Recipes: Bev's Apple Cake & Plum Torte (Κεικ με Μήλα & Κεικ με Δαμάσκηνα)

We stepped off the plane in Anchorage a month ago. The sun was shining brightly; the air crisp and cold. Our clothing, suitable for 75°F weather we left behind in Greece, left us shivering in Alaska.

We were one of the last to pass customs; our suitcases, fully packed with delicious Greek ingredients (including 30 pounds of cheeses), attracted intense governmental scrutiny. We helplessly stood by while a neophyte customs agent mauled delicate cheeses, sticking his thumb through their centers. Puzzled, he gave the cheese to a more senior agent for scrutiny, who immediately approved its entry. At long last, all our food passed muster, albeit a little worse for wear.

Because of the customs hold up, we missed the normal 30-people-fighting-for-10-taxis that happens after every international flight lands in Anchorage. Tired and relieved, we stepped into a waiting taxi and headed home.

Anchorage was awash with color: the sky, brilliant blue; the trees, gloriously gold. The mountains surrounding the city were deep green and snowless. Since we’ve been back, supermarket produce sections have been overflowing with fall fruits.

With all the fall fruit that’s landed in my kitchen, I’ve been doing a lot of baking. So far, my favorite treats are a pair of simple to mix, one-bowl cakes that are packed with fruit and wonderful flavor.

Bev’s Apple Cake is moist, has lots of apples, and isn't overly sweet. When fresh from the oven, the top crust crackles, nicely contrasting with the moist crumb and juicy fruit.

Plum Torte is one of the New York Times most requested recipes of all times. First created by Lois Levine and popularized by Marion Burros in her New York Times column, Plum Torte is moist, buttery, and absolutely delicious. Like Bev’s Apple Cake, it takes minutes to put together, but seems as if it took a lot of effort.

Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to

http://www.laurieconstantino.com/quick-and-easy-cake-recipes-with-fruit/


Please click on over and visit my new site. Thank you!

Recipe for Pear Pecan Cake with Lemon Glaze (Κέικ με Aχλάδια και Πεκάν)

When I was growing up, cupcakes were a homey lunchbox treat. They weren’t seen in upscale bakeries or on fancy tables.

That all changed in 1996 when New York City’s Magnolia Bakery started making cupcakes with extra cake batter. After Magnolia’s cupcakes were featured on Sex and the City, it set off a nationwide cupcake craze. Cupcakes’ popularity continues; Barack Obama recently gave Joe Biden a dozen for his birthday.

In 1999, the owners of Magnolia Bakery, Allysa Torey and Jennifer Appel, published The Magnolia Bakery Cookbook: Old-Fashioned Recipes from New York’s Sweetest Bakery. The slim volume is filled with old-fashioned recipes for cake, cookies, and other desserts, all made with the best possible ingredients.

Last week, I had ripe pears that needed to be used immediately. Magnolia Bakery’s Pear Pecan Cake seemed a wonderful way to use them. I modified the original recipe by adding grated lemon peel to the batter and finishing the cake with a light lemon glaze. The clear lemon flavor balances the pear cake’s richness.

Pear Pecan Cake with Lemon Glaze is moist and delicious. With a cup of hot coffee or tea, it makes a decadent breakfast or mid-morning snack.

Pear Pecan Cake with Lemon Glaze (Κέικ με Aχλάδια και Πεκάν)
Adapted from The Magnolia Bakery Cookbook
The batter for this cake is thicker than normal cake batter, so don’t worry if you can't pour it. Apples may be substituted for the pears, and walnuts may be used instead of pecans.

Cake:
2 – 3 ripe pears (2 cups chopped)
3 cups all-purpose flour
2 cups sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup plus 2 Tbsp. vegetable oil
3 eggs
1 tsp. vanilla extract
1 Tbsp. freshly grated lemon peel
1 1/3 cups coarsely chopped pecans

Glaze:
2 cups powdered sugar
3 – 4 Tbsp. lemon juice

Preheat the oven to 350°F.

Thoroughly oil a Bundt or tube pan. After it’s oiled, if the pan isn’t nonstick, lightly flour it to ensure the cake will properly release from the pan.

Peel and quarter the pears. Remove the core, cut each quarter in half lengthwise, and then cut each slice in crosswise pieces.

Sift together the flour, sugar, baking soda, and salt. Stir the oil, eggs, and vanilla extract into the dry ingredients. Fold in the chopped pears and pecans. Evenly spoon the batter into the prepared pan, lightly smoothing out the top. Bake for 60 minutes or until a thin skewer inserted into the middle of the cake comes out clean. Let the cake cool in the pan for 20 minutes, turn the cake upside down onto a wire rack to release it, and finish cooling the cake.

Mix the powdered sugar and 3 Tbsp. lemon juice in a small bowl. If the glaze is too thick, mix in the remaining lemon juice. Spoon the glaze over the very top of the cake so that it drips down the sides and center of the cake.

Slide the cake onto a serving plate. To store, cover the cake with aluminum foil.

