Simple advice for a better life.

Apple Sheet Cake – Recipe

Apple sheet cakeApples are one of those fruits that are always available at the local grocer, and the prices are usually fairly affordable, in comparison to some other, more seasonal fruits.

Almost everyone loves apples,which brings back the old saying “Apple a day, keeps the doctor away”, so they must be good for you as well.

I love apples, and already posted recipes for Apple Dip, Apple appetizers, Apple Bundt Cake, and here is one from my sister-in-law, for a delicious Apple Sheet Cake.

You know how I love making sheet cakes, because they are easy to make, and make a great desserts for large gatherings.  Also a wonderful baked item for bake sales, or fund raisers, since you can sell them by serving pieces, or in larger pieces, split it in half, or quarters.

Ingredients for Cake:

  • 3 cups all-purpose flour
  • 4 oz Original Philadelphia cream cheese (1/2 pack)
  • 3/4 cup unsalted butter (1 1/2 stick)
  • 1/2 cup granulated sugar
  • 3 whole eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Ingredients for Apple Filling:

  • 5 – 6 apples ( Gala or Granny Smith), peeled, cored, and thinly sliced
  • 1/2 cup of granulated sugar
  • 2 tsp cinnamon
  • 1 tsp lemon juice

Directions for Apple Filling:

  1. Mix dry ingredients with apples.
  2. Sprinkle lemon juice.
  3. Mix well to coat.
  4. Place in a strainer over a bowl,  to drain off any accumulating juices.

Directions for Cake:

  1. Preheat oven to 350F.
  2. Grease well, and flour (see TIP),  a 9 x 13, or 9 x 18 sheet cake pan.
  3. In a large mixing bowl, combine all ingredients, and mix them by hand, until all evenly incorporated, and the dough is smooth.
  4. This dough is very soft, and needs to firm up.
  5. Cover and refrigerate for couple of hours, or overnight.
  6. Before removing your dough from the fridge, prepare your apple filling.
  7. Remove dough from the fridge and divide into two equal parts.
  8. Place half of the dough on a well floured waxed or parchment paper, slightly larger than your baking pan.
  9. Cover, and store the other half of the dough in the fridge.
  10. Sprinkle the dough  generously with flour, and work with a rolling pin to roll out a rectangular piece to fit your baking sheet.  Keep flouring as needed to prevent your rolling pin from sticking to the dough.
  11. Gently lift the dough with the paper and invert it onto the prepared baking sheet. (It is easier to work with a smaller piece of dough, thus the 9 x 13 pan.  I used the 9 x 18 pan and had some challenges placing the dough in the pan, as it was sticking to the paper).
  12. Spread the prepared apples over the dough.
  13. Smooth it out evenly all over the pan.
  14. Remove the other half of the dough from the fridge.
  15. Roll out in the same way as the first piece.
  16. Place it over the apples.
  17. Press down, with our fingers, or with fork tines, all along the edges around the pan.

Apple sheet cake -fork vents

  1. Make ventilation vents in the top cake layer, by pricking it strategically with a fork (as above).
  2. Place the pan on the middle rack in your preheated oven, and bake 35 minutes, for 9 x 18 pan, or 45- 50  minutes for the  9 x 13 pan.
  3. I sprinkled my cake with 1/4 cup of light brown sugar, for the last 10 minutes of baking.
  4. Remove from the oven.

Apple sheet cake - baked

  1. Leave it in the pan, to cool completely.
  2. Once cooled, cover with aluminum foil paper for storage and freshness.
  3. Sprinkle generously with powdered sugar, before cutting to serving pieces.

TIP: I always dust my cake pans before placing the dough in the pan, to prevent the cake from sticking to the pan, hence easier cake removal after baking.

To dust your cake pan, grease your pan, sprinkle about 1 Tbs of flour over the bottom of the pan,  lift the pan with two hands, and move it around in a way that the flour spreads evenly over the bottom and sides of the whole pan. Gently shake out any remaining flour.

Chicken TetrazinniDo you still have some of that leftover turkey, and looking for an innovative way to turn it into a new meal?  SG has a perfect recipe for you…..Turkey Tetrazzini!!  I use the same recipe for my leftover chicken,  and my family loves it.

