24 December 2009

Preparing Today for Tomorrow

Busy in the kitchen today. Making chili and cornbread for our last advent celebration this evening and readying Christmas morning breakfast. I'm all about the make-ahead, because you won't find me hovered over the stove during the morning festivities!

An egg-dish and fruit, to be sure, but not complete without our beloved Pumpkin-Apple Streusel Cake! Swiped from some magnificent chef from Bon Appetit years ago, we now consider it ours. And for cakey-love and posterity, a recipe gift to you!

Pumpkin-Apple Streusel Cake

Combine and cook for about 5 minutes:
• 3 T butter
• 4 granny smith apples, peeled, cored and diced

Once browned, add and stir a few more minutes:
• 3 T sugar
• 1 t. cinnamon

Set aside to cool.

1.5 c. flour (I use some w.wheat)
1 c. packed brown sugar
.5 c. butter (room temp., cut into pieces)
.5 t. salt

With mixer, beat until mix resembles coarse meal. (This take a bit) Set aside 2/3 cup for topping.

To remaining flour mix, beat in:
.75 c. canned pumpkin
2 T sugar
2 t. pumpkin pie spice
1/3 c. sour cream
1 t. baking soda
2 large eggs

Pour batter into a buttered 9" springform pan, scatter apples evening over top, and sprinkle reserved crumble over apples.

Bake about 1 hour 10 minutes at 350 degrees. Cook on rack for 20 minutes, run knife around sides and release from pan. Keep at room temperature.

Merry Christmas!

1 comment:

  1. Merry Christmas!!! Enjoy all the food and laughter and your family!!