Cream Cheese Apple Coffee Cake

Cream Cheese Apple Coffee Cake

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!

 

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Cream Cheese Apple Coffee Cake
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.
  4. Combine the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.
  5. Bake for about 45 minutes or until the topping is browned. Cool and serve.
Recipe Notes

Items needed for this recipe that can be found at The Kitchen Company:

  • vanilla
  • salt
  • brown sugar
  • stand mixer or hand mixer
  • mixing bowls
  • measuring cups
  • measuring spoons
  • 8x8 square baking pans
  • silicone spatulas and spoons
  • bowl scrapers
Easy Pumpkin Mousse

Easy Pumpkin Mousse

This is a super easy recipe for pumpkin mousse and is well-received every time we serve it in the store. It made its annual debut yesterday (November 1st) during the First Friday Art Walk festivities. It is so popular that one adventurous young lady consumed eight helpings! EIGHT!  Okay–to be fair, the portions were small and served in tiny little paper cups so, in actuality, she probably only had a regular-sized serving.

As stated above, this is a super easy recipe that can be made ahead and kept in the refrigerator for a few days in an airtight container like one of these by OXO or Kilner (both of which you can find in multiple sizes in the store).

Both are made of glass that can be placed in a microwave or toaster oven for reheating. The OXO dish has a plastic snap-on lid that has a silicone seal for stopping leaks. The Kilner dish has a glass lid with plastic and metal clips and also features a silicone seal for stopping leaks. Both are air-tight!!

 

 

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Easy Pumpkin Mousse
Add some crushed graham crackers to the bottom of each serving dish for crunch and as a "make-shift" crust option.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin puree, maple syrup, canilla, and whole milk and beat with a hand mixer until smooth.
  2. In another bowl, whip heavy cream until stiff peaks form, 3-4 minutes. Fold 2/3 of the whipped cream into the pumpkin until smooth. Spoon or pipe into serving dishes and top with the remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.