Cherry and apple cake

Cherry and apple cake

Cherry and apple cake

The bottom of the dough.
200 gram flour
1 egg
2 tablespoons powdered sugar
1 tablespoon of fat (cold)
Pin 1 teaspoon salt
1 vanilla sugar
Baking powder ½
1 tablespoon sour cream

The sponge cake:
6 eggs
6 tablespoons powdered sugar
6evőkanál flour
2 tablespoons cocoa
Baking powder ½ Package

Spreading on the dough by 2 spoonful of jam.

Stuffing.
½ kg of sour cherry
4 medium apples
Optionally, sugar
3-4 tablespoons bread crumbs

The soft dough knead dough hozzávalóiból. If you are a bit stuck, a bit of flour to be.
Aside to rest.
Kimagozzuk Meanwhile, slice the apples and cherries. Not grated!
Put baking the dough, brush a very thin layer of jam. I had raspberry jam.

The pitted cherries and sliced ​​apples Sprinkle two tablespoons bread crumbs firstand then granulated sugar and mix. Sugar to taste.

The baking pastry brush spread with jam. It is very thin!
Alternating stripes we put cherries and apples.
I’ve also scattered tablespoon bread crumbs on top.

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Apple and Cherry Upside-Down Cake

By Stemilt Growers | Jun 28, 2016

Ingredients

• 3/4 cup unsalted butter (divided)
• 1/3 cup packed brown sugar
• 1 tsp fresh lemon juice
• 2 apples, peeled, cored, quartered and cut into slices
• 15 to 20 dark sweet cherries, pitted and halved
• 1 cup all-purpose, unbleached flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 2/3 cup granulated sugar
• 1 egg
• 1/2 tsp pure vanilla extract
• 2/3 cup plain yogurt
• 1/4 cup milk (2%)

An upside-down cake made with apples and cherries instead of pineapples.

An upside-down cake made with apples and cherries instead of pineapples. Picture-perfect dessert!

Instructions

1. Preheat oven to 350 degrees F.
2. In large nonstick skillet, melt 4 tablespoons (1/2 stick) butter and brown sugar. Add apples, tossing to coat; cook for 1 minute. Add cherries; cook another minute. Remove from heat.
3. Beginning with apple slices, arrange fruit in bottom of 9-inch, nonstick baking pan. Lay apples in a slightly overlapping pattern around outermost edge of pan interior, creating a ring of apples with a circular space in the center to add cherries. Spoon cherries into middle of pan, pressing down slightly to fill space. Pour remaining pan syrup (1/3 cup maximum) over fruit. Set aside.
4. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
5. In a separate bowl, beat remaining butter (1 stick) and granulated sugar. Add egg, vanilla, yogurt, and milk; mix well. Gradually add in flour mixture until well incorporated.
6. Pour batter over fruit. Gently spread batter to edge of pan (careful not to disturb fruit).
7. Bake for 45-50 minutes; until wooden toothpick inserted in cake comes out clean. Allow cake to cool in pan for at least 1 hour. After allotted cooling, invert cake pan onto platter and let rest 5-10 minutes before removing pan.
8. Cut cake into wedges. Serve warm or at room temperature.

Stemilt Growers

Stemilt is a family-owned fruit company that’s been in business since 1964. The Mathison family owns and operates Stemilt Growers, and proudly grows, packs, and ships the best apples, pears, cherries, and summer fruits for you and your family to enjoy.

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Polenta Cake with Apples and Cherry Compote

Applesauce and polenta form the base of this naturally sweet and perfectly moist vegan cake, which makes a gorgeous addition to any Thanksgiving or holiday spread. A homemade cherry compote with autumnal spices adds extra sweetness and a hint of tanginess. This recipe is gluten-free if you use gluten-free oat flour. The cake tastes best served warm: If you make it ahead of time, place it on an oven-going platter and warm in a 350°F oven about 20 minutes.

Ingredients

• 1½ cups frozen cherries
• 2 cups unsweetened applesauce
• 1 tablespoon ground cinnamon
• 2 whole star anise (optional)
• 1 pinch ground cloves
• 1 cup dry polenta
• 1 cup unsweetened, unflavored plant-based milk
• ½ cup pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure vanilla extract
• ½ cup oat flour
• ¼ cup almond flour
• 1 tablespoon arrowroot powder
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 medium unpeeled apples

Instructions

1. Make Cherry Compote: In a small saucepan combine cherries, 1 cup of the applesauce, the cinnamon, star anise (if using), cloves, and 1 cup water. mix well. Cook over medium-low about 20 minutes or until thick and syrupy, stirring occasionally. Remove from heat; discard star anise. Use a potato masher to crush cherries to a pulp. Cool and chill until ready to serve.
2. In a large mixing bowl stir together the remaining 1 cup applesauce, the polenta, plant milk, maple syrup, vinegar, and vanilla. Let stand 20 minutes. In a small bowl whisk together the next five ingredients (through baking soda).
3. Preheat oven to 375°F. Line a 9-inch round cake pan with parchment paper.
4. Core apples and slice into ¼-inch-thick wedges. Arrange apple slices in rows or a spiral pattern in the cake pan, working from the center outward to completely cover the base of pan.
5. Add the flour mixture to the milk mixture, stirring well. Pour batter over apples, spreading evenly.
6. Bake about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan at least 30 minutes. Invert onto a serving platter. Serve warm with Cherry Compote.

Comments (23)

I just tried baking this tonight and I can’t wait for the results. Can you please provide the nutrition value?

It looks delicious! I want to trait asap! I love plant based recipes!

This looks really delicious, but I don’t see the nutrition value. Can you please provide? Do you recipes have the nutrition value?

I just made this and love it, will make it again when I’m ready for my occasional treat. My husband (pure epicurean foodie, not WFPB) even loved it.

