Wednesday, October 1, 2008

Two less than conventional birthday cakes

There is only two rule in my house regarding birthday cakes:
1) The birthday girl or boy gets to pick their cake.
2) The birthday person gets to eat the last piece or duel the challenger in a cut throat game of Jenga.

So while, I would prefer to make the incarnation of a sugar high, in all its fondant clad glory: these birthday girls got their own choosing, and for that I am most happy for them.
Birthday Number 1: Krissy’s Apple Birthday Cake

Topping and Center

6 apples, peeled, cored, cut into wedges (any variety is fine)
1 tablespoon of cinnamon
5 tablespoons of brown sugar

2 cups of sugar
1 cup of oil
¼ cup of o.j.
1 tablespoon of vanilla extract
4 large eggs
2 and ¾ cups of cake flour sifted
1 tablespoon of baking powder
1 teaspoon of salt
Crank your oven to 350 F
How’d you like them apples.
I always do my favorite thing first, therefore… I peeled and chopped the apples first. I think I love this process only for nostalgia. My great-grandmother, Mimi, could peal an apple with a knife in one long strip of peel. And she could do it in less a minute. My mother gave me one of those apple core-errs and slicers, and because she gave it to me, I try to use it at every opportunity. I through the corps of six apples and dusted them generously with the cinnamon sugar.
Get to the cake…
Add all the wet ingredients to your standing mixer (yes, sugar is considered a wet ingredient). Sift all your dry ingredients together, and then add to your mixer. The batter is de-lisouso!
In a tube pan, or baking receptacle of choice, spray or brush a non-stick layer. I spray Pam, it is easier. Pour in half the cake batter, cover with a layer of apples. Pour in the other half of the cake batter, and then top with the rest of the apples. Through in any yummy apple juice and cinnamon sugar left in the bowl.
Now, bake for what seems like hours, but really it is less than 2. I while I am big proponent of using whatever you have on hand to bake in, I definetly would not make this in a regular pan, this would take FOR-EV-ER to bake if it didn’t have heat coming from all sides including the center.
Top with powdered, sugar, insert candles… sing.
Cake Numero Dos: Ms. Sandra Cheery Cherry Cheese-Birthdaycake

I have to say, originally, I feared making a cheesecake for fear of the infamous curse of crack. Indeed this blemish did rear it’s ugly head, and that my dear is why you have a topping. I used a cherry, sugar, and cornstarch concoction. While, I would rather have a perfect top, the cake was super easy to make and delicious, fissure and all.

Graham Cracker Crust

1 cup of crushed graham crackers (I whizzed them in my food processor, but I see an excellent opportunity to vent some stress)
¼ cup of sugar
7 tablespoons of butter (yes, seven it is just shy of one stick)

Cheesey Sweet Goodness

12 oz cream cheese
1 cup of sugar
½ teaspoons of vanilla
3 eggs
Topping of your choosing

Crank your oven to 350 F.

Start with crust. Mix the graham cracker crumbs, sugar, and butter. Press into your spring form pan, and bake for 10 minutes.

Whiz together your cream cheese, sugar, vanilla and eggs.

Pour into your pre-scorched crust, and continue baking for 45 minutes.

Some people are very fussy and double wrap their pans in foil, and lay them gently in bath of boiling water. They gently coax the in-process cheese cake out of the heat. Those people are correct, this would prevent cracking; however, I knew mine had a delicious guise called cherry topping.

Cool until room temperature, chill in the fridge until time for candles and singing.

Please enjoy these super easy very tasty recipes.

As always, much love, many blessings, happy baking, and happy birthday!

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