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.

APPLE spice caramelized Goat CHEESE pie

Creamy Goat cheese topped with Grand Marnier, caramelized spice apples and roasted nuts.
All held together with a Maple syrup cookie crumb crust to offer up a perfectly blended bite. 

As so many others, I’m sad to let go of our cherished Summer fun in the sun.
However, as I've mentioned in the past, the Autumn is hands down my favourite season.

So many reasons and past experiences have brought me to this appreciation.
Certainly, apple orchards are a must at this time of year...
it just wouldn't be the same without this jaunt through the countryside.

Like Spring, the Fall season brings a certain element of vigour and an extra hop to my step.
This euphoric feeling gets transferred into my baking inspirations, albeit, detrimental to my hips.

Therefore, after one bite of my latest concoction, I new this pie was a real keeper.
Do try this pie with a combination of apples...you can't go too wrong by tweaking it.





APPLE spice caramelized Goat CHEESE pie
within a 9 inch baked pie cookie crumb crust

serves 8 portions

PRINTER VERSION

INGREDIENTS:
(American measures)

APPLES - caramelized: (makes about 4 cups cooked down)
. 8 medium apples (from 3 varieties: McIntosh, Cortland, Golden Delicious), thickly sliced
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 1/4 cup Grand Marnier (or Triple sec)
. pinch of freshly grated Nutmeg
. 1 tsp. ground Cinnamon spice

CRUST:
. 2 cups cookie crumb (of choice)
. 1/4 cup melted butter
. 1/8 cup maple syrup (or mild honey)

FILLING base:
. 1/2 tube (~4oz. /150g) Goat cheese

Garnish:
. 1/4 cup roasted almonds, coarsely chopped

PREPARATION:

APPLES - caramelized: (can be made up to a day ahead)

. Mildly melt the butter at MEDIUM heat.  Add the sliced apples.  Toss a few times before adding the brown sugar.  Once, cooked down and caramelized (about 15 minutes) pour the Grand Marnier.  Add and combine the grated nutmeg and cinnamon last.  Remove the apple mix from the heat to cool at room temperature. 

CRUST:

. Position oven rack in the center.  Pre-heat the oven to 350F.   Lightly oil a 9 inch pie plate.

. In a blender: crush the cookies and pour in the melted butter as well as the sweet syrup.  Pulsate until a fairly pasty-type crumble appears.

. Spread the crumb mixture into the buttered pie plate. With the aid of a spoon or spatula, spread and pat down the crust uniformly on the bottom and sides of pie plate.

. BAKE crust for about 15 minutes.  Remove to slightly cool.

ASSEMBLY:

. On a slightly warm pie crust, place the chunks of  goat cheese.  Once it has softened, very gently spread throughout the bottom of the crust.

. BAKE for another 20 minutes.  Remove and place the pie onto a metal rack.  Immediately garnish and decorate the surface with the coarsely chopped almonds.   Cool completely before serving.

So many more Fall inspired recipes are to certainly be created in my 'cucina'.  
Stay tuned as I will soon divulge one of my favourite root vegetable and its several uses.  

In the meantime, get into your kitchen and make this pie...just absolutely delicious.  
If your hips are more forgiving...have a second piece without too much guilt ;o) 

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 and RUM ice cream

Creamy, dreamy 2% milk fat renders a unique ice-cream unforgettable.

Caramelized apples get blended into a butterscotch type frozen treat with a Rum splash.

The start of the Fall season always gets me racing towards apple orchards.

There is however the remaining quest of a treasure hunt of sorts.

Going to unknown fields and tasting different apples gets me giddy.

If I could, I would build my tiny dreamy tree house and disappear for a few hours a day.

Well, maybe dreams are just that...a wishing well to keep us going in striving mode ;o)

To say that I have one very favourite apple would be fibbing...

too many have been admired over the years.

I'm still in the discovery process as proud farmers shine jewels for me to be tempted with ;o)

The perfect balance of tart and sweet get me every time...

especially when I get that magical first crunchy bite.

