Caramel Streusel Apple Cake

makes one 13x9 pan

recipe adapted from Little Chef and I

prep time: 45 min / cook time: 30 min

CAKE INGREDIENTS

3 c all-purpose flour

1 c sugar

4 tsp baking powder

1/2 tsp salt

2 large eggs, room temperature

1 c sour cream

1/2 c milk

8 tbsp unsalted butter (1 stick), melted and slightly cooled

2 c apples, peeled, cored and chopped (approximately 2 apples)

* Granny Smith is recommended

Caramel sauce

STREUSEL INGREDIENTS

1 c light brown sugar, firmly packed

1/2 c all-purpose flour

6 tbsp cold unsalted butter, cut into 1/2 inch pieces

1 cup chopped walnuts

* I don't like walnuts, so I omitted this

1 tsp cinnamon

CAKE INSTRUCTIONS

• Preheat oven to 400˚F.

• Butter a 13 x 9 x 2 inch baking pan and set aside.

* I used two 9 1/2 inch round cake pans.

• In a large bowl whisk together the flour, sugar, baking powder and salt. Set aside.

• In a separate bowl, whisk together the eggs just until the egg yolks are combined.

• Add the sour cream, milk and melted butter to the whisked egg. Mix well.

• Add the egg mixture to the flour and mix until just moistened.

• Peel, core and cut the apples.

• Add the cut apples to the mixture. Mix well.

• Pour the batter into the prepared baking pan(s).

STREUSEL INSTRUCTIONS

• In a medium bowl, mix together all the ingredients for the topping except the butter. Mix until well combined.

• Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.

* If you omit the walnuts, the mixture will not be coarse.

ASSEMBLY

• Sprinkle the streusel topping over the batter.

• Bake in the preheated oven for 30 minutes or until the tester comes out clean when inserted in the middle.

• Let cool in the pan on the rack for 20 minutes.

• Drizzle caramel sauce over the top of finished cake.

* If the caramel sauce is too thick, put it in the microwave for 10 seconds.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Haupia Hand Pies

makes 8 hand pies

recipe adapted from The Honolulu Star Bulletin

prep time: 1 hr / cook time: 20 min

INGREDIENTS

1 can coconut milk (13.5 oz. can)

1/3 c heavy cream

6 tbsp sugar

* Add 1 or 2 tbsp more if you like it sweeter

1/4 c cornstarch

1 box pie crust

1 egg yolk

2 tbsp water

HAUPIA FILLING

• Combine coconut milk, heavy cream and sugar in a small saucepan over low heat.

• In a small bowl, combine cornstarch with a bit of the coconut milk mixture to make a paste.

• Stir the paste into the saucepan of coconut milk mixture.

• Continue to cook over low heat, stirring constantly until thickened.

• When the mixture is thick, set aside and let cool about 30 minutes.

EGG WASH

• In a small bowl, mix the egg yolk and water. Set aside.

ASSEMBLY

• Preheat oven to 375˚F.

• Line a baking sheet with parchment paper.

• On a floured surface, roll out the pie crust to about 1/8 inch thick.

• Cut out 5 1/2 inch squares from the pie crust.

• Fill each square with haupia filling, leaving about a 1/2 inch border on the 3 sealing edges.

• Lightly brush the egg wash on the edges and fold the crust in half. Using the tines of a fork, crimp the edges.

• Using a knife, put a few slits on the top of the pie.

• Place on prepared baking sheet.

• Brush the top of each pie with the egg wash.

• Bake for 20 minutes or until golden brown.

• Remove the pie from the oven and place on a cooling rack.

** ADDIECAKES' NOTES **

• I tried out the Trader Joe's and Pillbury brand pie crust. If you like a less buttery and sturdier pie crust, the Pillbury brand is recommended. If you like a buttery and flakier pie crust, use the Trader Joe's brand.

• Keep the dough chilled in the refrigerator before rolling out. This helps to keep the crust from softening up too quickly.

• Do not attempt to eat the pies right out of the oven. The filling is extremely hot!

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

"Angel" Cupcakes

So there's really no such thing as Angel Cupcakes. But they were made in celebration of a new book written by Judy Yung (my aunt) and Erika Lee called Angel Island: Immigrant Gateway to America, about the many immigrants who came to America through Angel Island in the San Francisco Bay.

The festivities began on July 31, 2010 which commemorated the centennial anniversary of the Immigration Station, with a series of events on Angel Island itself, including a tour of the restored barracks. From 1910 until a fire caused it to close in 1940, it’s what stood between the immigrants and America, or Gold Mountain, as it was called by its many Chinese detainees, including both of my grandfathers who were incarcerated here as young men.

The Immigration Station was slated to be destroyed until a park ranger discovered an important piece of history - Chinese calligraphy carved into the barrack walls, in 1970. It was these poems of loneliness, frustation, sadness and longing that marked one of the darkest moments in immigrant history. Over 150,000 Chinese and thousands of others including Russians, Koreans, Filipinos, Japanese and Mexicans were incarcerated here as their papers were reviewed for weeks, months, and in some cases, even years.

The festivities continued a week later at the book’s formal release party, for which these cupcakes were made. Truth be told, they are Black Bottom Cupcakes (and in full disclosure, due to time constraints, had to be made from a box!) But on this day they were more than that.

On this day they were Angel Cupcakes, for the angels that left their lives behind and journeyed to a foreign land, the angels who scraped and sacrificed and hoped for their descendents a life better than theirs. For all the angels, like my grandfathers, who are smiling down on us from up above.

"ANGEL" BLACK BOTTOM CUPCAKES
makes 40-45 mini cupcakes
prep time: 20 min / cook time: 20 min

CUPCAKE INGREDIENTS
1 box Devil's Food cake mix
3 eggs
1/3 c vegetable oil
1 1/4 c water

FILLING INGREDIENTS
16 oz. cream cheese, room temperature (2 packages)
2 eggs
1/3 c sugar
1 tbsp vanilla
1 tbsp lemon juice
1 c mini chocolate chips

INSTRUCTIONS
• Preheat oven to 350˚F.
• Prepare cake batter according to box instructions, fill each well of lined mini cupcake pan 1/2 full.
• Using a mixer at low speed, blend together the first 5 filling ingredients until smooth.
• With a spatula, gently fold in chocolate chips.
• Spoon 1/2 teaspoon of filling on top of prepared cake batter.
• Bake for in preheated oven for 20 minutes.

SAMIWICH'S DIFFICULTY RATING


SAMIWICH'S TASTE RATING