Apple Date and Pecan Cake

Here is a super moist and delicious apple cake which I've adapted from one of my favorite Scandinavian bakers, Beatrice Ojakangas.  Chock full of apples, dates and nuts, it's what you can't see that may surprise you...coffee, cocoa and cardamom!  Three delightful additions that make this cake extra special and quite Scandinavian :)  It's perfect with a cup of coffee in the morning or tea in the afternoon.    

I was recently gifted a bag of apples from a friend.  From a local farm, she had more than she could use so offered some of them to me.  Beauties!    

This cake was so moist, I had trouble keeping it dusted with powdered sugar :)  Next time I make it, I will reduce the amount of apples and dates slightly and I've made note of that in the recipe.

It has lasted several days in the frig and freezes beautifully.

If you love the combination of apples, dates and pecans, I hope you give this recipe a try.  I thought it was one of the most delicious apple cakes I've baked!

The leaves are falling and the temperatures are cooling.  It's a great time of year to visit a local apple farm and buy or pick apples!  Our farmers' market had a wonderful variety too.

Apple Date and Pecan Cake

Printable Recipe

Serves 10-12

1 cup sugar
1/2 cup (1 stick) softened butter
2 large eggs
2 teaspoons unsweetened dark cocoa
1/2 teaspoon ground cardamom
1-1/4 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla
1/2 cup cold, strong coffee
4 cups tart apples, peeled, cored, and chopped (next time I will use only 3 cups)
1 cup chopped, pitted dates (next time I will use only 3/4 cup)
1 cup finely chopped walnuts or pecans

Preheat the oven to 350°F. Butter an 8-inch bundt pan or 13 x 9-inch baking pan.  I sprayed my bundt pan with Bakers Joy.

In a large mixing bowl, cream the sugar and butter until smooth. I used a stand mixer on medium speed.  Add the eggs and beat until light and fluffy.

Stir the cocoa, cardamom, cinnamon, and soda into the flour and blend until combined.

Add the flour mixture to the creamed mixture along with vanilla and coffee. Beat until batter is very smooth. Stir in the apples, dates, and nuts until evenly blended.

Pour the batter into the prepared pan. Bake 50-60 minutes for a bundt pan or 35 to 40 minutes for a 13 x 9-inch pan - or until a wooden skewer inserted into the center of the cake comes out clean.

Cool the tube cake for 5 minutes in the pan, then turn out onto a wire rack to finish cooling. Cool the rectangular cake completely in its pan on a wire rack.  Dust with powdered sugar, if desired.

Danish Pastries and a Cookbook Review

Have you heard of Beatrice Ojakangas (oh-ja-kahn-gahs)?  From a Finnish immigrant family on both her mother and father's side, she grew up in Minnesota and developed a great knowledge of Finnish and Scandanavian cooking and baking. My first introduction to her was through a cookbook she wrote called The Great Scandinavian Baking Book.  As I am of Danish descent, and someone who loves to bake, I ordered it when I first discovered it.  I've shared her Danish Walnut Wreath Bread and her Danish Almond Wreath Cookies recipes from that book.  Both recipes turned out great!

Imagine my surprise when a representative of the University of Minnesota Press contacted me last month to see if I wanted to receive an advance copy of Beatrice Ojakangas' newest book, Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food.  Heck, Ja, I would! 

Homemade is not just a cookbook (almost all chapters include a recipe), it is more of a memoir of the lives of her family and herself.  It details her Finnish grandmother's heartbreaking but stoic immigration to America, a disastrous fire and growing up in a large Finnish family on a small farm in northern Minnesota where they learned to make do with what they had. Perseverance is the underlying family thread and undoubtedly the reason for the rise of her culinary career. She writes about becoming an entrepreneur at an early age, making her own clothing (some of the fabric did come from fancy feed sacks) and becoming a 4-H State Fair winner and a Pillsbury Bake-Off prize winner at a young age. She became food editor at Sunset Magazine and also wrote for Gourmet, Bon Appetit, Better Homes and Gardens and many more magazines. After writing her Great Scandinavian Baking Book, she was invited to appear with Julia Child on "Baking with Julia", and also appeared on Martha Stewart's television show as well. Including her new Homemade, Beatrice Ojakangas has now written 30 cookbooks!

