Sticky Toffee Apple Cake & One Pot Pasta Bowl

Sticky Toffee Apple Cake

Ingredients

Apple Cake:

  • Apple cake

  • 3 medium apples

  • 1½ cup all purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • ¾ tsp sea salt

  • ½ cup unsalted butter, softened to room temperature

  • ½ cup brown sugar

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

Toffee Sauce:

  • 1 cup heavy cream

  • ½ cup brown sugar

  • ½ cup unsalted butter, diced

Instructions

  1. Preheat oven to 350°F. Prepare an 8-inch square baking pan.

  2. Peel the apples. Dice 1½ apples into small pieces. Grate the other 1½ apples on the large holes of a box grater, rotating around the core. Set aside.

  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

  4. Using a mixer mix the butter until smooth, about 2 minutes. Add the brown and granulated sugars. Mix for another 4 minutes. 

  5. Add the eggs and vanilla extract then mix on medium speed until creamy and combined.

  6. Stop the mixer. Add the dry ingredients in two batches, folding together until just combined. Add the diced and shredded apples and fold until the batter is all incorporated.

  7. Scrape the batter into the prepared pan and use a spatula to spread until smooth. Bake for 35-40 minutes, or until a toothpick cake comes out clean.

  8. During the last 10-15 minutes of baking, make the toffee sauce. Place the heavy cream, brown sugar, and butter in a saucepan over medium heat.

  9. Stir until the butter melts and the mixture simmers. Continue cooking, stirring frequently, for 11 minutes or until the toffee sauce thickens. Turn off the heat and cover to keep warm.

  10. When the cake comes out, prick it all over with a wooden skewer.

  11. Pour half of the toffee sauce over the warm cake. Allow the toffee to soak into the cake as it cools, waiting at least 15 minutes before removing from the pan.

*In flyer November 19 - 25, 2023
Recipe and photo credit: The Food Network

one pot pasta bowl

Ingredients

  • 8 ounces dry pasta

  • 8 oz cherry tomatoes, cut in half 

  • 4 garlic cloves, minced 

  • 1 yellow onion, thinly sliced 

  • 1 small zucchini, chopped and quartered 

  • 6 oz cremini mushrooms, sliced 

  • 1/2 tsp red pepper flakes  

  • 1/2 tsp kosher salt

  • 1 1/4 cup pasta sauce 

  • 2 1/2 cups water

  • 4 oz fresh spinach

  • 4 tbs fresh basil chopped

  • 6 oz parmesan grated

Instructions

  1. Add the uncooked pasta to a large pot. Add the remaining ingredients – except for the spinach and parmesan – and mix well. Bring the pot to a boil over high heat.

  2. Once boiling, reduce the heat to medium low and cook the pasta for 11-16 minutes, until al-dente. Stir the mixture every 2 minutes to prevent anything from sticking to the bottom of the pan.

  3. Turn the heat off and fold the spinach into the pasta. Once the spinach has wilted, divide the pasta into serving bowls and top with parmesan. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days.

*In flyer November 19 - 25, 2023
Recipe and photo credit: From My Bowl

Annah Kassen