Monday, July 13, 2009

A holey cake recipe

Monday's sandwich is the Pesto Caprese - pesto, roasted red pepper, marinated artichoke hearts, mozzarella and provolone grilled on a ciabatta sub roll.

Another Sunday morning out at the farm, but this time we loaded up two vehicles with staff and friends! I think everyone had a great time picking blueberries, black raspberries and the last of the sour cherries. Since the only cherries left were only reachable by ladder I struck a deal with Anthony, he did the picking and I'd supply him with jam and cherry pie filling.

I packed a picnic and we ate at picnic tables in the shade behind the red barn while several goats and alpaca looked on. Bundt cakes make a easily transportable dessert with no need to refrigerate. Frankly the heat of the car and the tight cellophane wrap gave it a warm, moist right out of the oven taste and texture. This is my adaptation of a receipe found on an site and it would make a lovely breakfast bread or muffin.

Apple Walnut Bundt Cake
3 Granny Smith apples, peeled, cored and diced
3 Tablespoons sugar
1 1/2 teaspoons cinnamon
Combine in a bowl and set aside.

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt.
Sifted together in a bowl.

2 cups granulated sugar
1 cup vegetable oil (I used canola)
1/4 cup apple juice, cider or water
2 teaspoons vanilla extract
4 eggs
Beat together in a large bowl until smooth.

1 1/2 cups chopped walnuts

Stir the dry ingredients and the sugar/oil wet mixture together. Fold in the apples and walnuts. Pour batter into a well greased bundt pan and bake at 325° for 60-70 minutes. Toothpick should come out clean and the cake will have pulled away from the pan. Let cool in the pan for 10-15 minutes then turn out onto a cooling rack.