The Danish pastry braid that you see in the photos above is one of the first recipes I bookmarked when I received my copy of Homemade. It was in that chapter where I learned that she had been on television with Julia Child.  What luck when I decided to look on YouTube for that episode and found it! You can watch it here. Beatrice seems to be a warm and lovely person in her interaction with Julia.

I'm so happy I found her quick Danish pastry recipe which is so delicious and easy to make!  You just need to prepare the dough a day before you want to use it.  I found it wonderful to work with and the results are Oh My Good!  The smell of the cardamom in the sweet pastry will make you feel like you're in a Scandinavian Coffee Shop. 

Not only did I made a braid with the dough, using her pastry cream recipe and some raspberry jam, but I also made some small individual pastries using pastry cream and homemade apricot jam which she makes in the episode with Julia.  Any fruit or nut filling you like would be delicious! Do you see those little dots of sugar?  That's Swedish Pearl Sugar!  I've never used it before but it gives a very authentic look and taste to the pastries.

From Finnish Rye and Cardamom Bread to Cream of Morel Soup and Stroganoff Burgers, Homemade is a warm-hearted and wonderful journey of a book. I very much enjoyed reading about Beatrice Ojakangas, the life and history of her family, and her rise to culinary greatness through her Finnish-rooted perseverance. Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food  is now available for purchase! 

Note:  It was brought to my attention that I had forgotten to add the 1/4 cup of sugar to the recipe by a thoughtful reader.  In the video of Beatrice with Julia Child, she almost forgot to add it too! The recipe has been updated to reflect that change.  I apologize for any inconvenience.  

