Apple Sour Cream Coffee Cake with Streusel Topping

From the kitchen of One Perfect Bite...I have apple fever, and today, following a visit to a local orchard, I officially opened my fall kitchen. Jars of cinnamon and nutmeg moved to the front of the spice cabinet where they now share space with the other pumpkin spices, ginger, clove and allspice. I have some new apple recipes that I want to test this fall, and I can't wait for their familiar aromas to perfume my kitchen. Time prevented me from trying any of the more complicated recipes today, but this easy one, from Nina Simonds, was perfect to get me started. It is a coffee cake that can be served for breakfast or dessert. It is a moist sweet cake that I think is best when served warm, but warm or cold, it is delicious. It is simple to make and I know you will enjoy it, and should you decide to make it, I suspect its aroma will drive you wild. This is a great season-starter recipe. Keep your apple slices thin to insure they cook through and make sure that all your ingredients are at room temperature before you begin to make the cake. I used a one piece tube pan to bake mine. To insure easy release, I lined the bottom of the pan with parchment paper that I also greased and floured. If you are ready for the heady aromas of the fall kitchen, this cake is a perfect way to start. Here is how the cake is made.

Apple and Blueberry Pudding Pie

From the kitchen of One Perfect Bite...While it is delicious, it's really hard to categorize this dessert. It was first developed for Martha Stewart's site and then adapted for a feature on Serious Eats. They both described the creation as a pie/cake that resembled a deep dish apple pie with a streusel topping. To further confuse the issue, I think it is more like an apple pudding cake that a deep dish pie. No matter. Whatever you decide to call this dessert, I suspect you'll use delicious as an adjective to describe it. Once the apples are sliced, this is a simple dish to assemble, and, as long as it is baked until it's set, you simply can't go wrong. I like to serve the pudding warm with a dollop of ice cream on the side. I do have one caution to share with you. This is a very moist dessert that gets goopy if it sits too long. Try to serve it a couple of hours after it's made to avoid that problem. I do hope you'll give this recipe a try. Here is how the cake/pie/pudding is made.

Countdown to Christmas - Cratchit's Crumble Pie

From the kitchen of One Perfect Bite...Desserts in our house are considered to be Christmas fare if they are red or green. Some folks consider that to be a bit of a stretch, but we are easy to please, and I view it as a kindness for red and green desserts that simply don't get enough play during the rest of the year. This simple pie may not make the cut for a formal Christmas dinner but it would be a perfect  addition to a game day spread come the 1st of the year. It is delicious, ridiculously easy to make, and I do hope you'll give this effortless recipe a try at some point during the holiday season.. The pie falls into the tart-sweet category and if you enjoy your desserts barely sweet, you'll love this one. Here is how this remarkable pie is made.

Cratchit's Crumble Pie...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
1/2 cup sugar
3 tablespoons all-purpose flour
2 cans (15 ounces each) pitted tart cherries, drained
1 cup (8 ounces) sour cream
1 large Egg, lightly beaten
1/4 teaspoon almond extract
1 unbaked pastry shell (9 inches)
Streusel Topping
1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup chopped pecans

Directions:
1) Preheat oven to 400 degrees F.
2) Combine sugar, flour, cherries, sour cream, egg and almond extract in a large bowl. Spoon into the pastry shell. Bake for 20 minutes.
3) Meanwhile, make topping. Combine oats, flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover edges of crust to prevent over-browning.
3) Continue baking for another 25-30 minutes, or until topping is lightly browned. Cool on a wire rack for 1 hour, then refrigerate. Yield: 8 servings.

                    

                                                    Older Posts

             One Year Ago Today:                                                          Two Years Ago Today:

             Corn and Cod Chowder                                                              Apple Walnut Bread

                 Three Years Ago Today:                                                Four Years Ago Today: 

          Assorted Christmas Confections                                             Florentine Lace Cookies

Countdown to Christmas - Apple Cinnamon Yeast Bread

From the kitchen of One Perfect Bite...There will be more cookies to come, but I wanted to take short break from them, so I could share some holiday breads with you before Christmas arrives. This recipe was developed by Bernard Clayton who was a bread guru long before the no-knead breads became so popular. It is not the kind of bread that I normally would experiment with, but a thumbs up review by Moomie, of Moomie's Famous Hamburger Buns, tweaked my curiosity, and before I knew it, I was knee-deep in apples and the aromas of cinnamon and yeast were wafting from my kitchen. While I had some trouble determining when the fragile loaf  was done,  I really like this bread and want to recommend it to those of you who are have some experience baking bread. This would be wonderful for a holiday breakfast or brunch and I know you will enjoy it. Here is how it is made.