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Nuria, who writes Spanish Recipes from Barcelona, Spain and Maryann of Finding La Dolce Vita from the state of New York are two of the world’s nicest people. Both are excellent cooks. At their requests, I’ve completed a know-your-fellow-bloggers meme. For those whose blogs I’ve named below, if you want to complete the meme on your blog, feel free, but please don’t feel obligated, to do so. Here goes:

Who are the last 10 people who commented on your blog?

10) Peter from Souvlaki for the Soul
9) Joan from FOODalogue: Meandering Meals and Travels
8) Maria from Organically Cooked
7) MAG from Hommus & Tabbouli
6) Lydia from The Perfect Pantry
5) Maryann from Finding La Dolce Vita
4) Mariana from History of Greek Food
3) Bijoux from Keep It Simple
2) Kalyn from Kalyn’s Kitchen
1) Susan from The Well-Seasoned Cook

Now answer the following:

1. Has number 10 taken any pictures that moved you? Peter at Souvlaki for the Soul takes some of the best pictures in the food blogosphere. His moody pictures of the Acropolis may be the best I’ve ever seen of this well-photographed site.

2. Have you ever tried something from number 9's blog? I only recently learned about Joan’s blog. As someone who grew up eating Pigs in a Blanket and who loves greens of all kinds, I want to try Joan’s recipe for “This Ain’t Yo Mama’s Pigs in a Blanket.” It looks wonderful.

3. Do you wait excitedly for number 8 to post? Yes. Maria of Organically Cooked is one of my favorite writers; as a storyteller she is without peer among food bloggers.

4. If you could give one piece of advice to number 7 what would it be? MAG’s Lebanese recipes at Hommus & Tabbouli are mouth-wateringly good. She doesn’t need any advice; MAG knows what she's doing!

5. Does number 6 reply to comments on her blog? Yes, Lydia does reply to comments left on The Perfect Pantry. She also gives us a weekly peek into other people’s pantries, a series I find endlessly entertaining.

6. How did number 5's blog change your life? When Finding La Dolce Vita had its first anniversary, Maryann did a drawing for an anniversary present that I was lucky to win. The package included a pizza chopper that has revolutionized how I cut up pizzas and tarts. Thanks Maryann!

7. How often do you comment on number 4's blog? I comment on most, if not all, posts on Mariana’s blog, History of Greek Food.

8. What is your favorite post from number 3's blog? Bijoux of Keep It Simple helps keep me current on modern design trends. Her latest post on a cutting-edge Japanese product is my current favorite.

9. Where is number 2 from? Kalyn of Kalyn’s Kitchen is from Salt Lake City, Utah.

10. Has number 1 blogged something that inspired you? Pretty much everything Susan of The Well-Seasoned Cook puts on her blog is inspirational. Her photographs jump off the screen and her descriptions of food are smoothly creative.

11. Do you know any of the 10 bloggers in person? Yes, I know Maria from Organically Cooked.

12. Do any of the 10 bloggers know each other in person? Yes, Kalyn and Lydia met at this year’s BlogHer conference. Maria from Organically Cooked and Mariana from History of Greek Food are friends. If others know each other, it’s news to me.

13. Out of the 10, who updates her blog most frequently? Kalyn of Kalyn’s Kitchen, Queen Mother of Weekend Herb Blogging, updates most frequently.

14. Which of the 10 makes you laugh? Maria’s quirky sense of humor is just one of the reasons I keep going back to Organically Cooked.

15. Which of the 10 makes you cry (good or bad tears)? Cry? Why in the world would I cry when reading about good food and looking at pictures that make my mouth water?
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This is my recipe for Bookmarked Recipes, hosted and created by Ruth of Ruth’s Kitchen Experiments.

Gold Out of Straw: Recipe for Lemon Yogurt-Raisin Cake with Crunchy Almond Topping (Γιαουρτόπιτα με Σταφίδα Γλυκό του Κουταλιού)

I made the cake for my friend Teeny’s birthday. It was astonishingly good. The cake was dotted with tender raisins, and was lemony, not too sweet, and very flavorful. The crunchy, lemon-glazed, roasted almonds on top contrasted nicely with the moist cake. My kitchen disaster became one of the best cakes I’ve ever made.

For Christmas presents, I’m making raisins in syrup accompanied by copies of the Lemon Yogurt-Raisin Cake recipe. And this time, I’m cooking the raisins too long on purpose.

Lemon Yogurt-Raisin Cake with Crunchy Almond Topping (Γιαουρτόπιτα με Σταφίδα Γλυκό του Κουταλιού)
Serves 10
The cake must be glazed while it is still hot, so make the glaze while the cake is baking.

Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to

http://www.laurieconstantino.com/gold-out-of-straw-a-kitchen-disaster-that-wasnt/


Please click on over and visit my new site. Thank you!

Raisin Spoon Sweets
Makes 3 1/2 cups

Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to

http://www.laurieconstantino.com/gold-out-of-straw-a-kitchen-disaster-that-wasnt/


Please click on over and visit my new site. Thank you!