Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Why make your own salad dressing?

Because – Homemade tastes better!

Store brands are often watered down with, well, water, and other cheap ingredients, like corn syrup, thickeners, and other ingredients called fillers – and that is exactly what they do – they don’t even add flavor but are added just to fill the extra space in the jar.

Salad dressing or a vinaigrette can easily be brought together in a matter of minutes with ingredients you likely already have in your pantry.


More Homemade

Who doesn’t love…

Burritos With Homemade Flour Tortillas

Homemade Mayonnaise with Avocado Oil

Leafy Green Salads With Homemade Cheese


Having on hand in the kitchen a bottle of different vinegars such as balsamic, red wine, apple cider, distilled white and rice, is plenty for a variety of homemade salad dressings and vinaigrettes.

Depending on the dressing or vinaigrette you want to maker only requires one of the vinegars above with some olive oil and other fresh ingredients.

Such as fresh herbs, sour cream, buttermilk, and even fresh fruit. among many others.

Remember, a homemade salad dressing is easy and comes together in minutes! It tastes delicious and avoids the additives in store-bought dressings.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

3 cups romaine lettuce, chopped

1 red apple, cored and sliced thinly with skin

2 tablespoons dried cranberries

2 tablespoons pecans, cut each half pecan in half

3 tablespoons crumbled goat cheese (can also use feta or sharp white cheddar cheese)


Do you know the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Maple-Apple Vinaigrette Dressing

3 tablespoons maple syrup

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1//4 teaspoon ground black pepper

Add ingredients to a jar, screw on lid and shake till well combined.

In a salad bowl, add prepared vinaigrette.

Next add leafy greens, apples slices, dried cranberries, pecans and goat cheese, toss until well combined. Plate and enjoy.

Try these salads with a homemade salad dressing…

Fresh Basil Raspberry and Goat Cheese Salad

Citrus Fennel and Avocado Salad

Baja Citrus Chicken Bowl


How to Banish Blossom Rot From Your Tomato Garden

How to Banish Blossom Rot From Your Tomato GardenBlossom rot, or blossom end rot, is a common problem encountered by professional and back yard tomato gardeners.

You may be asking what is blossom rot?

It is a disease that that can be identified by a dark, rotten spot at the blossom end of developing tomatoes.

But no need to despair, as there are techniques you can use to counter act blossom rot before it even starts.

It is pertinent that you follow through with the methods, because once the end rot appears on an individual fruit, there is no way to cure the affected tomato.

You can cut away the rotted portion of the tomato after you harvest it and safely eat the portion that was not affected, but it is best to eliminate the problem before it reaches that point.

How To Prevent Tomato Blossom Rot

Let’s examine these questions:

  1. How does blossom rot start?
  2. How can I prevent it from showing up in the first place?

Blossom end rot is a physiological affliction of the tomato plant. Initial symptoms can  and consist of small, light brown flecks and lesions occur initially on green fruit that are clustered on the blossom end of the developing fruit.

As the disorder worsens, a circular to oblong, dark brown, firm lesion develops on the blossom end.

If blossom rot is left unchecked, you can lose a large portion of your entire tomato crop to this condition.

What causes blossom end rot is the plants deficiency in calcium.

Adequate amounts of calcium are needed in order for tomato plants to produce their fruit properly.

Even if you have plenty of calcium in your soil, your plants may not be able to effectively absorb it for a number of reasons. When this occurs, your plants are at risk of contracting blossom rot.

Prevention

Now to answer the question of how to prevent blossom rot in the first place?

To prevent blossom end rot is making sure your plants have getting enough calcium and are able to absorb enough of the mineral.

soil test kitBefore planting your tomatoes, be sure to have your soil tested or do it yourself with an inexpensive soil testing kit.

Ideally, your soil should be slightly acidic, with a pH somewhere running between 6.2 to 6.8.

The plants also need a constant supply of major and minor plant nutrients as well (Bonnie Plants).

To start, if your soil is too acidic, add some limestone to increase the pH.

