Teddie’s Apple Cake
Adapted very slightly from The New York Times, Jean Hewitt, and Teddie
Butter for greasing pan
3 cups flour, plus more for dusting pan
1 1/2 cup vegetable oil
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream (optional)
1. Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before lifting out. Serve at room temperature with vanilla ice cream or whipped cream, if desired.
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Posted in Breakfast on November 20, 2012 |
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I love red bean paste. Filled in mochi and breads or slathered atop ice cream, I love their texture and taste. Red beans are nutritious on their own, but cooked in syrup, that’s a different story. Nonetheless, I rarely take the effort to make my own red bean paste so I rely on store-bought versions. There are endless varieties, so be sure to look for one with whole beans and reduced sugar. These are a great treat – slightly dessert-like but oh-so-filling.
Coconut Red Bean Pancakes
1 cup white whole wheat flour
1/2 cup whole wheat flour
2 tbsp agave or honey
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk, milk or coconut (as I used here)
1/4 – 1/2 cup red bean paste, to taste
- Combine wet ingredients. In a separate bowl, combine flour, baking powder and salt. Mix together wet and dry ingredients until just combined.
- In a skillet or griddle set over medium high, spoon 1/4 cupfuls of batter. Cook until bubbles form, flipping once.
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Posted in Breads, Breakfast, Fruit on November 16, 2012 |
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Pumpkin Banana Bread (Low-fat)
makes one (8 1/2 x 4 1/2-inch loaf)
1 medium very ripe banana, mashed (I put mine through a potato ricer)
1 cup pumpkin purée, homemade or canned
1/4 cup canola oil
1 extra large egg
2 extra large egg whites
1/2 cup packed light brown sugar
1/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon distilled white vinegar
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon groundginger
pinch freshly grated nutmeg
- Preheat oven to 350º F. Spray a 8 1/2 x 4 1/2-inch baking pan with non-stick baking spray; set aside.
- In a large bowl, combine the banana, pumpkin, oil, egg, egg whites, sugars, vanilla, and vinegar. Using a hand held mixer, beat on low speed until smooth and thoroughly combined.
- In a separate medium bowl, whisk together the flour, baking powder, soda, salt and spices. Using a rubber spatula, fold the wet ingredients into the dry just until combined.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 45-60 minutes. Place the loaf on a wire rack to cool for 10 minutes. Invert the loaf onto the rack and cool completely.
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