Apple Crumble Coffee Cake

Notes : J’ai ajusté les quatités pour faire une recette et demie afin d’utiliser un moule à gâteau en métal de 13″x9″

Ingredients :

• Dry Ingredients:
  • 3 teaspoons unsalted butter
  • 3 cups all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
• Crumble Mixture:
  • 2 cups finely chopped toasted walnuts
  • 1/2 cup packed light brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 4 1/2 tablespoons unsalted butter, melted
• Wet Ingredients:
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cup white sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cup plain yogurt
  • 3 Honeycrisp apples

Directions :

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×12-inch baking dish generously.
2. Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
3. Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
4. Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
5. Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
6. Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
7. Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

Source : https://www.foodnetwork.ca/recipe/classic-new-york-cheesecake/12530/

Ingredients :

Crust

• 1 cup graham cracker crumbs
• 2 Tbsp sugar
• ¼ cup unsalted butter, melted, plus extra for greasing the pan

Cheesecake

• 4 pkg 250 gram packages of cream cheese, at room temperature
• 1 1/4 cup + 2 Tbsp sugar
• 3 Tbsp cornstarch
• 2 tsp vanilla extract
• 2 tsp finely grated lemon zest
• 3 large whole eggs
• 1 large egg yolk
• 1 ½ cup sour cream (not low-fat), divided
• 2 tsp lemon juice

Directions :

Crust

1. Preheat the oven to 350ºF.

2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.

3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

Cheesecake

1. For the cheesecake, increase the oven temperature to 400ºF.

2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.

3. Beat in the cornstarch, vanilla and lemon zest.

4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.

5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.

6. Bake the cheesecake for 10 minutes at 400ºF and then reduce the oven temperature to 225ºF and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.

7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.

8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.

Source : http://www.kingarthurflour.com/recipes/golden-vanilla-cake-recipe

Notes :

C’est le gâteau que j’utilise pour les gâteaux de fête.

Je fais la préparation de facon standard en battant les oeufs avec le sucre, puis j’ajoute les ingrédients secs en alternance avec le lait.

Ingrédients :

• 2 cups sugar, Baker’s Special Sugar preferred
• 3 1/4 cups King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter, soft
• 1 1/4 cups milk, at room temperature
• 2 teaspoons vanilla extract
• 4 large eggs

Préparation :

Source: http://chefmichaelsmith.com/recipe/chocolate-molten-cakes-with-coffee-cream/

Note : Réfrigérer la préparation jusqu’à ce que prête à cuire.  Faire cuire 10 minutes.

Donne 8 petits ramequins.

Ingredients :

• 8 ounces bittersweet or dark chocolate
• 1/2 cup (1 stick) butter, softened
• 2 tablespoons cocoa powder
• 4 eggs
• 1/4 cup white or brown sugar
• 1 tablespoon pure vanilla extract
• butter for greasing ramekins
• white sugar for sprinkling on ramekins
• heavy cream, whipped, or ice cream, for serving

Directions :

1. Preheat your oven to 400°F (200°C).
2. To protect the chocolate from direct heat, melt it and the butter in a heatproof bowl set over a pot of simmering water, gently stirring until they melt together.
3. Remove from the heat and sift in the cocoa powder, stirring until smooth.
4. Meanwhile, beat the eggs with the brown sugar and vanilla until they are thick and smooth.
5. Pour in the melted chocolate and stir until smooth.
6. Rub the inside of each ramekin or muffin mould with butter to make a thin film. Lightly sprinkle each with sugar and shake to coat the inside, shaking out any excess.
7. Evenly divide the cake batter among the ramekins.
8. Place on a rimmed baking sheet and bake until the batter rises, the tops are cracked and the insides are still a bit gooey, no more than 10 minutes.
9. Cool for a few minutes; the cakes will shrink a bit and pull away from the sides. If necessary, run a paring knife around the edges of the cakes to loosen them. Carefully invert onto a plate. Serve with lots of whipped cream or ice cream.

Source: http://www.foodnetwork.ca/ontv/shows/bake-with-anna-olson/recipe.html?dishid=12659&titleid=272497

Note: Essayer de faire cuire le gâteau à 325 F pendant 40 minutes au lieu de 30 minutes à 350 F.  Le gâteau était bien doré, mais pas assez cuit au centre.

Ingrédients:

• 2/3 cup granulated sugar
• 2/3 cup packed light brown sugar
• 2 large eggs
• 1 egg white
• 1/2 cup extra virgin olive oil
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup lightly toasted pine nuts*
• 1/4 cup untoasted pine nuts
• icing sugar, for dusting

Directions:

1. Preheat the oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. * To toast pine nuts, spread them on a parchment-lined baking tray and bake them for 10 minutes in a 350 F oven. Cool before using.
3. Whip the granulated sugar, brown sugar, eggs and egg white by hand or in a mixer fitted with the whip attachment until pale and doubled in volume.
4. Whisk in the oil, lemon zest and vanilla.
5. In a separate bowl, sift the flour and salt. Add this to the egg mixture and stir just until blended.
6. Stir in the toasted pine nuts and scrape the batter into the prepared pan.
7. Sprinkle the top of the cake with the untoasted pine nuts and bake for about 40 minutes, until the top of the cake is a rich golden brown, with slightly darker golden edges.
8. Cool the cake in the pan before turning out to serve. Dust with icing sugar before serving.

