#NovemberRoad - Classic Apple Pie

"I think fearless is having fears but jumping anyway." -Taylor Swift

I did it! I did it!
You wont believe what I did today!

For years and years of reading the same recipe in almost all the cookbooks and blogs, I know it by heart now. The only thing was the fear of not getting the crust right.

I have heard too many comments about 'not flaky enough' or 'a soggy shell' that the scare of being a failure stopped me from even trying it once. Especially when I'm living with a pie lover. He must have eaten Apple Pie in almost every bakery its available. Even when I'm not around, he makes sure to send me a picture of the one saying "I'm still waiting for the right one!"

I guess I'll assume it was the right one as all I hear about is having one more slice before sleeping. 3 slices in a day is good right? And a major block lifted!

To think of it, this project has given me freedom from fifteen mind blocks and I am loving it. I would be loving it even more if I complete it on time. With moving cities, and Ozzy at home watching videos on my laptop instead of me writing my post, it just seems to be getting bigger challenge than expected.

I have 2 days left and 4 more recipes to go...sigh! 

Recipe follows:    

The recipe was sourced from Sprinkle Bakes

P.S. For NovemberRoad Project, all the recipes will be displayed as a link. I will not be writing about them until I make any changes to the same. Thanks.

French Apple Cake

It was a Huge Hit! I stumbled upon this fantastic breakfast cake by Sydney when everybody in my house was tired of eating cheesecakes and sweet cookies which were becoming a regular feature in my house every since I started.


I took this french apple cake as a challenge and did it. 


The worst critic of the house could not wait for it to come out of the oven. The strong aroma of the cake was so strong that when everyone was ohhs and ahhing over the new creation, I was keeping my fingers crossed and hoping that it turns out half as good as it looks on Sydney's blog. 


And it did. Mine was little fatter than Sydney's because of the smaller tin size...but I could not believe it!
It was looking amazing and nobody could wait for a piece. It was becoming harder to say no to insistent Dad who was like a kid. So we took pictures after a piece was gone and the cake was declared as a showstopper.

This cake made me realize that I can do it! Its not so difficult as it looks. I just have to follow my heart and give it a go.

I took more challenges thereafter and now have a list prepared to do more. I'll be posting them soon.

This recipe was adapted from Crepes of Wrath

Recipe Follows:

For the caramel:

3/4 Cup Granulated Sugar

2 Tbsp Water

1/2 a Lemon Juice

4 Apples, sliced thinly

For the Cake:

3/4 Cup Granulated Sugar

1 Cup Unsalted Butter, room temperature

1 Cup All Purpose Flour

1/2 Tsp Baking Soda

1/2 Cup Cream Cheese, room temperature { I substituted Cream Cheese with Home made cream cheese} 

3 Eggs, room temperature

1 Tsp Vanilla Extract

Procedure:

Preheat oven to 350 degree F (170 degree C). Grease a 9 - inch spring form pan.

Heat 3/4 cup of granulated sugar and 2 tablespoon of water over medium heat, stirring constantly, until golden. Add lemon juice when it starts to bubble and remove from heat.

Pour into bottom of a spring form pan. Arrange apple slices on top of caramel in a circular pattern. Set aside.

Beat together 3/4 cup of granulated sugar and butter until light and fluffy. Add in cream cheese and beat until smooth. Add in the eggs, one by one beating well and scraping down the sides of the bowl as needed. 

Combine the flour and baking soda in a small bowl, then add to the batter gradually, beating until just moistened.

Gently spread the batter over the apples and caramel.

Bake at 350 degree F ( 170 Degree C) for about 40 - 45 minutes. when ready remove from oven and set to cool for another 30 minutes. Serve warm.