Apple Caramel Crunch Cake

Every Sunday we have family breakfast, which is really more like brunch.  A busy week of schedules, homework and cake decorating means that we often don't get a chance to just sit down and enjoy each other until Sunday.  Okay, I'm not sure how much my daughter enjoys her younger brother right now, but they both seem to love 'Sunday Breakfast'.  As for myself, I look for recipes that are simple and can be made just before the more traditional breakfast.

 

I am the primary cook for this weekly do and I try to include one thing that each of six very different people can enjoy.  Things we can all agree on are bacon, toast, and something sweet involving cinnamon.  So this Sunday, we had Apple Cake again, but with a twist.  The original recipe did not have cinnamon or vanilla in the cake batter which it really needed, nor did it even suggest sprinkling it on the deserving apples.  Oh well  ... it does now.  It did have an awesome crumble topping without a hint of health conscious oatmeal in it.  So in that spirit I decided to add a huge drizzle of dulce de leche (caramel) on top since I had some left over from a client's cake.  All I can say is 'Wow!'  It was a spark of inspiration.  

When I had to come up with an easy to bake, but delicious, recipe for one of my regular clients this cake came to mind.  In the photo I baked two cakes and pretty much glued them together with more dulce de leche.  Twice as good?  I guess so.  They emailed to say they loved it.

Ingredients:

4 to 5 medium or small apples - about 4 cups worth of cut up apple, but you can do it with a bit more or less

1 tsp. cinnamon

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup whole milk

1 large egg, beaten

1 tsp. vanilla

1/3 cup melted butter, or a combination of melted butter or safflower or canola oil 

For the crumble mixture:

3/4 cup of raw cane sugar, muscovado sugar, or regular light brown sugar

1/4 cup all-purpose flour

2 Tbs. butter

1 tsp. cinnamon (optional)

Method:

Preheat the oven to 180° C / 350° F.

Grease a standard square 8" x 8" x 2"cake pan with butter.

Sift the flour, cinnamon and baking powder together, and mix in the granulated sugar. Add the milk, beaten egg and vanilla mix together just until there are no huge lumps. Gently stir in melted butter. Spread into the pan.

To make the crumble mixture melt the butter in a pan, add the flour, sugar and cinnamon, and mix well until it become crumble.

Peel, core and cut up the apples, and  toss with a teaspoon of cinnamon.  Put on to of the cake batter. Sprinkle the top with the crumble mixture.

Bake for about 40 minutes.  The crumble mixture should have melted on top a bit.  Serve warm - plain or with whipped cream.  Also nice at room temperature, such as in a lunch box.

The Perfect Baked Cheesecake

The perfect baked cheesecake is well ... any cheesecake, right? All joking aside, it should be dense, creamy and without cracks. With these tips make any cheesecake perfect so that any topping is there to add flavour and not cover defects. It's as easy as 1-2-3.

1. START WITH ROOM TEMPERATURE INGREDIENTS

• Take your ingredients out of the fridge and leave them on the counter for at least a half hour to soften up. This means all chilled ingredients.
• If you are in a hurry place your eggs in a bowl of very warm tap water for a few minutes and soften the cream cheese in the microwave after unwrapping.for 10-15 seconds per 8 oz. bar

2. DO NOT OVERMIX

• The main reason you want your ingredients room temperature is that it makes them easier to blend. This means less stirring.
• Unlike cakes you want your batter to have as little air in it as possible. Air bubbles in your batter will cause your cheesecake to crack when you bake it.
• Don't forget to tap that pan many times very firmly to get out any air bubbles. You will see them collecting on the top.

3. DO NOT OVERBAKE

• Your cheesecake will be done when you still have a wet looking spot about an inch in diameter in the center. If it has gone beyond this take it out immediately and get started on a complimentary topping.
• A way to prevent your cheesecake from drying out is to place a pan of water in a separate pan on the rack below it. This will keep your over moist inside.
• Alternatively, you can use the Water Bath method to gently bake your cheesecake. Double wrap your springform pan in aluminum foil about halfway up the sides. Place it in a pan with sides and fill halfway up the springform pan with hot water from the kettle. Remember when you remove your cheesecake from the oven remove the foil right away too as moisture will settle into the foil and make your crust soggy.

OTHER STUFF

• Your cheesecake will continue to cook once you remove it from the oven, so let it cool slowly. Leave it to cool in the pan for an hour before releasing the pan.
• Chill your cheesecake thoroughly in the refrigerator. 3-4 hours is sufficient but overnight is best.
• Run a sharp knife around the edge before unlocking and removing your pan. Smooth the sides with a knife heated in hot water for a truly professional look.

Key Lime Cheesecake

Key lime desserts have got to be my favourite of all time. The first time, I tasted key lime pie was in a 1950s American style diner that was so popular back in the day (or decade, which I will not say). It was love at first bite. I found this recipe at epicurean.com and it has quickly become even more favoured than key lime pie. Come on! Cheesecake and Key Lime together - this is a little slice of heaven for your mouth.

I have since tried different crusts with it too. Oreo cookie crust with chocolate decorations, almond graham cracker crust or Mmmm... ginger snap crust. They have all worked out so wonderfully, but I may be biased.

Ingredients

Crust
1 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Filling
1 cup lime juice
1/4 cup water
2 (1/4 ounce) envelopes unflavored gelatin
1 1/2 cups sugar
5 eggs, slightly beaten
1 tablespoon grated lime peel
1/2 cup butter, softened
2 (8 ounce)packages cream cheese, softened
1/2 cup whipping cream

Directions:

In medium bowl stir together all crust ingredients. Press on bottom of 9 inch springform pan, set aside.

In 2-quart saucepan combine lime juice and water, sprinkle with gelatin. Let stand 5 minutes to soften. Add sugar, eggs and lime peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (7 to 8 minutes). Do not boil. You will have a thick custard that should coat the back of a wooden spoon. Set aside.

In large mixer bowl combine butter and cream cheese. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes), gradually adding hot mixture, until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 45 minutes).

In chilled small mixer bowl beat chilled whipping cream at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Fold into lime mixture. Pour into prepared crust. Cover, refrigerate until firm (3 to 4 hours). Loosen side of cheesecake from pan by running knife around inside of the pan. Cool completely. Garnish top of cheesecake with whipped cream and lime slices.

12 servings.