RYE APPLE BUNDT CAKE

RIGHT TO THE RECIPE

From the site Breadtopia

Servings

16

Serving Size

1 slice

Prep Time

45 minutes

Cook Time

1 hour, 25 minutes

Wait Time

Ingredients

Dry Ingredients

• 360g all purpose flour (2 3/4 cups)
• 120g fresh-milled rye berries or rye whole grain flour (1 cup)
• 30g toasted caraway seeds, divided with 20g ground and 10g whole (~4 Tbsp total)
• 18g salt (3 tsp coarse)
• 8g baking powder (2 tsp)

Wet Ingredients

• 226g unsalted butter (2 sticks)
• 600g sugar (3 cups)
• 200g light brown sugar (1 cup)
• 6 eggs
• 220g buttermilk (1 cup)
• 150g grapeseed or similar light oil (2/3 cup)

Glaze-Soak

• 240g apple cider, simmered and reduced to approx 120g (1 cup to 1/2 cup)
• 20g salted butter (1 1/2 Tbsp)
• 4g vanilla extract (1 tsp)

Instructions

• Preheat your oven to 325F and prep the bundt pan by greasing it with butter or oil and then dusting it with flour. You can do these steps just before mixing together the dry and wet ingredients if you prefer.
• Toast the caraway seeds in a pan for 5-10 minutes, stirring frequently, until they get a little more gold and their aroma is stronger. Be careful not to let them burn and remove immediately from the hot pan.
• Combine 2/3 the caraway seeds (20g) with the rye berries and mill at the finest setting. If you don’t have a grain mill, you can grind the caraway seeds in a spice grinder and use stone-milled whole grain rye flour.
• In a bowl, whisk together the dry ingredients, including the whole caraway seeds. Set aside.
• Melt the butter in a microwave on low power or in a saucepan on the stove. You can use the same pan for the cider reduction later. (See Notes below about melting versus creaming the butter.)
• In the bowl of a stand mixer with the paddle attachment or in a large bowl with a stiff spatula, mix together the melted butter and sugar. Next add the eggs one at a time and beat until smooth. Finally, mix in the buttermilk and oil.
• Slowly add the dry ingredients to the wet ingredients and stir until everything is incorporated. Scrape the bottom of your bowl with a spatula at least once if you’re using a stand mixer.
• Pour the batter into the bundt pan and bake for 1 hour and 25 minutes, or until a toothpick, chopstick, or dinner knife comes out clean (little cake bits are fine; creamy batter is not).
• Cover the cake with foil for the last 25 minutes of baking if it seems to be darkening excessively. I didn’t find this necessary.
• Remove the cake from the oven and if you have small, thin spatula, use it to loosen the edges of the cake from the pan. Flip the pan onto a cooling rack, and after about 15 minutes, gently remove the pan from the cake. If the pan doesn’t come loose, turn it upright again and use the spatula to coax the cake away from the edges of the pan before you flip again.
  • ************* Blogger’s note: I skipped the following **************
• Let the cake cool on the rack while you prepare the glaze-soak.
• In a saucepan, simmer the apple cider until it’s reduced by half. Melt the butter into the hot thickened cider and add the vanilla extract.
• Return the cake to the bundt pan and poke some holes throughout the cake with your toothpick.
• Pour the glaze-soak over the cake, reserving a small amount to brush on the cake. Let the glaze-soak absorb for about 15 minutes. Flip the bundt onto a serving platter or cake stand and brush the remaining glaze-soak on the cake.
• Stored covered or wrapped at room temperature for several days. You can freeze tightly wrapped slices for longer storage.

Notes

If you don’t have buttermilk, you can add a teaspoon of lemon juice or white vinegar to regular milk or a milk substitute. 

I made this cake with melted butter and again with room-temp butter that I creamed into the sugars and there was no difference in cake volume-texture. You can do whichever approach you prefer.

Toasting the caraway seeds brings out an almost licorice flavor note. Leaving them untoasted results in a more citrus flavor. Feel free to experiment with all toasted, all untoasted, or a combination of both. 

This rye apple bundt cake is a fitting salute to the end of fall and an excellent finale to a Thanksgiving feast. The toasted caraway and rye wheat impart a lovely warmth to the cake, and the apple cider glaze is not too sweet. Best of all, you probably have most of the ingredients in your kitchen.

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I don’t know if the typical person would have the ingredients in he pantry, but bakers would !

I was recently gifted with some rye flour and had, albeit a bit short, the caraway seeds in the cupboard.

Rye flour and caraways seeds in a bundt cake? Lets go !

mis en place, used organic rye flour

the required toasted caraway seed addition, both ground and whole , ground with motor and pestle

standard bundt pan

mmmm…butter!

typical mixing pictures

finally the dry ingredients, although I had the mis en place the dark brown sugar didn’t get creamed into the butter. It was a later addition.

Into the oven the LG 5813 non convection. It;s new so I have to brag for awhile

.

Cake is now connected to the cloud, see you later , drop me a notification when I have to do something.

Done ! I did cover it with foil towards the end.

The reveal

The submission to the Boss Lady for critique at afternoon espresso break.

Verdict : It’s a keeper ! but it would not unseat the Boss’s Sour Cream Pound cake recipe currently at #1

After sampling this cake for a few days the flavor grows on you. Think a sweet rye bread. and yes, toasted (broiled) with butter is the morning breakfast. BTW I skipped the glaze but had some boiled apple cider to drizzle on some. If you are looking for a something different cake, here it is.

EASY AND QUICK (FOOD PROCESSOR) CAKE BITES

NOT EXACTLY THE BEST LOOKING DESSERT ON THE TABLE BUT GOOD FOR AFTER DINNER, SNACKING AND GREAT WITH A COFFEE OR TEA. USUALLY MADE FOR THE HOUSE BUT ALSO CAN BE A GREAT TREAT TO BRING TO DINNER . THE PURSUIT OF THE PERFECT PERSON IS NOT RECOMMENDED TO EAT.

THE MEASUREMENTS NEED TO BE ADJUSTED FOR THE PAN SIZE BUT I’M NOT FUSSY AND QUICK AND EASY ALSO MEANS IT’S BAKED IN THE VORTEX OVEN, QUICK TO HEAT UP INSTEAD OF THE LARGER OVENS.

175 GRAMS OF ALL PURPOSE FLOUR

1 1/2 TEASPOONS BAKING POWDER

GINGER PASTE TO TASTE (OMIT OR SUBSTITUTE)

1/4 TEASPOON SALT

1 1/4 STICK BUTTER

175 GRAMS SUGAR

3 EGGS

VANILLA EXTRACT TO TASTE

CREAM THE BUTTER AND SUGAR IN THE FOOD PROCESSOR TILL FLUFFY ADD THE DRY INGREDIENTS, MIX AND THEN THE EGGS PULSED IN ONE BY ONE. ADD THE GINGER PASTE TO TASTE SAME WITH THE VANILLA.

PREP A CAKE PAN, I USED AN 8X8 PAN, PARCHMENT ON THE BOTTOM AND SPRAYED.

BAKE AT 340 DEGREES, THE VORTEX OVEN CAN BE FINICKY , RECOMMENDED TEMP FOR THE CAKE SHOULD BE AROUND 200 DEGREES FAHRENHEIT INTERNAL. TEMP AND TIME NEED SOME TWEAKING.

YOU CAN END UP WITH A LAVA CAKE CENTER .

COOL, TRIM THE TOP (THE COOKS SAMPLE) IF NECESSARY, FLIP REMOVE FROM PAN, CUT INTO BITES AND GLAZE WITH OPTIONAL GINGER PASTE ADDED TO THE GLAZE. (MILK AND 10X SUGAR)

DONE.

Apple chocolate chip muffins

I believe this is from Bake or Break website , recipe modified

added some fresh ground spices not listed of course !

ground spices added

my new grated i was gifted for Christmas

 

not exactly a light muffin, the apples have a lot of moisture , but I needed some chocolate and fruit for dessert.

 

 

 

OK …..i made dough also, bread and rolls BC you can live on muffins alone !

 

 

Irish Soda Bread

Shamrock time !  looking at some recipes I was going to make a popular posted Chocolate Potato cake but I switched to a more traditional Irish Bread. Glad I did , one of my better bakes as I have made soda bread before this combination had a very full taste.