Apple Cinnamon Yeast Bread with Streusel Topping...from the kitchen of One Perfect Bite inspired by Bernard Clayton

Ingredients:
Dough
3-1/4 to 4 cups all purpose flour
2-1/4 teaspoons active dry yeast
1-1/2 teaspoons salt
1/4 cup dry milk powder
1-1/4 cups hot warm water (120 to 130 degrees F)
1-1/2 tablespoons shortening
Apple Mix
1 cup apples, chopped into 3/4 inch cubes
1 eggs, lightly beaten
1/4 cup walnuts or pecans, chopped into pea size pieces
1/4 cup brown sugar
1-1/2 teaspoons ground cinnamon
Streusel Topping
1/4 cup brown sugar
1/4 cup flour
1 1/2 tablespoons butter
Glaze
1/3 cup confectioners' sugar
2 teaspoons milk
1/8 teaspoon vanilla extract

Directions:
1) In a mixing bowl combine 1-1/2 cups flour with yeast, salt, and milk powder. Pour in hot water and stir in shortening. With strong strokes, beat batter 100 times by hand, or for 2 minutes with a mixer.
2) Add flour 1/2 cup at a time, to make a dough that can be lifted from bowl and placed on the work surface. Knead dough on a lightly floured surface, for 10 minutes.
3) Place dough in a greased bowl, cover tightly with plastic wrap, and set aside to double in volume, about 1 hour. Punch dough down. Place on a floured work surface. Roll and press dough into a square, about 1/2 inch thick. Let dough rest for a few moments. Spread chopped apples uniformly over surface of dough. Pour beaten egg over apples. Add nuts. Sprinkle on sugar and cinnamon. Fold dough into a package. This, by the way,  is the last time there will be any semblance of order in preparing bread.
4) Using a dough scraper or large knife, chop dough with random blows into pieces about 1 inch in size. Uniformity is of no great consequence. When apple dough has been well chopped, toss or scoop pieces into a greased loaf loaf pan, two-thirds full. Cover pan with parchment paper, and put aside to rise slightly above the edge, about 40 minutes.
5) To prepare streusel, combine flour and brown sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle risen loaf with streusel mixture.
6) Preheat oven to 375 degrees F. Bake about 45 minutes or until loaf is  a rich golden brown. Test for doneness with a cake tester. If it comes out clean and dry, bread is done. Carefully, turn out onto a wire rack to cool. Bread is fragile while hot and should not be cut for at least two hours, or until completely cool..
7) Whisk together confectioners' sugar, milk and vanilla extract in a bowl. Drizzle over top of finished loaf and let set before serving. Yield: 1 loaf.

      

                                                    Older Posts

                 One Year Ago Today:                                                     Two Years Ago Today:

                Swedish Dream Cookies                                           Miniature Sausage Stuffed Peppers

                    Three Years Ago Today:                                          Four Years Ago Today: 

      Holiday Coffeecake and Muffin Round-Up                                 Pink Peppermint Patties

Apple and Apricot Pie with Streusel Topping

From the kitchen of One Perfect Bite...This is a dessert for apple lovers who want to spread their wings. The addition of dried apricots adds a hint of tartness that helps to balance the sweetness of the apples and the streusel topping that are used in the pie. This is not a sweet dessert. I suspect that those of you who are fond of barely sweet European pastries will enjoy this, but if you crave sweets you'll probably be happier with an old-fashioned apple pie. This is an easy pastry to make, but the streusel topping is not the type you fling over a filling. It is more cake-like and must be chilled before it is pinched into small pieces that are used to cover the apple and apricot mixture. I cut my apples into 12 segments and I've found that that is a perfect thickness for the slices used in this pie. At the end of an hours baking, they'll be fork tender and juicy but will still retain their shape. I do hope you'll give this recipe a try. If you are not so inclined, I hope you'll at least throw some dried apricots into your favorite apple pie and see what transpires. In the meantime, here are the instructions for this pie.

