Category Archives: Breakfast

Pumpkin Pancakes with Maple Yogurt Cream and Pumpkin Seed Brittle


As if I even need a reason, one of my favorite things about these pancakes beside the obvious (hello – they are PANCAKES!), is they use a whole can of pumpkin puree! No smidgen of pumpkin left behind in the fridge for weeks until it’s unrecognizable. Despite all of your good intentions to make something spectacular with ¼ cup of pumpkin, it always goes unused – but not anymore! Topping them with a maple yogurt cream (of course you could use a maple whipped cream too – I won’t tell) and a pumpkin seed brittle puts them over the top. They are so light, fluffy, and delicious you will want them every day of the week.

So why did I decide to make them? Yesterday morning I looked in my pantry and found I had 6 cans of pumpkin, which for some reason have no memory of purchasing! There must have been an after Thanksgiving sale, or like rabbits – they are just multiplying. Nevertheless, I was extremely happy to find them. Gone are the crisp days of autumn, when everything was made with pumpkin and I miss that. Plus, pumpkin has so many health benefits. They are rich in vitamin A, fiber, beta-carotene, have more potassium than bananas, and some studies say they keep your skin looking young, In addition, the pumpkin seeds may help elevate your mood – what’s not to love about that? Maybe I should call these happy pancakes – they did make me happy!

Years ago, I came up with a basic pancake mix which has just a few ingredients. I have never liked using pancake mix from a box; it contains so much sugar and salt. I took that recipe and tweaked it by adding pumpkin and spices to it plus a healthy addition of yogurt for a little extra protein. They are ready in less than 30 minutes start to finish – which is a plus. If I plan ahead and measure out my dry ingredients the night before, when I wake up in the morning, I’m that much closer to eating these mouthwatering, and healthy pancakes. Let me know what you think. Enjoy!

This recipe makes 20 delicious 4” pancakes or 16 delicious 5” pancakes

Ingredients
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 ½ teaspoons salt
½ teaspoon ginger
1 ¾ cups regular milk at room temperature (I used almond milk*)
1 – 15 ounce can pumpkin puree (I used Libby’s)
2 extra-large eggs (at room temperature)
¼ cup fat free vanilla Greek yogurt (can be omitted to be dairy free)
3 tablespoons real maple syrup (honey or sugar would work too)
2 tablespoons of unsalted butter melted (or sub a healthy oil to make them non-dairy)
2 tablespoons of unsalted butter to butter the griddle (or spray oil)
2 teaspoons vanilla extract

Toppings:
Maple syrup spiked Greek yogurt cream
½ cup vanilla fat free Greek yogurt
1 tablespoon real maple syrup

Pumpkin seed brittle
½ cup pumpkin seeds (also called pepita seeds)
1 tablespoon maple syrup
pinch of salt

Directions

Before prepping your ingredients, heat a non-stick griddle or large frying pan on medium heat.

In a medium size bowl add all the dry ingredients, whisk together and set aside.

In a larger bowl, add the wet ingredients and mix until well blended. One notable tip, when using a spoon or spatula, make sure not to use one which is clear or white. The pumpkin will turn it orange. I learned this the hard way!

Add the dry ingredients into the wet about 1 cup at a time until combined. Then let the mixture sit for a couple of minutes. Butter or spray your pan and pour the batter onto the hot griddle. So they come out the same size, you can use a measuring cup or I like to use a large ice cream scoop (aka a disher). Depending on the size of the pancake you want, use a 1/3 cup for a 4” pancake and ½ cup for a 5” pancake. I think I have every size scoop and some doubles to keep one parve and one dairy. They are the best kitchen investment you can make.

The pancakes are ready to flip when they brown slightly around the edges and you see bubbles starting to form. They are pretty thick and may brown before they bubble so keep an eye on them. It should take about 2 or 3 minutes per side. Flip, plate, top with the yogurt and brittle and enjoy!

For the yogurt topping, mix together ½ cup plain nonfat Greek yogurt. For the brittle, place the pumpkin seeds in an 8” frying pan on medium/low heat. Stir them around until they toast lightly about 4 minutes. Add the pinch of salt, maple syrup and cook until the liquid evaporates, about 2 minutes. Pour them onto parchment paper to cool.

*I have made these pancakes so many times and tried different milks, they all work well. I generally use almond milk as I did with this recipe.

Pumpkin Muffins with Crumb Topping… Top of the Muffin to Ya!


This morning I made pumpkin muffins with crumb topping. Why? Because it’s pumpkin season plain and simple. I was not in the mood for pumpkin muffins, but I found a can of pumpkin in my pantry (which I tend to always have) and decided to make them. Why I always have a can of pureed pumpkin is a mystery, but I think most bakers do. At least I hope I’m not alone in this! Isn’t the weekend always made better with a basket filled with muffins on the table and the smell of cinnamon in the air?

Maybe it’s all the subliminal messaging I feel I’m getting. Every time I walk into the grocery store (especially Trader Joe’s) right in the front display are the pumpkin Jo-Jo’s and everything pumpkin spice. It doesn’t stop there; pumpkin and pumpkin spice has found its way into coffee and tea, cereal, granola, ice cream, cookies, tortilla chips, salsa, biscotti, cream cheese, bagels, candy, and even challah bread! When did this happen? And what ever happened to the good old pumpkin muffin? Why has it been pushed aside? Shouldn’t it play a leading role in pumpkin season? I think so. That’s why I set out to make what I think is the most perfect, moist, and delicious pumpkin muffin with crumb topping.

I went through a lot of cookbooks and websites searching for the perfect muffin. Then I wrote down everything I love about them. I made about 4 batches before hitting on the perfect marriage. These are not too sweet and they stay nice and soft for a few days.* Raisins add a nice surprise and you know I’m crazy for crumb topping so both have a major role in my final version. I also used the whole can of pumpkin to see what would happen, and it was perfect. I just hate having a smidgen of pumpkin left in my fridge.

I also made a tray with sunflower seeds sprinkled on top which are very worthy of a mention here. If you prefer to skip the crumb, by all means sprinkle them with sunflower or even pumpkin seeds – both add a nice crunch to the top. I’m including the photo above so you can see how tender the cake is and how cute they are with sunflower seeds! Am I right?

I almost forgot to share this fun little tidbit about Ohio life with you. Last weekend was the Circleville, Ohio Pumpkin Show. It’s a whole weekend dedicated to pumpkins. In 14 years I have never been. Thanks to my friend Andrea, I can share her photo of the 2 largest pumpkins this year. A 1,701 pound pumpkin would sure make a lot of muffins! Usually I would end with Enjoy! But this time I’m going to end differently… You’re Welcome!

Ingredients:
1 and 3/4 cups all-purpose flour spooned in and leveled
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ginger
1/2 cup extra light olive oil,** or other vegetable oil
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
1 – 15oz. can Libby’s 100% pure pumpkin***
2 extra-large eggs, at room temperature (large will work here as well)
1/4 cup milk (I used almond milk) at room temperature
1 teaspoon vanilla extract
¾ cup white raisins
confectioners’ sugar (optional)

Crumb topping:
1 cup all-purpose flour
½ cup sugar
1 teaspoon cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
5 tablespoons unsalted butter melted (make these dairy free by using Earth’s Balance soy free sticks)

Directions:
Place rack in the center of the oven. Preheat oven to 350°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 16 to 18 muffins, so prepare 2 muffin pans accordingly and set aside. total time including prep 30 minutes

Start with the crumb topping: whisk the flour, granulated sugar, cinnamon, baking powder, and salt together until combined. Using a fork, stir in the melted butter until crumbs form breaking up any big pieces. Set aside.

Make the muffins: In a medium bowl, sift the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together until combined. Set aside. In a larger bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. If you are using raisins, add them at this time and mix in. Pour the dry ingredients into the wet ingredients, then fold everything together gently just until combined and no flour pockets remain.

Using a 2 ½ in cookie scoop, scoop the batter into liners. Spoon about 1 tablespoon of crumbs evenly on top of the batter and ever so gently press them down into the batter. Bake for 20 to 25 minutes total or until a toothpick inserted in the center comes out clean. I like to bake them for 10 minutes, then turn the pans and bake for another 10. After that I keep a close eye on them setting the timer for 2 minutes at a time. That’s what makes the difference between a moist muffin and one which is a little dryer. For mini muffins, bake for 11-13 minutes also at 350°F

Let cool in muffin pan and sprinkle with confectioners’ sugar if you would like.*I leave them out very lightly covered and suggest warming them in the toaster oven after day 2 (if they are still around). That will crisp up the top a bit and who doesn’t’ love a warm muffin?

**You may notice I use extra light olive oil, sunflower oil, or grape seed oil, in most of my baking when oil is called for. I think they are the perfect baking oils, and the healthiest. Any good vegetable oil would be a great sub.

***Different brands of pureed pumpkin will yield different results. I tried two others and felt Libby’s had the best flavor and end result. If you use a different brand, I can’t promise the same results so bake at your own risk!!!!!!!

Baked Apple Doughnuts with Spicy Cinnamon Sugar

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Baked apple doughnuts with cinnamon sugar is an oldie but a goodie so I’m replaying it! This recipe was originally published in October of 2015. I made them the other day and thought it’s a perfect recipe to replay for apple season and the holidays. Enjoy the rewind!

You guessed it… Another apple recipe! That basket on my kitchen counter is getting smaller by the day! This time it’s baked apple doughnuts with cinnamon sugar. Why baked doughnuts you ask? Because they are delicious – that’s why! When my family was at Lynd Fruit Farm a couple of weeks ago, their snack stand was open where they sell a variety of goodies. They make fresh kettle corn, roasted candied nuts, hot cider, funnel cakes, fresh doughnuts and apple fritters among other things. Usually we will buy one doughnut and one apple fritter and split it among the family, then go back for 2 more!

On this visit, it was Pumpkinpalooza day at the farm and to say it was extremely busy is an understatement! I guess the word palooza should give you an idea to the fun activities they had going on! In the urban dictionary palooza is defined as an all-out crazy party; partying at one place with a ton of people like there’s no tomorrow! It wasn’t quite that crazy, but the line was pretty long and we were tired from the couple of hours we just spent apple picking and shopping in the farm stand, so we went home. However, the sweet smell of the candied nuts, doughnuts and cider never left me and have been on my mind for the past couple of weeks.

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I love doughnuts, but I don’t like eating fried foods. I save that for times I want a really special treat. My search for a healthier doughnut lead me to this baked doughnut. I found it on the King Arthur Flour website and promise you won’t miss the extra calories frying would add! It tastes like an old-fashioned cake doughnut, which was my father’s favorite! This recipe uses 100% whole wheat flour, and apple sauce which makes a very tender and delicious cake style doughnut. I changed it up quite a bit due to the ingredients I had on hand (or didn’t have on hand in this case), and added more spices to it. Their recipe calls for orange juice and apple cider reduction which I didn’t have and they gave substitutions for. I always have small cans of pineapple juice in the house and it’s a wonderful sub for orange juice. I’m anxious to try the cider reduction one day, I think it will add great flavor to this already yummy treat!

I did try the maple glaze and while it was very good, it was too sweet for me. Instead, I went with a dusting of cinnamon sugar and my family agreed it was a winner. It is very close to the cinnamon sugar doughnuts they had at the farm-stand. This is an adapted version of the King Arthur Flour recipe. They came out fantastic, are quick to put together, and are a healthier doughnut, using white whole wheat pastry flour, very little oil and baking instead of frying. The only problem… they don’t last long – I can promise you that! Enjoy!

2 cups King Arthur white whole wheat flour*
2 teaspoons cinnamon
1  1/2 teaspoons kosher salt
1  1/2 teaspoons baking powder
1 teaspoon apple pie spice
1/4 teaspoon ground ginger
1  1/4 cups granulated sugar
1  1/8  cups plus applesauce
1/3 cup vegetable oil
3 large eggs
2 tablespoons pineapple juice (or orange juice)
2 teaspoons pure vanilla extract
cinnamon sugar (1/2 cup sugar plus 2 teaspoons cinnamon**)

Glaze recipe (if you’re a glaze lover!)
1  1/2 cups confectioners’ sugar
3 tablespoons pure maple syrup***
3/4 teaspoon maple extract
pinch of salt
2 teaspoons milk or heavy cream (enough to make a spreadable glaze)
Mix all the glaze ingredients together until smooth
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Preheat the oven to 350 degrees. Lightly grease or spray two standard doughnut pans.

In a large bowl, sift together the flour, baking powder, salt, cinnamon, apple pie spice, and ginger then set aside. In a smaller bowl, whisk together the eggs, sugar, oil, applesauce, pineapple juice, and vanilla. Stir the wet mixture into the dry ingredients just until combined.

Spoon the batter in the doughnut pans, filling each one a little more than three quarters full. Some people use a pastry bag for this step. I was fine spooning the batter in the wells of the doughnut pan. Bake for 15 to 18 minutes or until a toothpick comes out clean.

Allow to cool for 5 minutes in the pan, then take them out. Combine the sugar and cinnamon in a small bowl. While still warm, dip each doughnut into the cinnamon sugar to coat on both sides. Set on a wire rack to cool. If you’re glazing, allow the doughnuts to cool completely before spreading on the glaze.

This recipe yields 12 to 18 regular size doughnuts or 48 mini doughnuts

*White whole wheat flour is lighter in color and milder in flavor than 100% whole wheat flour with all of the same benefits. If you want to substitute all-purpose flour use 1  3/4 cups plus 2 tablespoons.

**I use Vietnamese Cinnamon in all my baking. It’s strong, rich and has a sweet flavor I really like. It can be found in most groceries or specialty spice shops.SONY DSC

 

King Arthur Flour – You had me at Babka!


King Arthur Flour… you had me at babka! For me, a chocolate babka is tied for first place with crumb cake. Both are delicious Eastern European coffee cakes making them even more delicious by the addition of a cup of coffee. Both have ample crumb topping and both quintessentially New York. So let’s talk babka! It’s been over 20 years since the Seinfeld episode “The Dinner Party” aired bringing this little coffee cake into the mainstream of pop culture. I could probably recite verbatim the scene when Jerry and Elaine are waiting in the bakery to buy a chocolate babka. Can’t you hear Elaine saying “YOU CAN’T BEAT A BABKA – they’re gonna be heroes!” Let’s face it, she’s right – you can’t beat a babka, especially chocolate! Plus, while perfect anytime, it is especially perfect to enjoy during your weekend brunch.

The month of April was the King Arthur Flour chocolate babka bakealong. If you don’t know about the King Arthur bakealong, join the club. I stumbled upon it accidentally on Instagram. Each month they announce a new recipe for us to try, with tips and step-by-step instructions on their blog. After you have created your delicious masterpiece, they invite you to share a photo of your final product tagging it with #bakealong.

I found out about this at the most inopportune time; it was during the week of Passover (which was a couple of weeks ago). Passover is a holiday when Jewish people celebrate their freedom from slavery. It is also a time when we don’t eat bread (or babka for that matter!), instead we eat unleavened products like matzo. Here I was, smack in the middle of Passover, a holiday I love by the way, enjoying my matzo (LOL) and everyday there were beautiful photos of babka being posted on Instagram. Since then, I have had babka on the brain! Which, if you know me is not so unusual! What’s a girl to do? My only challenge was blocking out 5 hours or so to make it. Don’t be frightened; it’s only about 45 minutes hands-on time, other than that it’s just waiting for it to rise.

Coming in just under the wire, as tomorrow is the last day of April, I finally found the time and have been noshing on it all week! While keeping the integrity of the recipe I still managed to put my splash on it. I noticed in the photos posted by other bakers it seemed there was a higher cake to chocolate filling ratio. I’m all about the filling so I made twice the recipe called for. Being a self-proclaimed babka connoisseur, and crumb topping lover, I doubled that as well. I also rolled mine a little thinner so there was a denser chocolate marbling.


It was an easy recipe to follow and yielded a perfect and delicious babka. If I had one comment, it felt like there was too much dough to fit in the two 9” loaf pans. I ended up trimming the excess and made muffins out of some of the extra dough. These are the times when I hear my mother’s voice… “having too much babka dough should be the biggest problem you have in your life!” Next time I will make 3 instead, wishing I could share one with her.

Once in the oven, my babkas took on a life of their own which I took notice of when they were rising. I placed the loaf pans on a lined sheet pan before I put them in the oven and boy I’m glad I did; there was a bit of crumb spillage over the edges. Overall, the outcome was perfect and I loved the recipe.  The flavor is really what you expect this delicious coffeecake to taste like. The chocolate was luscious and rich, the cake very tender, and the crumb topping added just the right contrast. The extra crumb topping and chocolate filling really hit the mark. There is no better way to enjoy a weekend than with a piece of chocolate babka and a nice cup of coffee!

The recipe which follows is adapted from the King Arthur Flour blog post from their April bakealong challenge. The recipe makes two very large loaves. They suggest keeping one, and giving one away, (which I did and it got rave reviews). One person said it was the best babka she ever had. King Arthur got inspiration for their recipe from Maggie Glezer, and her book, A Blessing of Bread. I recently checked it out of the library and am in the middle of reading it now. Of course I will have to try her recipe as well. I was excited to learn the word babka in Polish means grandmother! When I have grandchildren, if not Bubbe, I’ll be Babka! Enjoy!

Prep:  25 to 35 minutes
Bake:  50 to 60 minutes
Total:  5 to 6 hours 15 minutes
Yield:  2 loaves is what the original recipe states, but I suggest 3

Dough
1 to 1 1/4 cups lukewarm water (more if needed)
2 large eggs
6 1/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup Baker’s Special Dry Milk or nonfat dry milk (I used Carnation)
2 tablespoons instant yeast, SAF Red or SAF Gold instant yeast preferred (I used Fleishmann’s Yeast)
1/2 teaspoon ground cinnamon
1/2 cup sugar
2 1/2 teaspoons salt
10 tablespoons unsalted butter, at room temperature (I melted it)
1 tablespoon vanilla extract

Egg wash

1 large egg beaten with a pinch of salt and a pinch of sugar until well-combined

Filling (below is already doubled)
1 cup sugar
1 teaspoon ground cinnamon
2/3 cup Double-Dutch Dark Cocoa, Triple Cocoa Blend, or the cocoa powder of your choice, Dutch-process or natural (I used Hershey’s Cocoa powder)
1 teaspoon espresso powder (I omitted)
1/2 cup melted butter
2 cup finely chopped semisweet chocolate or semisweet chocolate chips, mini chips preferred (I used 1 heaping cup Ghirardelli mini semisweet chocolate chips)
2 cup diced pecans or walnuts, toasted if desired (I omitted)

Topping (below is already doubled)
8 tablespoons melted butter
1 teaspoon ground cinnamon
1 1/3 cups confectioners’ sugar
1 cup King Arthur Unbleached All-Purpose Flour


Directions
Combine all of the dough ingredients (starting with the lesser amount of water), mixing until everything is moistened. Add additional water if necessary to enable the dough to come together. I started with larger amount of water and added another ½ cup. It was very dry dough. Cover the bowl, and let the dough rest for 20 minutes. Then mix/knead it until it’s soft and smooth.

Place the dough in a lightly greased bowl, and cover the bowl. The dough is going to rise for about 1 1/2 to 2 hours, until it’s quite puffy.

Gently deflate the dough, and divide it in half (or thirds). Set the pieces aside, covered, while you make the filling.

To make the filling: Combine the sugar, cinnamon, cocoa, and espresso (which I omitted). Stir in the melted butter. The mixture will look grainy and slick; that’s okay.

Shape each half of the dough into a 9″ x 18″, 1/4″-thick rectangle. If the dough “fights back,” let it rest for 10 minutes to relax the gluten, then stretch it some more. Don’t be fussy about this; 19″ or 20″ is as good as 18″.

Smear (if you’re Jewish, schmear!) each piece of the dough with half the filling, coming to within an inch of the edges.

Scatter half the chocolate (you’ll make a thin layer), half the nuts, and half the chopped chocolate/chips over each piece. If using standard-size chips, process them in a food processor first, to create smaller bits of chocolate and a less chunky filling.

Starting with a short end, roll each piece gently into a log, sealing the seam and ends. Working with one log at a time, use a pair of scissors or a sharp knife to cut the log in half lengthwise (not crosswise) to make two pieces of dough about 10″ long each; cut carefully, to prevent too much filling from spilling out. With the exposed filling side up, twist the two pieces into a braid, tucking the ends underneath. Repeat with the other log. Place each log into a lightly greased 9″ x 5″ loaf pan. (In addition to spraying the pans, I lined them with parchment paper. This made it much easier to take out)

Brush each loaf with the egg wash. Mix together the topping ingredients until crumbly, divide it in half and sprinkle the topping over each loaf.

Tent each pan with plastic wrap, and let the loaves rise until they’re very puffy and have crowned a good inch over the rim of the pan, 1 1/2 to 2 1/2 hours. Towards the end of the rising time, preheat your oven to 300°F.

Bake the bread for 35 minutes. Tent lightly with foil, and bake for an additional 15 to 25 minutes (for a total of 50 to 60 minutes); the loaves should be a deep-golden brown.

To ensure the loaves are baked through, insert a digital thermometer into the center of one loaf. It should register at least 190°F. (I used a cake tester and it came out clean. Baking time was just about spot on.

Remove the loaves from the oven, and immediately loosen the edges with a heatproof spatula or table knife. Let the loaves cool for 10 minutes, and then turn them out of the pans onto a rack to cool completely.

Slice the babka and serve it at room temperature; or rewarm individual slices briefly in a toaster, if desired. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

 

Jarred’s Holiday “Layered” Apple Cake… Best wishes for a New Year filled with all of the ingredients for good health, happiness, and peace

SONY DSCThis post was originally titled Jarred’s Holiday “Layered” Apple Cake.

I find the need to repost this recipe every year as is it is a timeless classic. It is exactly similar to so many out there who claim theirs is the best (of course, mine is!). Whether it’s my mom’s apple cake, grandma’s delicious apple cake, a clipping from a magazine or old newspaper, one from your favorite cookbook or blog, or Marcy Goldman’s everybody’s Jewish apple cake, it makes no difference – they are all delicious, and pretty much the same. So whichever recipe you use, I hope the scent of apples fill your home with the sweet aroma of the New Year ahead! Oh, and of course you should use my recipe, it’s the best one! Enjoy!

Now for the repost… In the Fall, I always find myself with a plethora of apples. If you’ve been following my blog, you know I’ve already gone apple picking twice – yielding almost 50 pounds of apples! At this time of year I find myself adding apples to almost everything that I bake. There are apple pancakes, my mother’s applesauce, apple pies, crumbles and crisps, and my baked apple doughnuts, among the top contenders. However, if you’re looking for something very special and easy – it’s apple cake.

“Jarred’s Holiday Apple Cake” has been in my recipe binder for the past 18 years. I know the exact amount of time because it was 18 years ago when I sent out holiday cards to family and friends with a personalized recipe inside the card. It’s not an old family recipe that was handed down to me, it was personalized and printed by the card company and titled “Jarred’s Holiday “Layered Apple Cake” after my then one year old son. Oddly, in all of those 18 years, I never made the cake!

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I figured it was something made up for show by the card company. Last year, my sister-in-law Barbara was telling me about the delicious apple cake she made and how easy it was. I asked her for the recipe and she  laughed and said, it’s Jarred’s apple cake. I was very confused. Had my son become a baker and I didn’t know it?

Apparently, she had been using the recipe from the card for a while and loved it! So I guess it really worked after all! She said it also freezes great if you want to make it ahead of time. I don’t think it would make it to the freezer in my house, but it’s good to know! This year I made it, and she was right; it’s terrific and super easy! So here it is, straight from the card which reads… Best wishes for a New Year filled with all of the ingredients for good health, happiness, and peace. Enjoy!

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For the smaller versions, I used 6 one pound aluminum loaf pans. These are nice to give as gifts, or to freeze for a later date.

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These could not be cuter! When using the smaller loaf pans, I only made one layer of apples in the center.

Ingredients:
2 cups sugar (I cut it down to 1  1/2 cups)
3 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1 cup vegetable oil (I use sunflower oil)
4 eggs
1/4 cup orange juice (or pineapple juice, which I prefer)
2  1/2 teaspoons vanilla extract

Now for the apples:
4 to 6 apples* peeled and sliced (yield about 6 to 7 cups)
1 tablespoon lemon juice
5 teaspoons sugar
2 teaspoons cinnamon

Directions:
Preheat the oven to 350 degrees. Generously grease a 10″ tube pan** and set aside. I sprayed the pan generously with canola oil but you can use butter if you are not keeping it dairy free.

In a small dish, mix 5 teaspoons of sugar with the 2 teaspoons of cinnamon together and set aside. This will be used in the layers over the apples.

Peel and slice the apples, mix with lemon juice to keep the apples white and set aside. I use an apple slicer that cores, peels and spirals the apple into rings then chop it from there. I reserved one apple to decorate the top.

Beat together until smooth the sugar, oil, eggs, orange juice and vanilla. In a separate bowl whisk together the flour, salt and baking powder. Add the dry ingredients to the wet and mix together just until incorporated.

In the tube pan, pour a layer of batter, then place a layer of apples, and sprinkle about 2 tablespoons of the cinnamon sugar mixture. Repeat layering pattern until all of the batter and apples are used. I ended up with 2 layers of apples and 3 layers of batter. Try to keep the apples in the center of the pan, so they don’t stick to the sides. The original recipe says to top with sugar and cinnamon mixture which is what I did for my smaller cakes. The big cake I topped it with rings of apples and sprinkled it with about 1 to 2 tablespoons of plain white sugar. You can do it either way – both delicious and pretty.

Bake at 350 degrees for 1 1/4 hours to 1 1/2 hours or until a cake tester comes out clean.  I like to check it every 30 minutes and turn it 1/2 way through the baking time.

*I used a combination of granny smith, jonathan and golden delicious because that is what I had on hand. Any good baking apple of your choice will work very well in this recipe.

**This recipe will also make 6 miniature loaf pans (1 pound size) or 3 regular size loaf pans (2 pound size). I only made one layer of apples in these versions and they bake in about 40 to 55 minutes.

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