Ingredients:

  • 3 cups cooked, chopped turkey (chicken) breast
  • 1 lbs fresh mushrooms, sliced
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, chopped (I love my garlic chopper)
  • 1/2 cup of butter, or margarine (1 stick)
  • 1/2 cup flour
  • 3 cups chicken broth (or vegetable broth)
  • 8 oz Cheddar  Cheese, shredded
  • 8 oz Velveeta Cheese
  • 1/4 cup Parmesan Cheese
  • Salt and Pepper to taste
  • Tabasco hot sauce to taste ( I used 8 drops)

Directions:

  1. Saute onion and pepper in butter (margarine), until soft – about 5 minutes.
  2. Add mushrooms and garlic, and cook 2-3 minutes.
  3. Sprinkle flour over this mixture and cook 1 minute.
  4. Pour in broth and stir until thickened.
  5. Mix in grated Cheddar cheese, and cubed Velveeta cheese.
  6. Add seasonings.
  7. Cook 8 oz spaghetti, broken into 4 pieces (you can use any other pasta you may have on hand).
  8. Place pasta, and above veggie mixture, into a casserole dish.
  9. Add turkey(chicken) to pasta.
  10. Add  Tabasco sauce, and mix thoroughly.
  11. Sprinkle with Parmesan cheese.
  12. Bake, uncovered, for 40 minutes at 350 degrees F.
  13. Serve hot, with tossed salad, and garlic bread.

TIP: You may use olive oil in place of butter or margarine for sauteing the veggies.

This dish is best when used the same day, but still reheats very well the next day.



Thanksgiving time is for families and friends to get together and be thankful for all their blessings bestowed upon them during the last year, and throughout their life.

I am very grateful for having a wonderful, loving family, and for all the blessings we all are enjoying.  Being a grandmother is the most rewarding experience in the world, and right now, my husband and I are blessed with two beautiful grandchildren, and more to come in the future.

I am also very thankful for all my friends whom I personally know, and all of my blog readers.

THANK YOU ALL SO VERY MUCH for visiting my site, leaving comments, and being part of my everyday life, connected via Internet.

This December I will celebrate my 2nd Blogging Anniversary, and am very pleased to inform you that my readership started with 600 visits per month, and currently it stands at 4500, and growing.

ALL THANKS TO ALL OF YOU!

Besides  this blog, suburbangrandma.com is also actively connected through Facebook and Twitter.

I am equally thankful to all my followers from Facebook (95 as of this post), and Twitter (69 and growing).

If you enjoy reading my posts, please keep the list growing by becoming my follower, and spread the word to your family and friends.

My readers come from 89 countries, all over the globe, so today I would like to list the top ten, as per the Analytics Report, and thank everyone for their time and loyalty:

  1. United States of America
  2. Canada
  3. United Kingdom
  4. Australia
  5. India
  6. Philippines
  7. Brazil
  8. Ukraine
  9. Germany
  10. Netherlands

Seeing these results fuels me with additional energy, perseverance, and a definite continued dedication of my time and effort, to keep my blog going that much stronger.

H A P P Y   T H A N K S G I V I N G!!!

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Caramel Chocolate cake 010Another cake challenge proposed to me by my daughter, for her Birthday cake.  I love trying out new recipes, so I was ready to tackle this one as well.

This sinfully rich chocolate cake consists of 4 layers of cake, with rich chocolate ganache, smooth and creamy, lightly salted caramel, and toasted almonds.  If this doesn’t make your mouth water, I don’t know what will!

This time the challenge was to find the special salt, Fleur De Sel, needed in this recipe.  I checked all the grocery stores in our area, but to no avail. Finally I visited Williams- Sonoma at our local mall, and was lucky enough to find it there.

Fleur De Sel - special ingredient for Chocolate cake

(This 8.8 oz jar costs $10, but an essential ingredient for the caramel filing, and it will last for a while).

Cake Ingredients:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups unsweetened cocoa powder ( I used Hershey Cocoa)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 cup hot water
  • 1 Tbs instant coffee powder
  • 1 1/4 cups almonds, toasted, coarsely chopped

Cake directions:

  1. Preheat oven to 350F.
  2. Grease bottom and sides of two 9 inch cake pans.
  3. Line the bottoms of each pan with parchment paper, grease well, and dust with flour.
  4. In a large bowl, sift sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  5. Add milk, eggs, and melted butter.
  6. Beat at low speed until blended.
  7. Increase speed to medium and beat for 2 more minutes.
  8. In a small bowl, stir 1 cup of hot water, and dissolve the instant coffee powder.
  9. Add to batter, and beat until blended.
  10. Divide batter between the two cake pans (about 3 cups each).
  11. Bake cakes, on the middle oven rack, for 32 minutes, or until tester inserted into center comes out clean.
  12. Remove cakes from oven, and cool in pans on a wire rack,  for 10 minutes.
  13. Loosen around the cake; turn out on cake racks.
  14. Peel off parchment paper, and cool completely.

