clean.
• Leave to cool in baking dish.

Caramel Sauce

• 3/4 cup heavy cream
• 1/4 cup butter, cut into small pieces
• 1 1/2 cups sugar
• 1/4 cup plus 2 Tbsp. water

directions

Combine the cream and butter in small saucepan and warm over medium-low heat until butter melts. Keep warm over low heat. Combine the sugar and water in a medium saucepan and cook over medium-high heat, gently swirling pan occasionally; do not stir. Use a pastry brush dipped in water to brush down any sugar crystals that have formed on the sides of the pan. Let mixture come to boil until deep golden brown. Take the pan from heat and slowly whisk in the warm cream-butter mixture. Keep in fridge in airtight container, until ready to serve.

Chocolate Caramel Apple Bread

 

14 oz. bag of caramels. 30 caramels, unwrap and cut into eighths- save remainder for the drizzle

3 cups flour plus 1 tablespoon

1 cup butter, room temperature

4 cups powdered sugar

1 tablespoon vanilla extract

6 eggs, room temperature

2 tsp. cinnamon

2 tsp. allspice

1 cup mini chocolate chips

3 peeled, cored and chopped Granny Smith apples

Chocolate Ganache for drizzle:

1/4 cup semi sweet chocolate, chopped

1/4 cup heavy cream

Preheat oven to 350 degrees. Line 2 (9×5) loaf pans with parchment paper cut to fit, leaving parchment paper extending over sides and ends; grease and flour well. The parchment paper that is hanging over the sides and ends will act as handles to remove bread from pan.This is very important or the bread will stick like cement.

Toss the cut up caramels in the 1 tablespoon of flour , separating the cut pieces in a large bowl. Add the chocolate chips and toss to blend. Set aside.

Using a electric mixer cream the butter , sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating well after each addition.. In another bowl whisk together the remaining dry ingredients. Add to butter mixture and blend well. Stir in the chopped apples and the flour coated caramels and chocolate chips.

Divide evenly between prepared pans and smooth tops..

Bake for 1 hour and 10-20 minutes until a toothpick comes out clean when inserted in the centers. Remove from oven and use the parchment as handle to carefully remove the bread from the pans onto a wire rack to cool.

While bread is cooling  prepare ganache. Heat heavy cream to just boiling and pour over the chopped chocolate. Stir until its smooth and shiny and set aside. Using remaining caramels , gently warm until they soften. If the softened caramels are not the correct consistency to drizzle , add a small amount of water and stir until combined until the correct consistency is achieved.

When bread is cool to touch, drizzle the caramel and chocolate ganache over the tops of the bread. Allow to set and enjoy.

Pumpkin-Apple Streusel Muffins

 

Pumpkin-Apple Streusel Muffins

2 1/2 cups flour

2 cups sugar

1 tablespoon pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

2 eggs, lightly beaten

1 cup canned pumpkin puree

1/2 cup vegetable oil

2 cups  apples, peeled and finely chopped

Streusel Topping

6 tablespoons flour

1/2 cup sugar

1 tsp cinnamon

8 tablespoon butter

For the streusel topping, in a small bowl, combine dry ingredients.Cut in butter until mixture is crumbly. Set aside.

In a large bowl, combine all dry ingredients and whisk together until well combined. In another bowl combine the eggs, oil and pumpkin, mix well to combine. Add the liquid ingredients to the dry ingredients and stir just until moistened. Stir in apples. Spoon into lined muffin cups and fill to 3/4 full. Sprinkle streusel topping over each muffin. Bake in a preheated oven set at 350 degrees for 35-40 minutes or until a toothpick comes out clean. Makes 24 muffins

Double Apple Squares with Caramel Drizzle

1 1/2 cups flour

1 tsp cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp cloves

1/4 tsp salt

1/4 cup butter, room temperature

1/2 cup packed brown sugar plus 2 tablespoons brown sugar

1 large egg

1 cup apple butter

2 cups peeled Golden Delicious apples, small dice

1 1/2 cups toasted chopped pecans, divided

8 oz caramel candies, warmed and thinned with enough water for a drizzle

Preheat oven to 375 degrees. Line a 9×13 pan with foil and grease. Mix flour, cinnamon, baking powder, baking soda, cloves and salt , set aside. Beat the butter and 1/2 cup brown sugar and beat until light and fluffy. Beat in the egg, then apple butter. Mixture will look as if it’s curdled. Stir in the flour mixture. Fold in the diced apples and 1/2 cup pecans. Spread evenly into the prepared pan. In a small bowl combine the remaining pecans and the remaining 2 tablespoons brown sugar. Sprinkle the sugar nut mixture over the top.. Bake for about 35 minutes or until the edges just begin to pull away and lightly browned. Cool in pan on wire rack. When cool , cut into squares and drizzle with caramel drizzle.

Apple Jack Apple Cake

 

1 cup butter, room temperature

1 cup plus 1 tablespoon superfine sugar

1 cup plus 1 tablespoon brown sugar

3 eggs, room temperature

2 cups flour

1 tsp. baking powder

1/2 tsp baking soda

1 tsp. allspice

1 1/2 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. cardamom

1/2 tsp. salt

3 tablespoons Applejack, Hard cider

3 Granny Smith apples, peeled, cored and cut into chunks

1 cup toasted , chopped walnuts

Preheat oven to 325 degrees. Grease a  8×3 inch cake pan and line with parchment paper.

In the bowl of a mixer add the butter and sugars. Beat until mixture is light and fluffy. Add the eggs one at a time, incorporating well with each addition. Mix additional 1 minute.

In a separate bowl combine the remaining dry ingredients; whisk to combine.

Add flour in thirds to the butter mixture until all flour in just combined.

Pour the Applejack over the apples and mix. Fold apples and nuts into batter.

Spoon into prepared cake pan.

Bake for 55-70 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and allow to cool in pan for 10 minutes before inverting onto a wire rack. Cool 1 hour. Serve with whipped cream.

Apple-Rhubarb Almond Crumble is ready and waiting for Spring and Summer.

Apple-Rhubarb Almond Crumble

Almond Crumble

14 oz. Self-rising flour

11 oz. Brown sugar

1 cup Butter

2 oz. chopped toasted almonds

Filling

4 peeled, cored and thinly sliced Granny Smith apples

1 pint sliced rhubarb

3/4 cup sugar

3/4 tsp cinnamon

juice of 1 lemon

1/2 tsp. almond extract

1/4 cup flour

Preheat oven to 350 degrees.

In a large bowl combine the fruit, sugar, cinnamon, lemon juice, almond extract and flour. Toss to combine well; set aside.

Begin making the crumble. melt the butter. In a separate bowl combine the rest of the ingredients for the crumble. Stir in the butter. Lightly toss and place in the freezer until well chilled.

Place the fruit mixture in about a 1 1/2 quart dish and evenly spread out over the bottom. Remove the chilled crumble from the freezer and crumble over the top of the fruit. If there ‘s extra crumble mixture, refreeze any extra for a later use.

Place crumble-fruit mixture into the oven and bake for about 30 minutes or until the crumble is golden brown and filling is thick and bubbly.