Wow, it has been a while since I posted last. I don't know were the time has gone - it seems like I lose months at a time when things get into marking season at my new job!
I am not entirely sure what all I have been cooking in the last month (mostly things I can through together quite quickly). I have been trying some slow cooker recipes and hope to get a few posts prepared while I have a break from marking over the next couple of week.
To hold you over I am going to tell you about a delicious bundt cake I made a few weeks ago. Sadly I did not get a picture of this cake, as my husband whisked it off to hockey before it had even cooled. Apparently it smelled good and the team needed goodies, I am still not sure why the hot cake went (it was a little difficult to carry in the car).
This cake came about as I went to use up some apples and make a quick apple crisp, sadly I forgot that I didn't have any oats in the cupboard and needed something to use up all the cut up apples. I did have some cream cheese in the fridge (not sure what I had bought that for), so I went for this cake recipe from Mel's Kitchen Cafe.
Apple Cream Cheese Bundt:
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 medium apples, (for about 4 cups pealed, cored and chopped)
1 tablespoon lemon juice
3 tablespoons dark brown sugar
2 teaspoons vanilla, divided
1 1/4 cups vegetable or canola oil
2 cups granulated sugar
3 large eggs
Cream Cheese Layer:
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1. Grease and flour a 9 inch bundt pan and preheat the oven to 350F.
2. Toss the apples with lemon juice, dark brown sugar, and 1 tsp lemon juice. Set aside for now.
3. In the bowl of a mixer combine oil, sugar and vanilla until well mixed.
4. Add in the eggs one at a time, mixing well after each addition.
5. To the oil/sugar/egg mixture add the flour, baking soda, cinnamon and nutmeg. Mix until just combined - it will be a very thick batter.
6. Fold the apples into the batter.
7. Pour into the bundt pan.
8. In a bowl beat togther the cream cheese, sugar, vanilla and egg until creamy and smooth.
9. Form a well/ tunnel in the batter in the bundt pan (I had to remove some of the batter at this step to make it work), and pour the cream cheese mixture into the tunnel.
10. Add the batter back in over the cream cheese if you had to remove any. Swirl the cream cheese into the batter with a butter knife.
11. Bake cake for 1 hour and 15 minutes. Allow the cake to cool.
This cake smelled fantastic and the small pieces of cake that I was able to snag were great! I never got a chance to make the glaze or caramel sauce, but the cake was fantastic without it. I never got more than crumbs as the hockey team devoured the cake.
They did remark that it was one of the best things I had baked for them in a long time - even if it was a little difficult to eat as it wasn't even sliced when my husband stole it. I was still getting compliments on it at the next game I attended 3 weeks later! It is a total winner.
So for any hockey team members, that is the recipe, sorry it took so long. For anyone else, I do suggest trying it and if you can keep people from eating it right away try the glaze or sauce - i am sure that would take this cake from excellent to out of this world!