Source: http://www.foodnetwork.ca/recipes/Dessert/Eggs/Dairy/recipe.html?dishid=12704

Note: La préparation de canneberges allant au fond du ramequin est trop sucrée.   Essayer de diminuer la quantité de sucre dans le sirop de moitié…

J’ai utilisé 8 petits ramequins.

J’ai fait les gâteaux sans la sauce au caramel.

Ingrédients :

Syrup and Fruit

• 1 1/2 cups fresh or frozen cranberries
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup packed dark brown sugar
• 1/4 cup maple syrup

Cake

• 1/3 cup unsalted butter
• 1/4 cup packed dark brown sugar
• 1/4 cup maple syrup
• 1/4 cup fancy molasses
• 1/4 cup cranberry juice or apple juice
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons finely grated lemon zest
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 1/8 teaspoon ground nutmeg
• 1 large egg, lightly beaten

Brown Butter Caramel Sauce

• 1/2 cup unsalted butter
• 3 tablespoons water
• 1 cup sugar
• 3 tablespoons white corn syrup
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract

Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion

One 8- or 9-inch cake, 12 portions

Ingrédients

Cake (cf recette de génoise)

Filling

• 3 (3 1/2) cups unsweetened frozen raspberries
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 1/2 teaspoon unflavored powdered gelatin
• 1/4 cup cold water
• 1 cup heavy cream (35%)

Syrup

• 1 cup sugar
• 1 cup water
• 3 à 4 c. à table kirsh (flavoring optional)

Frosting

• 1 1/2 cup heavy cream (35%)
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar
• 1/2 pint (4 onces) fresh raspberries, for garnish (optional)

Directions

For the filling

1. Bring the frozen raspberries, sugar, and lemon juice to a simmer in a medium-sized saucepan set over medium heat.
2. Remove from the heat and press the fruit through a fine strainer; discard the seeds and any solids, reserving the purée.   Set it aside to cool to room temperature.  You shouls have at least 1 1/2 cups.
3. In a small heatproof bowl or measuring cup, combine the gelatin and cold water.  Let the mixture sit until all of the water has been absorbed (this only takes a minute or so).
4. Whip the cream until soft peaks form; set it aside.
5. Heat the gelatin-water mixture over low heat until it becomes a clear liquid.  Stir this into the raspberry purée, then fold in the whipped cream.
6. Refrigerate the mousse for about 90 minutes, to let it begin to set up.

For the Syrup

1. Bring the sugar and water to a boil, stirring until the sugar dissolves.
2. Remove from the heat, allow to cool, then store in the refrigerator until you’re ready to use.
3. Flavor syrup with kirsh.

To assemble the cake

1. Slice the cake layer horizontally into the even rounds.
2. Place one of the rounds on a serving plate, cut side up, and brush with the simple syrup.
3. Spread half the raspberry mousse on this layer, then place the second round, cut side up, on top.  Don’t worry if the mousse seems a little soft; once the cake is assembled it will continue to firm up in the refrigerator.
4. Brush with syrup, then top the it with the remaining mousse.
5. Place the last cake layer on top, cut side down, and brush with the any remaining syrup.
6. Refrigerate the cake for 1 hour before finishing.

For the frosting

1. Whip the heavy cream, vanilla, and confectioners’ sugar until soft peaks form (overwhipping will create grainy lumps).
2. Cover the sides and top of the cake with whipped cream, decorating the top with fresh raspberries.
3. Refrigerate for another hour before serving.

Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion

Note: To make a chocolate genoise, cut the amount of flour to 1/2 cup and whisk it together with 1/4 cup Dutch–process cocoa before folding in into the egg-and-sugar mixture.

Ingrédients:

• 6 large eggs
• 1 egg yolk
• 3/4 cup superfine or granulated sugar (superfine is best)
• 1/8 teaspoon salt
• 3/4 cup unbleached all-purpose flour
• 1 tablespoon cornstarch
• 4 tablespoons butter melted and slightly cooled
• 2 teaspoons vanilla or almond extract

Directions

1. Preheat the oven to 350 F.
2. Grease (beurrer)  and flour two 9-inch round pans; three 8-inch round pans; a 10 X 15-inch jelly roll pan, or a 9 X 3 inch springform pan.
3. Place the room-temparature eggs and egg yolk, 1/2 cup of the sugar, and the salt in a heatproof bowl and immerse the bottom of the bowl in warm water.  Whisk over the warm water until the sugar dissolved; you’ll be able to feel if the sugar has dissolved by robbing a small amount of the batter between your fingers- it shouldn’t feel gritty.  Check the temperature of the batter occasionnally; don’t let it go over 110 F, as the eggs may begin to cook.  You’re after batter that’s just warm to touch.
4. Once the sugar ha dissolved, remove the bowl from the hot water.  Using an electric mixer, beat the egg mixture on high speed until it becomes very light and fluffy.  This will take up to 10 minutes.  It should double (or more) in volume and be very thick.
5. Whisk together the flour, cornstarch, and remaining 1/4 cup sugar to eliminate any lumps and aerate the mixture.
6. Using very low speed on an electric mixer, or a hand whisk, gently fold the flour mixture into the eggs, about a third at a time.
7. Stir together the butter and extract; mix about a third of the flour-and-egg mixture into the butter, then fold that back into the remaining batter.
8. Spoon or pour the batter into the prepared pans,  smooting the surface.
9. Bake the 8- or 9-inch round layers for 20 to 25 minutes, the jelly roll for 14 to 18 minutes, or the springform for 30 to 35 minutes.  All should be light golden in color and spring back when touched lightly in the center.  Allow to cool in the pans for 15 minutes.