Use caution when adding this soil amendment, because adding too much will cause the soil too be, to alkaline.

If this occurs, or if your soil is naturally alkaline, you can amend it with rich organic matter, elemental sulfur or an acidifying fertilizer, such as ammonium sulfate.

It can be very challenging to lower soil pH, however, because limestone in the ground is continually dissolving.

If you live in an area where alkaline soil is a fact of life, you may want to build raised beds to create a more favorable environment that tomato plants will thrive and produce tasty fruits.

water base of tomato plant

Image Credit: HGTV – Garden

Once your soil is at the optimum pH level, you’ll want to ensure your plants are receiving adequate moisture.

Optimal tomato growth requires regular and deep watering, so that water gets all the way down to the entire root system.

Make sure your plants are receiving 1 to 2 inches of water weekly, and more if a warm spell comes on.

To reduce the chance of foliar diseases, water the base of tomato plants and avoid getting water on the leaves, especially if you’re watering in the evening.

Blossom end rot will usually occur at the start of the season as the first fruits appear.

If you notice your tomatoes are showing possible signs of blossom rot, make sure your plants are watered deeply every 4 to 5 days. If it is extremely hot in your area, water them even more frequently.

To determine when it is time to water your plants, dig down 3 or 4 inches into the soil. If the soil is moist, wait 24 hours and check again. When the soil at that level is dry, it is time to water again.

seaweed extractFinally, many tomato gardeners also swear by liquid kelp (seaweed) extract as a way to combat blossom rot.

Sea Kelp contains a natural substance you can use to condition soil, and it can contain more than 70 vitamins, minerals and enzymes essential to the health your tomato plants.

The extract and fertilizer are readily available in local garden centers, large home improvement stores or via online retailers. You may want to test it out on part of your garden to see how it works for you.

Although blossom rot can be a garden dilemma, it is time will spent in preparation and planning your tomato garden, which will go a long ways towards eradicating blossom end rot from your garden.

Header Article Image Credit: Durham County Master Gardener Volunteer Program

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Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

For the the greater part of human history, most cultures could not afford to waste food, so a number of uses for stale bread as an example were fashioned. Stale bread was used in many dishes, which were both savory and sweet. One of those sweet dishes became sweet bread pudding.

The basic recipe for such a dessert, was stale bread, eggs, milk and sugar. Over the years other things were added, like fresh or dried fruits, and nuts.

If two of your favorite desserts happen to be bread pudding and pumpkin pie, then why not enjoy the best of two worlds, that is pumpkin bread pudding?

Our featured recipe combines bread with pumpkin and pecans. But that is not all, this one is accompanied by a toffee sauce that has rum in it. Do we have your mouth watering? Then let’s get to baking. Here is what you will need for the featured recipe: Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce.

1 loaf or 16 oz. sourdough bread, cut into 1 inch cubes

4 large eggs, lightly beaten

1 ½ cups pumpkin puree, without spices

3 cup half & half or heavy cream

8 tablespoons unsalted butter, melted and cooled to room temperature

1 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon Chinese 5 star spice

½ teaspoon salt

1 cup pecan pieces

Toffee Sauce:

1/2 cup packed dark brown sugar

4 tablespoons butter, melted

½ cup heavy whipping cream

2 teaspoons rum

1 teaspoon sugar

Preheat oven to 350 degrees

pecans added to bread pudding mixIn a large bowl whisk together the eggs, pumpkin, half and half or cream, melted butter, sugar, vanilla, spice, and salt.bread added to wet ingredients for Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAdd the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the egg mixture.

Pumpkin and Pecan Bread Pudding in baking dish ready to bakeSpoon the bread pudding into to 13 X 9 inch glass baking dish and bake 45 minutes or until a toothpick inserted in the center just comes out clean.

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce fresh out of the ovenSet aside on a wire rack to cool slightly.

Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAs the pumpkin bread is cooling you can prepare the toffee sauce. In a small sauce pan, over medium heat, add and mix together the brown sugar, heavy cream, melted butter, and one teaspoon of your favorite rum. Stir toether just until a soft boil, and set aside.

