In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes.
Happy first day of Fall, baking gods and goddesses!
The first dessert feature of the season goes to this rustic apple galette: a free-form, crusty tart filled with lightly sweetened apples. I found the recipe – originally contributed by the legendary Jacques Pépin and Grace Parisi – in the September 2003 edition of Food & Wine magazine. I made only minor variations (because seriously, you don’t fool around with a Pépin creation!), and absolutely LOVE the result. With buttery, flaky crust and insanely delicious filling, this tart is already lodged in my ‘make this again ASAP’ folder!
A couple of notes: first, this is – HANDS DOWN – the best and easiest pie crust I’ve ever made. I’ve experimented with dozens of recipes over the past decade, and this one beats them all by leaps and bounds. The dough is incredibly easy to assemble and manipulate (there’s no chilling required!), and bakes up like an absolute dream! Second, I highly recommend following Pépin and Parisi’s instruction to use Golden Delicious apples. As the picture above indicates, I used Granny Smiths – this was an unfortunate mistake. While they hold up well to baking, I found them slightly too tart for this recipe. If you aren’t able to find Golden Delicious at your local grocer or farmer’s market (as I wasn’t), substitute with a sweeter variety like Honeycrisp, Mutsu or Pink Lady.
This galette is heaven served warm with vanilla bean ice cream. If you’d like to make ahead or have leftovers (good luck!), the baked tart can be stored overnight at room temperature and reheated in a 325 degree Fahrenheit (160 degree Celsius) oven. Enjoy!
4 large Golden delicious apples (peeled, cored and cut into 1/4-inch-thick slices)
In a large food processor, pulse 1 1/2 cups flour with the salt. Add the cold butter and process just until the butter is the size of peas (approximately 5 seconds). Sprinkle with ice water and process just until moistened (approximately 5 seconds). Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk and roll into a 16- or 17-inch round approximately 1/4-inch thick.
Line a large baking sheet with parchment paper. Transfer the dough to the parchment. (Rolling the dough around your rolling pin helps considerably with this step!)
In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within approximately 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart for 10 minutes.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
Happy October, blog goers! (I’m fairly certain this includes my mum and dad and no one else, but hope springs eternal!)
If my last post didn’t state it plainly enough, I’ll say it again: I LOVE Fall. I’ve waited for months – long, HOT months in San Diego – for the arrival of cooler temperatures, tawny foliage, and the glorious bounty of autumn fruits and vegetables. My fridge is so jam-packed with apples, grapes, pumpkin, and five different kinds of squash, I can barely close the door. True story. And I LOVE it.
I also love cake. Probably more than I should, and definitely more than is healthy. I’d eat a slice of cake at every meal if it were socially acceptable or nutritionally sound. You might be thinking, “Cake for breakfast? Control yourself, woman!” Fair point, but consider THIS cake. It’s a great take on classic coffee cake, infused with the delicious flavors of fall. I felt zero guilt enjoying it for breakfast this morning, and didn’t feel the need to indulge my sweet tooth for the rest of the day. Win-win!
This recipe was inspired by one featured on the genius blog Real Housemoms. I’ve tinkered with the ingredients and baking time a bit, and finally settled on something suited to my tastes. I encourage you to visit Real Housemoms for the original recipe (and many others!).
SPICED APPLE COFFEE CAKE
Yields: 12 servings
For the Fried Apples:
3 tbsp butter
3 large Granny Smith apples, peeled, cored + sliced
1 tbsp brown sugar
½ tsp cinnamon
For the Coffee Cake:
½ cup butter
1 cup sugar
2 tsp pure vanilla extract
2 cups flour
2 tsp baking powder
1 tsp salt
⅔ cup milk
For the Streusel Topping:
1 ¼ cup all-purpose flour
½ cup brown sugar, firmly packed
¼ cup granulated sugar
1 ¼ tsp ground cinnamon
¼ tsp salt
⅛ tsp allspice
⅛ tsp ginger
¼ tsp nutmeg
½ cup chilled butter, cubed
To make fried apples, melt butter over medium heat in a large skillet. Add the apple wedges, brown sugar and cinnamon. Cook apples for 5 minutes or until tender, stirring occasionally. Remove to a plate and allow to cool.
To make coffee cake, beat butter and sugar in an electric mixer until light and creamy. Add eggs and vanilla extract. In a medium bowl, whisk flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with milk, beginning and ending with the flour mixture. Beat well.
Spray a 10-inch spring form pan with cooking spray, then coat lightly with flour. Pour cake batter into cake pan and set aside.
Preheat oven to 350 degrees Fahrenheit.
To make the streusel topping, combine flour, sugars, spices, and salt in a mixing bowl. Cut in the cubed butter until it resembles peas. Sprinkle half of the streusel topping over the top of the cake batter. Carefully lay the apples on top of the streusel topping, then cover apples with remaining streusel. Bake for 65-70 minutes, checking to make sure the center is set. If the topping becomes too dark while baking, cover pan loosely with foil.