Danish Pastries with Beatrice Ojankagas' Quick Pastry Dough

Adapted from Homemade by Beatrice Ojakangas

Printable Recipe Note:  These would taste great with a fall-inspired filling such as apple.  Click Here for a great apple filling.  1/4 warm water 1 pkg active dry yeast 1/2 cup milk 1 large egg 1 teaspoon ground cardamom, optional but delicious! (I found cardamom pods at Penzeys which I opened and ground the seeds myself) 2-1/2 cups flour 1/4 cup granulated sugar   1 tsp salt 2 sticks cold butter, cut into 8 pieces each Apricot Filling (Recipe Follows) Berry Filling (Recipe Follows) Pastry Cream (Recipe Follows) Sliced Almonds for Garnish Swedish Pearl Sugar for Garnish (can be found in some groceries stores or here). Optional Glaze: Mix 2-3 teaspoons of cream or milk with ½ cup sifted powdered sugar. Place in zipper bag and cut off a small corner and pipe over warm pastries. (I did not use a glaze). To Make the Dough (You must start the dough 1 day ahead of baking): Add warm water to a large bowl and add yeast. Whisk to blend. Dissolve for 5 minutes and then add milk, egg and salt. Whisk until well combined. Add the flour to a food processor bowl fitted with the steel blade. Add the sugar and salt and  butter and pulse about 8 times until butter is about the size of small beans. Add the flour/butter mixture to the liquid mixture and blend with a rubber spatula just until flour is moistened. Cover with plastic wrap and refrigerate overnight. The next day, dust the top of the dough with flour and turn out onto floured surface. Pat down with your palm and then roll out into a circle (rolling from center outward). Fold the outer corners inward like an envelope with a bench scraper, making a rectangle, and pat down with palm again. Dust bottom and top and roll again into another rectangle. Fold long ends toward center again in thirds as an envelope and roll out into a rectangle. Using bench scraper fold into thirds again from long ends and roll in into another rectangle. Fold into thirds again, using bench scraper. Pat down and cut in half. (Dough can be tightly wrapped and frozen at this point, if desired). Wrap dough halves individually in plastic wrap or a plastic bag and refrigerate again for 30 minutes or up to 24 hours. For Braided Pastry: Preheat oven to 400F Take out one-half of refrigerated dough and and pound down with fist or pound with rolling pin to soften. Roll to 16 x 10 inches on floured surface. Place a piece of parchment under the rectangle. Cut diagonal strips (about a 45 degree angle) along each edge approximately ¾”-1” wide and about 1/3 of the way into dough on each side. Brush the cut strips with egg white. Place a layer of jam down the middle between the cuts, then add a layer of pastry cream. Fold strips over each other like lacing up a shoe. Brush the top of the dough with egg white and sprinkle with sliced almonds and pearl sugar. Transfer on parchment to baking sheet. Cover loosely with a tea towel or plastic wrap and allow to rise for 30 minutes. Bake at 400F for about 15 minutes or until golden brown. If desired, you may glaze the pastries with the option glaze now. For individual pastries: Take out one-half of dough and roll out on a floured surface into a 10 x 20 rectangle. Measure first then cut into eight 5” squares by making one cut lengthwise and then cut into four squares on each side. Place a rounded tablespoon of fruit filling in the center of each square of dough and then add a rounded tablespoon of pastry cream on top. Brush all edges with beaten egg white. Bring up corners and twist the top into a top-knot. (The video clip above will show other shapes that can be made). Place on parchment lined baking sheets. Brush tops with egg white and sprinkle with sliced almonds and pearl sugar or coarse sugar. Allow to rest covered loosely with plastic wrap for about 15-30 minutes or until slightly puffed. Bake for about 10-15 minutes or until golden. If desired, while warm, frost with glaze. Apricot Filling: Makes about 1-1/3 cups) 1 cup sugar 1 cup of dried apricots, packed 1 cup water 2 T fresh lemon juice ½ tsp almond extract Add the sugar, apricots and water to a microwave safe bowl. Mix thoroughly and place in microwave for 10 minutes, stopping to stir 2-3 times, to keep sugar mixed well. Place mixture in food processor and puree. Add the lemon juice and almond extract and stir together. Place in covered container/jar and refrigerate until ready to use. May also use on toast. Fresh Berry Filling (or you may use a pre-made filling such as Solo brand pastry filling) 1 cup each raspberries, blueberries and blackberries, mashed down to make 2 cups 1 cup sugar 1 T lemon juice Add sugar to mashed berries and mix well. Microwave for 18 minutes, stir 2-3 times during cooking. Cool, add the lemon juice. Microwave Pastry Cream: 1 cup whole milk or light cream 1-1/2 T cornstarch 2 T sugar 1 tsp vanilla 1 egg yolk (save egg white for sealing edges of pastry) Place cream, cornstarch and sugar into a large microwave-safe mixing bowl. Stir well to dissolve cornstarch and sugar. Place in microwave and cook for 1 minute increments, stirring each time, until it begins to thicken. This should take about 2-3 minutes. Meanwhile, in small bowl place egg yolk and vanilla and stir to combine. Temper egg yolk mixture with a little hot cream mixture and stir quickly so the egg does not curdle. Add the egg back into the cream mixture and stir well. Place back in microwave for another 30 seconds to complete cooking the egg. Whisk. Add another 20-30 seconds, if needed, to thicken more. Allow to cool and cover with plastic wrap. Refrigerate until ready to use.

Danish Almond Wreath Cookies

I'm back with another Danish wreath shape and this time it's for your holiday cookie tray.  These are also from the cookbook The Great Scandinavian Baking Book by Beatrice Ojakangas that I mentioned in my last post.

The ingredients are simple and I had everything on hand that I needed to make these, including my almost antique Super Shooter cookie press!  Great manufacturing because it still works. You could also use a pastry bag with a 1/2 inch star tip to form the wreaths.  I added slivered almonds for the bows on my wreaths. White on white is a very popular theme in Scandinavian baking :) These are crunchy and delicious and even better the second day. 

