Danish Old Fashioned Apple Cake With Oatmeal/Almond Crunch
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INGREDIENTS.
FOR THE MASHED APPLE.
1 kg apples (sliced, boiled, mashed has been in the fridge to cool
down.
1 tsp vanilla sugar
3 tbs brown or white sugar
1/2 cup water
FOR THE OATMEAL AND ALMOND CRUNCH:
50 g butter
100 g oatmeal
50 g almonds
3 tbs honey
1/4 L whip cream
strawberry jam ( optional)
red currant jelly for toping (optional)
PROCEDURE.
1 Pill the apples, slice and boil them in a pot. Add the water, sugar
and vanilla sugar. Let it simmer over a medium heat, stir it up
once in a while. Boil until the apples are cooked.
2 Place the boiled apples in a bowl and let it cool down, or put in
the fridge for a few hrs.
3 In a frying pan, melt the butter, mix in the oatmeal and honey.
Roast the oatmeal for a few mins, until became brown. Let it
cool down.
4 In a bowl beat the whip cream with a electric whisk, until it is
light and fluffy.
5 In another frying pan, roast the almonds for 2-3 mins and chop
them. Then mix it together with the roasted oatmeal.
Be sure that all these ingredients has been cool down before
pouring them in the dessert glasses.
6 When the mashed apple has has been in the fridge for quite
sometime, then it's ready and cold enough to arrange into the
dessert glasses.
7 Arrange them in a layer, first put some mashed apple, followed
by jam, then oatmeal/ almond crunch.
8 Repeat for one more layer.
9 Top with whipped cream, and the red currant (optional)
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ENJOY!!!!
Apple Loaf Cake । Apple cinnamon loaf cake । By The Orange Carrot
If you love a basic recipe that comes out perfect every time, this one is it. One bowl, simple ingredients for the most delicious apple loaf cake. Bake one up soon, you’re sure to enjoy!
This is one of those cakes that you will want to make over and over again.
A simple recipe that’s a staple around my house.
We all love the aroma while this is baking. The whole house smells divine.
Best is yet to come when you get to take your first bite of this super easy fresh apple loaf cake. It’s a winner!
Prep Time: 20
Cook Time: 60
Total Time: 1 hour 20 minutes
Yield: 10 slices
Category: Cakes
Method: Baking
Cuisine: International
Ingredients
For the cake:
1 cup (130g) all-purpose flour
1/2 cup sugar powder
1/4 cup yoghurt
1/4 cup milk
1/8 teaspoon baking soda
1/8 teaspoon salt
1 Teaspoon baking powder
1/4 cup butter
1 teaspoon vanilla extract or paste
1 Teaspoon honey
2 apples peeled and chopped
1/2 cup brown sugar
1 Tablespoon cinnamon powder
For the glaze:
1/2 cup (150g) powdered sugar
1 tablespoon milk
Instructions
For the cake:
Preheat the oven to 350ºF / 180ºC.
Line a 3x8-inch (20x7cm) loaf cake pan. Add a strip of parchment paper in the bottom and up the two narrow sides (for easier unmolding).
Have the apples grated or chopped. add into brown sugar and cinnamon mix in a large bowl It will begin to release liquid, that is fine.
In a large bowl mix flours, sugar, baking soda, baking powder and salt (sift it to avoid little lumps)
set aside.
Mix all wet ingredients in a large bowl and add in the dry ingredients fold gently until you have a smooth mixture.
Spoon half of the batter into the prepared loaf pan. Spoon half the apples mix on it.
Spoon remaining batter & top with remaining apples mix.
Bake for 50 minutes to 170° C, or until a toothpick comes out dry. Let cool completely on a wire rack.
Keep well wrapped for no more than 1 day at room temperature and in the fridge a few more days. It can be frozen, well wrapped in film and aluminum foil, before glazing.
For the glaze:
Mix both ingredients until you have a creamy mixture. If it’s too dry add more milk, a teaspoon at a time.
You can make it as thick or thin as you want to, adding more or less liquid (juice).
Glaze the cold cake and let it drip down the sides
The glaze here is one of my favorites because it's super versatile - you can use any liquid, even olive oil - easy and fast.
It is a must in my opinion, with that extra sweet sensation that makes you want to eat the crunchy glazed top and leave the rest of the cake behind.
Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook & Instagram
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Apple Crumble Muffins Recipe
These apple crumble muffins are soft and fluffy, stuffed with small chunks of fresh apples and topped with rich crumble topping.
Printable recipe:
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Makes 12 muffins
Ingredients:
For the muffins:
2 Apples
1 Egg, large
1/2 cup (120ml) Milk
1/3 cup (80ml) vegetable oil
1¼ cups (160g) Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
3/4 cup (150g) Sugar
1 teaspoon Vanilla extract
For the crumble:
1/4 cup (60g) Butter, cold
1/2 cup (65g) Flour
1/2 cup (100g) brown Sugar
1 teaspoon Cinnamon
Directions:
1. Preheat oven to 350F (175C). Line a 12-cup muffin pan with muffins liners, spray the cups with oil (optional) and set aside.
2. Make the muffins: In a bowl mix milk, oil, egg and vanilla extract. Set aside.
3. In a separate bowl, combine flour, baking powder, sugar and salt.
4. Peel the apples and cut into small chunks. Place apple chunks into the flour mixture and toss well to ensure the apples are well coated.
5. Pour the wet mixture into the dry mixture and mix until combined.
6. Scoop the batter into muffin cups until 3/4 full.
7. Make the crumble: Combine the ingredients for the crumble topping together in a small bowl and crumble together using your finger tips.
