WOOD-FIRED APPLES MAKE THE BEST CAKE BECAUSE OF THE UNIQUE FLAVOR BROUGHT OUT BY THE SMOKING PROCESS!

Wood Fired Apple WOOD-FIRED APPLES MAKE THE BEST CAKE

WOOD-FIRED APPLES MAKE THE BEST CAKE

As the second most consumed fruit in the USA, apples are loaded with antioxidant benefits and have been found to have extensive benefit to the colon due to the high level of gut bacteria present in its polyphenols.  Plus, this is a fruit that is readily available all year long making it an ideal choice for cooking.

We are taking the Gala variety and putting them over a coal fire for wood-fired flavor in our apple pie cake.  Pick your favorite variety of apple and get out the charcoal grill for this fun and simple technique and recipe.

Fire Up the Grill

Fire up the Stok grill

After purchasing 12 apples of your choice, get the charcoal grill going, so the flames can reduce to hot coals.  That’s all needed for our apple cooking!  Any size charcoal grill will do, including the small portable grill.  I use a chimney started to lite charwood from SmokinLicious® as this is my preferred product when I do a short cook fruit or vegetable item.  The reason?  It is not fully carbonized, so it still releases plenty of flavonoids from the hardwood.  You certainly can use a standard hardwood charcoal but add a chunk or two of SmokinLicious® double filet wood chunks to be sure you get a wood flavor.

While the chimney starter is burning down to hot coals, I peel and thinly slice 12 apples.  I use a Gala variety for my recipe and a Stôk charcoal grill, equipped with an insert system.  I place my sliced apples in the insert vegetable basket for this simple method of wood firing the apples.  Just be sure to spray the basket with non-stick cooking spray to ensure the apples don’t stick.

A Cake by Name

With my hot SmokinLicious® charwood producing steady heat, my 12 Gala apples peeled and sliced thin, I’m ready to place the vegetable basket over the hot coals.  Remember, apples have a lot of water content, so they will steam initially.  The water will attract the smoke vapor and bring great color and flavor.  After approximately 10 minutes, I shake the apple slices in the basket to allow them to rotate for even cooking and color.  You’ll see the edges become bronzed as they cook.   In 20 minutes, these will be ready to go.

wood-fired apples make the best cake

Adding the Ingredients & Cook Time

Our wood fired apples and dry ingredients mixed in the pan ready for baking

After the apples are removed from the grill and cooled slightly, add a teaspoon of cinnamon and 2 teaspoons of fresh lemon juice to maintain color until baked in the oven.  Set those aside and gather together 2 cups flour, 1 cup packed light brown sugar, 1 teaspoon cinnamon and 2 sticks of cold butter cut into 8 cubes.

Start by combining 2 cups of flour, 1 cup of packed light brown sugar, and 1 teaspoon of cinnamon.  Taking one piece of cold butter at a time, add to the flour mixture, cutting each piece using either an electric hand mixer, 2 knives or a pastry cutter.  You want to have pea-size pieces of butter mixed into the flour mixture.  Press 2/3 of this mixture into a 9-inch springform pan then add the wood-fired apple slices, spreading evenly in pan.

With the wood fired apple slices nestled in the simple cake batter of flour, brown sugar, and cinnamon, it’s time to top the apples with the remaining 1/3 flour mixture.  Be sure all areas are covered.  Set the springform pan on the foil lined sheet pan and place in a 350°F oven for 75 minutes.  Once cooked, remove from the oven and allow to sit in the springform pan until cool.  Just run a knife along the edge of the cake to ensure it will separate from the pan’s ring once removed.  Remove the ring when the cake has cooled then sift a ¼ cup powdered sugar on the surface of the cake.

Cake Perfection

Our finished wood fired apple pie cake nicely golden brown

 

After giving Gala apple slices the lick of smoke from our charwood grill, mix together flour, brown sugar and cinnamon with butter for a great cake batter, and baking everything together, the ultimate in apple pie cake is born.  With a light coating of powder sugar, the wood-fired apple slices pile high for perfection in the single bite.  More like a cobbler batter than cake, you’ll love the simplicity of the construction and the unique flavor a wood fire gives to apples.  Perfect anytime of the year, just like apples are, you’ll be the envy of your neighborhood when you fire up the grill for wood infusion to apples.  Now you must also prove that Wood-Fired Apples make the best Cake – Enjoy!

