Afternoon Baking

Decided it was an afternoon to do a little baking and decided to try my hand for the 2nd time at the delicious SHARLOTKA APPLE CAKE. It is the easiest & quickest cake to whip up for an afternoon tea with friends or a quick dessert to serve with cream or ice cream. "Sharlotka" a Russian version of an apple pie. 

Ingredients:

3 Eggs

1 Cup Sugar

1 Cup Flour

4 Large Apples

Method:

Wash, peal and dice apples into one inch pieces.

Using a mixer, beat eggs with sugar, until it’s three times in volume.

Using a spatula, fold in flour by thirds; be very gentle with the dough, to not overmix it and lose the fluffiness.

Lay out the diced apples on the bottom of a 9 inch pan. Cover apples with cake batter, shake the pan a bit, to spread batter between each apple piece. 

Bake it at 180 for 40 minutes, check, using a wooden toothpick. If the cake is ready, the dough should not stick to the toothpick. Once the cake will cool off a little, turn it over with the bottom up and dust with some powdered sugar. 

Original recipe can be found here....enjoy.

My gorgeous cake stand and cake saucers come from Mr Price Home, years ago.

Tasty Treats

I came across this delicious recipe from Jessica's blog and decided to share it with you all. Think I might try these out this weekend ... as I feel like baking!

Scratch Cheddar Bay Biscuits
Makes 16 biscuits 

1 1/2 cups (7 1/2 ounces) all-purpose flour
1 1/2 cups (6 ounces) cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons garlic powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1/2-inch pieces
2 cups shredded cheddar cheese (about 4 1/2 oz)
1 1/2 cups buttermilk

Garlic Topping
4 tablespoons (1/2 stick) salted butter
2 cloves garlic, finely minced or through garlic press
1/2 teaspoon garlic powder
1 teaspoon dried parsley

Directions

1. Adjust oven rack to the upper-middle position, and preheat oven to 425 degrees. Line 2 baking sheets with parchment or a Silpat.

2. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined.

3. Using a 1/4 measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.

Butter Topping

1. In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about  1 to 2 minutes. Add in the garlic powder and dried parsley, and stir to combine. Set aside.

Storage: Can be stored at room temperature in an airtight container for up to 2 days.

Good luck and enjoy!