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!

 

Print Recipe
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
Primo Pumpkin Brownies

Primo Pumpkin Brownies

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…

 

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Primo Pumpkin Brownies
Servings
Brownies (regular sized)
Ingredients
Servings
Brownies (regular sized)
Ingredients
Instructions
  1. Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray or grease the pan with butter.
  2. 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.
  3. 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.
  4. 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.
  5. * 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
Orange-Blueberry Cornmeal Pancakes

Orange-Blueberry Cornmeal Pancakes

These pancakes are my go-to item when having guests for breakfast or brunch and they are always a hit. The recipe is tried and true. I found it in a book we used to carry in the store called The Cornbread Gospels by Crescent Dragonwagon. We are no longer able to get the book for the store but it is available through Amazon private sellers and at Barnes & Noble online. At the time of this writing, Powell’s Book Store in Portland was out of stock.

I hope you get as much enjoyment from this recipe as I have.

Cheers,
Roy

Print Recipe
Orange-Blueberry Cornmeal Pancakes
Course Breakfast
Servings
people
Ingredients
Course Breakfast
Servings
people
Ingredients
Instructions
  1. Combine the cornmeal, white and whole wheat flours, sugar, baking powder, baking soda, and salt in a medium bowl
  2. In a smaller bowl, beat the egg then stir in the orange zest, orange juice, and buttermilk. Stir in the melted butter.
  3. Pour the liquid mixture into the dry mixture and whisk quickly to blend the ingredients thoroughly. Do not overbeat. Stir in the blueberries.
  4. Heat a skillet or griddle over medium-high heat. If it is non-stick you will not need oil or butter. If not, melt some butter in the pan and coat. When the skillet is nice and hot, lower the heat slightly to medium and spoon the batter onto it using about 2 tablespoons of batter per pancake.
  5. Cook until bubbles appear on the surface and the edges look cooked then flip once and cook until done.
  6. Serve with your favorite tasty toppings - butter, pure maple syrup, coconut flakes, toasted pecans - the list goes on.