The Culinary Crew wants you to know …

… that this recipe can easily be adapted with the substitution of apples with fruits like peaches, pears or even strawberries.  This switch will offer more of a traditional cobbler type baking with these moisture rich fruits taking on incredible but delicate smoky flavor.

Visit our narrated video with more pictures and step-by-step instructions.

Press above to visit our narrated video with more pictures and step-by-step instructions.

SmokinLicious® products:

Charwood

Wood Chunks- Double Filet

More recipes to try:

-Our Smoked Carrot Cake

-Smoked Strawberry Napoleon

-A SAVORY TAKE ON THE PANCAKE FROM SMOKINLICIOUS®

 

Dr Smoke- "

Dr. Smoke- “This is a MUST try recipe”!

We served our Best Gingerbread from the Grill as a dessert! The grilled smoky flavor was too good for a Gingerbread house!

We served our Best Gingerbread from the Grill as a dessert! The grilled smoky flavor was too Tasty for a Gingerbread house!

BEST GINGERBREAD MEETS THE GRILL

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Gingerbread is one of those terms that are generic in the definition for a broad category, in this case, something made from ginger, cinnamon, clove, and a sweetener like molasses and sugar.  Although “bread” is in the name it can produce great cakes, cookies, bars, and of course, bread.

One of the reasons gingerbread is ideal for cooking on the grill is because it contains bold flavors of spices and molasses.  I’ll be taking a traditional recipe for gingerbread and introducing the cooking to the grill that I’m equipping with wood chunks for a unique wood flavoring.

You’re going to love the dense, flavorful result that is the perfect recipe to keep on hand for those unexpected and expected guests.

Smoke coming from our wood chunks! Using a two zone cooking method

#Two-Zone Cooking

If you follow my gas grill recipes, then you know I am a fan of the two-zone cooking method.  By lighting the burners on only half the grill and placing the food on the unlit side, I can guarantee controlled temperature that allows me to walk away as I do with my indoor oven.

I start by preheating my grill by lighting the burners on just one side.  I want a cooking temperature of 325°F so I’ll set the dials to low.  On the lit side, I also add a metal smoker box that contains 3 wood chunks.  By the time my batter is mixed, the wood chunks will be smoking for the cooking of the gingerbread.

Our Batter ready for the baking pan

Quick Batter

First, I butter and flour an 8-inch square cake pan and set aside (you can use the non-stick cooking spray if you prefer).  There is only one mixing bowl needed for this recipe to combine the following ingredients and beat until combined well, scraping down the sides of the bowl as needed:

 

 

2-1/3 cups all-purpose flour

½ cup shortening

1/3 cup sugar

1 cup molasses

¾ cup hot water

1 tablespoon crème Fraiche

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¾ teaspoon salt

1 egg

Once mixed, pour the batter into the prepared cake pan and get ready to put it on the grill.

Tasting Notes: My non-traditional ingredient is the addition of the crème Fraiche.  I use this only when making a cake or loaf as if used for cookie batter, this would be too thin.  Remember, there are many variations to a gingerbread recipe.  Bolder flavors can be produced through the addition of ground clove and nutmeg.  For sweeter versions, adding honey or condensed milk.  Remember, molasses was used in baking centuries ago as a means of saving money due to the high cost of sugar.

Gingerbread Grilling

Our Batter on the grill cooking and absorbing smoke

With the batter poured, we are ready to wood grill the cake.  Place the prepared pan on the unlit side of the grill, making sure that the grill’s temperature is close to 325°F.  Now you can walk away for about 35 minutes.   Return at that point to simply rotate the cake pan and ensure the cake is cooking evenly.  If the wood chunks are completely black, you may want to add a couple of more.  Total grill-baking time will be 50-55 minutes.  Remove from the grill and cool the cake on a wire rack.  Cut into squares and serve warm or cold.

Tasting Notes:  I prefer to serve this version of gingerbread with butterscotch sauce and whipped topping but other choices include melted semi-sweet chocolate, orange sauce, and even a cream cheese frosting.

 

SmokinLicious® products used in this recipe:

Wood Chunks- Double & Single Filet

Hope you tried our best gingerbread recipe! If you like more grilling, smoking or ember cooking recipes go to our blogs!

Hope you tried our best #gingerbread recipe! If you like more grilling, smoking or ember cooking recipes go to our blogs!

Additional reading:

-CHOCOLATE WAR CAKE BAKED ON THE GRILL

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-Our Smoked Carrot Cake

-RICH PUMPKIN BUTTER YOU’LL CRAVE!