Apple and Apricot Pie with Streusel Topping...from the kitchen of One Perfect Bite

Ingredients:
Pastry for single crust pie
Crumb Topping 
6 tablespoons butter, room temperature
1/4 cup firmly packed golden brown sugar
1 egg white, lightly beaten
1/2 teaspoon almond extract
3/4 cup all-purpose flour
1/4 teaspoon kosher salt
1 tablespoon all-purpose flour, plus more for rolling
Filling
5 large apples (2-1/2 pounds), such as Granny Smith— peeled, cored, quartered and thickly sliced
1/2 cup sugar
1/2 cup diced dried apricots (2-1/2 ounces)
1 teaspoon finely grated orange zest
1 teaspoon ground cinnamon
1 tablespoon flour
1 tablespoon cold unsalted butter, cut into small dice

Directions:
1) Roll pastry to fit a 9-inch pie or quiche pan. Refrigerate until ready to fill. Preheat oven to 425 degrees F.
2) To make streusel: Combine butter and sugar in a small bowl. Blend with a fork until creamy. Mix in egg white and almond extract and stir until incorporated. Sift flour and salt into butter mixture and stir to combine. Refrigerate for at least 30 minutes.
3) To make filling: In a bowl, toss apples with sugar and apricots, zest, cinnamon and 1 tablespoon of flour. Scrape apples into pie shell and dot with butter. Crumble topping over apples leaving some fruit showing so steam can escape as pie bakes.
4) Bake pie in lower third of oven for 10 minutes, then reduce temperature to 400 degrees F. and bake until topping is nicely browned and filling is bubbling slightly, about 1 hour. If topping becomes too dark, cover with foil during last 20 minutes of baking. Let pie cool completely before serving. Yield: 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Stir-Fried Broccoli with Ginger and Garlic

Two Years Ago Today: Rhubarb and Raspberry Swirl Brunch Cake

Three years Ago Today: Apple Cider Quatre Quarts Pound Cake

Four Years Ago Today: Cranberry Dressing

Blueberry Streusel Muffins

From the kitchen of One Perfect Bite...There are days I'm sure I've fallen into the rabbit hole. Maybe it's just the nomenclature that gets to me, but this morning I was struck by the ridiculousness of having a meeting to plan a meeting. Judging by the progress we made, I think the gals were just lonely and needed a coffee klatsch to mark the end of summer and head them into fall. We had lots of laughs but I'm not sure we left with an agenda for the meeting that brought us together. I made a batch of the muffins for the occasion and thought I'd share the recipe with you tonight. It comes Taste of Home magazine and while these muffins will not rock your soul, they are a great excuse for using up the last of your summer berries. They are easily made and have a thick streusel topping that most folks seem to love. The first time I made these, I thought they were a bit too bland, so I added extra vanilla and cinnamon to the next batch. Be forewarned that the batter for these muffins is very thick and the muffins can be dense and dry if they are over baked. While ovens vary, I can tell you that mine were ready in 25 minutes. There is nothing here not to like and if you are looking for a new recipe for blueberry muffins, I hope you'll give this one a try. Here is how the muffins are made.

Blueberry Streusel Muffins...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine

Ingredients:
Muffins
1/4 cup butter, softened
1/3 cup sugar
1 egg
1-1/2 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
Streusel
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Directions:
1) Preheat oven to 375 degrees F. Grease or paper line the 12 cups of a standard muffin pan. Set aside.
2) Cream butter and sugar in a large bowl. Beat in egg and vanilla and mix well. Whisk flour, baking powder and salt together in another bowl. Add dry ingredients alternately with milk to creamed mixture. Fold in blueberries.
3) Fill prepared muffin cups two-thirds full.
4) To make streusel: Combine sugar, flour and cinnamon in a small bowl. Cut in butter until mixture is crumbly. Sprinkle over muffins. Bake for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Tomato Crostini

