Tuesday, August 18, 2015

A Perfect Day for Tea and Thoughts of Something Yummy!



Today has been a lovely drear day... oh, you know the kind that brings a sweet respite in the August temps ..a drop from 94- 74 degrees.... and then around 1:30 it actually started to rain... a soft,    constant rain that promises to continue into the evening.... just what I've been longing for... and that makes me thing of a nice cup of tea....so today I chose Enoch Wedgewood, Countryside in Blue... but I also need a tea pot...

 So  to match my  lovely  french country plate,,,  I chose my  single cup  teapot I picked up last summer  at the Bed and Breakfast at Lititz, PA.
 here you can see the delicate painting on the side....  I may have to keep it on the counter for a while it goes so well  ...

So then I happened to watch Barefoot Contessa and she prepared the most awesome dessert I would love to have with my teal If you missed it today here is her recipe. This is definitely a keeper!

Recipe courtesy of Ina Garten
Easy Cranberry and Apple Cake
Easy Cranberry and Apple Cake
Total Time:
1 hr 12 min
Prep:
15 min
Cook:
57 min
Yield:6 to 8 servings
Level:Easy
Ingredients

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Directions

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

2010, Barefoot Contessa

 I will definitely take this  to the next event where  food is shared!!!!

8 comments:

  1. Yes, a lazy day indeed. Went and got a massage. C u tomorrow. From the totaled woman

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  2. Boy do we need a temp drop like that! Love your teacup, a favorite pattern. And your plate and teapot are lovely! The cake looks fab! Thanks so much for the recipe! Thanks for linking to Tuesday Cuppa Tea!
    Ruth

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  3. Your pretty teapot is definitely counter-worthy!

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  4. Very pretty china; love that plate! Script adorning china always strikes my fancy it seems. The cake looks scrumptious! Apples, cranberries, and orange make for a delicious combo and perfect with a cup of tea. Thank you for sharing with us and joining me for Tea Time. Have a lovely week.

    Blessings,
    Sandi

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  5. Hi: Love how pretty your cups looks on the counter. Have a great week. Blessings, Martha

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  6. It is so nice to visit you today for tea. How wonderful to have a cool day, finally, and some rain! We have been hot hot hot all summer and I love it when it rains. Your botanical plate is really lovely.
    Hugs,
    Terri

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  7. Your teacup, teapot and cake all look so nice. Thanks for sharing the recipe. They are all perfect on a rainy day!

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  8. The teapot certainly does compliment your pretty teacup and saucer. The cake is unusual and looks so tasty! Thanks for sharing with SYC.
    hugs,
    Jann

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