Posts Tagged ‘huckleberry cake’

Huckleberry’s whole-wheat apple butter cake recipe – latimes.com

Culinary SOS: How to make Huckleberry’s whole-wheat apple butter cake.

Huckleberry’s whole-wheat apple butter cake

Total time: 2 hours, 20 minutes

Servings: 16 to 20

Note: Adapted from Huckleberry Bakery & Café

Cooked apples

2 tablespoons butter

1 1/2 pounds apples (about 3 large), peeled and cut into large chunks (about 4 cups)

1/4 cup sugar

1/4 teaspoon salt

In a large sauté pan, melt the butter over medium heat. Stir in the apples, then the sugar and salt, tossing to coat completely. Cook, stirring often, until the apples are just softened, about 6 minutes. Remove from heat and spread out the apples on a rimmed baking sheet to stop the cooking process. Set aside to cool.

Cake assembly

2 lightly packed cups (7 ounces) almond meal

1 cup (4.5 ounces) whole-wheat flour

3/4 cup plus 1 tablespoon (3.5 ounces) all-purpose flour

1/2 cup plus 1 tablespoon (2.5 ounces) cornmeal

2 1/4 teaspoons baking powder

2 1/2 teaspoons salt

1 pound butter

2 1/4 cups (1 pound) sugar, plus 3 tablespoons, divided

8 eggs

2 tablespoons vanilla extract

Cooked apples

1. Heat the oven to 350 degrees. Grease a 10-by-3-inch round cake pan and line bottom with parchment paper.

2. In a large bowl, sift together the almond meal, whole-wheat flour, all-purpose flour, cornmeal, baking powder and salt. Set aside.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter until softened. With the mixer going, beat in 1 pound sugar until the mixture is light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined, then beat in the vanilla.

4. Beat in the dry ingredients, a spoonful at a time, just until incorporated. Be careful not to over-mix.

5. Fold in the cooked apples by hand. Spoon the mixture into the prepared cake pan and sprinkle over the remaining 3 tablespoons sugar.

6. Bake the cake in the center of the oven until the cake is risen and a rich golden brown on top, springs back when touched, and a toothpick inserted in the center comes out clean, about 11/2 hours. Check the cake after 1 hour; if it browns too quickly, loosely tent the top with a piece of foil.

7. Remove the cake to a rack. Cool for 15 minutes before removing the cake.

Each of 20 servings: 434 calories; 7 grams protein; 45 grams carbohydrates; 3 grams fiber; 27 grams fat; 13 grams saturated fat; 136 mg cholesterol; 31 grams sugar; 406 mg sodium.

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Fresh fruits can bring out the best in Easter desserts – Spokesman …

Lemon Curd Trifle with Fresh Berries

From pastry chef Gina Garcia of Cake. Cake is the new bakery at Chaps, in the Latah Creek Shopping Center on South Cheney-Spokane Road. The expansion and bakery are expected to open sometime this spring.

6 large egg yolks

1 cup sugar

4 lemons, zested and juiced

1/2 cup unsalted butter, cubed

2 cups heavy whipping cream, whipped to soft peaks

1 prepared lemon pound cake

1/4 cup Limoncello or Grand Marnier (optional)

1 pint strawberries

1 pint blueberries/huckleberries

1 pint raspberries

Fresh mint for garnish

To make lemon curd: Bring a pot of water to a simmer. In a glass, heatproof bowl combine yolks, sugar, lemon juice and zest. Whisk until smooth.

Set the glass bowl over the simmering water. The water should not touch the bottom of the bowl. Whisk continuously and vigorously until the curd has doubled in volume and becomes thick and yellow. This should take about 10 minutes. Do not boil.

Remove the bowl from the heat and whisk in the butter until melted and fully incorporated. Cover with plastic wrap so that the wrap sets right on top of the curd and refrigerate until cold and firm.

To assemble the trifle: Whip the cream to soft peaks. Fold into the cooled curd until it lightens up into a mousse-like texture. Slice the pound cake into thin slices.

Put one layer of cake into the bottom of the trifle dish. If using, drizzle some Limoncello over cake. Spoon some of the lemon mousse over cake. Layer berries over mousse.

Repeat this process until all of the ingredients are gone. Garnish the top with fresh mint and a few berries. Chill.

Yield: 8-10 servings

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1/4 cup milk
3 eggs
1/2 cup butter
1 cup sugar
1-1/2 cups flour
1 tsp. baking powdedr
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups huckleberries
1/4 cup flour

Separate eggs and beat egg whites until stiff.  Set aside and beat egg yolks with milk.

Cream sugar and butter.  Add to egg yoke and milk mixture and mix well.

Sift flour, baking powder, nutmeg and cinnamon and add to sugar and egg mixture.

Toss huckleberries with 1/4 cup of flour.  Fold into batter.

Fold stiffened egg whites into batter.

Pour batter in grease and floured 8 x 8″ pan.  Sprinkle top of cake with thin coating of sugar to form a glaze.

Bake at 350 degrees for 50 – 60 minutes.