Today I am blogging over at CafeMom about sharing the big [baby] news with our family as well as my quest to find the perfect maternity clothes. Go check it out!
In other news:
A little over two weeks ago - the sweet little baby growing inside my tummy was approximately the size of an apple. In true cheesy fashion - Carl, Henry and I celebrated this occasion by going on our annual apple picking adventure! SO smahhhht I tell you! It was, of course, the perfect opportunity for me to get my first bump shot for our little one's baby book.
The weather was gorgeous and we really had a wonderful time. I made sure that I ate an extra apple cider doughnut for myself and the little one... I didn't want them to feel left out of our family tradition this year! I also thought I was not going to be able to have my cup of fresh cider until I walked in the door and saw a huge sign saying that all of their cider was pasteurized. I almost cried tears of joy. After indulging in our treats, purchasing a few pumpkins and colorful mums - we lugged our half bushel of Macintosh and Cortlands home and got to making some of our favorite apple treats.
I just HAD to share my favorite apple recipe of all with my favorite people of all - YOU! yes you! If I can give you any advice about the recipe below it would be to stop whatever you are doing and get making this recipe RIGHT. NOW. You (and your tummy) will be glad you did!
[Recipe modified from Taste of Home]
Serves 16-20
Apple Filling:
2/3 cup granulated sugar
1/3 cup cornstarch4 cups cored, peeled and sliced
4 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup cold butter (2 sticks, unsalted)
2 eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
Topping:
1/4 cup brown sugar
2/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup cold butter (unsalted)
1/4 teaspoon cinnamon (add more to taste)
Preheat oven to 350 degrees F. Spray 9x13 glass pan with non-stick cooking spray - set aside.
In a saucepan - combine granulated sugar, cornstarch, apples and lemon juice. Bring to a boil on Medium High heat and cook until mixture starts to thicken and apples start to soften - approximately 5-8 minutes (use judgement). Stir constantly to avoid mixture from burning. Remove from heat and add cinnamon. Let mixture cool while combining the cake and topping.
In a large bowl - combine the flour, granulated sugar, baking powder and baking soda. Chop cold butter into small portions and add to dry mixture. Cut butter into mixture using a pastry blender. In another bowl - beat the eggs, buttermilk and vanilla; stir into butter crumb mixture just until moistened. Spoon two-thirds of the batter into greased pan. Top with apple mixture and remaining batter.
For topping - combine brown sugar, granulated sugar, flour and cinnamon in a small bowl. Cut in butter until mixture is crumbly. Sprinkle topping over batter. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. The base of the cake should be golden brown. Cool on wire rack. Enjoy!
That looks delicious!!! I wish I had known this recipe last week when I had 10lbs of apples that I had no idea what to do with, haha. And I love your baby bump picture, you look great (and I love the fact that you matched the size of baby Hartford with apple picking!)
ReplyDeleteApple pie coffee cake. Holy yum! I need to make this...tonight lol. xo
ReplyDeleteDo you have a substitute for buttermilk?
ReplyDelete