Lemon Bundt Cake

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Lemon Bundt Cake

Ingredients

Cake:

2 ¾ cups

1-tsp baking powder

1-tsp kosher salt

1¼ cups butter

3 cups sugar

⅓ cup melted butter- cooled

4 large lemons- just the zest

¼ cup fresh lemon juice

6 eggs

½ cup heavy cream

Glaze:

⅓ cup fresh lemon juice

½ cup (100g) sugar

Icing:

     1 cup powder sugar

1 tsp. vanilla extract

2 tbsp. heavy cream

Directions

Cake:

1.    Preheat the oven to 350°F. Butter and flour Bundt pan.

2.    Whisk together the flour, baking powder, and salt until well mixed.

3.    In the bowl of your stand mixer cream together the butter and sugar until light and fluffy.

4.    Beat in the oil, lemon zest, and lemon juice.

5.    Turn mixer down to low and beat in the eggs, one at a time, until just incorporated.

6.    Mix in ¼ of the flour mixture at a time until just combined.

7.    In a clean cool bowl, whip the cream until soft peaks form.

8.    Stir in about 1/4 of the whipped cream into the batter, and then fold in the remaining whipped cream. Pour into the prepared Bundt pan.

9.    Drop the pan above the counter to knock out any bubbles.

10.Bake on the middle oven rack for 50-60 minutes or until a toothpick comes out clean near the center.

11.Allow to cool for 10 minutes and then loosen the cake by knocking it against the counter. Invert the cake onto a serving platter.

Glaze:

1.    Stir together lemon juice and sugar over low heat until the sugar is dissolved.

2.    Brush on the hot cake until all of the glaze is absorbed.

Icing:

1.    Whisk together powdered sugar, vanilla, and heavy cream. Add more sugar or heavy cream depending on the consistency.

2.    Pour over cooled cake and let harden.

* this recipe is adapted from whiteonricecouple.com

Super Easy Delicious Apple Crisp

This is a twist on my moms super easy recipe--she usually uses pre made apple pie mix, and I am NOT a fan! So, I took the simplicity of her recipe and made it my own by using my favorite apple pie filling! 

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 Super Easy Delicious Apple Crisp

Ingredients

    Filling:

2-3 lbs. baking apples, I used a mixture of pippin, granny smith, golden delicious

1 cup heavy cream

½ brown sugar

½ cup sugar

½ tbsp. all-purpose flour

2 tsp. vanilla

¼ tsp. cinnamon

    Topping:

            1 box of vanilla cake mix.

            1 cup (2 sticks) butter, melted.

Directions

   

1.     Preheat oven to 375º. Grease with butter the bottom and sides of 13x9 glass dish.

2.     Peel apples, slice into small even sized pieces.

3.     Whisk together heavy cream, brown sugar, sugar, flour, vanilla, and cinnamon.

4.     Pour over sliced apples and stir to coat apples. Peel apples, slice into small even sized pieces.

5.     Whisk together heavy cream, brown sugar, sugar, flour, vanilla, and cinnamon.

6.     Pour over sliced apples and stir to coat apples.

7.     Pour apples into glass dish, spreading out to make it as level as possible.

8.     Pour dry cake mix over top apple mixture.

9.     Cover with melted butter, making sure cake mix is fully covered.

10.  Bake for 35-40 minutes.

   

  

Homemade Apple Pie

I've never like pie, any kind of pie, until a couple years ago I made homemade apple pie, tried it, and fell in love! Yum! Ever since then I've been making homemade apple pie for Thanksgiving and Christmas. In the spirit of Apple Cup I garnished the pie with Footballs made from extra pie crust… and even though the game didn't turn out how we would have liked I still and always am proud to be a COUG! 

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Apple Pie

Ingredients:

·      2-3 lbs. baking apples, I used a mixture of pippin, granny smith, golden delicious

·      1 cup heavy cream

·      ½ brown sugar

·      ½ cup sugar

·      ½ tbsp. all-purpose flour

·      2 tsp. vanilla

·      ¼ tsp. cinnamon

·      Pre-made piecrust

·      Egg wash- egg and heavy cream

Directions:

1.     Preheat oven to 375º.

2.     Press bottom crust into pie plate.

3.     Peel apples, slice into small even sized pieces.

4.     Whisk together heavy cream, brown sugar, sugar, flour, vanilla, and cinnamon.

5.     Pour over sliced apples and stir to coat apples.

6.     Pour apples into bottom crust, making a mound if necessary.

7.     Cover with top crust, flute edges and cut slits to vent. Decorate with piecrust cutouts if desired.

8.     Brush with egg wash.

9.     Cover edges loosely with foil to keep from burning.

10.   Bake for 45 minutes. Remove foil and bake for 15 more minutes.

*this pie is originally adapted from Pioneer Women

Thanks for coming! xoxo