8. Sprinkle some crumble on top of each muffin batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
9. Let cool before serving.
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Apple Frangipane Tart With A Buttery Crust | Apple Almond Tart
In this video I’ll show you how to make a delicious apple frangipane tart! Give this recipe a try and let us know how it turns out in the comments below!
Subscribe to our channel for more simple home made recipes!
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Recipe:
Crust:
240 grams flour
2 teaspoons sugar
¼ teaspoon salt
155 grams cold butter
6 tablespoons cold water
Filling:
85 grams room temp butter
135 grams sugar
2 eggs
1 teaspoon vanilla
¼ teaspoon almond extract
145 grams almond flour
¼ teaspoon salt
2 apples
3 tablespoons sliced almonds
1. Add the flour, sugar, salt and small pieces of cold butter to a bowl and mix with your hands until the butter is in smaller pieces.
2. Add the cold water to the mixture and mix with your hands until you form a dough, stop mixing as soon as it comes together.
3. Press the dough into a disc and wrap in plastic wrap. Refrigerate for one hour.
4. When the dough is firm, take it out and flour a clean surface. Roll the dough until it’s ¼ inch thick and about an inch larger than your tart pan (I use a 9” tart pan with a removable bottom).
5. Place the dough over the tart pan, gently pressing the dough into the edges of the pan. Trim off any excess dough leaving about ½ an inch of dough over the edge of the pan.
6. Fold the excess dough under and keep pressing the dough into the sides of the pan, the dough may shrink in the oven so build the edge up ⅛-¼” above the lip of the pan.
7. Put the tart into the freezer for 20 minutes to make sure it’s cold before baking.
8. Preheat the oven to 375°F. Line the pan with a sheet of parchment and fill with pie weights or dried beans or rice. Parbake the crust in the oven for 30 minutes.
9. While the crust is baking, prepare the filling. Cream the butter and sugar together in a stand mixer fitted with a paddle attachment. Then add 2 eggs and vanilla and stir until combined. Add the almond flour and salt and stir to combine.
10. When the crust is done par-baking, remove it from the oven and spread the filling evenly into the crust.
11. Cut the apples into thin slices, keep the slices together to arrange in the tart.
12. Arrange the apples on top of the almond filling in any direction you like. Sprinkle almond slices on top of the apples and filling.
13. Place the tart back in the oven, decrease the oven to 350°F and bake the tart for around 45-50 minutes. The crust and filling should be slightly browned.
14. Allow the tart to cool before removing from the pan. Dust the tart with icing sugar and serve warm or cold.
#applefrangipanetart #frangipanetart #samandfengcooking #homecooking #cooking
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4 Apples and 10 Minutes for this Delicious Apple Cake❗️ Simple and Delicious Cake Recipe❗️
Prepare 4 apples and 10 minutes for this delicious and easy apple cake!
Everyone is looking for this recipe! An apple cake that melts in your mouth!
Today I bake a simple cake with apples. This quick apple cake is soft, tender and prepared in 10 minutes! When I have apples and want to have a delicious apple cake, I like to make this very quick and simple recipe. Easy and delicious! Have fun!
The main ingredient: a lot of love❤️
*** The recipe: (baking pan size: 20cm / 8 inches)
2 / eggs
65g / granulated sugar (4+1/2 tablespoons)
8g / vanilla sugar ( 1/2 tablespoon)
A pinch of salt
Mix well
100ml / milk (1/2cup - 1 tablespoons )
40ml / vegetable oil ( 3 tablespoons)
80g / all-purpose flour (1/2 cup)
10g / baking powder ( 1,5 tablespoons)
Mix well
1 teaspoon / orange zest
3-4 / sweet apples
Pour into the batter and mix well!
Bake in the preheated oven at 180 ° C / (356 ° F) for 50-55 minutes!
Bon Appetit!
#Cake#applecake#applecakerecipe#fruitcake#healthycake#Quickrecipe#cakerecipe
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Claire Saffitz Makes Best Crunchy Almond Cake Recipe | Dessert Person
Claire Saffitz Makes Best Crunchy Almond Cake Recipe | Dessert Person
Get ready for a flavor explosion as Claire shares her coveted recipe for the Crunchy Almond Cake. Made with almond paste and a touch of amaretto, this cake is a dream come true for almond enthusiasts. Topped with sugared sliced almonds, it offers the perfect balance of moistness and crunch. Not too cakey, not too dense, and not too sweet, this creation is filled with the rich oils from the almond paste, delivering an unforgettable taste experience. Join Claire as she guides you through the process, and prepare to be amazed. Whether you serve it with slow-roasted plums or enjoy it plain, this cake is a true almond lover's paradise. Don't miss out on this almond extravaganza— like & subscribe to support our channel.
#clairesaffitz #cake #almonds
Ingredients:
1 cup sliced unblanched almonds (4 oz / 113g)
Melted butter for the pan
1⁄4 cup demerara sugar (1.8 oz / 50g)
3⁄4 cup plus 2 tablespoons all-purpose flour (4.1 oz / 118g)
1 teaspoon baking powder
3⁄4 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
7 ounces (200g) almond paste
1 1⁄2 sticks unsalted butter (6 oz / 170g), at room temperature
2⁄3 cup granulated sugar (4.7 oz / 133g)
4 large eggs (7 oz / 200g), at room temperature
1⁄4 cup amaretto (2 oz / 57g) 2 teaspoons vanilla extract
What's for Dessert by Claire Saffitz is out now:
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Editor: Hal McFall
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Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa