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Archive for October, 2013

Æblekage – Apple Cake

Posted in Autumn, Cake, Danish, Dessert, tagged , , , , , , , on October 21, 2013| 20 Comments »

Delicious Æblekage

Delicious Æblekage

I am really enjoying this wonderful Fall weather we are having here in Virginia Beach. It’s raining, as I am typing up this blog post and I love the sound of rain drumming on the roof. What goes perfectly with a day like this? Danish Æblekage (Apple Cake) of course. And this cake is a perfectly wonderful, super delicious cake. It’s easy to make and it will fill your house with the aroma of baking apples and cinnamon. Bring on the season 🙂

Add apples, sprinkle with cinnamon sugar, pour batter, add more apples, sprinkle with cinnamon sugar and bake.

Add apples, sprinkle with cinnamon sugar, pour batter, add more apples, sprinkle with cinnamon sugar and bake.

I had to do a few minor adjustments to this cake. The original recipe called for a 28 cm (11 inch) spring-form pan which I did not have, so I used my 23 cm (9 inch) pan instead. The cake piled up nice and high but I had to adjust the baking time to make sure it was baked through. I also placed a piece of foil loosely over the cake the last 10 minutes of baking to prevent it from browning any further. It turned out fabulous.

Æblekage – Apple Cake

Ingredients:

250 gram butter (8.8 ounces), room temperature

250 gram sugar (8.8 ounces)

4 large eggs, room temperature

250 gram flour (8.8 ounces)

1 teaspoon baking powder

4 teaspoons vanilla sugar

6 large red apples

5 tablespoons sugar

3 teaspoon cinnamon

Directions:

Line a 9 inch (23 centimeter) spring-form pan with parchment paper and set aside.

Peel and core apples, cut into quarters and then slices, set aside. Preheat oven to 350 degrees F (180 degrees C).

In a large bowl beat butter and sugar until thick and smooth. Add eggs one at the time, beating well after each addition. Add baking powder and vanilla sugar to flour. With mixer on low speed, add flour mixture to wet ingredients and mix only until combined.

Stir together the 5 tablespoons of sugar with the cinnamon, set aside. Line bottom of baking pan with 1/2 of the apples, sprinkle with 1/2 of the sugar/cinnamon mixture. Pour batter over apples and smooth batter to edges of pan. Add remaining apples on top on the batter. Sprinkle remaining sugar/cinnamon mixture on top of apples.

Bake cake for 1 hour and 25 minutes or until set in the center. I placed a piece of tinfoil loosely over top surface of cake for the last 10 minutes to prevent further browning. Let cake cool completely on a baking rack. Serve with a dollop with whipped cream or ice cream. Enjoy!

Source: adapted from Beretninger fra et autentisk landbrug

Sweet apples

Sweet apples

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Pumpkin Chocolate Chip Muffins

Posted in Autumn, Cake, Chocolate, Muffins, Other, tagged , , , , , , , , , , , on October 6, 2013| 6 Comments »

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

The sweltering Virginia summer heat is finally over (for the most part) and Fall has officially arrived. This is my favorite time of year, when the air become crisp, instead of moist, and the temperature cools into the 70s and 80s. This time of year, Virginia displays some of the most brilliant blue skies and if your lucky enough to take a trip into the mountains, the Autumn colors are simply amazing. And lets not forget about Pumpkin…pumpkin pie, pumpkin bread, pumpkin pancakes, pumpkin cookies and I could go on and on. This is pumpkin season! So I couldn’t wait any longer, I just had to make something with pumpkin and so here are some delicious pumpkin muffins. They have chocolate chips in them, which my husband is happy as a clam about. Me on the other hand, think the chocolate chips take away from the wonderful pumpkin flavor. So if you are a pumpkin lover, like myself, you may want to consider substituting the chocolate chips for some chopped walnuts or pecans. Or if your loved one is a chocolate-chippaholic then the chocolate chips will be perfect 😉

On another note, I wanted to share these videos with you. A couple of weeks ago, Joe and I went on a weekend getaway to Ocean City, Maryland to visit with family. On one evening, we had seen a fox in the dunes below the fourth floor condo we were staying at and when I got up at dawn to capture the sunrise with my camera, I was able to film a family of three foxes playing with one another. It was a magical moment to watch them play while the sun was rising. I never imagined that foxes would be living by the beach.

Pumpkin Chocolate Chip Muffins (makes 12 muffins)

Ingredients:

195 grams all-purpose flour (1 1/2 cups)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

113 grams unsalted butter (1/2 cup) (at room temperature)

200 grams sugar (1 cup)

2 large eggs (at room temperature)

1 teaspoon pure vanilla extract

180 milliliter solid packed canned pumpkin puree (3/4 cup)

175 grams semisweet chocolate chips (1 cup)

Directions:

Preheat oven to 177 degrees C (350 degrees F). Place baking rack in the middle of oven. Line 12 muffin cups with paper liners and set aside.

In a large bowl, sift together flour, baking soda, spices and salt, set dry ingredients aside.

Using your stand-mixer fitted with the paddle attachment, or using a hand mixer, cream the butter and sugar until smooth and fluffy. Add eggs, one at a time, making sure to beat well after each addition. Beat in vanilla extract. Make sure to scrape down sides of bowl as you go along. With the mixer on low speed, alternately add sifted dry ingredients and pumpkin puree. Fold in chocolate chips.

Fill muffin cups evenly with batter. Place in the middle of oven and bake for 18 – 22 minutes, or until firm to the touch and a toothpick inserted in the center of muffin comes out clean. Place on wire rack to cool.

Source: Joy of Baking

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