Dr. Smoke-Our Best Gingerbread Recipe! Try on the grill this holiday season

Dr. Smoke-Our Best Gingerbread Recipe! Try on the grill this holiday season

 

 

 

 

 

 

 

The classic Chocolate War Cake baked on the Grill- cut in pieces

The classic Chocolate War Cake Baked on the Grill

CHOCOLATE WAR CAKE BAKED ON THE GRILL

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I’m going to show you how easy it is to cook a cake on the gas grill using wood chunks for added flavor.  I simply love how chocolate reacts to smoke vapor and this chocolate recipe of mine is simply outstanding for the grill.

The gas grill was originally intended to provide for a quick cook method but I view this as an extension of the indoor kitchen as the grill really is an oven.  I’m going to turn my grill into a wood-burning oven by incorporating a smoker box that I’ve added cherry wood chunks too.

simple ingredients for this recipes

Why is this referred to as a “war” cake?  During World War I and II, eggs, butter, and milk were rationed.  Although I am including one egg in this recipe, I still consider this a variation of the “war” cake.  You certainly can make any variation you find as there are lots of options available online.

Let’s gather our simple ingredients, heat up the grill, and make perfection in a chocolate cake!

 

Two-Zone Cooking

If you follow my gas grill recipes, then you know I am a fan of the two-zone cooking method.  By lighting the burners on only half the grill and placing the food on the unlit side, I can guarantee controlled temperature that allows me to walk away like I do with my indoor oven.

I start by adding two cherry wood chunks to a metal smoker box.  I place this box under the grill grate, directly on a burner heat shield.  Next, I turn those burners on to medium and allow the grill to warm up while I make my cake batter.

The Unusual Batter

The Chocolate Batter mixed and ready for baking

First, I butter an 8-inch square cake pan and set aside (you can use the non-stick cooking spray if you prefer).  I start with the dry ingredients: 1-1/2 cups (7-1/2 ounces) unbleached all-purpose flour, 1 cup (7 ounces) sugar, ½ teaspoon baking soda and ¼ teaspoon table salt.  Whisk all this together in a large bowl and set aside.

With the dry ingredients prepared, it’s time to start on the wet.  In a medium bowl, combine ½ cup (2 ounces) Dutch-processed cocoa powder and 2 ounces high quality, bittersweet chocolate, chopped fine.  Pour over the chocolates 1 cup of hot coffee, whisking to aid melting.  Allow cooling then whisk in 2/3 cup mayonnaise, 1 egg, and 2 teaspoons of vanilla extract.

Tasting Notes: Whenever you bake on the grill, it is important to use a two-zone cooking method rather than direct heat cooking.  This will reduce the risk of burning the batter or producing off flavors, especially if you use a charcoal grill.

Grilling the Cake

With the beautiful chocolate batter finished, it’s time to pour this into the prepared dish.  Note you can use disposable pans or glass, ceramic – any high heat pan works just fine.

I check the cake about ½ way through the 35-minute cooking time.  If I see that there is some uneven cooking occurring, I simply rotate the pan and position where there are no cold spots.  An infrared thermometer will help locate any cold/hot spots.

grilling two zone with wood chunks

After grilling until firm to the touch or, you can do the toothpick test – insert a toothpick in the center and if it comes out clean, the cake is done – I remove the pan from the grill and let cool for 2 hours untouched.  After the cooling time, I invert the cake onto a cutting board.  At this point, you can sift some powdered sugar over the top of the cake or serve with a side of whipped cream.  Any way you serve this, it is going to be loved, with the serving plate cleaned quickly.  Baked on the Grill is fun!

Tasting Notes:  This cake can also be served with some additional fruit flavoring pairings like cherries, figs, raspberry, pear, and strawberryYou still will maintain a 350°F grilling temperature.

 

SmokinLicious® products used in this recipe:

Wood Chunks- Double & Single Filet

Additional reading:

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-Our Smoked Carrot Cake

-AVOCADO CHOCOLATE PUDDING

Dr. Smoke Baked on the Grill the classic Chocolate War Cake is a real keeper of a recipe!

Dr. Smoke Baked on the Grill, the classic Chocolate War Cake is a real keeper of a recipe!

