November 19, 2008

Mrs. Paxton's Raw Apple Cake Recipe



G suudistab mind tema tervisliku eluviisi saboteerimises. Aga tahaksin osutada et tegin koogi mitte valge jahuga (wholewheat flour) ja lisasin flaxseed kah juurde. Ounu ka ei koorinud (ei saa mina vahest aru, pealegi tervislikum koos koorega) ja kasutasin pruuni suhkrut. Imehea ja suur kook taiesti. Hoiatan ette kes tegema hakkab et tainas tuleb tihke ja ouna tukke-kookoshelbeid ja pahkleid on rohkem proportsionaalselt kui tainast.

Retsept on parit SimplyRecipes.com www.elise.com/recipes/archives/000056mrs_paxtons_raw_apple_cake.php

Mrs. Paxton's Raw Apple Cake Recipe
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Preparation time: 20 minutes to prepare, 1 hour to cook, 30 minutes to cool.

Ingredients
Cake:

1 1/2 cups vegetable oil (we use grapeseed oil)
2 cups of sugar
3 eggs, slightly beaten
3 cups of white flour
1 1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
3 cups chopped, peeled apples (varieties that are good for baking - i.e. Granny Smith, Gravenstein, Fuji)
1 cup of coconut (the sweetened fresh grated, not the dried. If you use dried, soak first in water.)
1 cup of chopped nuts - walnuts or pecans

Glaze:

1/2 stick sweet butter
1 cup brown sugar
3 tablespoons milk
Method
1 Preheat oven to 350 degree F.

2 Beat together the sugar and oil. Add the eggs. In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition. Mix in the vanilla, apples, coconut, and chopped nuts.

3 Bake in a greased and floured bundt cake pan about 1 hour. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.

4 When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits even.

5 Blend glaze ingredients and cook until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Use a pastry brush to apply the glaze liberally around the surface areas of the cake, or use a spoon to dribble the glaze on the cake.

4 comments:

Anonymous said...

tere,
mis on sweet butter palun?

Puhvis Kukk said...

Tere! Poodides on kolme sorti - tavaliselt naed rohkem soolatud void ja magedat, magusat vahem. Mina kasutasin magedat ja vaga magus tuli, isegi voib vahem suhkrut sisse panna.

pagulane said...

Mida tähendab kaalu mõttes pulk võid? Vahel on ameerika retseptides ka tass tahket võid, kuidas seda mõõta, on ehk grammides ekvivalent olemas?

Puhvis Kukk said...

USA stick of butter on 120 grammi. Nii et glasuuri jaoks laheb 60 grammi.
1 stick of butter = 1/2 cup of butter.
Kui kupsetad tihedamini ameerika retpseptide jargi, see link on vaart alles hoidmist. Siin koik tassi kaalud alles grammides.
http://www.recipegoldmine.com/kitchart/kitchart2.html