Apple Cider Pound Cake

It’s that time of year again.

Even though I live on the West Coast and the seasons don’t really ‘change’ here, late September is the time of year that I finally start to accept that autumn is upon us and that I can and should start baking those autumn flavored foods.

Oh yeah. Late September is also my birthday.

I turn thirty today y’all. 3-0.

It’s not that I think 30 is old, but it feels weird that I’ve reached it. I have literally no idea where the last decade went. It’s been a whole lot of change and transition. I can honestly say I never would foresaw any of it. But I am grateful. My 20s were…something lol. I’m looking forward to 30 hitting much differently.

My birthday usually passes by without very much fanfare. But for the past few years, I have given myself a tradition/present of baking myself a birthday cake. I had a little less time this year to go all out than I did last year, but I still wanted my cake, so I just went with something nice and easy–but still delicious.

If there’s one thing that autumn put me in the mind of and the mood to have, it’s apple cider. I’m a Midwestern girl, so cider mills, cider and apple cider donuts and the like are a huge part of my childhood. It feels weird if I go without them. This year for my 30th birthday on the West coast, I thought I would give myself a present that would remind me of the Midwest.

If you’ve been following this blog for a while, you’ve seen that I have a huge interest in making a bunch of variations on pound cake. It’s a Blank Canvas recipe; wonderful on its own, even better the more flavor variations you can give to it.

This pound cake is flavored with all of the autumn spices, as well as one full cup of apple cider. The smells alone while it baked reminded me of being back in the Midwest. After it finished baking, I rubbed it with a cinnamon sugar coating. It’s that cinnamon sugar coating that really made me feel as though I was biting into a denser, richer apple cider donut. It’s truly delicious.

Happy autumn to all, and Happy 30th to me.

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Apple Cider Pound Cake

Recipe Adapted from Southern Living

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup apple cider
  • 2 teaspoons vanilla extract

For Cinnamon Sugar Coating

  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt

 

Directions

Preheat oven to 325 degrees Fahrenheit. Grease and flour a 10-16 cup Bundt pan.

In a medium size bowl combine the flour, spices, salt and baking powder and stir together with a fork. Set aside. Combine the apple cider with the vanilla extract in a small bowl, set aside.

In the bowl of a standing mixer, or using a large bowl and a hand-held one, cream together the butter and flour until light and fluffy. Add the eggs one at a time, mixing until just combined and scraping down the sides of the bowl with a spatula in between.

Add the flour and the apple cider mixtures alternately the the egg-butter mixture. Start and end with the flour mixture, mixing until just combined.

Pour and spread the batter in the bundt pan. Lift and tap the pan against the countertop a couple of times in order to prevent air bubbles while baking. Place the bundt pan on a sheet pan.

Bake on the middle rack of the oven, for about 50-65 minutes until a toothpick inserted in the center comes out clean. (Mine baked fast, so check it early, especially if you have a gas stove) Cakes are done at an inner temp of 195F-200F.

Transfer cake to cooling rack set inside baking sheet and cool in pan 10 minutes, then invert directly onto cooling rack.

For the Cinnamon Sugar Coating: Combine sugar, cinnamon, nutmeg, and salt in small bowl. Sprinkle warm cake with cinnamon sugar, using fingers to rub it onto sides.

Cool cake completely for about one hour before serving with whipped cream or ice cream.

Linking to Fiesta Friday #295, co-hosted this week by the wonderful Mollie @ Frugal Hausfrau.

Lemon Ginger Sweet Rolls

When you’re the unofficial ‘designated cook/baker’ in your house, a part of the job is cooking to suit the tastebuds of your audience. Special requests excluded, it’s not all about you; gotta feed everybody. Plus, there’s no point in making something that you have to to eat all by yourself (I also can’t really afford to do that).

I think I’ve mentioned here before that my sister doesn’t like cinnamon rolls. I do. But I’m willing to compromise. So I’m always having to find and bake alternatives that satisfy both our tastebuds. This was one of them. Because one thing she does love is citrus, this was another.

Recently I’ve been doing a bit more baking with lemon and really enjoying it. Even though we’re in September and rapidly approaching fall, global warming has us still experiencing those intense summer temperatures. So it becomes a bit easier to still have a taste for the summer flavors, and we all know lemon is certainly one of them.

With my last citrus rolls, I went with a combination of orange, ginger and cardamom to great results. This time around, I only needed to make a couple of adjustments. Ginger and lemon is a classic flavor combination, so I decided to really go for it here.

The dough is flavored with lemon and ground ginger, but for the curd filling I decided to go ahead and add minced crystallized ginger, just to give it that added spiciness. You can always buy crystallized ginger from the store, but my personal recommendation is for you to just make it yourself. It’s easy, cheap, and you get more bang for your buck. There’s a tutorial on my Instagram page if you’re interested.

I mean, what can I really say about these y’all? You’ve got eyes. The lemon in both the dough and the lemon filling keeps the flavors fresh and sharp. The icing on top (that is perfectly optional by the way) of course adds sweetness, but then that ginger comes in to give it that spicy kick that offsets the sweet.

These are really, really, REALLY good and I don’t say that lightly. I did good.

