Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, March 2, 2015

Coffee In the "Drawing Room"

Sometimes when we have dinner, we'll eat dessert a bit later

And if we do dessert later,
It's always in the "drawing room"
(I've watched too much Downton Abbey and read too many Miss Marples!)

Or living room or parlor!
Or "front" room!


The coffee table is the perfect table to serve from!


Everything on a tray
And the tray on the coffee table

It was after Sunday Lunch
Halfway between lunch and tea time!

And because it was Sunday, the silver coffee pot,
Grandmother's Noritake tea plates and a pair of paper thin white and gold cups I bought ages ago and am extremely fond of.
They have an initial and being me, I try to find a family member who will fit!
So they can be "inherited" pieces!
The "KE" on the cups are for Cousin Katherine!
(Shhh - don't tell!)


The dessert --
An apple pecan cake
With burned butter icing



Even thought we adore our tea
We like coffee with dessert!

The recipe is for a layer cake
Which is silly just for the two of us!
So instead of making it into a layer cake,
I make it into two one layer cakes.

One for now
One for a gift
or
One to freeze for another day!

The cake is simple to make -- can be made as a layer cake or a 9 x 13 -- it's good either way!

APPLE PECAN CAKE

2 1/2 c. flour
2 c. sugar
1 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1 1/2 c. appleslauce
3/4 cup oil
2 eggs
1/2 c. chopped pecans

APPLE BROWN BUTTER FROSITNG:
1/2 c. butter
4 1/2 c. powdered sugar
6 to 8 T. apple juice

Heat oven to 350.    Grease and flour two 9 inch round cake pans.    In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon;    mix well.    Add applesauce, oil and eggs; blend at low speed until moistened.    Beat 2 minutes at high speed.    Stir in pecans.    Pour batter into erased and floured pan (and I always line mine with parchment).

Bake at 350 for 30 to 40 minutes or until toothpick inserted in center comes out clean.     Cool 10 minutes.    Remove from pan; cool 45 minutes or until completely cooled.

Frosting:   In small heavy saucepan over medium heat, heat butter until light golden brown, stirring ocnstnatly.     Remove from heat; cool.   In large bowl, combine powdered sugar, 4 T. of the apple juice and the browned butter; blend at low speed until moistened.    Continue beating until well blended; adding additional apple juice for desired consistency.

To assemble cake, place 1 cake layer top side down, on serving plate, spread evenly with about 1/4 of the frosting.    Top with remaining cake layer, top side up.    Spread sides and top of cake with remaining frosting.     Garnish with whole pecans, if desired.

It's Tuesday and I'm sharing my "coffee in the Drawing Room" with Sandi at Rose Chintz Cottage for Tea Time Tuesday (she said it doesn't have to be tea -- it could be coffee or lemonade!) and with Bernideen for Friends Sharing Tea (And I'm sure Bernideen won't mind that it's coffee!)







14 comments:

Martha's Favorites said...

I love those coffee cups. They are just amazing. Your post is delightful. Thank you so much for sharing today. Blessings, Martha

kitty@ Kitty's Kozy Kitchen said...

What a nice setting you've shared today with your beautiful tray on the coffee table. Yes please Martha, I'd love a slice of your cake. Thanks for sharing the recipe with us.

Pat Cantwell said...

Martha,
Oh, dear friend, I do love that you have coffee in the drawing room at Linderhof!!!
The tray is beautifully styled!!!
Cake and coffee. . .sounds superb on a cold Winter's Day!!!
Thank you for sharing the recipe, too!!!
Fondly,
Pat

Sandi@ Rose Chintz Cottage said...

Martha, your coffee cups are lovely and I like the initial on them with a relative in mind. Your cake looks delicious and I like how you have it all set up on a tray on the coffee table; very cozy. I like coffee with dessert too. Fact is, I prefer coffee and dessert over tea and dessert. Shhh, don't tell anyone. I usually take my tea without a sweet but my hubby prefers a sweet with his. So, baking is usually done with him or company in mind. Thank you for joining me for tea today and Happy March!

Blessings,
Sandi

Margie said...

Your apple pecan cake looks delish!

Ruth W said...

Love your pretty setting! The cake looks wonderful...thanks for the recipe!
Ruth

lucy said...

Everything looks beautiful and delicious. Would you recommend frosting the cake for freezing?

Pondside said...

I love the idea of 'one for now and one for a gift'.
The tray is just beautiful!

Martha said...

Lucy -- I prefer to freeze my cakes un iced and then frost them after thawing and before serving.

Bernideen said...

Your presentations always thrill me! Your home is very elegantly traditional with so many wonderful antiques. I love the display on the coffee table. Your recipe is wonderful as well. I freeze many desserts too as we can't consume them all. A week or two later they are a welcomed find in the freezer when the sweet tooth attacks!

Barbara said...

The white and gold china is gorgeous!

Rue said...

I love retiring to the drawing room (living room) for dessert. It's so nice to be cozy while you eat something sweet :)

Carrie said...

What a pretty parlor--and delicious looking cake to have on that beautiful china with those pretty teacups. Have a great week!

Kansas-Kate said...

Those Pillsbury recipes are pretty reliable, aren't they? This one certainly looks like a keeper!