Apple coffee cake with maple-caramel

If your new to baking, this recipe Apple coffee cake with maple-caramel is delicious and perfect for celebrations; Birthdays, Thanksgiving, Christmas. It taste delicious and it looks amazing.

Preparation time: 20 minutes
Total time:1 hour 20 minutes
Makes:8 to 10 servings

INGREDIENTS
butter for baking pan
2 apples (we used Pink Lady and Gala)
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
pinch ground cloves
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
3 eggs
1/2 tsp vanilla
1 cup sour cream

TOPPING
1/3 cup maple syrup
1/3 cup brown sugar
pinch salt
1/3 cup whipping cream
1/2 cup chopped, roasted and salted cashews

DIRECTIONS

1. Preheat oven to 350F. Grease and flour the inside of a Bundt pan or angel food cake pan

2. Peel, core and grate apples. Set aside.

3. Stir flour with baking soda, salt and spices. Set aside.

4. Beat butter with sugars using an electric mixer until creamy, about 2 min. Add eggs, one at a time, beating between each addition. Beat in vanilla. Gradually beat in one-third of flour mixture just until blended, then half of sour cream. Repeat additions, ending with flour mixture. Stir in grated apple.

5. Spoon batter into pan, smoothing the top. Bake in centre of oven until golden and a tester inserted into centre of cake comes out clean, 50 to 55 min. Cool in pan on a rack for 10 min, then invert cake onto a cooling rack to cool completely.

6. Combine maple syrup, sugar and salt in a small pot over medium heat. Stir until sugar is dissolved. Bring to a boil, then reduce heat to low and simmer for 2 min. Add whipping cream and bring back to a boil. 

7. Reduce heat and simmer, stirring occasionally, until caramel is thick and deep golden, 10 to 12 min. Remove from heat and let cool completely.

8. Drizzle cooled cake with topping and sprinkle with cashews before serving.

Originally published in the Walmart Live Better Fall 2013 issue / Photo: Vince Noguchi 

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Honey-Mustard Chicken and Apples

photo credit / FN

If you love sweet apples, this recipe is perfect for you. The mix of chicken, honey-mustard and sweet apple makes a wonderful dinner combination for you and the family. Enjoy this recipe with a side dish and a glass of wine. 

Preparation time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients
- 8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 large onion, cut into large chunks
- 2 cooking apples (such as Cortland), cut into chunks
- 1 cup low-sodium chicken broth
- 2 to 3 tablespoons honey mustard
- 1 1/2 teaspoons unsalted butter, softened
- 1 tablespoon all-purpose flour
- 1 to 2 tablespoons roughly chopped fresh parsley

Directions

1. Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.

2. Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.

3. Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

[recipe credit belongs to: foodnetwork]

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