Two Years Ago Today: Pasta with Bread Crumbs and Herbed Tomatoes

Three Years Ago Today: Mexican Rice

Four Years Ago Today: Biscotti Regina

Apple Crumb Squares

From the kitchen of One Perfect Bite...This is a nice treat to serve with coffee or tea and, unlike many apple desserts or snacks, you'll find that these squares travel well. That makes them a perfect candidate for a morning meeting or an evening pot luck supper. The squares are like an apple slice, but they have a firm bottom and are less sweet. The squares, which can be eaten out of hand, are a cross between a cake and a cookie and those of you who like natural apple flavor will enjoy the simplicity of this treat. The cake/cookie has a buttery base and a layer of apples that are covered with apricot jam and topped with a  thick layer of crumbs. The recipe appeared in Family Circle magazine and the first time I made the squares I thought they needed a bit of a flavor boost. I increased the amount of salt used in the cookie base and doubled the amount of preserves used to brush the apples. I also played a bit with the extracts and the amount of pie spice used in the recipe. This is a very simple and homely dessert. If you like streusel and apples, chances are you'll enjoy these squares, They are fast and easy to make. I do not think they are particularly good keepers, but if they are stored in an airtight container dessert they will last for a day or two. They tend to get soggy as they age. Here's how they are made.

Apple Crumb Squares...from the kitchen of One Perfect Bite inspired by Family Circle magazine

Ingredients:
Cake
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup sugar
3 eggs
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
6 Granny Smith apples, cored, peeled, halved and thinly sliced
1/3 to 1/2 cup apricot preserves, melted and strained
Crumb Topping
2 cups all-purpose flour
1 cup light-brown sugar
2 teaspoons pumpkin or apple pie spice
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, melted
2 tablespoons confectioners sugar

Directions:
1) Heat oven to 350 degrees F. Coat a 15 x 10 x 1-inch pan with nonstick cooking spray.
2) Beat together butter and sugar until smooth, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in almond and vanilla extracts. On low speed, beat in flour and salt until just blended. Spread evenly into prepared pan.
3) Fan apple slices over top, then brush with preserves. Bake at 350 degrees F for 25 minutes.
4) To make crumb topping: Whisk together flour, brown sugar, pumpkin pie spice and salt. Stir in the butter until mixture is moistened and clumps together. Sprinkle evenly over cake. Bake for an additional 35 minutes. Remove pan to wire rack; cool completely.
5) Dust with confectioners sugar and cut into 24 squares.







One Year Ago Today: Dimpled Apple and Yogurt Cake














Two Years Ago Today: Peanut Crusted Chicken Breasts with Sweet Onion Sauce














Three Years Ago Today: Shrimp Enchiladas Verde













Four Years Ago Today: Asian Chicken or Shrimp Salad

Pecan Streusel Coffee Cake

From the kitchen of One Perfect Bite...On the off chance that your holiday menu is not yet set in stone, and you are still looking for a coffee cake to start the day, I'd like to recommend this sinfully rich concoction that comes from the recipe developers at Martha Stewart Living. This cake is as sweet as it is rich, so if you have a more European sensibility and prefer barely sweet treats, you might want to bypass this recipe. IT IS SWEET. The cake is not difficult to make if you divide it construction into workable segments. The only problem you might have in making it, is deciding when it is actually done. As is the case with many filled cakes, a toothpick or cake tester will probably fail you miserably. You'll get crumbs even when the cake is done. I've found that a thump in the center of the cake is a better predictor of doneness than a toothpick. Time-wise, I've found 60 minutes works well for me and my oven. Please keep in mind that ovens are calibrated differently and what works for me may not work for you. I'd also like to recommend lining the the bottom of the tube pan with parchment paper. This cake wants to stick and your mission, should you choose to accept it, is to prevent that from happening. If your pan is well-greased, lined and floured, you won't have any problems when you unmold it, especially if you swear. I hope those of you who really enjoy sweet things will give this recipe a try. I don't think you'll be disappointed. Here's how the cake is made.

Pecan Streusel Coffee Cake...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
Streusel Topping
1 3/4 cups all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1-1/2 sticks cold unsalted butter, cut into small pieces
1/2 cup coarsely chopped toasted pecans
Streusel Filling
1/4 cup packed light-brown sugar
1/4 teaspoon cinnamon
1 cup coarsely chopped toasted pecans
Cake
1 stick unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons pure vanilla extract
1 cup sour cream
Glaze
1 cup confectioners' sugar
2 tablespoons whole milk

Directions:
1) Preheat oven to 350 degrees F. Generously grease a 9-inch tube pan with removable bottom with butter or coat with a nonstick baking spray. Set aside.
2) To make streusel topping: Mix together flour, brown sugar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
3) To make streusel filling: Mix together brown sugar, cinnamon, and pecans. Set aside.
4) To make cake: Sift flour, baking powder, baking soda, and salt into a bowl. In a separate bowl, beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined. Spoon half of batter into pan. Sprinkle streusel filling mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
4) To make glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving. Yield: 12 servings.

