Tuesday, July 19, 2011
Apple Cheddar-Cheese Cake
Camille asked me to host this dinner months ago while she was helping Barb plan her visit, and I agreed happily. But at the beginning of the week, I was overwhelmed with all I had going on. I didn’t know how I was going to accomplish this dinner. But, as the week went on, things got easier, and it became a joy to work on the dinner! I shopped, set the table and prepared a couple of dishes Thursday night, so when Friday came, I was really excited to host my friends!
I kept the menu really simple. I served vegetables and hummus as an appetizer, and grilled salmon, quinoa, roasted asparagus and a delicious salad (I will share it with you soon) for dinner.
For dessert, I bought an apple cake at the store, and it wasn’t until the next day when I realized I should have made this rustic Apple and Cheddar-Cheese Cake from Cake Keeper Cakes. The cake is very easy, and would have been a snap to whip up the night before. My daughter made this cake for our family, and we all enjoyed it. It is not a very sweet cake, and it is definitely rustic, but it would have been the perfect ending for my prayer group dinner. Oh well! Next time.
prayer group dinner where I paired it with the black and white toile table runner. This time I used my square of red and white toile (left over from my 4th of July table) with the burlap runner.
Valentine’s table I did. I knew they would look great for summer too!
I saved some of the still nice white flowers from 4th of July and added some sunflowers in a white pitcher for my centerpiece and I added my new white candlesticks from Pier One to balance the centerpiece.
Adapted from Cake Keeper Cakes by Lauren Chattman
½ cup unbleached all-purpose flour
¼ cup whole-wheat pastry flour
½ cup yellow cornmeal
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
6 tablespoons milk
1 cup grated cheddar cheese
1 large Granny Smith apple, peeled, cored and cu into ¼-inch pieces
Preheat the oven to 350°F. Grease a 9-inch round cake pan and dust with flour. Combine the dry ingredients, flours, cornmeal, baking powder, and salt, in a medium bowl.
Cream butter and sugar in a large mixing bowl with an electric mixture for about 3 minutes, or until light and fluffy. With the mixture on medium low speed, add the eggs, one at a time, scraping down the sides of bowl after each addition.
With the mixture on low, add ½ of the flour mixture. Add the milk and then the flour mixing until just combined. Stir in the cheddar cheese and apple.
Scrap the batter into the prepared pan smoothing the top with a spatula. Bake the cake until it is golden brown and when a toothpick inserted into the center of the cake, comes out clean, about 30-35 minutes.
Let the cake cool in the pan for about 10 minutes. Invert on a wire rack and then turn it right side up on the rack to cool completely.
If you are looking for more table inspirations, please check out Between Naps on the Porch where you will find some great table settings.