A chunky applesauce mix created with butter and brown sugar...

was spiced up with a generous sprinkle of aromatic cinnamon.

Not only does the dark Rum lend a special hint of elevated flavour...

it helps the 2% fat ice-cream from freezing rock solid.

No ice-cream machine necessary.  

Patience...a little time and a food processor will get the job done.

However, for those who are ice-cream machine, counter huggers...

don't mind me...go ahead and strut your stuff ;o)

caramelized APPLE rum ICE-CREAM

Yields about 4 cups (1 Litre)

Printer version

INGREDIENTS:
(American / Metric measures)

Part-1: Apple mix - to be made ahead of time
Note: cooked down will render about 2 cups (500ml)
. 5 medium apples*, peeled, cored, coarsely cut small
. 1/4 cup (60ml) unsalted, clarified butter
. 1/4 cup (50g) dark brown sugar, packed
. 3 Tbsps. (45ml) dark Rum
. 1 tsp. (5ml) ground cinnamon 
* Some APPLE varieties:
Brae Burn, Crispin (Mutsu), Golden delicious, Gravenstein, Ida Red, Jonaclicious, Jonagold, Liberty, McIntosh, Pink lady, Red Free, Royal Gala

Part-2: Custard Cream - to be made ahead of time
. 4 xLarge egg yolks
. 3/4 cup (150g) dark brown sugar, packed
. 1 tsp. (5ml) sea salt
. 1 can (1-1/2 cups/ 370ml) 2% evaporated milk
. 1/2 cup (125ml) 2% milk

Assembly...to be added later to the custard:
. 2 cups (500ml) cold Apple mix recipe
. 3 Tbsps. (45ml) dark Rum



PREPARATION:
. Part-1 - Apple mix: 

1. Lightly melt the butter on MEDIUM heat.  Add the apples.  Toss a few times for about 5 minutes.  Add and combine the brown sugar.  Once apples are cooked down and caramelized (about 10 minutes) pour in and combine the Rum.  Add and combine the cinnamon last. Remove it from the heat to cool for about 30 minutes. Refrigerate and have it cool completely.

. Part-2 - Cream custard: 

2. In a medium saucepan, whisk together the egg yolks, brown sugar and salt. Then, immediately whisk in an initial portion of the milk(s) and continue whisking it in afterwards until smooth.   

3. Cook the custard on MEDIUM heat until a slight thickening begins. At this point, dip a spoon to rub a line through the coating.  The custard is done when the edges along the line keep their shape. Immediately close the heat and set it aside.   

4. After (whisking in between) 10 minutes of cooling, transfer the custard into a medium bowl and cover it with a plastic wrap touching the surface.  Leave it for about 30 minutes before refrigerating it for a minimum of 3 hours to overnight.

...ASSEMBLY: 

5. With a spatula, add the Rum and apple mix into the cold custard.  Note: Here's where an ice-cream machine can be used  (if you have one).   OR... Otherwise, place this mix into a pre-frozen, stainless steel bowl (covered) at the back of the freezer.
6. After the first 30 minutes, give the ice-cream a quick whisk to break up the initial forming crystals.  Freeze and repeat the whisking within the next 30 minutes. Freeze again for a last 30 minutes, then whisk before immediately pouring the mix into a freezer proof container.
. When serving, wait 5 minutes before scooping to your tummy's delight.

This frozen creation came out so amazing even though at...
moments I wasn't too sure I'd succeed such a concoction.   

This low fat recipe process could be adaptable to so many other fruits...
I'm so excited to continue experimenting.  

Hopefully, you'll be as impressed with this combo of flavours as Hubby and I were.

Have a fabulous 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. 

Apple Dulce de Leche Bavarian style cheese cake

Dependable apples wiggle into a smooth bath held by a chocolate cookie base.

Luscious Dulce de Leche and cream cheese envelope the apples for a scrumptious bite.

Over the holiday period I made some treats with a cream cheese component.