Cook's Note: Coffee cake can be stored at room temperature for up to 5 days.

One Year Ago Today: Muhammara

Two Years Ago Today: Lemon-Mint Snap Peas with Lima Beans or Edamame

Three Years Ago Today: Savory Mushroom Puff

Night Before Christmas Cold Oven Coffee Cake

From the kitchen of One Perfect Bite...On the off chance that you've not yet tried this coffee cake, I wanted to post instructions for making it before your holiday menus are set in stone. This is a great candidate to serve on Christmas morning and if you have an electric mixer you'll find this yeasted coffee cake is very easy to make. The cake is topped with streusel and a glaze that makes it festive enough for a holiday breakfast. The ingredients for the cake are combined and beaten until a shaggy dough forms. The dough is allowed to rise and once it has doubled in size it's scraped into a baking dish and covered with streusel topping. The pan is then transferred to a cold oven where it sits overnight. Come morning, the oven is turned on and the cake bakes for 30 minutes. That's all there is to it, but the end result is a sweet and buttery cake that looks and tastes like it has come from a high-end bakery. I drizzle the still warm cake with a glaze to further improve its appearance, but this step is really not necessary. I have one caution to share with you. This cake is wonderful when it is served warm from the oven. It becomes less wonderful the longer it sits and the day old cake is quite ordinary. As far as I have been able to determine, this recipe was originally developed by Kay Smittle and her recipe can be found here. I suspect that those of you who try this recipe will be pleased with the results. It is hard to beat something that is both easy and delicious. Here's how the coffee cake is made.

Night Before Christmas Cold Oven Coffee Cake...from the kitchen of One Perfect Bite courtesy of Northpole.com

Ingredients:
Cake
1/2 cup sugar
1/4 cup (1/2 stick) butter
2 eggs, beaten
1/2 cup warm milk
1 package yeast (2-1/4 teaspoons) dissolved in 3 tablespoons warm water
3 cups flour
1 teaspoon salt
1/2 teaspoon vanilla
Topping
1 tablespoon cinnamon
4 tablespoons melted butter or margarine
1/2 cup toasted pecans or walnuts
2/3 cup sugar
Glaze
1/2 cup confectioners' sugar
1tablespoon milk

Directions:
1) Cream together sugar and butter. Add eggs, milk, yeast (with warm water), flour, salt and vanilla. Beat all of these ingredients together. Cover bowl with plastic wrap or a clean kitchen towel and let rise in a warm spot until doubled in bulk, about 2 hours.
2) When dough has doubled is size, pat it into a 9 x 13-inch baking pan. The dough will be stringy and sticky. You will find it easier to shape if your hands are damp or floured.
3) Combine sugar, cinnamon, melted butter and nuts in a small bowl. Mix well. Spread topping over cake. Stretch plastic wrap over cake and place it in a cold oven to rise overnight.
4) Next morning, remove plastic wrap from pan. Leave pan in cold oven. Turn oven to 350 degrees F. and bake for 30 minutes. Remove pan from oven and transfer to a cooling rack. Cool in pan for 20 minutes. While cake cools, make glaze by mixing milk with confectioners' sugar. Drizzle over cake. Serve cake warm. Yield: 12 servings.

