Sunday, September 18, 2011

Apples and Santa?

The weather is starting to proclaim that it is indeed fall. With some help from my parents we were able to close the pool yesterday (much easier than opening it). And today my husband will be taking out the air conditioner. The smell of cinnamon floats around all of the stores and apple cider, candied apples, and apple cider donuts are everywhere. The recipe today is a nod to the obssession that is apples this month.
 Unfortunately, the department stores have decided to skip fall and opt right for Christmas. Who's shopping for Christmas gifts and decorations right now? And why does someone down the road have a giant santa/snowman/reindeer inflatable globe on display in their yard already? I'm all about celebrating the season, but why did we skip fall?

video

My 6th year classes are proving to be a lot more work than my master's classes. I have to admit that I was not expecting this. I foolishly assumed that a graduate class was a graduate class. Boy, was I wrong! In fact I have to get back to my homework now!

Apple Cider Cake
adapted from perfect10cookbooks.com
Oven 350

Cake (more of a bread texture)
3/4 cup shortening
1 1/3 cup brown sugar, packed
3 eggs, slightly beaten
1 Tbsp. lemon juice
1 cup apple cider
3 cups sifted cake flour
1 Tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves

Grease three 8-inch layer cake pans(you could do this in two); set aside.In large mixing bowl, cream together shortening and sugar; add beaten eggs and mix until well incorporated.









In small bowl, mix apple cider and lemon juice. In separate bowl, sift together all dry ingredients. Add apple cider and flour mixtures to creamed mixture, alternating. Mix until well blended, but don’t overmix.Pour batter into cake pans.








Bake for 25-30 minutes, or until toothpick inserted comes out clean. Remove from oven and cool.












Apple Cider Filling
1/2 cup sugar
1/4 tsp. salt
3 Tbsp. cornstarch
1 cup apple cider
2 Tbsp. lemon juice
1 Tbsp. butter or margarine

In small bowl, mix together sugar, salt and cornstarch. In saucepan, heat apple cider and lemon juice. Add sugar and stir until mixture thickens. Add butter and stir.










Cool before spreading in between layers of cake.
















Cider Buttercream
1/2 cup shortening

1/2 cup (1 stick) butter or margarine softened
1 teaspoon cvanilla extract
4 cups sifted confectioners' sugar
2-3 tablespoons apple cider
cinnamon for garnish
In large bowl, cream shortening and margarine with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add cider and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.






Cover assembled cake and sprinkle with cinnamon.


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