cake

• Preheat oven to 350 degrees. Coat a tune pan with nonstick spray.
• In a big bowl, cream together the butter and sugar until they are fluffy. Add the eggs in sequence, beating well after each addition.
• In another bowl, stir together the flour and salt. Gradually add it to the large bowl along with the apple cider, going back and forth in increments. Scrape the bottom of the bowl to ensure everything is mixed. Pour batter into prepared pan and smooth out the top.
• Bake for 1 hour and 5 minutes to 1 hour and 20 minutes, until a toothpick plunged into the center of the cake comes out clean. Cool in pan for 20 minutes, then invert onto a cooling rack to completely cool.
• Once the cake is cool, in a small bowl, combine the three glaze ingredients to make a thick but moveable glaze. Dribble over cake so that it oozes over sides.
• Let set at least 30 minutes before cutting. Store under a cake dome or cut into individual slices to encase in plastic wrap.

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Make the cake

• Preheat oven at 325 degrees. Generously apply nonstick spray with flour to a large (15 cup) bundt pan.
• In a stand mixer with a paddle attachment, beat butter, sugars, and cookie butter until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Follow up with vanilla.
• In another bowl, stir together flour, salt, cinnamon, and nutmeg. Gradually add the dry mix to the wet, alternatively adding in the milk as well. Scrape the bottom of the bowl to make sure everything is combined.
• Spoon batter into the greased pan. Even out the batter over the top.
• Bake for an hour to an hour and 5 minutes, until the middle of the cake passes the toothpick test. Let it cool in pan for 20 minutes, then invert it onto a cooling rack to cool completely.

Make the glaze

• In a mixing bowl, beat together the confectioners’ sugar, cookie butter, and milk. Beat for 1 to 2 minutes, until it is nice and smooth; if it is too loose, add more confectioners’ sugar, and if it’s too thick, add a touch more milk. Immediately drizzle over cake to form thick drizzles. Crush the two Biscoff cookies and crumble them over the top.
• Store cake under a cake dome, or cut into individual slices to encase in plastic wrap.

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• Preheat oven at 325 degrees. Apply nonstick spray with flour to a large bundt pan.
• In a large bowl, beat together butter, both sugars, and vanilla extract, until fluffy. Scrape down bottom of bowl. Add eggs, beating well after each addition.
• In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, and cardamom. Gradually add the dry ingredients to the butter mixture, pausing to add the buttermilk at several points. Scrape the bottom of the bowl, then fold in the apple pieces.
• Scoop batter into the prepared pan. Even it out. Bake until a toothpick inserted into the cake comes out clean, 50 to 60 minutes. Let cool in pan for 20 minutes, then invert onto a rack to completely cool before making the glaze.
• In a medium saucepan, bring the cider to a low boil and keep it there for about 4 minutes, watching it closely to bring down heat if necessary to ensure it doesn’t boil over. Add the brown sugar, butter, and half & half, then bring to a boil for another 2 to 4 minutes, until it has thickened. Remove from heat to set and cool for about 15 to 20 minutes. While the caramel is still warm (if it’s not warm, heat it again gently to make it pliable), drizzle it over cake. (If you have any caramel leftover, let it cool and then refrigerate it for other delicious uses!)
• Let cake set in fridge. Keep covered under a dome or individually slice and wrap for storage, keeping it in the fridge. It'll keep for at least 5 days.

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• Preheat oven at 350-degrees. Line a 15x10x1 inch pan (also called a jelly roll pan) with foil; apply nonstick spray.
• In a large bowl, stir together cake mix, butter, and egg, until they are crumbly. Pat the entire dough into the bottom of the prepared pan. It will be very thin and fiddly to work with.
• In the same bowl, beat together the cream cheese and eggs until they are fairly smooth; a few clumps are okay. Gradually mix in the confectioners’ sugar to make a cohesive mix. Spread on top of the crust.
• Bake for 25 to 30 minutes, until the middle is set and golden brown. Cool at room temperature, and chill in fridge to completely set.
• A reminder that this is called ‘Gooey Butter Cake.’ Cut pieces finger-sized. Some in the middle may be particularly gooey. If not serving immediately, move pieces to a lidded container and use waxed paper between the stacked layers. They will stay firmer and less-gooey if they are kept chilled.

