Hot Milk Sponge Cake

This cake is a very popular one in my family. My dad loved it, and my Aunt Clare is almost famous for it. So it seemed only fitting that I should make it for her for her birthday this year. It was a big milestone birthday for her ( I won't announce her age here, out of respect) and the whole family got together to celebrate. We had tons of fun and the cake was a huge hit.

I'm glad that I decided to try to make it myself. I thought it would be complicated, but it wasn't. Aunt Clare told me that she usually uses half and half for the milk part because it makes the cake richer. But she said that using skim, or 1% or 2% would work just as well. So I decided to save myself a trip to the store and just use the skim milk I already had in my fridge. The cake was definitely rich enough with the skim milk and I will probably always just use skim, unless I happen to have some half and half on hand and I feel like being extra bad ;-)

I was always a bit skeptical about the use of unsweetened chocolate for the drizzle on top. But the frosting is so sugary, and the cake is so rich, that it really is a nice balance. I will definitely be making this again very soon!

Hot Milk Sponge Cake (source: my Aunt Clare)

2 cups all purpose flour
2 tsp baking powder
4 eggs
2 cups sugar
1 cup half and hlaf (or skim, 1% or 2% milk)
4 tbsp butter

Preheat oven to 350 degrees.

Grease and flour a tube pan or 2 cake pans (I used 2 9" round cake pans)

Sift together flour and baking powder; set aside

In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4-5 minutes or until light anf lfuffy. Add the dry mixture; beat on low to medium speed just until combined.

In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined. Pour batter into prepared pans.

Bake in a 350 dregree oven for 30-40 minutes until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack.

Butter cream frosting
5 tbsp butter, softened
2 cups confectioner's sugar
milk to obtain consistency

Beat butter until smooth. Slowly add confectioner's sugar, alternating with milk until spreading consistency is obtained.
(You may find that this recipe does not make enough frosting for your cake. I like lots of frosting so I made 1.5 of this recipe. so I used 10 tablespoons of butter and 3 cups of confectioner's sugar. I didn't really measure the milk too well, but I'd guess I used about 1/4 cup)

After icing cake with butter cream frosting, drizzle melted unsweetened chocolate on top and down sides in an interesting pattern.

Brown Sugar Pound Cake

I sometimes feel like I don't try enough new recipes. If I blogged every single time I baked something, including repeat recipes, I'd have well over 150 posts by now. But I tend to make the same baked goods over and over because they feel safe.

Well, I decided it was time to try something new. I have been wanting to make a pound cake for a while now and I knew that there were several recipes floating around my family. Mostly my aunts. I have lots and lots of aunts. My Dad had 7 sisters and my Mom has 2, and I have a couple of aunts related to me by marriage (my dad also had 2 brothers). So between all of them, I have enough recipes to last me a life time. I decided to refer to my family cookbook put together by one of my Dad's sisters. I found my Aunt Clare's Brown Sugar Pound cake recipe, and while it wasn't the traditional pound cake recipe I was looking for, it looked wonderful so I decided to give it a shot.

This cake is dense and rich and delicious. The brown sugar gives it a deep flavor that is amazing. You will definitely need a glass of milk though! The original recipe in my cookbook calls for a Caramel Rum Sauce to drizzle over the cake, but I skipped this because i was feeling a little lazy :-) However, the next time I make this for a party or get together, I will definitely try out the sauce because it sounds wonderful. This time I jsut dusted it with a little bit of powdered sugar.

Aunt Clare's Brown Sugar Pound Cake

2 sticks (1/2 pound) butter, softened
2 cups dark brown sugar, firmly packed
1 cup granulated sugar
6 large eggs
3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup of milk (Aunt Clare uses fat free half and half so that's what I used :-) )
2 tsp vanilla

Preheat oven to 325 degrees. Grease and flour a 10" tube pan. In a large bowl, or the bowl of an electric stand mixer, beat the butter until fluffy. Add the sugars and cream until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Combine dry ingredients in a medium mixing bowl, and then add to the butter mixture alternately with milk or half and half, beginning and ending with the flour mixture. Add the vanilla. Fill prepared pan and bake for 1 hour and 35 minutes or until a toothpick inserted into the center comes out clean (my cake took only an hour and 15 minutes) Cool cake completely, then remove from pan. To serve, drizzle with rum sauce.

Caramel Rum Sauce
1/2 cup whipping cream
1/2 cup butter
1/2 cup granulated sugar
2 tbsp corn syrup
3 tbsp dark rum

Combine all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the sides of the pan. Uncover and continue to boil for 3-4 minutes without stirring. Cool slightly. Drizzle over cooled cake and serve.

Grandma's Apple Crisp

The whole way home from the apple orchard, all I could think of was getting home and making my Grandma's apple crisp. It is so easy and delicious and I knew it was the first thing I wanted to make with our apples. I have never had Empire apples before, but they are my new favorite. I used a combo of Empire and Jonagold apples for the crisp and it turned out wonderfully. I think I added a little too much cinnamon on top because i didn't measure. But I love cinnamon so I don't mind!

Grandma's Apple Crisp (source: my Grandma)

Ingredients:
1 cup flour
3/4 cup sugar
1 tsp baking powder
dash of salt
1 egg, slightly beaten
8 tbsp butt, melted
4 apples, peeled and sliced
2 tsp cinnamon

Directions:
Preheat oven to 375. Mix flour, sugar , baking powder and salt. Gradually add egg until crumbly. Layer apples in and 8x8 cake pan. Cover apples with flour mixture and drizzle with melted butter. Sprinkle with cinnamon. Bake in preheated oven for 30-35 minutes until golden brown and bubbly.