foodessa

Showing posts with label Laurentian. Show all posts

Apple Pineapple Choco Nut reverse cake

Apples reach for tropical Pineapple embracing specks of nuts and chocolate.
Playful baking entices whimsy holiday decor by my dear Mommy.

Occasions big or small come and go.
Child-like playfulness slips by as responsibilities blanket our everyday lives.
Years add up and pounds sneak up on us...especially while experiencing mid-life?!?
Happy days ahead? Absolutely.
Tiny, stolen moments shall satisfy for now ;o)

Chillier days and colorful scenery kicks in to give us a nudge to shift our direction.
Mother nature’s palette helps to blur the lines and gives us permission to let go a little.

Ste Hippolyte, Lac (Lake) Morency, Laurentian region, Quebec

Why should we keep baking up calories and decorate for the holidays?
For me, it's definitely about the need to share and the pleasure of tummy gratification.

Inspiration by the unlimited colors abound through our landscapes added to my enthusiasm.

Ste Hippolyte, Lac (Lake) Morency, Laurentian region, Quebec

Although I'm the dedicated decorator in the family...
the creative apple doesn't fall far from the tree.

Thank goodness for Moms who refuse to believe that although we're full grown adults...
we're still their little children whether we appreciate being called that or not.

Every holiday, Mom reaches out to us with her child-like charisma and whimsical decor.
Making full use of the squash we picked last week, she soon got to task.
My busy beaver got to work and surprised me with her cheerful Autumn welcome.
I, in turn, surprised her with my delectable dessert offering.
She welcomes this fair exchange every time ;o)

Apple Pineapple Choco Nut reverse cake

no electric beater required
serves 8-10 persons

Printer version

INGREDIENTS:
(American / Metric measures)

Cake foundation:
. 1/4 cup (60g) unsalted butter
. 1/2 cup (50g) brown sugar, packed
. 3 thin pineapple slices (fresh preferred)
. 6 maraschino cherries, halved
Cake batter:
. 1 cup (150g) A.P. flour
. 1/2 cup (100g) granulated sugar
. 1/2 cup (85g) raw walnuts, coarsely chopped
. 1/2 cup (90g) bittersweet chocolate chipits
. 1 tsp. (5ml) baking powder
. 1/2 tsp. (2.5ml) baking soda
. 1/4 tsp. (1.25ml) sea salt
. 1 tsp. (5ml) ground cinnamon spice
. 2 big apples (type McIntosh), cored, peeled, cut in small chunks while making the batter
. 2 xLarge eggs
. 1/2 cup (120ml) grape seed oil (canola is fine)

PREPARATION:

. Pre-heat the oven at 350F/180C/Gas4.
. Use a 9 inch/ 20cm round cake pan.
. Position the rack in the center of the oven.

...Cake foundation:

1. Put the butter in the cake pan. Set it in the oven for no more than 5 minutes. Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.

2. Place the pineapple slices into a circular design with halved cherries in between. Set the cake pan aside.

...Cake batter:

3. In a large bowl, initially add all the DRY ingredients.

4. Then, add in the cubed apple pieces as you are cutting them. Gradually toss them into the dry mix. Keep tossing them so that they get well coated each time.

5. Lastly, pour the oil and add the eggs. With a strong spatula mix and combine just until all traces of flour disappear. Do not over mix.

6. Spoon the batter over the fruit base and very gently spread out rustically.

7. BAKE for no more than 40 minutes in a dark pan or 35 minutes in a lighter one. Once out of the oven, place the pan onto a rack and let it rest for 15 minutes. Afterwards, pass a knife around the perimeter. Place a serving plate on top of the pan and quickly flip it over. Wait a few seconds before slowly removing the pan to reveal your beautiful upside down fruit torte. Enjoy.

With so many desserts being had around this time of year, an upside down cake always reigns in joy.

Soon, the oven will be on full throttle and many more sweet treats will be had. Enjoy this cake and have your way with it as well. Many ingredients can be swapped to suit your palate.

Have a lovely week everyone.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

caramelized APPLE chocolate nut coffee cake

A shimmer of caramelized apples baked within a gentle bath of brown sugar and butter.

What more can a chocolate, walnut and raisin coffee cake ask for?

The only way I can truly permit myself to indulge in such decadence...

is when at the very least I take fresh country air and watch others walk in the orchards ;o)

Kidding apart, apple orchards do bring the best in my baking abilities.

This time, I truly impressed myself...a real keeper for my apple cake repertoire.

Enjoying aging buildings surrounding the orchards reminded me of...

the priceless outings I look forward to every Autumn.

Did I mention how I look forward to that warm slice of cake which beckoned.

A warm tea was just the perfect accompaniment to call it a perfect afternoon.

Share this cake with friends and hope there’s just a little piece left over for you to devour.

If not, just make sure you get enough apples to make yet another apple cake ;o)

Get ready to grab that quality chocolate, nuts and dried fruit out of the pantry.

Sour cream, butter and brown sugar are waiting to be smothered into decadence.

caramelized APPLE chocolate and nut

coffee cake

No beater required

yields 10-12 servings

Printer version

INGREDIENTS:
(American / Metric measures)

Cake batter:
...DRY:
. 2 cups (200g) unbleached all-purpose flour
. 1/4 cup (55g) granulated sugar
. 1/4 cup (50g) brown sugar, packed
. 1 Tbsp. (15ml) ground cinnamon spice
. 1 Tbsp. (15ml) baking powder
. 1-1/2 tsps. (7.5ml) baking soda
. 1/4 tsp. (1.75ml) sea salt
. 1/2 cup (80g) walnuts, chopped
. 1/2 cup (80g) dried raisins
. 1/2 cup (100g) bittersweet (65-70%) chocolate, coarsely chopped
...WET:
. 1/2 cup (125ml) vegetable oil (grape seed preferred)
. 1 cup (250ml) sour cream or Greek style yogurt, room temp.
. 4 large eggs, room temp.

Cake pan base:
. 8 tsps. (40ml) (dollops) unsalted butter
. 1/2 cup (110g) brown sugar, packed
. 4 large apples: a mix of sweet and tart

PREPARATION:
Pre-heat the oven to 350F/180C/Gas4

Position the rack on the 2nd level from the bottom

Grease and flour a 10 inch (26cm) bundt cake pan with a little vegetable oil. Dust the pan with some flour and then invert while tapping out the excess. Set the cake pan aside.

Cake BATTER:

1. In a large bowl, sift the first 7 dry ingredients together. Add the walnuts, raisins, and chocolate. Toss everything to get coated.

2. Make a well in the center of the bowl. Pour in the oil, sour cream and eggs. With a large spatula, give it a good fold and mix until everything is combined. Set aside.

Cake pan base:

3. Place the 8 dollops of butter equally distant at the bottom of the bundt pan. Sprinkle the brown sugar liberally over the butter.

4. Peel and core the apples. Slice the first two apples and scatter them onto the sugar. Cube the remaining two apples and spread throughout.

5. Spoon the batter over the apples and lightly smoothen the surface.
6. Bake for 40 minutes or until knife comes out almost clean. Remove the cake from the oven and let it rest for 15 minutes.

7. With a thin spatula, gently nudge the cake from its sides. Afterwards, transfer and invert the cake pan on a serving dish.

. Serve warm or room temperature. This cake is enjoyed best when it's fresh on the day it's baked. Enjoy.

Obviously, there are tons of recipes for coffee cakes...

however, there’s always one that remains the charmed one.

For myself, this one and my other Chocolate Streusel Goat Yogurt coffee cake

are definitely down as my favourites so far.

Grab those apples and get dessert going.
If for nothing else, your home will smell terrific.

Happy Canadian Thanksgiving.

Have a pleasant week and flavourful wishes,

Foodessa

Comments... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here are a few more related recipes:
- Chocolate Caramel Cheese flan cake {aka ChocoFlan cake}
- Chocolate Streusel Goat Yogurt coffee cake
- APPLE and Almond cake torte - Gluten-Free
- Italian APPLE butter cake torte
- APPLE cranberry SAMBUCA maple torte cake
- Apple Pecan Raisin spice torte cake

October in Quebec SHARE and TELL

During the past month...

several challenging moments have passed.

Thankfully, through some of these tested times...

the beauty of Fall has helped me get through it all.

Enjoy this colourful and cheerful tour as it will...

lead to a small TELL game at the end of it all.

Here are a few wordless photos I wanted to...

SHARE from this past month.

Now...for the TELL part of this post.
It seems that there are always curiosities out there...
that have a need to be answered ;o)

A new game is amongst us Foodie bloggers...it's the game of TAG...where the envelope is pushed wide open in order to learn more about each other. Two weeks ago, Chef Dennis from More Than a Mountful decided to lure me into the fold and tagged me!