The finished slices of our ZUCCHINI BREAD & CAKE ON THE GRILL

The finished slices of our ZUCCHINI BREAD & CAKE ON THE GRILL

ZUCCHINI BREAD & CAKE ON THE GRILL

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Listen to The finished slices of our ZUCCHINI BREAD & CAKE ON THE GRILL

I love making traditional baking items on the grill especially when wood is added for a kick of flavor that can make some normal recipes totally unique.  That’s how I feel about this recipe for zucchini-coconut-lime bread/cake.  It has to have two names as I’m giving you two finishes so you have something more savory like a bread and something sweet like a dessert.  Don’t ignore large, fresh zucchini that you see in your garden or farmer’s market or even the local store.  Pick up a beauty and come to the grill with me for this great two loaf recipe.

Two Bowls & One Grill

There’s minimal preparation that needs to be done for this bread/cake combination.  One thing I love about zucchini bread/cake is there’s nothing complicated about it.

two batter pans on the grill for baking

To start, head out to the grill and light the burners on only half the grill.  On the lit side, place wood chunks directly on the heat shields or burner covers.  This will produce that fantastic wood vapor that is going to super flavor our bread/cake.  I’ve set my burners to medium which should bring them to 325°F, the perfect temperature to bring these two loaves to the finish.  For the loaf pans, simply spray with non-stick cooking spray or butter generously.  Now, let’s get the batter made.

Tasting Notes: If you’re leery about putting wood pieces directly on your heat shields than you can use a metal smoker box to hold the wood.  Try to get one that will still fit between your grill grate and the heat shield, otherwise, you’ll have to put the box on the grill grate which will take longer to heat up and start the wood smoking.

The Double Duty Batter

To start our batter, get a large bowl to combine the dry ingredients first.  Add 3 cups all-purpose flour, 1-1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon cinnamon, and 1 cup shredded or flaked coconut.   Combine well and set aside.  Next, we’ll prepare the wet ingredients.

In a medium bowl combine 2 cups of raw, unpeeled, grated zucchini, 1 cup plain Greek yogurt, ¾ cup oil, 1 teaspoon vanilla, 3 beaten eggs, 1 tablespoon lime juice, and 2 teaspoons lime zest.  This batter will be quite thick.  Here’s a trick with the zucchini: be sure once you grate the zucchini you place it between paper towels and remove the excess water.  If you leave the excess moisture, the batter will become watery and affect how the bread/cake rises.

Mixing the ingredients

 

 

With the dry and wet ingredients made, it’s time to combine them.  Place the dry ingredients into the wet and mix well by hand.  Divide the batter in half and pour into the prepared loaf pans.  Place the filled loaf pans on the unlit side of the grill and c

lose the lid.  This batter will take 75 minutes to cook so I check the cake about ½ way through and rotate the pans.  I also make sure the wood chunks are still producing smoke.  If not, I add new wood.  Once cooked, I remove the pans from the grill and cool on wire racks.

Tasting Notes: Whenever you bake on the grill, it is important to use a two-zone cooking method rather than direct heat cooking.  This will reduce the risk of burning the batter or producing off flavors, especially if you use a charcoal grill.  This recipe can be altered to fit your taste.  If you don’t like coconut but still want something sweet, feel free to swap out the cup of coconut for chocolate or butterscotch chips. 

When a Bread Becomes Cake

Once cooled, I remove the loaves from the pans and place on a serving platter.  I take 1/3 cup of flaked coconut and toast in the oven or on the grill until lightly browned.  Time to make a glaze that will sweeten up this loaf some more, turning one loaf into a cake.

close up of the finished loaves on the grill

For the glaze, combine 1 cup powdered sugar with 2 tablespoons of lime juice.   Using a fork, I drizzle the glaze over the loaf in a rapid side-to-side motion.  While the glaze is still wet, I sprinkle on the toasted coconut and additional lime zest.  That’s it!  Now you can sample both loaves and decide which is your favorite.  As a bread or a sweet cake.

 

 

 

Tasting Notes:  If you prefer a lemon flavor you can swap out the lime juice for lemon and the lime zest for lemon zest.  Orange works well too!

SmokinLicious® products used in this recipe:

Wood Chunks- Double & Single Filet

Related reading:

-CHOCOLATE WAR CAKE BAKED ON THE GRILL

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

 

Dr. Smoke great dessert recipe- our ZUCCHINI BREAD & CAKE ON THE GRILL

Dr. Smoke great dessert recipe- our ZUCCHINI BREAD & CAKE ON THE GRILL