Apple Streusel Coffee Cake

This cake is simple and quick to make and simply delicious to eat!   A wonderful way to enjoy and showcase apples this season.   It's tender, moist, full of apples and  topped with a good 'ole sweet and crunchy streusel.  Sometimes simple is good, and this time it's really good!!  Oh and one more thing ~ this makes your house smell wonderful while baking :)

 

Recipe:

Cake

1 1/4 cup flour

2 1/4 tsps. baking powder

1/2 cup sugar

1/2 tsp salt

1/2 tsp cinnamon

1 large egg, room temperature

1/2 cup whole milk, room temperature

4 Tbsps unsalted butter, melted and cooled to room temperature

2 granny smith or cameo apples, peeled, cored and chopped about 1 3/4 cups

Streusel

1/2 light brown sugar

1/4 cup flour

3 Tbsps cold unsalted butter cut into small squares

1 tsp cinnamon

Instructions

Butter the bottom and sides of an 8 or 9" square baking pan.  Preheat oven to 400 degrees.  Combine the flour baking powder, sugar, salt and cinnamon in a medium bowl.  In another bowl beat the egg and then mix in the milk and melted butter.  Pour the wet mixture into the dry mixture, add the apples and mix well.  Pour this batter into the baking dish. 

 Make the streusel:  mix the brown sugar, flour, cold butter and cinnamon in a bowl and cut the butter in with your fingers until you get a coarse meal texture.  Sprinkle streusel over the top of the batter.

Bake the cake for about 30-35 minutes - this is the part when your house starts smelling so good - until golden and dry on top.  Cool in the pan and then cut into squares.  This cake will keep for up to 4 days, covered, at room temperature.

Recipe adapted from Gale Gand's Brunch! book ~ Quick Pear Streusel Coffee Cake

 

 

Enjoy!



Pumpkin Whoopie Pies with Maple Cream Cheese filling

These Pumpkin Whoopie Pies are the perfect bite-size fall dessert!  All the yummy, comforting flavors of pumpkin pie in a moist cookie cake, with a rich maple cream cheese filling.   They will make you happy it's fall time :)

 

 

Recipe ~ yields about 2 dozen whoopee pies

Cakes:

1 1/2 cups firmly packed light brown sugar

1/2 cup firmly packed dark brown sugar

1 cup vegetable oil

1 2/3 cups pumpkin puree

2 large eggs at room temp

3 cups all purpose flour

2 Tbsps ground cinnamon

1 tsp ginger

1/2 tsp nutmeg

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp pure vanilla extract

Maple Cream Cheese Filling:

8 oz cream cheese, softened

12 Tbsps unsalted butter, softened

1 tsp pure vanilla extract

4 cups confectioners sugar

2 Tbsps pure maple syrup

 

Instructions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and spray with baking spray.  In the bowl of a stand mixer fitted with a paddle attachment, combine the sugars, oil, pumpkin and eggs and beat on medium speed until smooth.  Sift together flour and all the spices and baking powder in a separate bowl and stir to blend.  Add flour mixture and vanilla to pumpkin mixture and beat just until incorporated and smooth - do not overbeat.  Using a tablespoon size cookie scoop drop onto prepared baking sheets leaving about 2" space between each.

Bake until just set in the middle about 8 mins,, be careful not to over bake.  Remove from pan and let cool on a wire rack. 

Prepare filling:  In the bowl of stand mixer fitted with a paddle attachment combine butter, cream cheese, vanilla and maple syrup.  and cream together until smooth.  Add confectioners sugar and continue beating until smooth.
When cakes are cooled pipe filling generously on flat side of one cake and then cover with flat side of another cake, press lightly together.  Refrigerate for at least 30 minutes to firm up before serving.  These stay well for a 4 days stored in an airtight container in the refrigerator or individually wrapped in saran wrap.  Can be served cold or at room temperature.
Recipe adapted from Taste of the South

Enjoy!