Tag Archives: nutmeg

Recipes - Desserts

Apple Pecan Spice Cake with Brown Sugar Frosting


I always have an eye out in whatever newspaper I am reading, hoping to run across new recipes that sound inviting, and spotted the recipe for this apple spice cake in our local Southeast Missourian newspaper several weeks ago and first made it to take to Deer Camp weekend in Kentucky in mid-November.  Though this cake does beautifully chilled in the refrigerator, this one barely made it through the first day of Deer Camp.

If your cake is allowed to sit, the chopped apples mellow and the spices mingle, producing a moist, dense cake packed with flavor.  Chop the apples into small pieces and chop the pecans coarsely for the best results.  Cinnamon and nutmeg season the apples perfectly, providing a taste of autumn in every bite.

You don’t need a stand mixer, but be prepared with a strong arm to thoroughly mix and fold all batter ingredients.  A hand electric mixer is all you need for preparing the frosting, but do beat the mixture until the sugar is thoroughly dissolved, at least five minutes.  The cake does require refrigerating once frosted, but after that, the amount of leftovers is up to you and your guests.  If you have any at all, keep the cake refrigerated.

Whether you are cooking for a crowd or a special family meal, you will have a hard time finding a cake more satisfying, more evocative of autumn and its blessings, than this concoction.  I hope you will try it soon and let me know how you like it.

Apple Pecan Spice Cake with Brown Sugar Cream Cheese Frosting

Ingredients

4 cups Granny Smith apples, peeled, cored, chopped small
2 cups sugar
1/2 cup Wesson oil
2 eggs, lightly beaten
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1/2 cup milk
1 cup pecans, roughly chopped

Frosting

1-8 oz. pkg. cream cheese, room temperature
1/4 cup butter, softened
2 tsp. vanilla
1 cup golden brown sugar

Directions Heat oven to 350. Grease and flour a 9×13” baking pan. Set aside.

In large mixing bowl, combine apples and sugar. Stir in oil, eggs, and vanilla. In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Do not overmix. Add chopped pecans. Pour into prepared pan and bake for 35-40 minutes or until toothpick comes out clean. Let cool completely.

For frosting: Beat the cream cheese until smooth. Add butter and continue to beat until smooth, scraping down sides of bowl as needed. Add vanilla and brown sugar. Beat for 5 minutes until light and fluffy and the sugar has dissolved. Spread evenly on top of cake. Refrigerate after frosting.

Share
Bakery Miscellaneous

Pumpkin Pecan Cobbler

4 Comments

You will love this dish for several reasons, the first being that you likely have everything you need to prepare it already sitting on your pantry shelves. NO extra trip out to the store means you can think it and bake it within an hour’s time! The results are huge, so do get started soon.

The spices in the cobbler whisper October’s name: cinnamon, nutmeg, and ground cloves. You know how good this will be just thinking about that combo, right? Finding yourself smack in the middle of Fall usually means one thing in the kitchen, and that is pumpkin! There’s enough pumpkin purée in the dish to provide that special autumnal flavor and the spices are a nod themselves to our cooler temperatures.

I was a little leery of the recipe’s instructions for pouring hot water over the topping before baking but was totally delighted with the results. As the water incorporates into the batter while baking, a rich creamy caramel sauce results, perfect for spooning over each serving.  That saucy caramel is one of the best things about the dish.

The second reason I love this recipe (and many thanks to friend Micki Welsh for finding it and knowing that I would enjoy it!) is that it is a snap to make. You will need three bowls for the dry, wet, and topping ingredients but there is no need even for your hand mixer. Simply combine wet with dry ingredients then sprinkle over the topping; add the hot water, and into the oven it goes.

Do try this one when cooler weather rolls around. If you are a pumpkin person (and I know many), you will be delighted by this cobbler. You will also find that a scoop of rich country-style vanilla ice cream is the only accompaniment you’ll want. Add friends and family and it’s Pumpkin Heaven, y’all!

Pumpkin Pecan Cobbler

Ingredients

1 cup plus 3 T. flour
2 t. baking powder
1/2 t. salt
3/4 cup sugar
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
1/2 cup pumpkin purée
1/4 cup milk
1/4 cup melted butter
1-1/2 t. vanilla

Directions: Preheat oven to 350. Combine flour, baking powder, salt, sugar, and spices in a large bowl and stir to combine. In a smaller bowl, combine pumpkin, milk, butter, and vanilla. Combine wet ingredients with dry and stir to blend all thoroughly, forming a thick batter. Scrape into an 8” baking dish with high sides.

Topping Ingredients

1/2 cup sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1-1/2 cups very hot water

Directions. In small bowl, combine the sugars and the pecans. Sprinkle on top of the batter in the baking dish. Slowly add the hot water, do not stir. Bake for 40 minutes or until the middle of cake is set. Cool 10 minutes before serving. Garnish with vanilla ice cream and additional pecans, chopped coarsely.

 

 

Share
Recipes - Desserts

Buttermilk Pie

This old southern favorite pie will brighten any day and fill your tummy happily as well.  It’s one of buttermilk’s best uses in my book. The recipe is from my “Missouri to Maui” cookbook and was one of our desserts today at the Mayfield Cafe and it was certainly enjoyed all around.

There is minimal prep once you have rolled out your pie crust. The slightly sweet thickened filling, tempered by the sour milk, provides great contrast to each bite.  Don’t over bake; it will be soft in the middle still when ready to remove from the oven.

It’s a one-bowl pie to mix then just pour into your pie crust and sprinkle with nutmeg. Simple AND satisfying!  It’s SO simple in fact that I can say nothing more about this special pie than if the folks around your table enjoy it as much as folks I know then it’s time to grab your buttermilk and get going! The only decision you have to make about this pie is whether to serve it room temperature or cold. I find it equally good either way. Enjoy with gusto!

Ingredients

½ cup buttermilk
1-3/4 cups sugar
2 large eggs
3 T. flour
Pinch of salt
1 stick butter, melted
1 tsp. vanilla
1 tsp. nutmeg
1 unbaked 9” pastry shell.

Directions: Preheat oven to 400°. Set pastry shell aside. In large mixing bowl combine all ingredients except the nutmeg and the pastry shell and stir well with a wooden spoon to blend then use a wire whisk to incorporate the liquid ingredients more thoroughly. Pour batter in the unbaked pie shell; sprinkle the top lightly with nutmeg. Bake 15 minutes; reduce temperature to 350 and bake another 45 minutes until the top is nicely browned and a toothpick inserted comes out dry. Cool well, allowing the filling to set. Serve room temperature or chilled.

Share