Roland’s German Breakfast Cake

Your guests will love a slice of Holiday Heaven

I have just finished  entertaining  family this weekend- we were celebrating an early Christmas as some of our family will be in Florida for the holidays.  Things get hectic here on the farm, as they do everywhere around Holiday time. I love this time of year but it can be overwhelming. So many people to think about and so many perfect gifts to pick and choose. With on line shopping the convenience is wonderful but there is always the tension of see if the items actually arrive. Last Xmas I had a few close calls – The year before half of the gifts that I had ordered  on  line did not arrive till a month after the celebration. This year I am going to bake and make and deliver the gifts. I like the saying a bird in the hand is worth at least two in the bush.

Holiday Cake

Holiday Cake

I wanted to share this special recipe because it is

perfect for Holiday entertaining. I am lucky enough to get the culinary benefits of having an Austrian -German sharing my kitchen. This is a recipe that he developed and perfected over time. I love to bake goods that are delicious over the course of the few days when company is around. This cake is reminiscent of upside down cake but it is less work. I love warm fruit cakes that are steaming from the heat of the oven and I love the way the whipped cream melts all over the cake. We also pour local maple syrup over the cake from time to time. I always find a way to sneak that liquid gold into my food.

During the Holidays   we all love a quick easy and delicious breakfast cake that is full of the taste of the Holidays. Your kitchen will be filled the scent of sugar, cinnamon and apples. This is a family favourite and it serves 12 so it is perfect for a   large group. This cake is delicious at room temperature and it warms up perfectly the next day. 

Feel free to substitute the fruit if you like- Around the Holidays try pineapple or pears  if you like. Add a few maraschino cherries for additional color.

Fresh Apples

Fresh Apples

 

Picking the Apples for the Cake

Picking the Apples for the Cake

 

Roland is out looking for wood for Winter

 

 

 

 

 

Holiday German Apple Breakfast Cake

Apple Walnut Topping:

1/3 cup chopped walnuts or pecans

1/3 cup butter

1/2 teaspoon cinnamon

1/3 cup granulated white sugar

4-5 large apples, peeled and cut into chunks or slices

Juice of one medium  lemon,about 2 Tablespoons

2 Tablespoons butter

Batter:

1 cup all purpose flour

1 cup buttermilk or milk soured with 1 teaspoon lemon juice

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

2 Tablespoons  granulated white sugar

2 Tablespoons melted butter

1 large egg

1/2 teaspoon pure vanilla

 

Directions:

  1. In a large (10 or 12 inch) cast iron skillet over medium heat, toast the nuts and then remove the nuts from the skillet.
  2. If you are not using buttermilk: Combine milk with lemon juice in a medium bowl and set aside for 5 minutes to “sour”.
  3. Cook the Fruit: Over medium heat, Place the 1/3 cup of butter in the pan and let it melt then add the sugar and then the apples, cinnamon and the lemon juice. Let the apples soften for about 5 minutes. Remove the cooked apple mixture from the pan,
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Make the batter:  Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  6. Into the medium bowl with  buttermilk or “soured” milk, Whisk in egg, vanilla and  melted butter. Blend until smooth.
  7. Add the flour mixture into the wet ingredients and whisk until smooth and the lumps are gone.
  8. Wiping the skillet clean then and add 2 Tablespoons butter    and let it melt. (This step prevents the apples from sticking) Add the apples, sprinkle with   the toasted nuts and then add  the  prepared batter.
  9. Bake for about 20 minutes. The top will be golden brown and a cake tester will come out clean.
  10. Let the cake cool for about 2-3 minutes in the pan and then invert the cake onto a round serving platter. Dust with icing sugar.

Serve with whipped or ice cream or frozen yogurt.

Sante

Chef Elizabeth

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I would love to fill this Majestic Pine with lights

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