However, as most years, I got carried away with the shopping list and slightly over did it a little.

A package of cream cheese sat lonely, waiting patiently to be treated to a sweet presentation.

At this point, you would think that sweets should be the last thing on our minds.

Too many holiday treats anyone?

You can say...I just can't help myself.  

Reasonably indulging is a tamed sport around here ;o))

Since I always keep some favourite...

'Golden Delicious' apples stored in anticipation...

I was ready.

The Golden Delicious is sweet with a silky texture and crisp, thin skin. 

It has a firm, crisp flesh and a fine, smooth texture. 

The rich mellow flavor, and acid content allow the apple to retain its shape and stability when baked or cooked and their skin is so tender and thin that it does not require peeling for most recipes. 

Golden Delicious apples are often made into pies, tarts, crumbles, tarts, cakes and galettes.  Ref.: here

Here is how I created a spiraled departure from the popular Bavarian Apple cake.

Apple Dulce de Leche 

Bavarian style cheese cake

Inspired by Bavarian Apple tortes, some Dulce de Leche and chocolate cookies stole the show.  

A rich and creamy smooth caramel blends in perfectly with its cookie base and cooked apples.

serves 8-10 persons

Printer version

INGREDIENTS:

(American/ Metric measures)

Crust Base:

. 2 cups (180g) chocolate wafer cookie crumbs 

. 1/4 cup (60ml) unsalted butter, melted

Topping:

. 4 cups (1 litre) - 3 medium apples sliced thick (Golden Delicious preferred)

. 1/4 cup (55g) granulated sugar

. 1 tsp. (5ml) ground cinnamon

Filling:

. 1 pkg. x  (8oz./250g) cream cheese, softened 2hrs.

. 1/2 cup (125ml) Dulce de Leche 

. 2 large eggs  

. 2 Tbsps. (30ml) Grand Marnier liquor 

[or 1 Tbsp. (15ml) in pure Vanilla extract]

PREPARATION:

. Pre-heat the oven to 450F/230C/Gas7.  Note: oven will be lowered later.

. Position the rack in the center of the oven.

. Lightly oil a 9-inch (23cm) dark springform pan.  Also add a parchment circle bottom to it as well.  Afterwards, place this cake pan  onto a baking sheet pan.

1. Crust base: In a medium bowl, mix together the cookie crumbs and melted butter.  Place and pat down the crumbs at the bottom of the parchment lined cake pan.

2. Topping: In another medium bowl, add the peeled, cored and thickly sliced apples with the sugar and cinnamon.  Toss to coat well.  Set aside.

3. Filling: In another medium bowl, cream together the softened cream cheese and Dulce de Leche.  Beat in the eggs one at the time.  Then, add the Gran Marnier liquor.      

4. Pour the cream cheese mix over the crust base. 
5. Gently place and insert the apple slices into a concentric circle.

5. Bake at 450F/230C/Gas7 for the first 10 minutes.  Reduce the heat  to 400F/200C/Gas6 for the last 40 minutes.  Note: If pan is of a light color, bake 5 minutes less.

6. Remove the cake pan from the oven and onto a rack to cool for 90 minutes.  Afterwards, place a plastic wrap ajar on the cake pan and refrigerate for a minimum of 1 hour.  Overnight is best.  Serve and enjoy.

 

Alright, although this is not exactly apple picking season...

will you admit this certainly is what you truly desire as a January treat?  

Eat all the salads you can get your mouths to enjoy...

and then come for a guiltless slice of my cake.

Ciao for now 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.

. 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. 

Here are other recipes that may be of interest:
- Chocolate Berry Peach cheesecake     
- Fruit Melody velvety-smooth CHEESECAKE...a Food 101-how to
- RICOTTA cheese CHOCOLATE cake with RUM spirit 
- APPLE and Almond cake torte - Gluten-Free
- Italian APPLE butter cake torte
- APPLE cranberry SAMBUCA maple torte cake
- Apple Pecan Raisin spice torte cake 

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.

. 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. 

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