For the whipped cream topping, we personally place a large bowl and the wire whisk attachment or attachments in the freezer for about 5 minutes. A cold bowl and attachments will whip the heavy cream much faster.

In a large cold bowl, pour in the heavy cream, sugar, and rum. Whip until peaks form.

Serve a slice of pumpkin and pecan bread pudding with a dollop of whipped cream, drizzled with some toffee rum sauce, and a sprinkle of pecan pieces.

Try some of our other great bread pudding recipes…

  1. Capirotada – Mexican Bread Pudding
  2. Blueberry Pear and White Chocolate Bread Pudding
  3. Blueberry White Chocolate Bread Pudding

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Roasted Herb Chicken In Red Wine

Roasted Herb Chicken In Red Wine

There are many varieties of vinegar’s. Like red wine vinegar, champagne vinegar, rice vinegar, cider vinegar, white wine vinegar, balsamic vinegar, sherry vinegar, and white vinegar.

Vinegar’s are used for pickling, de-glazing pans, marinating meats, making sauces and is found in some desserts. White or cider vinegar’s are even used for house cleaning and disinfecting as well.

Commonly used in Mediterranean cuisine is red wine vinegar, and is a common staple in most French homes. Most red wine vinegar’s can be matured up to two years. White wine vinegar is tangy in flavor and can be used in place of lemon juice in sauces like, Hollandaise and Bearnaise sauces, can also be used in making vinaigrette’s, soups, and stews.

It’s also an excellent base for homemade fruit or herb vinegar’s. Wine or white distilled vinegar’s are flavored with herbs, spices or other seasonings, like garlic, basil and tarragon, making a tasty and aromatic addition to dressings.  As for fruit infused vinegar’s, they are that commonly done with balsamic vinegar’s, like raspberry, blueberry or pomegranate.

From the kitchen to cleaning house, doing the laundry, and even used for medicinal purposes, vinegar is the most versatile of products, and versatile is defined as “capable of turning with ease from one thing to another.”

Our featured recipe is – Roasted Herb Chicken In Red Wine -, and yes it uses red wine, and red wine vinegar. Here is what you will need.

herb - wine marinade for Roasted Herb Chicken In Red Wine2/3 cup red wine

6 tablespoons tomato paste

3 sprigs thyme, leaves picked from steams

3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried

½ cup red wine vinegar

3 1/2 pounds of chicken parts, legs, thighs, or breast, with bone and skin

Himalayan salt and freshly ground black pepper, to taste, optional

1 pound tri-color baby potatoes, do not peel

3 small red onions, quartered

6 carrots, peeled and quartered lengthwise

½ cup water

Preheat the oven to 400 degrees

chicken marinading in herbs and red wineMix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with salt and pepper (optional), then place in a large bowl with the wine mixture. Coated the chicken pieces well, and set aside in the refrigerate for at least 30 minutes, or overnight.

vegetables arranged in a glass baking dishPlace the potatoes in a medium to large saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, drain.

Arrange the onions, carrots, and cooked potatoes in a large glass baking dish and pour in the water. We were not able to purchase the tri-colored baby potatoes, so we used small red potatoes cut in half.

marinated chicken and vegetables in a glass baking dishArrange the chicken pieces skin-side up on top of the vegetables. Pour the marinade over the chicken-vegetable layer. Cover with tin foil and roast for 30 minutes.

Roasted Herb Chicken In Red Wine - fresh out of the ovenRemove the foil and baste the chicken with the cooking liquid. Roast another 15 minutes, uncovered, or until the skin is crisp.

Platted - Roasted Herb Chicken In Red Wine and VegetablesPlate and serve.

Here’s another recipe using white wine, that we are sure you will also enjoy. Link here to view: Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce. You will enjoy the aroma of the fresh tarragon, in this recipe!!