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• Preheat oven at 350-degrees. Prepare springform pan by cutting a piece of parchment paper to fit inside. Use nonstick spray on interior of pan, then place cut parchment inside and spray again.
• Beat together butter and both sugars until they are light and fluffy. Add eggs one at a time, followed by the vanilla.
• In a separate bowl, stir together flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the butter bowl alternatively with the buttermilk/soured milk. Scrape the bottom of the bowl a few times.
• In another bowl, stir the flour into the fruit to coat it. Reserving 1/4 cup of fruit, fold most of it into the batter. Spread batter into prepared pan. Sprinkle the reserved fruit over the top.
• Bake for 1 hour to 1 hour 10 minutes, until the cake looks golden brown and the middle passes the toothpick test. Let it cool in the pan for 20 minutes, then pop open the springform ring to remove it. Let cake cool completely on rack.
• Combine glaze ingredients in a bowl until they are smooth. Add more confectioners’ sugar or milk, if necessary, to achieve a thick but good consistency for drizzling. Immediately drizzle across the top of the cake. Let set at least 20 minutes before slicing in.
• Cake keeps well in sealed container at room temperature for up to 3 days. It can also be frozen in individual slices for weeks or kept in fridge.

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• In a stand mixer or by hand. beat together butter, sugar, and salt until they are pale and creamy. Add the egg. Gradually beat in the flour until just combined, scraping the bottom of the bowl a few times.
• Shape the dough into a flat disk and encase in plastic wrap. Place in the fridge for an least an hour, but overnight is preferred. Dough can be refrigerated for up to a week or can be frozen for up to 2 months. If frozen, thaw in fridge before using.

Form the crust

• If the pâte sucrée is quite firm from chilling, let it set at room temperature for about 20 minutes to make it more pliable. Use a rolling pin to roll it into a 12-inch circle, about 1/8-inch thick.
• Remove the base of the tart pan and trace the shape onto parchment paper. Cut paper to fit in bottom of pan and apply baking spray. Carefully transfer dough to pan, but if it falls apart, that’s okay–press it into an even layer across the bottom of the pan and up the fluted sides. Use a knife to cut excess dough from the top edge. Use a fork to dock the bottom of the pan, stabbing it here and there across the whole surface. Chill until firm, about 30 minutes.

Bake the crust

• Preheat oven at 325-degrees.
• Top the dough with a large piece of parchment paper, with ends extending over the sides. Add pie weights to fill the basin.
• Bake the crust for about 15 minutes. Carefully lift with the parchment and weights, setting on another pan to cool. Brush the bottom of the pan with the egg white. Continue baking for another 15 minutes; the base should look dry with the dough lightly browned. Set aside to cool completely as the filling is made. Increase oven temperature to 350-degrees.

Make the frangipane

• Beat the butter and white sugar until light and fluffy. Scrape the bottom of the bowl a few times to make sure everything is mixed. Add eggs, one at a time, followed by vanilla, salt, and almond extract. Scrape bottom and sides of bowl. Gradually mix in both flours until just combined.
• Spoon frangipane into a pastry bag or a freezer quart bag. Cut off the tip.
• Use an uneven spatula to spread the cherry preserves over the bottom crust. Pipe the frangipane over the preserves. Use a clean uneven spatula to smooth it into an even layer. Sprinkle sliced almonds on top.
• Bake until frangipane is set and golden, about 30 minutes. Let cool about 20 minutes before removing the outer ring of the pan. Let tart cool completely on rack.

Add drizzle

• In a small bowl, stir together confectioners’ sugar and milk. Spoon into a pastry bag or freezer quart bag and snip off a tiny corner. Pipe glaze back and forth over tart. Let glaze set, about 20 minutes, then dig in. Store wrapped up or in sealed container in fridge for up to 4 days.

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