Wow! This recipe will knock your socks off! I try not to eat everything we serve in the store on Saturdays or else I’d be as big as a horse. I was actually able to hold off on this gem for two days before I tasted a bit (thank goodness for left-overs). Man, what a treat. It was so good I was thankful there was only one little tiny 2×2 inch square–I could have eaten an entire pan full!
The slight crunchiness of the streusel layer, the brightness of the apples (a bit tart and not over-sweet), the cheesecake-like layer–all of this combined into a single dessert well worth every calorie-filled bite! Seriously…make this today!
Cream Cheese Apple Coffee Cake
Preheat oven to 350F and grease an 8x8 inch pan. Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.
Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing until just combined. Stir in the chopped apples. Spread into the prepared pan.
Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.
Combine the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.
Bake for about 45 minutes or until the topping is browned. Cool and serve.
Items needed for this recipe that can be found at The Kitchen Company:
- brown sugar
- stand mixer or hand mixer
- mixing bowls
- measuring cups
- measuring spoons
- 8x8 square baking pans
- silicone spatulas and spoons
- bowl scrapers
“Tis the season!
The season for cakes and cookies and pies and brownies and hot cocoa and mulled wine and spiced cider and hot toddies and cold weather and gifts and visitors and sharing meals and breaking bread and telling stories…so many good things about the holiday season. We love sharing a little bit of sweetness each weekend at The Kitchen Company and, as busy as it can be, the holiday season doesn’t change that for us. Last week we shared so many different goodies but the Rum & Eggnog Bundt Cake was certainly a highlight! If you were able to get a sample, we hope you enjoyed it. If not, below is the recipe for you to make your own.
We hope your holiday season is wonderful!
Frosting recipe here.
Rum & Eggnog Bundt Cake
Preheat the oven to 350F and spray PAM on a 10 or 12-cup Bundt pan
In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
Using a stand mixer fitted with the paddle attachment. beat butter until smooth.
Add sugars and beat on medium-high until pale and fluffy (2-3 minutes).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 additions of eggnog). Fully incorporate after each addition. Do not overmix.
Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan flatly against the counter to evenly distribute.
Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
Place the pan on a wire rack to cool for 10 minutes. Whack the pan flatly on the counter to loosen the cake and then turn it out on to a wire rack to cool completely.
Things needed for this recipe that we carry in the store:
- light brown sugar
- bundt pans
- wire racks
- PAM Cooking Spray
- KitchenAid stand mixers (really pretty colors)
- measuring cups
- measuring spoons
- cake testers
- bundt pan cleaning brushes
We’re featuring this recipe because our November Feature Giveaway is a pizza set by Emile Henri in honor of National “Pizza With The Works Except Anchovies” Day on November 7th. We’re choosing to feature the Emile Henry pizza stone because it is second to none for even heating, withstanding high temperatures, creating a crisp crust, and making pizza at home a joy. The set also comes with a pizza peel to make extracting your pizza from the oven less, shall we say…hazardous.
You might want to practice making dough (for when you win the pizza set) so we got this recipe straight from the Emile Henry website. Yes, you could just buy some premade dough at Trader Joe’s or some other supermarket but why would you want to when this recipe is so dang easy? Fresh pizza dough makes such a huge difference. Whether you like your pizza loaded with toppings or just with a bit of olive oil and fine cheese, the crust will take that pizza from ordinary to amazing. Once you have your dough ready, it’s full steam ahead for the pizza lovers in your life. This pizza-at-home thing just might become a habit. Sounds good to me…
What is your favorite type of pizza? Do you make it at home or get take-out? Does anyone really like anchovies on their pizza? Let us know in the comments below.
Link to the original recipe here.
Easy Homemade Pizza Crust
Combine flour, yeast, sugar, and salt in mixing bowl. Whisk until ingredients are blended.