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Shredded Candy Cane and Green Apple Slaw with Pecans

Platted - Shredded Candy Cane and Green Apple Slaw with Pecans over Boston Lettuce

Candy-cane

Image Credit: Christmas Wow

When you hear the word candy cane, it is always associated with a candy that is in the shape of a small cane with white and red strips through it.

Or a small rounded candy you would receive at a restaurant after enjoying a meal.

Did you know though that there is a root vegetable that is also referred to as a candy cane? Yes, the beet root called “Chioggia,” and it has stripes of red and white on the inside its flesh.

shredded candy cane beetThe beet is nothing new to the vegetable market, as it is a Heirloom, meaning heirloom vegetables are open-pollinated cultivars, and have a reputation for being high quality and easy to grow (The Heirloom Vegetable Gardener’s Assistant).

Open-pollination is a particular cultivar that can be grown from seed and will come back “true to type.”

Our featured recipe contains these heirlooms, the candy striped Chioggia. Here is what you will need to make your “Shredded Candy Cane and Green Apple Slaw with Pecans.”

1 large chioggia beet, peeled and shredded

1 large Granny smith apple, shredded with skin on

1/4 cup pomegranate dressing (can be purchased at your local Whole foods Market)

1/3 cup pecan pieces

pomegranate dressingFirst add the dressing to a large mixing bowl. You can add more than 1/4 cup of the dressing if you wish.

shredded candy cane beets and green applePrepare the the produce, and add to the mixing bowl. After shredding the beet, and apple mix it right away with the dressing, as it contains vinegar, which will coat the produce and stop it from browning to fast. Isn’t that amazing how the chioggia beet looks so much like a candy cane?

adding pecansMix the shredded beet and apple together until it is well coated with the dressing. Next add the pecan pieces and mix in.

Shredded Candy Cane and Green Apple Slaw with PecansNext spoon the slaw into a salad serving bowl.

Platted - Shredded Candy Cane and Green Apple Slaw with Pecans over Boston Lettuce Plate and serve over a piece of Boston lettuce leaf, and your favorite meat dish.

This side salad can make a great addition to your “Turkey Dinner” this coming Thanksgiving (November 26th) or Christmas (December 25th).

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Tomato Basil Chicken

Tomato Basil ChickenYou have some chicken breasts and are looking for a new idea to prepare them? Well you have arrived to the right place for a quick and easy recipe. It’s our Tomato Basil Chicken entrée. Besides being healthy with all fresh ingredients that include tomato, basil, and garlic, this recipe is reminiscent of warm weather and luscious Mediterranean summers.

According to Spice Pages by Gernot Katzer, basil is native to India, though it is not used as a culinary herb, but rather is considered sacred and use in religious rites. Besides the most common Mediterranean type basil sold in the Western world, there is also varieties from the Asian world, such as Thailand‘s sweet basil with a licorice flavor, and a lemon basil which has a distinct balm-like flavor. Katzer states there are also verities introduced to European gardeners from Africa as well (Spice Pages: Basil).

Now for our featured recipe: Tomato Basil Chicken, and here is what you will need.

Tomato Basil Chicken - ingredients

1 lb boneless chicken breast (about 2-3 medium sized pieces) with the skin on

1 teaspoon of rock salt, Himalayan or Sea salt, 1/2 teaspoon if salt is ground

½ teaspoon black pepper

2 handfuls of fresh chopped basil, about 1 1/2 cups

1 ½ -2 cups fresh diced tomato

¼ cup olive oil

½ cup grated parmesan cheese

2 cloves of garlic

Fresh chopped ingredients for Tomato Basil ChickenDice the tomatoes, and chop the garlic. Tear the basil apart by hand.

adding salt and pepper to chicken breastNext, season the chicken breasts with the salt and pepper. You may use the ground salt, but the rock salt lends a more rustic appeal to the dish.

adding chicken meat to a preheated pan with olive oilIn a preheated ceramic coated pan over medium-high heat, add olive oil and place the chicken skin side down.

adding garlic and browning the meatNext add the garlic and allow the chicken to brown on both sides, turning once.

adding tomatoes and basilOnce both sides are adequately cooked, add the tomatoes. Sauté for about 3-5 minutes until the tomatoes have softened and some of it has formed a sauce with the olive oil and garlic. Next add the basil and cook for another minute.

adding cheeseNext add the grated Parmesan cheese and remove from the heat.

plated- Tomato Basil ChickenPlate and serve. Makes 2 to 3 servings. Add a side of cooked Mediterranean vegetables or a Greek salad.

