Archive for April 12th, 2009

Yesterday, an Easter cake was prepared. Today, is the recipe detailing what, where, and how.  Why?  Because of the Easter Cake Bake 2009 hosted by A Slice of Cherry Pie.  See the details by clicking on the link.

The cake was prepared with the Sicilian Cassata in mind.  This seems to be an Easter tradition among Utica Italians and Apple Crumbles created a cake that cannot be called a Cassata but came about from the idea of a Cassata.  You see, a Cassata is a sponge (or yellow) cake, moistened with fruit juice or liqueur then layered with ricotta cheese sweetened with powdered sugar and vanilla.  It is a filling very similar to cannoli filling but without the chocolate chips. Traditional of Sicily, it is covered with marzipan (a sweetened almond paste) and decorated with icing and candied fruit.  The Apple Crumbles version is a little more involved.  A two layer sponge is baked. A simple cheese cake is baked. The two are then merged into one.  Here we go…

dscn06151The Apple Crumbles Easter Cake

  • 2 1/4 cup flour
  • 1 1/2 cup sugar
  • 3/4 cup butter, room temp.
  • 3/4 cup milk
  • 3 eggs, slightly beaten
  • 2 1/2 cups baking powder
  • 1 tsp salt
  • 1 1/2 tsp vanilla extract

Preheat oven to 350 F.  Prepare (2) 9″ round cake pans by spraying with non stick spray and lining with parchment.  In a large bowl, combine all ingredients. Beat on low until all is well blended.  Beat on medium high 4 minutes. Pour into prepared pans and bake about 25-30 minutes until a knife comes out clean after being inserted into the middle.

Cheesecake for Filling

  • Butter for lining pan
  • Prepare a graham cracker crust. See below (or purchase a pre-made one)
  • 3/4 cup sugar
  • 8 oz Sour Cream
  • 1/4 tsp salt
  • 2 eggs
  • 16 oz cream cheese (or 8 oz cream cheese 8 oz ricotta)
  • 1 1/2 tsp vanilla extract

Pre heat oven to 350 F.  Prepare a 9″ spring form pan by greasing bottom and sides with butter.  Make up your simple graham cracker crust (1/2 cup melted butter + 2 TBS sugar + 2 cups crumbs – mix and press onto bottom of pan. Bake 10 minutes and let cool).  Filling:  Beat eggs and cheese, 2/3 cup of the sugar, salt and 1/2 tsp vanilla.  Beat for 5 minutes.  Pour into crust and bake 30 minutes.  Let cool completely, about 1 hour.  Prepare topping:  Mix sour cream, 3 TBS sugar, 1 tsp vanilla.  Spread on top of the cooled cheesecake base. 

Easy Buttercream Frosting:

  • 2 Sticks butter, room temperature
  • 1/2 packet of Dream Whip
  • pinch salt

Beat all the above 2 minutes, then add…

  • 2 TBS vanilla extract

Beat 2 more minutes

  • 2 lb bag confectioners sugar
  • 1/3 cup water + 1/3 cup milk

Add the confectioners sugar 1 cup at a time with a little liquid after each addition.  Once all is blended, beat for 2 minutes on medium high.

Cake Wash:  Boil 1/2 cup sugar and 1/2 cup water. Once boiling continue for 3 minutes, then remove from heat.  Add 2 TBS vanilla + 1 TBS melted apricot preserves (remove any chunks of apricot).


  • Place bottom layer of sponge on cake plate. Cut top to make even. Brush on cake wash. Carefully place the cheesecake on top, graham cracker crust and all. Place the 2nd sponge on top of the cheesecake filling, cut to make even, brush with more wash and frost with the butter cream.  Decorate as you wish and enjoy.

HAPPY EASTER!  Eastern eggs:10623



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