One Year Ago Today: Candied Almonds

Two Years Ago Today: Bean Burger

Three Years Ago Today:  Pan de Polvo

Pumpkin Streusel Muffins + Pumpkin Pie Spice Mix

From the kitchen of One Perfect Bite...This is a wonderfully portable fall treat that you're sure to enjoy. The muffins are less sweet than most, but they're so nicely spiced that you'll never miss the extra sugar. They are perfect for breakfast or brunch and they make a really nice afternoon snack. You've probably noticed that I've been using pumpkin pie spice a lot this fall. I first started to use it when I was actively participating in recipe contests. It cut down on the number of ingredients that had to be listed in the recipe and the judges of the contests usually appreciated brevity. These days I use it because I appreciate brevity. While there is absolutely nothing wrong with the commercial version of pumpkin pie spice, I make a big batch of my own at the start of the fall baking season. It saves some pennies, but, more importantly, it allows me to control the amount and type of spice I use without having to round up specific jars of spices every time I bake. My spice mix recipe appears in the Cook's Notes at the end of this post. These muffins keep well, and because they are not frosted, they also travel well. If you enjoy breads and pastries that are not too sweet, I hope you'll give this recipe a try. You won't be disappointed. Here's how the muffins are made.

Pumpkin Streusel Muffins...from the kitchen of One Perfect Bite custbelow today's featured ourtesy of Food.com

Ingredients:
Streusel
1/3 cup flour
3 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice or cinnamon
2 tablespoons cold butter
Muffins
1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 eggs
2 tablespoons light molasses
1 teaspoon orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Directions:
1) Preheat oven to 375 degrees F. Grease or line two standard muffin tins with paper liners.
2) To make streusel topping: Mix flour, brown sugar and pumpkin pie spice together in a small bowl. Cut in butter with a pastry blender until it resembles coarse meal.
3) To make muffins: cream butter and both sugar together in a large bowl. Add pumpkin, buttermilk, eggs, molasses and orange zest and stir to mix well. Place flour, baking powder, baking soda, pumpkin pie spice and salt to a separate bowl and whisk to combine. Gradually add dry ingredients to creamed mixture and stir just until combined. Fill prepared muffin cups two-thirds full with batter. Sprinkle streusel evenly over batter in each cup. Bake for 20 to 25 minutes, or until a toothpick inserted into center of cupcakes comes out clean. Cool in pan for 5 minutes, then remove to a wire rack to cool completely. Yield: 12 to 16 cupcakes.

Cook's Notes: Pumpkin Pie Spice Mix - Mix together 4 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground mace (optional), 1/2 teaspoon ground ginger, and 1/2 teaspoon allspice, or cloves, or cardamom. Store in an airtight container.

One Year Ago Today: Pumpkin Cake with Caramel Sauce

Two Years Ago Today: Pickled Pepper Relish

Three Years Ago Today: Colcannon - An Irish Halloween Tradition

Pumpkin-Apple Streusel Coffee Cake

From the kitchen of One Perfect Bite...This moist pudding-like cake is nice for a brunch table or a morning coffee meeting. I like it for its seasonality and the ease with which it can be made. It actually is the only recipe in my hopper that uses both apples and pumpkin and therein lies its charm. A pumpkin-spice cake batter is topped with caramelized apples and liberally sprinkled with streusel before baking. It's baked until it's golden brown and bubbling and when you're sure its aroma will drive you to madness, you declare it done. The cake is best eaten within hours of being made. It is a moist cake to begin with, and if allowed to sit overnight it becomes goopy. I like to serve it while still warm, with a dollop of cinnamon-flavored whipped cream or a scoop of really good vanilla ice cream. I don't want to mislead lead you here. This is not a cake that will make your reputation. The adjective that best describes it is nice. If you are looking for a seasonally appropriate cake that is a bit different than most, I think you'll enjoy this one. It probably won't make your top ten list but it is sufficient to the day. Here's the recipe for those of you who have a surplus of apples and pumpkins on hand. Enjoy!

Pumpkin-Apple Streusel Coffee Cake...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:
Apples
3 tablespoons unsalted butter
4 cups diced peeled cored Granny Smith apples (about 4 large)
3 tablespoons sugar
1 teaspoon ground cinnamon
Cake
1-1/2 cups all purpose flour
1 cup (firmly packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1/2 teaspoon salt
1/3 cup toasted chopped walnuts
3/4 cup canned pure pumpkin
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs

Directions:
1) Prepare apples: Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
2) Prepare cake: Preheat oven to 350 degrees F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Place walnuts in a small bowl. Add 2/3 cup of crumb mixture to nuts and set aside. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
3) Bake cake: Transfer pan to oven and bake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream. Yield: 6 to 8 servings.








One Year Ago Today: Kheer - An Indian and Nepalese Rice Pudding















Two Years Ago Today: Butterscotch Pudding