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Sweet Pork and Apple Wrap

Sweet Pork and Apple Wrap

When your hungry but to tired to make a big deal about preparing something to eat can be discouraging. But isn’t it great when you just go looking through the refrigerator to see what you have, and you come up with a simple idea. That’s what happened here with our Sweet Pork and apple Wrap.

homemade tortillas

 

The day before we thawed out some pork loin pieces. But by dinner time I was just too tired. So we just boiled the pork in water with some garlic and cooled it down and put it away in the refrigerator. That same day some home made tortillas were made.

 

 

 

 

 

Here is what I came up with, our featured recipe: -Sweet Pork and Apple Wrap- and here is what you will need:

ingredients for Sweet Pork and Apple Wrap

The amount of ingredients for the wrap depends on the number of wraps you want to make. The recipe we are preparing makes about 5 to 6 wraps.

1 cup cooked pork loin pieces, thin sliced, about 1 -inch

1/4 lb. snap peas

1 red apple, cored, sliced 1/2 inch thick, do not peel

1/3 cup avocado oil

1 teaspoon Maya Coffee Rub (bought at Whole Foods Market)*

1 teaspoon balsamic vinegar

* If you don’t have a Whole Foods Market near by, here is a similar if not the same recipe you can use for the coffee rub spices…

⅓ cup fresh ground coffee (dark french or Italian roast)

¼ cup cocoa powder (dark Dutch cocoa)

⅓ cup dark brown sugar

1 tbsp smoked paprika

1 tsp cinnamon

1 tsp cayenne pepper

1 tsp sea salt

Instructions

Mix ingredients together and store in an airtight container like a mason jar.

mixing oil and spices for Sweet Pork and Apple Wrap

In a large mixing bowl, add and combine well, the oil, vinegar, and coffee rub. Next add the cooked meat, vegetable, and fruit, and mix with the wet coffee rub until meat and produce are well coated. Keep in mind we are not marinading the meat and produce, as the meat is already cooked. The coffee rub is going to give the meat mix a great flavor.

cooking Sweet Pork and Apple Wrap

Next add avocado oil to a large frying pan over med-high heat. In the Splendid Recipes kitchen, we always use ceramic coated pans (link here on some good reading about ceramic coated pans verses Teflon or non-stick pans).

When the oil is heated, add the meat mix and cook until the snap peas turn a brighter green, about 4 to 5 minutes.

Sweet Pork and Apple Wrap

Once meat mixture is warmed, remove from heat. Spoon 2 to 3 tablespoonfuls of mixture on to an open tortilla in the center. Fold tortilla up into a wrap or burrito.

Plate and serve, 2 wraps per person.

We want to add, if you let the cooked meat mixture set awhile, the apples seem to have a sweet onion taste. That is how Splendid Recipes came up with Sweet Pork and Apple Wraps. If you like these wraps you might like our Oriental Chicken Wraps.

 

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Apple Tarte Tatin

Apple Tarte Tatin

History books say that the tarte Tatin was accidentally created in the kitchen of the Hotel Tatin in Lamotte-Beuvron, France around 1880. Stephine Tatin, the chef that night meant to make an apple pie. She prepared the apples leaving them to cook in butter and sugar for too long. She tried to rescue the dish, as she smelt the apples burning by putting the pastry base on top of the pan of apples, and then finished the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests loved the dessert.

The start of the tart Tatin my have begun in France, but from the American point of view, a tarte tatin is the equivalent of a pineapple upside down cake, only with apples rather than pineapple. This French dessert combines three basic flavors: apple, caramel, and buttery pie pastry.

We did adopt our recipe from

allrecipes

 

which uses a spring-form pan. You can also use a seasoned 10-inch cast iron pan as well.

 

Here is what you will need for the featured dessert:

First preheat your oven to 350 degrees.

1 recipe pastry for a 9 inch single crust pie
1/2 cup butter, softened
1/2 cup white sugar
3 apples – peeled, cored, and thinly sliced

You can use the apples of your choice. We used Granny Smith Apples. Read more here from an article posted on our -In the Kitchen 101- page entitled What Apple to Use?

Line the outside of a 9-inch spring-form pan with foil to catch drips.

Spread butter evenly into a 9 inch spring-form pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet.

Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly, then release sides of pan. Place a large plate over pastry, then invert so apple layer is on top. Remove bottom of pan and serve.

 

Article source of Tarte Tatin History:

Tarte Tatin – Wikipedia, the free encyclopedia

What Is Tarte Tatin? | eHow 

 

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Spiced Apple Cream Cheese Coffee Cake

Spiced Apple Cream Cheese Coffee Cake

An apple a day keeps the doctor away. We all know that statement. But do we understand why it was coined or when it was coined?  History.com says it was first coined at the 1904 St. Louis World’s Fair by Missouri fruit specialist J.T. Stinson. But there is also the earliest known written use of the phrase, in a magazine edition called  Notes and Queries, printed and distributed in Whales around 1866. As to this fraise it is written, “A Pembroke shire proverb. Eat an apple on going to bed, And you’ll keep the doctor from earning his bread.”

In 1866 or 1904 they may have not known the reason why apples where healthy for you, they just knew they where. But in the 21st century we do.

Apples have flavonoids quercetin, epicatechin, procyanidin (B-2), and additionally, they are also good in tartaric acid. Together, these compounds help the body protect itself from the debilitating effects of free radicals.

The apple is also a good source of B-complex vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6). Together these vitamins help as co-factors for enzymes in metabolism as well as in various synthetic functions inside the body.

The fruit also contains a small amount of minerals like potassium, phosphorus, and calcium. Potassium is important to cell and body fluids, as it  helps control heart rate and blood pressure, and in turn counter acts the negative influence of sodium.

Now for our featured dessert. Here is what you will need:

lineing with parchment paper a 8 inch sprin form pan

First preheat your oven to 350°F and line the bottom of a 8-inch round spring form pan with parchment paper. Then lightly grease the rounded sides with your choice of butter, avocado oil, or coconut oil. Coconut oil is neutral in flavor and will never add additional flavor to your cooked or baked goods. Be sure to cut off any excess parchment paper.

Topping for Spiced Apple Cream Cheese Coffee Cake

For the topping:
2 tbsp. unsalted butter
3 whole cloves
1 ¼ lbs. tart apples, such as Granny Smith, cored, peeled and chopped into 1/3-inch cubes
2 tbsp. sugar
½ tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg

First  peel, core and chop apples into 1/3-inch cubes. Mix together apples, sugar, cinnamon and nutmeg in a medium bowl. Make sure apples are well coated with the sugar mix. Heat butter in a large non-stick frying pan (even better if you have a ceramic coated pan) over medium heat until the foam subsides. Add whole cloves so they infuse the butter and then add the apple mixture.

butter infused with clove. Cooking coated apples in infused butter.

Toss apples about until they just begin to soften, but not mushy, about 3-5 minutes. Transfer apples back to the bowl, discard cloves and set aside to cool completely while you prepare the rest of the cake.

Cheese cake batter for Spiced Apple Cream Cheese Coffee Cake

For the cheesecake:
1 8 oz. cream cheese, at room temperature
¼ cup granulated sugar
½ tsp. pure vanilla extract
¼ tsp. ground cinnamon
1/8 tsp. each freshly grated nutmeg and ground clove
1 large egg yolk
1 tsp. flour

In a medium bowl and a hand mixer, beat cream cheese until smooth and creamy. Add sugar and vanilla extract and beat on medium speed until smooth and the sugar is mostly dissolved, about 40 seconds. Beat in the cinnamon, nutmeg and clove until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set this aside while you make the cake batter.

