Wednesday, November 18, 2009

Pumpkin-Apple Streusel Cake


117. Autumn seemed to arrive so very quickly this year, and now Christmas is sneaking up quickly. I think the temperature has much to do with our feelings of the season. With the wind blowing and the trees just about done dropping leaves, I am going to whip up a delightful Pumpkin-Apple Streusel Cake.

The recipe is from the 2001 October issue of Bon Appétit magazine. It is also on Epicurious.

This easy-to-make dessert tastes like pumpkin spice cake and apple crisp baked together.

Yield: Makes 6 to 8 servings
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
11/2 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
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

Vanilla ice cream
preparation
For 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.


For cake:

Preheat oven to 350°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. Set aside 2/3 cup of mixture for topping. 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.

Bake cake 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.

Delicious, delicious, delicious!!! This recipe is a keeper!!

"If I have enjoyed the hospitality of the Host of this universe,
who daily spreads a table in my sight,
surely I cannot do less than acknowledge my dependence (on Him)."
~G.A. Johnston Ross

6 comments:

Natasha said...

This recipe looks really good-I love anything with a streusel topping! I think I might try it next week.
Best wishes, Natasha.

beedeebabee♥ said...

OMG...I'M DROOLING!!!!!
Okay, now that I've convinced myself that it's impossible to just jump into the computer and grab some of this cake...I'm snatching the recipe! Thank you Lilly...everything you make and write about looks so delicious. I think you need your own cooking show...it would be fantastic!!! Hugs, Paulette =D

cindy holman said...

Lilly - you are a very talented lady - love all your yummy food items you display daily on your blog!! I have put you on my blog on a live feed so everyone can see how great and talented you are!!

Lily's Pad and Petals... said...

OMG this looks delicious ! I'm going to have to make it - darn more calories !!!

Thank you for visiting my blog !

Sylvia

Uniquely Ella said...

OMG, What great goodness!!!

Libbie said...

Oh my! What a beautiful cake! It is so fun to find your blog...delicious! I can't wait to see what else I find!

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