apple, almond + matcha cake

 

if you like marzipan as much as i do, stop what you are doing right now & make this autumn coffee cake! seriously, it is so good. it is loaded with almond, apples & matcha making for the perfect fall combination of flavours. it is best to use a crisp & firm apple so it doesn't get too mushy once it is baked into the batter. this pretty much holds true anytime you are baking with apples this season be it cake, pie or crips. for the matcha, i used aiya's culinary grade matcha powder which is the ultimate matcha powder for baking & cooking. the matcha comes through strong even when mixed with an equally strong flavour such as almond.

for some more matchay fall baking inspiration this thanksgiving weekend, check out my matcha pumpkin pie, glazed pumpkin matcha scones & pumpkin cream matcha. so many cozy goodies!

ingredients

  • 1/2 cup unsalted butter, melted & cooled
  • 2 teaspoons aiya’s culinary grade matcha powder
  • 1 cup granulated sugar
  • 2 large eggs, whisked
  • 1 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3/4 cup all-purpose flour
  • 3/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup whole milk
  • 3 firm apples, peeled/cored/sliced
  • sliced almonds, to garnish
  • whipped cream, to serve
  • powdered sugar, to garnish

directions

  • preheat oven to 350(f) degrees. grease & flour an 9-inch round baking dish.
  • in a large mixing bowl whisk together the butter & matcha powder until the matcha is fully dissolved.
  • add the sugar, eggs, vanilla & almond extract. whisk until the yolks are pale & fluffy, about 2 minutes.
  • sift in the flours, baking powder & salt until batter comes together. stir in the milk & fold in the sliced apples, leaving a few to scatter on the top.
  • transfer to prepared baking dish. top with reserved apples & sliced almonds. bake until the center bounces back to touch, about 25 to 30 minutes.
  • let cool completely before transferring to a serving plate. dust with powdered sugar & serve!

brown butter cider donuts

 

okay, but is it really fall without biting into an apple cider donut (or two or three)? one of my favourite autumn memories is going to the apple farm in upper state new york for freshly fried cider donuts. this baked version makes them so easy to make at home & you won't even know they are not deep fried. plus the brown butter gives in an unexpected flavour upgrade.

a lot of times i find baked donut recipes too similar in texture to cake, but these have the density of a traditional donut. think old fashioned or sour cream glazed! the recipe features bob's red mills all purpose flour, which is my go to flour for baking. it consistency yields the perfect baked good every single time.

lastly, for maximum apple cider goodness i like to reduce the cider to a syrup before adding it to the batter. this will ensure the flavour comes through strong with each bite. so grab yourself a gallon of fresh pressed cider & get baking!

ingredients

  • 3/4 cup unsalted butter, melted
  • 3/4 cup brown sugar, lightly packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons full-fat sour cream
  • 2 cups apple cider (reduced to 1/2 cup)*
  • 1 teaspoon vanilla extract
  • 1 3/4 cups bob's red mill all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • cinnamon sugar, for rolling

directions

  • preheat oven to 350(f) degrees. grease & flour two donut pans.
  • in a saucepan over medium low heat melt the butter. continue cooking until the butter begins to foam & give off a toasted aroma. immediately remove from heat once the butter browns.
  • reserve 2 tablespoons of butter & transfer remaining butter to a mixing bowl followed by the sugars & eggs. whisk until light & fluffy.
  • add the sour cream, apple cider & vanilla. whisk until well combined.
  • sift in the flour, baking powder, salt, cinnamon & nutmeg. stir until batter comes together.
  • transfer batter to a piping bag & pipe evenly amongst the prepared donut pans.
  • bake until the top bounces back to touch & is golden brown, about 15 minutes.
  • let cool completely before removing from pan. once removed, brush with reserved brown butter & coat in cinnamon sugar.

note: to make the reduced cider, simply simmer 2 cups of apple cider on the stove until it evaporates to 1/2 cup. this will yield a syrup consistency.

non-dairy chocolate olive oil cake

 

i love a good one-bowl chocolate cake! an unfussy baking recipe that uses pantry ingredients for whenever a chocolate craving strikes. this olive oil based version is non-dairy & features ghirardelli's new non-dairy dark chocolate chips! a plant-based chocolate chip option made with 52% cacao, equally good for baking as it is snacking. double the chocolate action from the cocoa powder & chocolate chips.

the olive oil lends a subtle fruitiness to the final cake & the addition of coffee really helps bring out all that chocolate goodness. one of my little (not so) secret ingredients is to add a touch of freshly ground nutmeg! maybe it is because i love nutmeg, but it just adds that extra little bit of spice & coziness to the cake. the perfect cake to kick off the start of autumn!

ingredients

  • 1 cup granulated sugar
  • 3/4 cup extra-virgin olive oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour, plus more for dusting
  • 1/2 cup ghirardelli's unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 pinch fine salt
  • 1 pinch ground nutmeg
  • 1/2 cup strong brewed coffee, hot
  • 1/2 cup ghirardelli's non-dairy dark chocolate chips
  • powdered sugar, for serving

directions

  • preheat oven to 325(f) degrees. grease & flour a 9-inch round cake pan. set aside until ready to use.
  • in a large mixing bowl whisk together sugar, olive oil, eggs & vanilla until well combined.
  • sift in flour, cocoa powder, baking soda, salt & nutmeg.
  • as you stir in the flour, slowly add the coffee & continue mixing until batter comes together.
  • dust chocolate chips in flour & fold into the cake batter. transfer to prepared pan & bake until the top bounces back to touch, about 35 minutes.
  • let cool completely before removing from pan. dust with powdered sugar & serve!