I Really Live Here Now
Hereunder, my first new recipe in the new place:
Apple-Maple Pudding Cake
I combined a couple of different recipes to make this version, which I made for my first supper with Captain Mushroom and the Lad in the new place.* This version feeds four, with leftovers. When it was served warm with lightly sweetened vanilla whipped cream, CM thought this was sublime (and I thought it was pretty good).
It's really just a plain cake/quickbread recipe baked atop a really lovely mixture of apples sautéed in maple syrup, but the combination, fresh from the oven is the perfect thing for a snowy night. Almost as easy as apple crumble, and a nice change.
Vegans: I suspect you could veganize this easily, substituting Earth Balance for the butter, flax seed for the egg, and soured non-dairy milk of your choice for the milk; I'll try this another time and let you know how it works out.
Ingredients
The gooey apple-y bit
• 1/3 cup maple syrup (accept no substitutions)
• 1 tbsp butter
• 1 tbsp potato starch (you could use corn starch too, I just happened to have potato starch on hand)
• 1 tbsp water
• 2 tbsp sugar (brown or white)
• 2 medium-sized or 3 small baking apples (I used Macs; I reckon any reasonably tart apple would work just as well), peeled, cored, and sliced
• 1/4 tsp ground cinnamon
The cake bit
• 1/4 cup butter
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 cup rolled oats
• 1/4 tsp cinnamon
• 1 scant tsp baking powder
• 1/4 tsp baking soda
• 1 dash salt
• 1/3 cup buttermilk or sour milk
Extra cinnamon sugar to sprinkle over the top
Instructions
Preheat your oven to 350ºF.
First, prepare the apple-y bit:
In a small saucepan, combine the maple syrup, butter, and water. Whisk in the potato starch, and heat until it bubbles. Reduce the heat to a simmer, and add the apples and cinnamon. Simmer, stirring occasionally, until the apples are tender. Pour into an oven-proof baking dish (I used one of my Mom's old Corningware casseroles-for-two; you could use individual ramekins, a small cake pan, or I guess even a bread pan.), and leave it to cool.
While the apple-bit is cooling, prepare the cake bit:
In a medium-sized mixing bowl, cream the butter and sugar until well combined and approaching fluffy. If you get all the way to fluffy so much the better, but I was creaming by hand, and hungry, so I stopped before I got to fluffy and it was fine. Add the egg and vanilla, and beat together.
In a separate bowl combine the dry ingredients. Add to the wet ingredients, alternating with the soured milk, and mix it all together to a fairly stiff batter. Pour the batter over the apple-y mixture, sprinkle the extra cinnamon sugar over the top, and bake for about half an hour (possibly 35 minutes).
* Not, I hasten to clarify my first supper in the new place: there had been rather a lot of pizza from the fantastic pizzeria down the street while Mom and I were painting the bathroom and the fireplace; and human_loser shared the first supper I cooked in the new place. This was the first time I'd cooked for CM and the WML, though.)
Apple-Maple Pudding Cake
I combined a couple of different recipes to make this version, which I made for my first supper with Captain Mushroom and the Lad in the new place.* This version feeds four, with leftovers. When it was served warm with lightly sweetened vanilla whipped cream, CM thought this was sublime (and I thought it was pretty good).
It's really just a plain cake/quickbread recipe baked atop a really lovely mixture of apples sautéed in maple syrup, but the combination, fresh from the oven is the perfect thing for a snowy night. Almost as easy as apple crumble, and a nice change.
Vegans: I suspect you could veganize this easily, substituting Earth Balance for the butter, flax seed for the egg, and soured non-dairy milk of your choice for the milk; I'll try this another time and let you know how it works out.
Ingredients
The gooey apple-y bit
• 1/3 cup maple syrup (accept no substitutions)
• 1 tbsp butter
• 1 tbsp potato starch (you could use corn starch too, I just happened to have potato starch on hand)
• 1 tbsp water
• 2 tbsp sugar (brown or white)
• 2 medium-sized or 3 small baking apples (I used Macs; I reckon any reasonably tart apple would work just as well), peeled, cored, and sliced
• 1/4 tsp ground cinnamon
The cake bit
• 1/4 cup butter
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 cup rolled oats
• 1/4 tsp cinnamon
• 1 scant tsp baking powder
• 1/4 tsp baking soda
• 1 dash salt
• 1/3 cup buttermilk or sour milk
Extra cinnamon sugar to sprinkle over the top
Instructions
Preheat your oven to 350ºF.
First, prepare the apple-y bit:
In a small saucepan, combine the maple syrup, butter, and water. Whisk in the potato starch, and heat until it bubbles. Reduce the heat to a simmer, and add the apples and cinnamon. Simmer, stirring occasionally, until the apples are tender. Pour into an oven-proof baking dish (I used one of my Mom's old Corningware casseroles-for-two; you could use individual ramekins, a small cake pan, or I guess even a bread pan.), and leave it to cool.
While the apple-bit is cooling, prepare the cake bit:
In a medium-sized mixing bowl, cream the butter and sugar until well combined and approaching fluffy. If you get all the way to fluffy so much the better, but I was creaming by hand, and hungry, so I stopped before I got to fluffy and it was fine. Add the egg and vanilla, and beat together.
In a separate bowl combine the dry ingredients. Add to the wet ingredients, alternating with the soured milk, and mix it all together to a fairly stiff batter. Pour the batter over the apple-y mixture, sprinkle the extra cinnamon sugar over the top, and bake for about half an hour (possibly 35 minutes).
* Not, I hasten to clarify my first supper in the new place: there had been rather a lot of pizza from the fantastic pizzeria down the street while Mom and I were painting the bathroom and the fireplace; and human_loser shared the first supper I cooked in the new place. This was the first time I'd cooked for CM and the WML, though.)