I replaced the oat-and almond flour with brown rice flour and it turned out great! Never baked with polenta before, but this is one of my favourites now!

Has anyone tried making this in a cast iron skillet? Any tips for oven temperature or other changes?

Can I use pre-cooked polenta? If yes, measurements? Thanks.

Hi Julie. Step 6 says to invert.

This looks wonderful! The apple slices that show on the top – were these put there after pouring the mixture into the pan (recipe doesn’t say, but I like the look) or was the cake inverted after cooking and these are the ones from the bottom? Thank you!

Step 5 Pour batter over apples, spreading evenly

I’m supposed to avoid corn and corn products. Can this be made with flour (GF or regular) instead of polenta?

Any tips for making this the day before? Fridge over night then bake for 20 minutes or is there something crucial I should do?

Has anyone tried using another nut flour, instead of almonds, to make this cake?

I love this polenta cake and make it all the time. But I leave off the cherry sauce.

I love this cake and make it all the time, but I leave off the cherry sauce.

Darshana you have done it again. This cake, although quite sweet, is delicious and extremely moist. The recipe made 10 ample sized slices. Serving it warm makes it like a winter pudding. A winner with the family.
Thank you

I used homemade applesauce and fresh cherries
This is delicious and not dry at all
Baked for 50 minutes instead of 60

I also made my own oat flour I. Food processor

Can you use Bob’s Red Mill corn meal or corn flour?

Just ok. Not as moist as I hoped it would be.

What is dry polenta? Cornmeal? Cannot make it unless I know the answer.

Yes. An example is Bob’s Red Mill yellow corn grits polenta

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Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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Apple and cherry cake

Apple and cherry pie . what memories! When I was a kid I used to spend summers with my grandparents in Slovenia, where my grandmother used to make me find this fabulous cake for tea! It is easy to prepare and tastes of fresh fruit. Just what we needed during a hot summer! Have you noticed that at this time of year, in markets and supermarkets, as well as on street corners, it’s easy to find baskets full of delicious red cherries for just a few euros a kilo? How can you resist? Just yesterday I came across one of these baskets overflowing with cherries and I took home a good kilo of fruit, full of excitement about the cake I’m going to describe to you today. Making it together with my grandmother Fani was even more exciting: we relived all those memories and, while waiting for the cake to finish cooking, we laughed and joked together just like the old days. Those memories will always be with me, as well as the unique flavour and aroma of this cake which will always be really special.

Ingredients

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Cherry and apple cake

Счастье на лице мужа искрилось, всё таки мужчины, как дети!

Так как вишня уже зреет и в магазине её завались, осенило меня сделать вишнёвый торт.
Я решила, что вишня должна быть не в крему, а в бисквите (почему бы и нет) и самый подходящий крем для этого бисквита, это cream cheese.
Для украшения я взяла самый обычный масляный крем.

Для двух коржей нам понадобится:

• 4 яичных белка, взбитых до жестких пиков
• 114 гр сливочного масла
• 200 гр сахарного песка
• 250 гр муки
• 1 столовая ложка порошка выпечки
• 1/4 чайной ложки соли
• 60 мл молока
• 120 мл вишневого сока
• 1 чайн а я ложка Ванильный экстракт
• несколько капель миндального экстракта
• 2 столовые ложки муки для посыпки порезанной вишни
• 250 гр вишни, нарезанной (можно заменить вишней из банки, дав хорошо стечь соку)
• розовый краситель

• Пол пачки сливочного сыра «Philadelphia Классик»
• 80 гр сахарной пудры
• 100 гр масла комнатной температуры
• Стручок ванили

Масло и сливочный сыр должны быть обязательно комнатной температуры.

Масло взбить с сахарной пудрой кухонным комбайном 10 минут до бела .
Добавить семена ванильного стручка, разрезав его вдоль и вынув семена ножом и столовую ложку молока, хорошенько перемешать.

Добавить сливочный сыр и перемешать до однородности деревянной лопаткой.

Нижний корж промазать кремом и накрыть вторым коржом.
Поставить в холодильник.

Крем для украшения торта:

• 300 гр масла комнатной температуры
• 180 гр сахарной пудры
• Ванильный экстракт

15 комментариев:

ia jelaiu vam shastio i zdorovie so svaio mujom, semioi,balshoi lubov i shchastio! maia milaia iulia! ti vsegda nas daiosh obradovatsa! umnicai dobraia.

Ich würde sehr gern wissen ob diese Böden im Kühlschrank nicht «nass» werden wenn sie 1-en Tag vorm Zubereiten der Torte schon mal vorgebacken werden? Habe nächste Woche vor diese Torte zu beacken und will kein Fehler machen. Danke für die Antwort! Lg Oli

Hallo Oli.
Dadurch, dass Tortenboden frische (oder aus der Glas) Kirschen in sich hat, ist die Torte insgesamt sehr feucht. Und am nächsten Tag, war die Torte immer noch lecker. Ich würde sagen, noch leckerer!

Юленька, а можно такой крем покрыть мастикой?

Здравствуйте,Юля!
Прежде всего хочу Вам сказать огромное спасибо за Ваш прекрасный блог!Я испробовала практически все Ваши рецепты!И бесконечно счастлива, что нашла Вас! Вот только с этим тортом у меня вышла не понятная ситуация.Я делала его с мороженной клубникой.И корж сначала у меня сильно поднялся, а потом сел в духовке.Когда я его разрезала было ощущение, что он не пропекся.Хотя по вкусу он был превосходен. Скажите пожалуйста, что я сделала не так?

А клубнику Вы раморозили, прежде чем добавить в тесто.

Если нет, то она отаяла в процессе выпечки и дала много сока!

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