I’m back…kind of. I have returned home from my hospital stay, yet any cooking or blogging from me has been put on hold. I can’t thank everyone enough for the kind words, prayers and encouragement. I’m feeling more like myself with each passing day, though complete recovery will require patience on my part – not my best virtue! In the meantime, Glenn has taken over “head chef” duties in our household. Today marks the first of several upcoming guest posts. This post is very special to me, as it comes to you via my daughter, Mandy! As most of you know, Mandy lives in Washington DC. Since she can’t be here with me, she’s doing the next best thing…sharing recipes on feasting with friends. Mandy has become an excellent cook since she moved away from home 4 years ago. She is quite adventurous in recipes she’ll try, she’s not afraid to “make it her own” and she loves to bake for her co-workers. Hmm…I wonder where she gets that from? 🙂 Today, she’s bringing you something sweet. I hope you all enjoy this Triple Apple Cake. Take it away, Mandy…
While my Mom is out of kitchen the next few weeks and recuperating, she asked me to write up blog posts for her, to which I happily accepted. Living far away sometimes makes me jealous (and drooling) over the meals my parents and brother eat! I haven’t had as much practice as my mom, but I consider myself a chef in training – and am excited to share a few things I’ve made recently. I hope they live up to my Mom and her followers’ standards!
I am 100% am my mother’s daughter – I love cooking, baking and feeding friends and family. I take baked goods to work for my coworkers more than once a month; I’ve even brought my coworker lunch before because I had “too many leftovers.” Here in DC, brunch on the weekend is pretty standard – sitting outside, endless amounts of food and mimosas, and catching up with friends. I love brunch, but not always the price tag attached! What’s a girl to do? Invite my girlfriends over for day of brunch and shopping, and catching up.
I first made my Mom’s Eggs Benedict Strata, but I knew that I needed to try something new. I ended up adapting a Martha Stewart triple apple cake (my version below). I mostly followed the cake recipe as it was, but then changed up the sauce/glaze based on what I had on hand and adjusted as I went (original recipe calls for apple cider – I only had apple cider vinegar) – but my friends loved it! But, if you’re not feeling as adventurous to adjust as you go, I’d recommend using the glaze from the original recipe.
Paired with the strata, some fresh fruit, potatoes, and mimosas, we had a wonderful “ladies brunch”!
Triple Apple Cake
• 1 1/2 sticks unsalted butter, room temperature
• 2 3/4 cups all-purpose flour (spooned and leveled)
• 2 3/4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon fine salt
• 1 ½ + 1/2 cup packed light-brown sugar, divided
• 1 1/2 teaspoons pure vanilla extract
• 3 large eggs
• 1 1/4 cups unsweetened applesauce
• 2 Granny Smith apples, cored, peeled, and thinly sliced crosswise
• 1 ½ cups apple cider vinegar
• 1 cup water
• Optional: honey and cornstarch
Preheat oven to 325 degrees. Butter a 9-inch square (note: I used round) metal baking pan
and line with parchment, leaving a 2-inch overhang on 2 sides.
Whisk together flour, baking powder, cinnamon, and salt. In a large bowl, with a mixer, beat butter and 1 1/2 cups brown sugar until fluffy. Add vanilla and eggs; beat until combined. Reduce speed to low; add flour mixture in 3 additions, alternating with 2 additions applesauce, and beat until combined.
Transfer batter to pan and smooth top. Arrange apples in 3 rows on top, overlapping slightly.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 1 hour 15 minutes.
Meanwhile, in a medium pan, cook cider and remaining 1/2 cup brown sugar over medium-high until thick and syrupy, 15 to 18 minutes. You may need to add cornstarch and/or honey to thicken the syrup. Using parchment, remove cake from pan. Brush glaze over top and sides and let sit until set, 1 hour.