Cake
1 C butter or margerine
1 1/2 C sugar
3 eggs
1 1/2 tsp xantham gum
1 tsp vanilla
3 mashed bananas
1 C buttermilk ( I often use buttermilk powder)
1/4 tsp salt
3 C GF flour (I use either the featherlight mix or asian rice flour)
2 tsp baking soda
2 tsp baking powder
Caramel sauce
2 tbsp butter
1/3 C brown sugar
1/3 C sour cream
Mix together the butter and sugar. Beat in the eggs, vanilla, bananas and butternilk. Stir in dry ingredients until well blended. Pour into a greased 9x13 pan or 2 9 inch round pans and bake at 350 degrees for about 45 minutes or until set in the middle.
While cake is cooling, make your caramel sauce.
Melt the butter in a small saucepan over medium heat. Add sugar, cook until melted. Stir in the sour cream and cook for 1 minute. Drizzle over your cake slice and enjoy!
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Friday, February 27, 2009
Saturday, February 7, 2009
Bavarian Apple Tart
Preheat oven to 450 degrees F and place rack in the center of the oven. Grease a 12 inch tart pan with removeable bottom.
CRUST:
1 1/2 C flour (I use a gluten free asian rice flour)
1/2 C confectioners sugar
3/4 C cold unsalted butter, cut into small pieces
3/4 tsp xantham gum (Only if you are using gluten free flour)
In the bowl of a food processor place the flour,sugar and xantham gum (if using). Pulse to blend together. Add butter and pulse until dough just begins to hold together. Pat the dough onto the bottom and up the sides of your pan. Cover in plastic wrap and place in the fridge while you make the filling.
FILLING:
12 oz cream cheese at room temp
1/3 C granulated sugar
2 large eggs
3/4 tsp vanilla
In the food processor, process the cream cheese until smooth. Add the sugar and mix well. Blend in the eggs and vanilla and mix until smooth. Remove the crust from the fridge and pour in the filling. Return to the fridge while you prepare the topping.
TOPPING:
1/3 C granulated sugar
3/4 tsp cinnamon
4 C granny smith apples, peeled and cut into 1/4inch slices.
1/3 C sliced almonds
Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the tart pan on a larger baking sheet to catch the drips.
Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F and bake for 25-30 minutes until apples are soft and top is golden brown. Remove from oven and place on a wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature.
CRUST:
1 1/2 C flour (I use a gluten free asian rice flour)
1/2 C confectioners sugar
3/4 C cold unsalted butter, cut into small pieces
3/4 tsp xantham gum (Only if you are using gluten free flour)
In the bowl of a food processor place the flour,sugar and xantham gum (if using). Pulse to blend together. Add butter and pulse until dough just begins to hold together. Pat the dough onto the bottom and up the sides of your pan. Cover in plastic wrap and place in the fridge while you make the filling.
FILLING:
12 oz cream cheese at room temp
1/3 C granulated sugar
2 large eggs
3/4 tsp vanilla
In the food processor, process the cream cheese until smooth. Add the sugar and mix well. Blend in the eggs and vanilla and mix until smooth. Remove the crust from the fridge and pour in the filling. Return to the fridge while you prepare the topping.
TOPPING:
1/3 C granulated sugar
3/4 tsp cinnamon
4 C granny smith apples, peeled and cut into 1/4inch slices.
1/3 C sliced almonds
Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the tart pan on a larger baking sheet to catch the drips.
Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F and bake for 25-30 minutes until apples are soft and top is golden brown. Remove from oven and place on a wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature.
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