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Lemon Ginger Sweet Rolls

Adapted from a Previous Recipe on Cooking is My Sport

Ingredients

For the Dough

  • 2 teaspoons active yeast
  • 3/4 cup milk, warmed to about 100°F
  • 1/2 cup  (1 stick) unsalted butter, softened at room temp
  • 2 large eggs
  • 1/4 cup, plus 1 tablespoon white sugar, divided
  • 2 teaspoons vanilla extract
  • 1 lemon, zested
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon Salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

For the Filling

  • 1 cup sugar
  • 1 lemon, zested
  • 4 tablespoons, (1/2 stick) unsalted butter, softened
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup fresh lemon juice
  • 1 cup candied/crystallized ginger, finely minced

For Icing

  • 1 cup powdered sugar
  • A few tablespoons fresh lemon juice
  • 1 lemon, zested

Directions

In a small bowl, sprinkle the yeast on top of the warm milk, then sprinkle the 1 tablespoon of white sugar on top. Allow to sit for 10 minutes until proofed and frothy.

In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4 cup of sugar, vanilla, lemon zest and 1 cup of flour with the yeast mixture until smooth and combined.

Switch to the dough hook and add the remaining flour, along with the salt, ground ginger and nutmeg . Knead for about 5 minutes, until a soft slightly sticky dough is formed.

Sprinkle a clean work surface with flour and knead with your hands about 5 more minutes until the dough is smooth and pliable. Grease a separate bowl and punch the dough down into it, then flip it back up so that both sides are oiled. Cover the bowl with plastic wrap and a damp towel and allow to rest until doubled in size, about 90 minutes.

In the meantime make the filling: in the bowl of the standing mixer use your fingers to rub the sugar together with the lemon zest until fragrant. Add the butter and beat together with the paddle attachment until it’s creamy. Add the ginger and nutmeg. Slowly drizzle in the lemon juice until it’s thin, but still creamy. Refrigerate for about 30 minutes or until you’re ready to fill the rolls.

Grease a 13 x 9 baking dish. Turn the dough out onto a clean work surface and roll out to a large rectangle, about 10 x 15 inches. Use a spatula to spread the lemon filling on top of the dough. Sprinkle the crystallized ginger on top of the filling in an even layer. Roll the dough up from the long end tightly to keep filling from spilling out. Use a bench scraper or sharp knife to divide in half. Divide each half into 6 pieces so that you have 12 rolls. Arrange the rolls cut side down in the bottom of the baking dish. Cover the dish with plastic wrap and damp towel and allow to rise until doubled in size, about 90 minutes.

Preheat oven to 350 degrees Fahrenheit. Bake rolls for 35 minutes or until dough inner temp reaches 190°F. Meanwhile, combine all of the ingredients for the icing together in a bowl. Pour/spoon some of the icing on top of the rolls as soon as they come out of the oven. Let sit for about 10 minutes before serving, but they are best eaten still warm.

Sharing at Fiesta Friday #193.

Cranberry Orange Almond Bread

Hey y’all.

I know. It’s been like a month since my last post. I didn’t mean to let this much time go by, but there’s been a lot going on.

Long story short, we made another move. Not as far as the one before, this time only from Norcal to SoCal.

But moving anywhere is tedious, time consuming and stressful. Then after the move comes the ‘settling in’ period to the new place and location.  I meant to set aside some time for blogging during that time, but it didn’t work out that way.

If I’m being perfectly honest, with the way my life and schedule is going to adjust while we we’re here, my blogging and posting might become less frequent. I hope that it doesn’t, but should it come to that I’m still going to aim for doing at least one post a month. Knock on wood.

But anyway, let’s just get to today’s recipe, which is kinda apropos for the subject matter of not having a whole lot of time to get something done, but still wanting/needing for it to be. Quick bread was one of the first things I learned how to bake. It’s a great place to start for someone interested in baking bread who’s still scared of yeast. The reason is written right in the name itself; baking powder and egg takes the place of the leavening agent and cut down on the overall labor and bake time.

Most people’s exposure to quick bread comes through either banana bread or zucchini bread, as those tend to be the most popular. There are endless possibilities to the flavors and ingredients you can use though, some of which I’ve already shared on the blog. Today’s recipe takes one of my favorite flavor combos to bake with in general, and puts it into quick bread.

I was making brinner for us one day and didn’t feel like the added labor of pancakes, waffles or biscuits. I also didn’t have a whole lot of time. My solution was to make a quick bread using some spare ingredients I already had lying around the kitchen.  The cranberry and orange of course go together great, but the almond extract is actually my favorite ingredient in this loaf: it gives that subtle but present ‘bakery flavor’ that just can’t be duplicated any other way. The loaf also isn’t too sweet. I took a piece or two, toasted and smeared them with butter. It’s delicious.

It’s quick, it’s easy, it tastes great. What more do you really need to know?

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Cranberry Orange Almond Bread

Recipe Adapted from Taste of Home

Ingredients

  • 3 cups all purpose flour
  • 1/4 cup white sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • zest of 1 orange
  • 1 large egg
  • 1 cup milk
  • 1/3 cup canola or vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

 

Directions

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 inch loaf pan.

In a large bowl combine the flour, sugar, baking powder and salt. Stir in the dried cranberries and orange zest.

In a small bowl combine the egg with the milk, oil and extracts.

Add the wet ingredients to the dry ones, stirring just until combined.

Pour the batter into the loaf pan. Sprinkle the top with white sugar.

Place on a sheet pan and bake on the middle rack of the oven until a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool in pan for about 10 minutes before turning out to cool completely on a wire rack.

Linking up to Fiesta Friday #292, co-hosted this week by Ai @ Ai Made It For You.