2. Stir in water and 2 tbsp olive oil until well blended.
3. Place dough on a lightly floured counter, baking mat or cutting board. Knead 10 minutes. Cover with towel and let rest for 20 minutes
4. Sprinkle Pizza Peel with 2 tbsp. cornmeal. Place dough on peel and press into a circle. Stretch and roll dough shaping a 14-inch circle and add toppings.
5. Bake at 425 degrees for 15-20 min., or until crust is crispy.
1. Preheat your grill:
CHARCOAL, NATURAL WOOD GRILLS: Light charcoal, dump coals on bottom grate, spread out coals, put top grill grate in place and place stone on top of grill grate. Let stone heat up to cooking temperature 500 - 700 degrees F, depending on your recipe instructions.
GAS GRILL: Light burners, put pizza stone on grill grate, let stone heat up to cooking temperature, 500-700 degrees F, depending upon your recipe instructions.
2. Meanwhile, roll out pizza dough onto a pizza peel. Add sauce, cheese, and toppings.
3. Just before cooking, sprinkle2 tbsp. of cornmeal on Pizza Stone. Slide pizza directly onto hot Pizza Stone. Cover the grill and cook over high heat for 15-20 min., or until crust is lightly browned and the top is bubbly.
4. When pizza is done, remove it with pizza peel. If you're making another right away, place a platter; or serve pizza right on the Pizza Stone. Lift up Pizza Stone at handles using potholders. The handles will be very hot.
5. Place the stone on cutting board or trivets.
6. Cut pizza slices directly on Pizza Stone
CHEESE PIZZA: Spread 1 cup tomato sauce with 2 tsp. Italian Seasoning on dough leaving 1/2 to 1-inch rim. Sprinkle on 2 cups shredded Mozzarella cheese
PESTO PIZZA: Drop 5-6 spoonfuls of pesto on cheese pizza.
MUSHROOM PIZZA: Slice medium onion and 8 oz mushrooms, saute them in olive oil until soft. Spread on top of cheese pizza.
I’m not sure of the provenance of this recipe originally. If I can find out, I’ll give credit or a link back to the original. In the meantime, do warm-up your autumn tastebuds for a quintessential “pumpkin” recipe. You will find these so-called brownies to be moist and pumpkin-y but not so sweet as to make you gag like so much of the oft-overdone pumpkin spice goodies these days. That being said, it can be easy to over indulge if these little beauties are cut into bite-sized pieces. You just pop them in your mouth, one after the other, until the entire plate is empty. I’m not speaking from experience–wink wink!
Seriously, we served these last Saturday at the store and they were a big hit even for folks who are not necessarily pumpkin fans. We dolled ours up with some jimmies that you can purchase in the store. For an even jazzier presentation, we have sprinkle assortments featuring either Halloween themed sprinkles or autumn-themed sprinkles. In the meantime, here’s the recipe for you to try at home. Maybe you can share it with your co-workers, or take some to your bank, or send some to your child’s class, or just eat them all when no-one is looking…
Primo Pumpkin Brownies
Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray or grease the pan with butter.
Beat brown sugar, butter, and vanilla in a bowl with an electric mixer at medium speed until smooth and creamy. Add the egg; beat until fluffy. Add the flour, pumpkin, pumpkin pie spice, baking powder, and salt; beat at low speed just until blended. Stir in toffee bits. Spread batter evenly in the prepared pan.
Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan set upon a wire rack.
Prepare the frosting and spread over the cooled brownies.
White Chocolate Cream Cheese Frosting:
- Heat 2 tbsp whipping cream in a small saucepan over medium heat until almost boiling - remove from heat.
- Add 4 oz chopped white chocolate; stir until completely melted. Cool slightly.
- Beat 6 oz softened cream cheese and 1/3 cup powdered sugar (sifted) in a large bowl with an electric mixer at medium speed for about 1 minute or until fluffy.
- Add white chocolate mixture; beat until smooth.
* A substitute for pumpkin pie spice:
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg