Monday, June 02, 2008

yellow cake with butterscotch frosting and apples

I think my nesting instinct is coming out in a desire to bake and sew. Last week I made some chocolate chip cookies to give to my co-workers, I've been doing a lot of sewing, and tomorrow I plan to work on some knit gifts I've been putting off for far too long. On Saturday I really wanted cake. Lorne and I have pretty similar tastes when it comes to non-dessert food, but our dessert leanings are pretty opposite. He likes pie, I like cake. He likes lighter, fruity things, I like rich, chocolaty things. This cake was me trying to come up with something we'd both want to eat - I don't think being pregnant is enough of a reason for me to justify eating an entire cake by myself.

I turned to a few recipes I'd used before (I made cupcakes with the yellow cake recipe once, and the apples are from the caramel apple toffee cheesecake I made for Valentine's Day earlier this year) and one I hadn't (I really like butterscotch, so I just found a recipe for the frosting that looked good).

partially eaten cake

Yellow Cake

2 cups all-purpose flour, stirred before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla
Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk.
Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. Fill 4 greased and floured layer cake pans(4 1/2 inch diameter) with the batter. Bake at 375° for 25 to 35 minutes, or until cake springs back when lightly touched near center.
Frost as desired.

Source: Southern US Cuisine section

Apple Topping

4 green apples
4 TBSP butter
1/4 cup sugar

Peel and core the apples, then slice them thinly. In a heavy saucepan melt 4 TBSP butter. Stir in sugar and cook until the sugar starts to caramelize. Add the apples and cook them until they are tender. Cool.

Source: Culinary Concoctions by Peabody (I added another apple and a little more butter than her recipe.)

Butterscotch Frosting

1/2 cup butter
1 cup brown sugar
4 tablespoons milk
2 cups powdered sugar

Melt butter in saucepan. Add brown sugar; bring to a boil over low heat for 2 minutes, stirring constantly. Stir in milk; bring to boil, stirring constantly. Cool to lukewarm. Gradually add powdered sugar. Beat until thick enough to spread.


cake guts

Though I bake cupcakes fairly often, I don't think I've made a regular cake since I was 13 or something. My lack of cake experience led to some mistakes, but luckily, none of them were fatal.

Mistake 1: The only cake pan I have is a 9" silicone one. Greasing and flouring it didn't go very well, and then when I tried to take the cake out of the pan it was still a little warm and a lot of cake bottom stuck to the silicone thing. Whoops.

Mistake 2: I was planning on putting the apple topping stuff on top of the frosting. Even as I told Lorne of my plan for topping and frosting the cake, I started putting the apples on the unfrosted cake. I blame pregnancy brain. I ended up slathering the frosting on top of the apples, which worked okay, but the cake ended up a little less pretty and a little more lumpy than I'd planned.

lumpy frosting
Despite the mistakes, it's pretty much the most delicious cake ever, and we both really like it. Hooray!


Meegs said...

Ohh, looks delish. I'm hungry now.

Also, tag:

Lori said...

OMG that cake makes me want to bake. And I don't bake often.