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Posts Tagged cake

Applesauce Squash Cake

Many thanks to –CSA- Member Tina Jurgaitis who has sent in this recipe to us.

Notice that the recipe works with applesauce and the yellow or green squash that is your shares. This recipe will be useful through the fall season.

Adapted from: Kitchen Aid

12-16 servings

Ingredients:

1 ½ cups all-purpose flour
1 cup whole wheat flour
1 ½ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
1 ½ cups applesauce
½ butter, melted
2 eggs
1 – 2 cups apples, grated*
½ cups walnuts (optional)

Instructions:

* The original recipe calls for just one cup of apples, but it works well with just about any combination of apples, pears, yellow or zucchini squash.

Heat oven to 350 F. Butter and flour a 13 x 9 x 2 baking pan or use your favorite cooking spray.

Combine dry ingredients in a mixing bowl. Add applesauce, butter and eggs. Mix until well combined. Stir in apple (or whatever fruit and vegetable you are using) and walnuts, mixing until just blended.

Bake 35 – 40 minutes, or until toothpick inserted in center comes out clean. Cool completely.

Rhubarb Upside-Down Cake

This is the season for rhubarb; some of you may find rhubarb in your shares. Probably the most important fact about rhubarb is that the leaves are POISONOUS!
Rhubarb can be kept up to 5days in a plastic bag in your refrigerator.

Rhubarb Upside-Down Cake

Ingredients

For the Topping: (the topping will be on the bottom when the cake is inverted.)
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt

For the Cake:
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Directions:
Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.  Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.  Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Cook’s Note
Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.
Variations: On “Martha Bakes,” Martha doubled the amount of crumb topping and used 1 teaspoon finely grated lemon zest and 1 tablespoon freshly squeezed lemon juice instead of orange zest and juice in the cake.

Adapted from Martha Stewart

Rhubarb Upside-Down Cake

This is the season for rhubarb; some of you may find rhubarb in your shares. Probably the most important fact about rhubarb is that the leaves are POISONOUS!
Rhubarb can be kept up to 5 days in a plastic bag in your refrigerator.

Rhubarb Upside-Down Cake
Ingredients

For the Topping the topping will be on the bottom when the cake is inverted.
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt

For the Cake
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Directions

Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.

Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Cook’s Note
Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Variations: On “Martha Bakes,” Martha doubled the amount of crumb topping and used 1 teaspoon finely grated lemon zest and 1 tablespoon freshly squeezed lemon juice instead of orange zest and juice in the cake.

Adapted from Martha Stewart

Strawberry Cake

This recipe is from Martha Stewart Living, 2005. It has been a favorite!

Strawberry Cake
Yield: Makes one 10-inch cake

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

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