Holy Giveaway Central Batman! First Emeril’s cookbook, then the Harry & David Roxy Ann basket and now a Tates Bake Shop giveaway from Virtual Potluck? Tis the season to be generous I suppose. I have more fun and delicious giveaways in the queue too. If you like free stuff, you might want to enter your email address over on the right under my picture to receive the latest and greatest in your inbox. Don’t miss a post!
For now, let’ talk Tate’s. Kathleen King is the creator and owner of the Southampton bakery, Tate’s Bake Shop. She has a cult following, making her bakery an actual “destination” according to the New York Times. That’s pretty amazing, if you ask me. Her latest cookbook; “Baking with Friends” is a culinary delight for anyone with a sweet tooth. I can’t tell you how many times I’ve picked up the book, drooled on every page, only to put it down feeling overwhelmed with what to make. I finally handed off the book to the kids and said “you pick”. To my shock, they came back with this cake. Not cookies or brownies, but a moist pumpkin apple cake. Yes, they are foodies too!
The cake is perfect, in my opinion. It’s not too sweet, only requires a slight dusting of powdered sugar and would be perfect for your Thanksgiving dessert table. Before we head off to recipe land I wanted to let you know that I am giving away a signed copy of the book as well as the Cookie and Bar Tower pictured above. So you can savor Kathleen’s treats while you peruse the book endlessly. If you want even more ways to win from Tate’s Bake Shop, check out the Facebook promo they are running as well. You could win $1000, a KitchenAid mixer and copies of the book. All you have do is make one of the recipes and let them know. That’s a win win if you ask me!
Enter the Tate’s Bake Shop Giveaway!
This cake combines the best flavors of autumn. It is an effortless cake that is perfect for breakfast, a lunch box, or an afternoon snack. If serving to guests, dress up each serving with a spoonful of caramel sauce. (from Baking with Friends)
- Softened butter and all-purpose flour for the pan
- 2 cups unbleached all-purpose flour
- 1/2 cup wheat germ
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 8 tablespoons (1 stick) salted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar, firmly packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup solid-pack pumpkin
- 2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice (2 cups)
- 1/2 cup coarsely chopped walnuts
- Confectioners' sugar for dusting
- Position the oven rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter and flour a 9 inch fluted or plain tube pan and tap out the excess flour.
- In a medium bowl, whisk together the flour, wheat germ, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat the butter with an electric mixer set on high speed until creamy, about 1 minute. Gradually beat in the granulated and brown sugars and beat until light and fluffy, about 2 minutes. One at a time, beat in the eggs, followed by the vanilla, scraping down the sides of the bowl as needed. Add the pumpkin and beat until combined. Add the apples and walnuts. With the mixer set on low speed, min in the flour mixture in thirds, scraping down the bowl as needed. Spread the batter in the prepared pan.
- Bake until the cake is golden brown and a long bamboo skewer inserted in the center of the cake comes out clean, about 1 hour. Let cool in the pan on a wire cooling rack for 15 minutes. Invert the cake onto the wire rack and unmold. Turn right side up and cool completely.
- To serve, sift confectioners' sugar over the top and cut into wedges