I hesitantly decided to cave on this one and make the exception to very briefly engage.

I, like most, did not see this game come running to TAG us and add one more aspect to exchanging in our Food blogging community. Although time has been tight...I truly had a very difficult time saying no to our sweet Chef D. who meant well and took the time to come up with questions he was curious about having answered.

All this to say...in the future...I'll unfortunately have to be the party pooper on this one. After answering his questions, I've decided not to add one more thing to my blogging plate. As much as I'd love to continue going on this amazing culinary journey 24/7...my life schedule does not permit for most of which goes on between Foodies. Since I’ve started this culinary journey...I’ve been trying to respect a very difficult balance in my life...thus, turning down many other requests made of me. This is unfortunately the risk a blogger takes when making unpopular decisions of not always saying yes to fit in at all times.

I'm really hoping that as time goes by...more of my passion can be shared here with all of you and be able to participate in more games, contests, challenges etc.

For now, Chef Dennis...

here are my responses to your questions:

Who had the greatest influence on your love for food and learning to cook?

My Mommy always made time in the kitchen interesting and fun...while my grandparents amplified my enthusiasm to nurture my natural spin in the kitchen. Travels and my curious nature has pushed me much further into this wondrous culinary world.

Why did you start blogging and what did you expect when you started?

Since I have little spare time...it now seems that I was unreasonably crazy to have added one more thing on my to-do list. However, the real answer is that I needed a distraction as well as find a more fulfilling way to nurture one of my passions.

For the rest of it...and for a more in-depth read...kindly refer to my ‘About page‘...most of it is there!

If you could meet anyone living or dead who would it be and why?

As a very young child...I was intrigued by my 'Nonno' who was a man of few words...however, big on the soothing energy he passed on to me when I was in his presence. Moments in his precious garden and later cooking up a hearty soup and grilled cheese have remained very dearly cherished by me. I wish he were alive today so that I could truly MEET him as an adult. This would be the only way to understand where all that silence came from. I'm sure it would explain a lot about who I've been and now become.

What is the one book you could read over and over again?

I have way too many interests and way to little time on my hands to even contemplate reading anything more than once! On the other hand...reading a complex recipe more than once...that's happened more times than I can count ;o)

If you could have a TV show on the Food Network what would it be?

This would be a trio based show. I would certainly have the need to create around international dishes and share dedicated travels. Amazing charitable organizations who are trying to abolish world hunger would definitely have to be showcased in order to make it all worth while.

If you could travel anywhere, where would it be?

This one is easy...I've been dreaming of having a Polynesian on his/her canoe filled with a fresh and elaborate breakfast...brought to us at our over-water bungalow with the see-through glass bottom floor. Can you tell that I've been thinking about the French Polynesian islands for a while? ;o)

What was the best meal you ever had?

I've had so many...however, if there's one that just popped in my mind as I read this question...it would certainly have to be a Seafood Marinara Linguini shared at a ‘Penzione’ in Sardinia, Italy. The reason, I remember this moment so well was because my Hubby reminded me constantly about it for the rest of our vacation.

I'll explain...one evening at this very plain looking restaurant ‘tratorria‘, I had suggested that this particular unknown dish should probably be our entrée as opposed to a main dish. To make matters slightly worse...we shared it too! If we weren't so embarrassed to cancel the ordered next few dishes...Hubby and I would have had a bath in the Seafood Marinara pasta dish! Believe it or not, Hubby still brings this sore subject up when he disagrees with me about something!

Most of you must be surprised that I didn't pick a dessert for this question?!? It was very close ;o)

And finally...
I’ll finish off by sharing two more things...

and yes...a dessert response too!

If you could eat anything without any health repercussions or guilt, what would your meal be?
Since I'm an incurable sweet tooth, I'll have to have a dessert as a meal.
From a restaurant menu...I’ll always pick my dessert before deciding what my meal progression will be. The following creation is what I‘d have in mind:
A chocolate custard crème brulée...toppled with a toffee 'fleur de sel' candy crunch all nestled within a 'cotton candy' nest. I know...how crazy is that?!?
Chef D...if I come visiting you with a bouquet of zucchini blossoms...will you make this for me? ;o)

Here’s another quirky confession. I’m slightly obsessed with questioning restaurant personnel about their rating on the menu’s crème brulée!!! I’m still trying to get back my high from when I experienced my first unforgettable taste.