Caramel Filling Ingredients:

  • 1 cup sugar
  • 1/4 cup water
  • 2 Tbs light corn syrup
  • 1/2 cup heavy whipping cream
  • 1/4 cup unsalted butter, diced
  • 1/4 cup sour cream
  • 1  tsp fresh lemon juice
  • Large pinch (I used 1/4 tsp) of fine Fleur De Sel ( plus additional for assembly)

Caramel Filling Directions:

  1. Use a deep medium saucepan, and stir in sugar, corn syrup, and 1/4 cup water.
  2. Cook over low heat until sugar dissolves.
  3. Increase heat to medium, cover pan, and cook for 4 minutes.
  4. Uncover, increase heat to high, and boil without stirring, until syrup is deep amber in color; about 5 minutes (this does not take very long, so keep an eye on it as not to burn it).
  5. Remove from heat.
  6. Add heavy cream (this will create a very frothy mixture).
  7. Whisk in butter, then sour cream, lemon juice, and 1/4 tsp of Fleur De Sel.
  8. Cool completely.
  9. Cover and chill.
  10. Bring to room temperature before using.
  11. (this filling can be prepared even 3 days ahead).

Ganache Filling and Frosting Ingredients:

  • 1 1/2 lbs semi-sweet chocolate, chopped
  • 3 cups heavy whipping cream

Ganache Filling and Frosting Directions:

  1. In a large bowl, place chopped chocolate.
  2. In a medium sauce pan, pour in the heavy cream and bring to simmer.
  3. Pour hot cream over chocolate.
  4. Let soften for 1 minute.
  5. Whisk until chocolate and cream form a smooth paste.
  6. Cool.
  7. Cover and chill overnight.
  8. Bring to room temperature before using.
  9. Ganache can be made even 3 days in advance.

Chocolate cake with Fleur De Sel Caramel Filling- serving piece

Cake Assembly Directions:

  1. Cut each cake, horizontally in half, forming 4 cake rounds.
  2. Place one layer on a cake plate (I place two pieces of wax paper on the plate first, so they meet in the middle of the plate, under the first cake layer, as shown below.  This helps the cake plate stay free from dripping icing, during assembly).
  3. Prepare 1/2 cup of water with 1 tsp of vanilla extract, to be used for moisturizing the cake layers.
  4. Gently sprinkle the cake with above water/extract mixture.
  5. Spread with 1/2 cup ganache, at room temperature.
  6. Spoon 3/4 cup ganache into a pastry bag fitted with  1/4 inch plain round tip.

    Chocolate cake with Fleur De Sel Caramel Filling - first caramel layer

  7. Pipe  ring of ganache around the edge of the cake layer (see above).
  8. Spread 1/4 cup, room temperature, caramel filling, evenly inside the ring (see above).

    Chocolate cake with Fleur De Sel Caramel Filling - first caramel layer step 2

  9. Sprinkle caramel filling with 1/4 tsp of Fleur De Sel, then 1-2 Tbs of toasted almonds (see above).  I used 1 Tbs of toasted almonds on the 1st and 3rd layer, but used 2 Tbs on the middle layer.
  10. Top with second cake layer, and repeat the above steps of moisturizing, piping, ganache, caramel, Fleur De Sel and toasted almonds.
  11. Repeat the layering process until the last layer of cake.
  12. Place the last cake layer with the cut side, down, and the nice smooth cake bottom side up, for easier frosting.
  13. Spread the ganache frosting on the top and sides of the cake, and smooth it out

    Caramel Chocolate cake 011

  14. Place some ganache in a cake decorating bag, and use your imagination to decorate the cake.  (I piped some ganache to form a design, and used the remaining toasted almonds to decorate the top and sides of the cake).
  15. Cover with cake dome or loose foil paper, and chill.
  16. Let the cake stand at room temperature for an hours, before serving.
  17. This cake can be made 2 days ahead.


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