![]() ![]() Cake #35: Peanut Butter and Chocolate Cream Cheese.To make crumbs in a large bowl whisk together sugars, spices and salt. Cake #36 Caramel Apple Upside Down Cake Toss apples with sugar, cornstarch and ginger.For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. ![]() Simply adjust the sugar level accordingly–most of these will need far less than rhubarb does to make them palatable.ġ/2 cup (1 stick or 4 ounces) butter, meltedġ 3/4 cups cake flour (I was out and used all-purpose and it worked great)ġ cup cake flour (ditto on the all-purpose flour–worked just fine)Ħ tablespoons softened butter, cut into 8 pieces.ġ. I think this cake would be amazing with a blueberry, raspberry, sour cherry or any other tangy fruit filling you can think of. It is amazing.' 'I substituted half the oil with unsweetened applesauce (1/2 cup oil 1/2 cup applesauce). Chris and Brayden would call that, ' just buttery enough' and I feel compelled to point out that I have a quirk about foods being too buttery - it's why I don't like most cookies. I used evaporated cane juice over granulated white sugar and reduced it to 1 1/2 cups as I layered the middle loosely with brown sugar. And it was too buttery, by a power of ten. Personally, after hearing Buddy Valastro rave about "big crumbs" and my prior amazing experience with Smitten Kitchen recipes, I was expecting something a whole lot more impressive. This recipe gets a 2/5 as in two Makis LOVED it - like, ' wow, this is the best thing ever!' and three Maki's said, ' interesting. It's like the platypus of the fruit world and due to it's weirdness, I give it a pass. Which makes it even more astounding that I don't hate rhubarb. I don't eat berries of any sort and the only friendly melon is watermelon. For me, fruit begins and ends in the citrus section, plus apples. With the end of summer rapidly bearing down on us, I thought it was essential that I include some seasonal produce in at least one of my cakes.
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