Here is what you will need:

For the cake:
1 ¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cardamom
¼ tsp. salt
6 tbsp. unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp. pure vanilla extract
1 large egg
½ cup evaporated milk

In a small bowl, sift together flour, baking powder, baking soda, cinnamon, cardamom and salt. In another medium bowl, beat butter with both sugars until pale and fluffy, about 3 minutes. Beat in vanilla until combined. Add egg and beat until well incorporated and batter is fluffy, about 30 seconds. Add one-third of the flour mixture and beat on low speed until mostly combined. Beat in half of the evaporated milk until blended. Repeat this step by adding half the remaining flour mixture followed by the last of the milk, beating no more than 15 seconds between additions. After the last bit of milk has been added, beat on medium speed for 3-5 seconds to just make sure the batter is smooth. Fold in the last of the flour mixture by hand using a rubber spatula until evenly combined.

Scrape batter into prepared pan and spread it out evenly. Spread cream cheese mixture over the cake batter. Gently spoon cooled apples over the batter in an even layer.

prepared Apple Spice Cake to cook

Bake cake until the cake wobbles ever so slightly in the middle, 45-50 minutes. Transfer pan to wire rack and let cool completely. Plate and serve.

Spiced Apple Cream Cheese Coffee Cake

Spiced Apple Cream Cheese Coffee Cake

For the cake:
1 ¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cardamom
¼ tsp. salt
6 tbsp. unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp. pure vanilla extract
1 large egg
½ cup evaporated milk

For the cheesecake:
1 8 oz. cream cheese, at room temperature
¼ cup granulated sugar
½ tsp. pure vanilla extract
¼ tsp. ground cinnamon
1/8 tsp. each freshly grated nutmeg and ground clove
1 large egg yolk
1 tsp. flour

For the topping:
2 tbsp. unsalted butter
3 whole cloves
1 ¼ lbs. tart apples, such as Granny Smith, cored, peeled and chopped into 1/3-inch cubes
2 tbsp. sugar
½ tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg

Preheat the oven to 325°F.

Lightly grease an 8-inch round spring form pan with butter and line the bottom with a round of parchment paper.

To make the topping, fold together apples, sugar, cinnamon and nutmeg in a medium bowl. Heat butter in a large non-stick frying pan over medium heat until the foam subsides. Add whole cloves so they infuse the butter and then add the apple mixture. Toss until they just begin to soften, but not until they’re mushy, about 3-5 minutes. Transfer apples back to the bowl, discard cloves and set aside to cool completely while you prepare the rest of the cake.

To make the cheesecake batter, beat cream cheese in a medium bowl until smooth and creamy. Add sugar and vanilla extract and beat on medium speed until smooth and the sugar is mostly dissolved, about 40 seconds. Beat in the cinnamon, nutmeg and clove until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set this aside while you make the cake batter.

In a small bowl, sift together flour, baking powder, baking soda, cinnamon, cardamom and salt. In another medium bowl, beat butter with both sugars until pale and fluffy, about 3 minutes. Beat in vanilla until combined. Add egg and beat until well incorporated and batter is fluffy, about 30 seconds. Add one-third of the flour mixture and beat on low speed until mostly combined. Beat in half of the evaporated milk until blended. Repeat this step by adding half the remaining flour mixture followed by the last of the milk, beating no more than 15 seconds between additions. After the last bit of milk has been added, beat on medium speed for 3-5 seconds to just make sure the batter is smooth. Fold in the last of the flour mixture by hand using a rubber spatula until evenly combined.

Scrape batter into prepared pan and spread it out evenly. Spread cream cheese mixture over the cake batter. Gently spoon cooled apples over the batter in an even layer. Put cake into oven and bake until the cake wobbles ever so slightly in the middle, 45-50 minutes. Transfer pan to wire rack and let cool completely.

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