French Apple-Cherry Galette with Salted Caramel sauce

Happy Weekend! I hope your week was fantastic!! This week coming up is going to be exciting! My children have the week off from school for Fall break, and this week we'll be going to our first Oktoberfest, here in Tempe, among a few other fun things. With it finally cooling down, I have the energy to tackle decorating my daughter Katelyn's room. She has some really cool ideas that I can not wait to share with you!

One of my favorite fall foods has to be anything made with Apples. One of my fondest memories growing up, was watching my paternal grandmother as she made Apple pie from scratch. Her pie crusts were delicate and flaky. She didn't use a recipe, everything was a pinch of this and a handful of that, but I'd watch her as she'd put ice cubes with her butter and flour, and marvel as she'd work the butter into the flour with her pastry blender. Then, I'd watch her, as she cut and peeled her apples, effortlessly. I've cut and peeled apples, and trust me, I've yet to match her speed, or precision! So for today I'm sharing with you my take on a French Apple Galette with Cherries.

French Apple-Cherry Galette

with

Salted Caramel Sauce

(adapted from Epicurious)

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water
1 tablespoon unsalted butter
1 1/2 pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges 4 tablespoons sugar
1/3 cup dried  cherries (about 2 ounces)
1/4 teaspoon ground cinnamon

Caramel Sauce

1 1/2 cups sugar

1/2 cup water

3 tablespoons unsalted butter

1 cup whipping cream
1/4 tsp. sea salt

For crust: Mix flour and salt together. Add butter and cut in using a pastry blender until the dough resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic  and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)

For filling:

Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.
           
Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough.  over apple mixture, pinching to seal any cracks in dough. Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.
           
Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes. Serve warm with Caramel sauce and Vanilla Ice cream.

For Caramel Sauce:

Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber color, about 12 minutes. Remove from heat. Whisk in butter. Gradually add cream (mixture will bubble vigorously) and salt. Stir over low heat until smooth. Cool to lukewarm before serving.

As always, I saved a slice for you!

Is there a family comfort food recipe that you cherish cooking?

Have a beautiful weekend!

Until next time!

xo,

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Applesauce Bundt cake with Caramel Icing

Applesauce-Spice bundt cake with Caramel Icing

Happy Day before Friday! Hope you are all enjoying your week, and that if you're in back to school mode, everything is going well! I can't believe it's almost the weekend! I'm planning on going up North, I was hoping for this weekend, but my brother wants to go up with me, and not sure if he can get time off until next weekend.

Today it's my absolute pleasure to share with you, possibly the best cake my husband and Father in law, who stopped by yesterday for a slice or two, said I've ever made so far; Applesauce-Spice cake with Caramel Icing. It's an amazing spice-filled with appley goodness that tastes and smells like fall.

It's all about the apples, and how crisp and sweet they taste! 

The juicier the better!

The apples on my mother's apple tree are almost ready! 

I'm going to check on them this weekend, but I couldn't wait!

I wanted a bite of caramel apple this week!

The need to feel the crisp morning air and the thoughts of Fall,

are what  drove me to bake this Applesauce-Spice bundt cake.

I'm so glad I did, because the fragrance of Apple Spice, 

filled my house with the cake's yummy scent!

Instead of oil, I prefer to use butter, it gives

baked goods a richer taste to them.

Creaming the sugar, butter and beating the eggs together,

makes the cake moister.

The end result! This cake turned out super moist,

It was sweet to see my father in law, enjoying his slice

with a cup of coffee!

It made the perfect mid-day treat!

When I go to update this recipe, I want to use my

mother's apples to make home made applesauce for this cake!

Applesauce- Spice bundt cake with Caramel Icing adapted from Food52

Serves 10
For the cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 large eggs
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 1/2 cups unsweetened (preferably homemade) applesauce
• 2/3 cup unsalted butter
• 1 teaspoon vanilla

For the caramel icing:

• 4 tablespoons butter, cut into chunks
• 1/2 cup packed light brown sugar
• 1/3 cup heavy cream
• 1/4 teaspoon kosher salt
• 1 1/4 to 1 1/2 cups sifted powdered sugar

1. Heat the oven to 350 degrees and grease a 12-cup Bundt pan. Sift together the flour, baking soda, salt, and spices and set aside. In a mixing bowl using a standing mixer, cream the butter and the sugars together until light and fluffly. Add one egg at a time, beating well, and scraping down the sides of the bowl, before adding the next egg. Mix in the applesauce, and vanilla until smooth.

2. Mix in the dry ingredients.Pour the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean, or the top springs back when lightly touched, and the sides of the cake begin to pull away from the sides of the pan.

3.Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack -- make sure the cake completely cooled before you start to make the glaze.

4.  Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Watch as the brown sugar melts and begins to simmer. Let simmer for one minute. No longer than a minute or the sugar might burn. Then pull the caramel off the heat.

5. Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you might not need all the sugar). If the mixture seems too thick, just add a splash of cream to thin it out a little. Immediately pour the icing over the cake. Let the icing set before serving the cake.

As always, I saved a slice for you!

Wishing you all a beautiful day!

Until next time!

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If you love this recipe, then you are really going to like my

Maple Cinnamon Upside Down Apple cake