Chicken Arroz Caldo Chicken Rice Porridge
Arroz caldo is a comforting and flavorsome Filipino rice and chicken soup served mainly as a snack but can be enjoyed any time of the day.
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Drescription
Super-juicy apples flavor this mildly spicy fresh apple cake that pairs beautifully with a warm cup of tea. The glaze offers a sweet finish. If you like a thicker glaze, use less buttermilk to thin it. Honeycrisp apples are sweet and slightly tart, but you can use any combination of apples you like, keeping in mind the tarter the apple, the less sweet the cake will be.
Ingredients
- baking spray with flour
- 1 pound honeycrisp apples, peeled, cored and chopped (¼-inch; about 3½ cups)
- ½ cup packed light brown sugar
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- 1 ½ cups whole-wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup neutral oil, such as canola or avocado
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup confectioners' sugar, unsifted
- ⅛ teaspoon salt
- ⅛ teaspoon vanilla extract
- 2 - 3 tablespoons buttermilk, divided
Directions
- To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with baking spray. Combine 1 pound apples, 1/2 cup brown sugar and 1 tablespoon of lemon juice in a medium bowl; stir until evenly coated.
- Whisk 1 ½ cups all-purpose flour, 1 ½ cups whole-wheat flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon baking soda, ½ teaspoon ginger, ½ teaspoon nutmeg and ½ teaspoon salt in a medium bowl until combined.
- Whisk 1 cup granulated sugar, 1 cup buttermilk, ½ cup oil, 3 eggs and 2 teaspoons vanilla in a large bowl until thoroughly blended and smooth. Gradually fold in the flour mixture until just combined and some flour streaks remain. Fold in the apples and their juices until evenly combined. Pour the batter into the prepared pan; spread evenly with a small spatula.
- Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert onto a wire rack, remove the pan and let the cake cool completely, about 3 hours.
- Prepare glaze: Vigorously whisk ¾ cup confectioners' sugar, ⅛ teaspoon salt, ⅛ teaspoon vanilla and 2 tablespoons buttermilk in a small bowl until smooth; add the remaining buttermilk, 1/2 tablespoon at a time, until the glaze reaches desired consistency. Drizzle the glaze over the cooled cake and serve.
