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.