It’s slightly modified from the recipe from Real Simple in these respects: 3 and 1/2 cups AP flour, 1 tablespoon buckwheat flour. The buttermilk substitute is simply whole milk with a tablespoon of white vinegar, let stand for couple of minutes. The rest of the recipe follows as directed with the exception of fluffing the raisins, let the raisins steep in boiling water for about 10 minutes, drain, toast the caraway seeds.

Oven set up for 350 degree

• 3 and 1/2 cups AP flour
• 1 tablespoon buckwheat flour
• 1 tablespoon sugar
• 2 teaspoon kosher salt
• 1 teaspoon each of both baking soda and baking powder.

At this point, using a strainer sift the above several time to fully combine. Some of the kosher salt may remain in the strainer so empty into the flour mixture.

Now cut in as you would like a biscuit mix:

• 8 tablespoons of butter

to a crumbly type mix , then add :

• 1 cup raisins (steeped then drained, (or currents))
• 2 tablespoons caraway seeds (toasted if possible)
• 1 and 1/3 cups buttermilk (or whole milk with a splash of white vinegar)

Mix with a fork or with hands, turn out to floured counter top and knead about 10 times.

Form the shaggy mass to a 7 inch round about 1 and 1/2 inches in height.

Score the top deeply about 3/4 inch with a X pattern.

Bake @ lower middle rack seemed to work out, recipe recommended to shift position about midway through the bake, the oven seems to bake a bit faster so I downshifted to about 330 degrees when the bread went in the oven for about 50 minutes. I did take a temperature reading that indicated 200 degrees but I left in the about an addition 10 minutes as these moist type biscuit dough may have to go a bit further to insure a complete bake.

recommended serving with jam, but the best is sliced, toasted with whipped butter.

if you program in BPL Bakers Programming Language:

dim (array 1.105):

::{3 and 1/2 cups AP flour}{1 tablespoon buckwheat flour}{1 tablespoon sugar}{2 teaspoon kosher salt}{1 teaspoon each of both baking soda and baking powder. ::{}

..<>read array 1 to 5 to <string :;[dryingredients]>

“val004″= [1 tablespoon of butter]

`read “val004″+1”,`

`read` <read> if read :8 then (read :0 )| (break :next)

val (5); [dryingredients] {val004]

and so on…

 

 

 

 

crispy chicken wings

Now that the chicken wing event has past (super bowl) the craving of the chicken wings resurfaced. A simple recipe just requires your oven, a few ingredients and time.

4 lbs (1.8 kg) chicken wings , separated, wing tip removed

2 tablespoons (28 grams) baking powder

3/4 (10 grams) teaspoon course sea salt

Preheat the oven for 250 degrees Fahrenheit, 120C, line a large baking tray with foil and adjust oven rack to middle lower level. Place a wire baking rack over the foil lined baking sheet and lightly grease the rack.

Toss and coat the wings with the baking powder and salt in a plastic bag. Place skin side up on the rack and bake for 30 minutes.

Now raise the temperature to 425F, 220C and move the baking sheet to the upper middle of the oven and bake for about 45 minutes. remove from oven , let stand 5 minutes. Your times may vary depending on the oven so keep an eye on the wings.

Alone the wings are crispy, but could be tossed with the standard buffalo wing sauce, butter and hot sauce or make a variety of dipping sauces. Soy sauce or hoisin based sauces are popular as so are sour cream or yogurt style dips.

Corn Dogs

A while back we had the opportunity to be served a meal of corn dogs. I have never had them before. Served with a salad they are certainly a different way to have hot dogs. Frying in oil is usually not used too much as a method of cooking. Even a better meal when made by sister in law and her daughter.

If you make these, having the batter in a tall glass makes coating the hot dog easy as was demonstrated.

recipe from photo:

• oil at 350 degrees for 3 minutes
• 3/4 cup yellow corn meal
• 3/4 cup all purpose flour
• 1 and 1/2 teaspoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 3/4 cup buttermilk
• 2 eggs
• 4hot dogs

flour for rolling

crisco for frying

 

Citrus cake

Fom  Blogtasticfood.com

225 grams plain flour

2 teaspoons baking powder

115 grams caster sugar

1 teaspoon salt

1 lime zested

1 lemon zested

115 ml milk

115 grams yogurt

2 large eggs

115 grams butter melted

2 teaspoons rose water

Lemon and lime for garnish

……………….. Citrus Butter Cream ………………

125 grams salted butter softened

250 grams icing sugar, 10x sugar

1 tablespoon lime juice

1 tablespoon lemon juice

A few drops of rose water.

