Four Clan Kitchen

What we eat everyday

Posts Tagged ‘weeknight desserts’

Apple Cake

Posted by fourclankitchen on October 14, 2012

This is apple cake recipe is from the NY Times (first published in the 1970s).  It takes about 15 min to put together and can be eaten for breakfast or a coffee time snack. If it makes you feel less guilty about eating cake for breakfast,  by all means put it in muffin pans or loaf pans.   I even serve it for dinner sometimes, when I dress it up with a caramel sauce.  Although I haven’t tried it,  I think it would take very well to adding more cinnamon or substituting half the flour with whole wheat flour.  The recipe follows the original exactly, with one exception.  I added 1/2 cup of milk to it.  I do this for all soda breads because I think it makes for a softer texture.  This is a huge cake and takes very well to freezing (sliced up) for several months.  So enjoy!

3 cups flour, plus more for dusting pan

Butter for greasing bundt pan
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla

1/2 cup milk

3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
1 cup chopped walnuts (optional)
1 cup raisins (optional, but delicious)


1. Preheat oven to 350 degrees.  Butter and flour a 10-inch bundt pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.  Add the milk.

2. Mix together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts (if using) and raisins (if using) and stir until combined.

3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out.

Caramel Sauce (the recipe is from the blog:  Thibeault’s Table;  I did not make this, this time, but will add pictures when I do)


1 (2 sticks) cup butter (unsalted)

1 cup sugar

1 cup brown sugar

1 cup cream

pinch of salt

2 tsp vanilla

Place all the ingredient in a thick bottomed sauce pan and cook on medium heat for 5-6 min.  Serve over the apple cake, vanilla ice cream… you get the picture. This is a lot of caramel sauce, but the left overs freeze very well, but I don’t know how long they last.


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Almond Shortbread

Posted by fourclankitchen on June 2, 2012

Have you ever used almond paste?  It is basically marzipan, except that it has a little less sugar.  But if you like the flavor of almonds, this could be the ingredient that jazzes up your desserts.  I previously posted an almond cake on this blog that uses almond paste: it is one of my favorite cakes in the whole world.  I was rooting around for a recipe to use up a log of almond paste when I came across this recipe on the manufacturer’s (Odense) website.  I tinkered some with it and liked the results.  I swirled in some strawberry jam into the batter, it looked pretty, but the shortbread is really lovely without it.  Either way, this is a quick and wonderful recipe to have in your repertoire.


1-7 oz log Odense Almond Paste, grated (I cut it into small pieces, this worked fine, but next time I will blend it with the butter and sugar in the food processor)

1 cup sugar

2 sticks salted butter, room temp (the butter does need to be at room temp).

2 egg yolks

1tsp almond essence  (this is not in the original recipe, but I wanted a more intense almond flavor)

2 1/2 cups all-purpose flour (1 substituted 1/2 cup flour with 1/2 cup ground almond powder)

1 teaspoon baking powder

2-21/2 tbs.  jam (strawberry or raspberry),  optional


1. Preheat oven to 350°F.

2. Grease a 9×13″ baking dish.

3. Add the almond paste, sugar and butter to a mixing bowl. Mix

on low speed until combined. Increase speed to high and beat for

three minutes, scraping down bottom and sides of bowl.

4. Add the almond essence and the egg yolks, one at a time, beating well between each yolk.

Beat on high speed for three minutes, until light in color and


5. Sift together the flour and baking powder. Add to batter. Mix on

low speed, until just incorporated.Do not over-mix!

6. Lightly press the dough into the greased baking dish and  smooth the surface.

7.  Warm up the jam for a few seconds in the microwave, till it is runny.  Using a butter knife or a fork, swirl in the jam so that it forms a pretty pattern (I am no good at this, but the shortbread will go down the hatch pretty easily, pretty or not).

8. Bake 22-29 minutes or until lightly golden.  Mine needed 29 min, may be because I added the almond flour and the jam.

9. Cool pan on wire rack. Don’t cut until cool.

10. Store in an airtight container.

Posted in baked, Dessert, Uncategorized, Vegetarian | Tagged: , , , , , , | Leave a Comment »

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