Everything Cake

1½ cups all-purpose flour

¾ tsp baking powder

1 cup sugar

3 large eggs, at room temperature

½ tsp fine sea salt

1½ tsp vanilla

⅓ cup milk, at room temperature

1½  sticks (12 tbsp) unsalted butter, melted and cooled

Make the Cake:

Center a rack in the oven and  preheat it to 350 degrees. Butter a 9" round pan, or use baker's spray. Whisk the flour and baking powder together. 

Put the sugar in a large bowl and add the eggs and salt, whisking for a minute ot two to get a homogeneous mixture. Whisk in vanilla and milk. Switch to flexible spatula and stir in dry ingredients. When they are fully incorporated, gradually fold in the butter. Scrape the batter into the pan. 

Bake the cake 28 to 32 minutes, or until the top is set and golden, the cake is starting to pull away from the sides of the pan and a tester inserted into the center comes out clean. Transfer to a rack and let rest for 5 minutes, then unmold it onto a rack. Turn it right side up and let cool to room temperature.

Storing: Wrapped well, the cake will keep at room temperature for up to 4 days. It can be frozen, well wrapped, for up to 2 months.

VARIATIONS:

Lemon, lime, orange and/or tangerine cake: Grate 2 tbsp of citrus zest (use one kind or several) over the sugar and use your fingers to rub the ingredients together until the sugar is moist and fragrant. Optional:Use just ½ tsp vanilla and add two tbsp citrus juice to the batter along with the milk.

Apple Or Pear Cake: Arrange slices of peeled apples or pear on top of the batter and sprinkle with cinnamon sugar.

Frosted: Cake can be frosted with a confectioners' sugar icing, brushed with warm jam (apricot recommended) or just sprinkled with sugar.

https://cupofjo.com/2021/10/20/dorie-greenspans-everything-cake/

Gluten-free Vanilla Biscotti

6 tbsp butter, salted or unsalted
⅔ cup sugar
½ tsp salt
2 to 3 tsp vanilla
¼ tsp almond extract, optional
1½ tsp baking powder
2 large eggs
2 cups King Arthur Gluten-Free Measure for Measure Flour
Coarse white sparkling sugar, for sprinkling on top, optional


Preheat oven to 350 degrees. Lightly grease (or line with parchment) one large (about 18” x 13”) baking sheet.

In a medium bowl, beat the butter, sugar, salt, vanilla, almond extract and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed, add the flour, stirring until smooth; the dough will be sticky.

Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two  9½” x 2”, about ¾” tall. Straighten the logs, and smooth their tops and sides. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.

Bake the dough for 25 minutes. Remove it from the oven.

Reduce the oven temperature to 325 degrees. Let logs cool about 5 minutes, then use a sharp chef’s knife or serrated knife to cut the log crosswise into ¾” slices. Set the biscotti on prepared baking pan, Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden.

Remove the biscotti from the oven , and transfer them to a rack to cool. Store airtight at room temperature; they’ll stay good for weeks, if they last that long.

from www.kingarthurflour.com

Big Apple Crumb Cake

APPLES

1 pound apples, (3 medium or 2 large), peeled, cored, cut into  ½" wedges

1 tsp ground cinnamon

1 tbsp granulated sugar

CRUMBS

½ cup unsalted butter, melted

⅓ cup light or dark brown sugar

⅓ cup light granulated sugar sugar

1 tsp cinnamon

¼ tsp kosher salt

1⅓ cup all-purpose flour

CAKE

6 tbsp unsalted butter, softened

½ cup granulated sugar

1 large egg

⅓ cup sour cream

1 tsp vanilla extract

1 cup all-purpose flour

1¼  tsp baking powder

¾ tsp kosher salt

Heat oven to 325 degrees. Light coat a 8-inch or 9-inch cake pan with butter or nonstick spray. For extra security, line it with parchment.

Toss apples with cinnamon and sugar and set aside.

Make Crumbs: Whisk butter, sugars, cinnamon and salt together  until evenly mixed. Add flour and mix until it disappears. Set aside.

Make cake: Beat butter with sugar until lightened and fluffy. Add egg, sour cream, and vanilla and beat until combined. Sprinkle surface of batter with baking powder and salt and beat well to combine. Add flour and mix only until it disappears. 

Assemble: Scrape batter into prepared pan and smooth it flat. Arrange apples on cake, slightly overlapped. Sprinkle crumbs over apple slices. For bigger crumbs, squeeze the crumbs into small fistfuls and break these into a couple bigger chunks over the cake. 

Bake: Bake the cake about 50-55 minutes. Cool to room temperature. Dust generously with powdered sugar.