…………………………………………………

Oven preheat at 350 degrees.

Prepare a baking tin with butter and baking paper. Usually about 8 inch round.

Mix and sift the dry ingredients with the lemon and lime zest.

Whisk together the milk, yogurt, eggs, melted butter and rose water.

Add the liquids to the the dry ingredients, whisk till mixed, no lumps are in the batter and spread in tin.

Bake about 45 minutes.

Make the frosting and decorate as necessary.

Cut cake into 2 layers, with frosting with Easter decorations.

Good cake but in my opinion very sweet frosting.

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Baking while the power is out?  The oven thermostat controls do not work during the loss of electricity  rendering the oven useless.

During a winter storm power outage it was still possible to bake or should I say steam a cake. Basically the same recipe steamed in a metal pan over boiling water.

Completed cake less the frosting.

 

 

 

swedish cardamon rusk ,norwegian tea cakes

 

I like cookies, but love the flavor of crisp rusk and tea cakes, similar to twice baked dried cookie like biscotti. Not as sweet as the chocolate chip cookie is, but superior is the texture and flavor of the crispy cakes  as far as I’m concerned.

Two recipes here that were baked more than once during the Holiday season !

Diane makes this recipe…..

courtesy of Taste Of Home cookbook

 

 

fresh ground from the mortar and pestile , cardamon.

*************************************************************************************

My recipe, I like the ginger and cinnamon addition

from recipe reminiscing

Norwegian Christmas tea cakes

• 4 eggs
• 125 grams sugar 4.5oz
• 25 butter 1 oz
• 450 grams sifted flour 16oz
• 1.5 teaspoon baking powder
• 1 teaspoon cardamon
• 1 teaspoon cinnamon
• 1 teaspoon ginger, ground
• 50 grams almounds finelt chopped 2 oz
• 2 tablespoon nib sugar

……perhaps a bit over baked but the crisp edges are OK to me!

another rendition of the tea cake recipe, more presentable, rolled with the sugar and almonds.

Soured blueberry corn muffins

A typical corn muffin recipe, instead of  only milk for one of the wet ingredients, the addition of a sour dough starter.

1 cup white flour

1 cup yellow cornmeal

1 teaspoon salt

1/4 cup sugar

3 teaspoons baking powder

Scant 1 cup sour dough starter

1/4 cup Melted butter

1 egg beaten

Milk, as necessary , if batter is too stiff

Added 3.5 ounce bag of dried blueberries

……………………………………..

Standard wet and dry ingredient mix, combine each first then mix together.

 

The sweetness of the blueberries stands  out from the slight sourness of the cornbread.

Just your basic scone

Recipe to follow…….

Cooking/baking  doesn’t always follow a schedule, stores maybe closed when one starts a recipe so substitutions are inevitable. Take for instance currants, raisins are an acceptable substitute.

With a new cookbook in the house , looking for a new scone recipe, America’s Test Kitchen had 3 , as usual I read the three and picked the closest one to the ingredients I had in the pantry.

Cream Scones

2 cups flour

3 tablespoons sugar, I used unrefined cane sugar

1 tablespoon baking powder  (Yes more than a usual amount for a lighter crumb)

1/2 teaspoon salt

about 3 tablespoons butter AND 2 tablespoons lard ( for flakiness and flavor, the ATK version uses all butter)

Chopped raisins, vs. the currents

1 cup heavy cream

—————————————————————————————

Oven at 425 degrees Fahrenheit

mix the dry ingredients,  if without a food processor, by hand in a bowl, cut chilled butter and lard into small pieces and work in with fingers, like a pie crust recipe.  Add the raisins to the mixture and then add the cream, mix by hand or with a spatula till the mix comes together. Form up on a surface and then cut into wedges, or desired shapes, working the dough as little as possible.

Place on an un-greased baking sheet and bake 12-15 minutes till the tops are browned to your liking.

Possibly not as savory as expected with the butter and lard blend but subjectively more to my liking as the lard gives it a pie crust flavor and scones are usually served with a jam or marmalade.

The measured amount of baking soda gives the scones a fluffy crumb.