  

May the joy and wonder of Christmas be with you!

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Danish Almond Wreath Cookies

Adapted from The Great Scandinavian Baking Book by Beatrice Ojakangas
Printable Recipe

These are the best known of the Danish cookies. Eating them freshly made is much better than buying them in a tin which has traveled a few thousand miles!

Makes about 8 dozen cookies

3/4 cup sugar
3/4 cup unsalted butter at room temperature
1 egg
1/4 cup finely minced almonds (I added almost 1/2 cup)
1 teaspoon vanilla (almond extract would also taste great in these, or you could use half vanilla and half almond extract)
1-3/4 cups all-purpose flour

In a bowl, cream the sugar and butter until blended. Add the egg, almonds, vanilla and flour and mix until dough is smooth. Chill 30 mintes. Cover baking sheets with parchment paper. Preheat oven to 350F.

Pur the dough into a cookie press or pastry bag with a 1/2" star tip. Press out into circles about 2" in diameter. You may add slivered almonds for the 'bows' on the wreaths.

Bake in preheated oven for 8 to 10 minutes - or until golden.

Danish Wheat-Walnut Wreath Bread

This bread brought back memories.  Memories of a nut bread that my mother used to buy from a Danish bakery in my home town. Memories of Danish relatives and delicious baked goods. Perfect memories for this time of year.

I found this wonderful whole wheat and walnut bread in The Great Scandinavian Baking Book by Beatrice Ojakangas. It gave me the opportunity to try Red Star's Platinum yeast which I won from Barbara at Barbara Bakes (along with a wonderful apron and bread board).  Thank you, Barbara, and Red Star Yeast - the bread turned out beautifully!

The recommendation was to serve the bread with cheese or flavored butters.  It was perfect served with cheese - especially a Wisconsin-made Lake Country cheese from Costco which has a delicious sharp and nutty flavor.

Danish Wheat-Walnut Wreath Bread

Adapted from The Great Scandinavian Baking Book
Printable Recipe

Makes 1 Wreath

My Notes: I used 5 cups of bread flour, buttermilk rather than yogurt, and 1 cup of chopped walnuts. My loaf took closer to 45 minutes to bake. I used a bread machine to make the dough through the first rise stage.  You could also use a stand mixer with a dough hook. 

1 cup boiling water
2/3 cup whole wheat flour
2 packages active dry yeast
1/2 cup warm water, 105 to 115F
1 tablespoon dark corn syrup
2 teaspoons salt
1 cup unflavored yogurt or buttermilk
4-1/2 to 5-1/2 cups bread or unbleached all-purpose flour
1/2 cup coarsely chopped walnuts

In a small bowl, pour the boiling water over the whole wheat flour, stir to mix and let stand until room temperature.

In a large mixing bowl, dissolve the yeast in the 1/2 cup warm water. Let stand 5 minutes. Add the corn syrup, salt and yogurt (or buttermilk)

Add the cooled wheat flour mixture and beat with an electric mixer until smooth. (The whole wheat flour mixture may be lumpy.) Stir in bread or all-purpose flour 1 cup at a time, beating after each addition until the dough is stiff. Let stand 15 minutes.

Turn out onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Clean the bowl, oil it, and add the dough to the bowl, turning to grease all sides. Let rise for about 1 hour or until doubled. Knead the walnuts into the dough.

Lightly oil a work surface and turn the dough out onto it. Divide into 2 parts. Roll each part into a long strand, 25 to 30 inches long. Twist together to make a 2-strand rope.

Cover a baking sheet with parchment paper or lightly grease it. Place rope onto the baking sheet to form a wreath; pinch ends together. Let rise, covered with plastic wrap or a towel, until puffy but not quite doubled, about 45 minutes.

Meanwhile, preheat oven to 375F. Bake wreath for 30 to 35 minutes or until the loaf is lightly browned. Cool on a rack.