Thursday, October 28, 2010

Apple Cake and Pumpkin Bars

I am falling for fall!

I made two delicious fall desserts using my two favorite fall fruits--pumpkins and apples. Take your pick.

Pumpkin Bread with Maple Cheesecake layer

enjoyed these from Chez Us!
They fed a very hungry soccer team.

Note one substitution. Also, I made this in a 9 x 13 inch baking pan. I poured most of the batter in, then swirled the cheesecake right on top, and added the remaining pumpkin batter over the cheesecake.

Maple Cheesecake Layer

10 ounces cream cheese, at room temperature
¼ cup granulated sugar
¼ cup dark brown sugar
3 tablespoons dark amber real maple syrup, we use grade a
3 tablespoons all-purpose flour
1 large egg

Pumpkin Spice Bread

2 cups all-purpose flour
1 tsp baking soda (I used 1 tsp baking powder and 1/4 tsp baking soda)
½ tsp salt
1 teaspoon cinnamon, freshly grated
1 teaspoon ginger, freshly grated
1 teaspoon nutmeg, freshly grated
1 cup pumpkin puree, plain, not pumpkin pie
½ cup canola oil
2 large eggs
1 ½ cups granulated sugar
1 cup toasted pecans, chopped

Preheat oven to 325F. Lightly grease and flour loaf pan. In a medium mixing bowl, combine all the maple cheesecake ingredients, beat until smooth. Set aside. In another bowl, sift together dry ingredients. Set aside. Mix together pumpkin puree, vegetable oil, eggs and sugar in a mixing bowl of an electric stand mixer, using the paddle attachment, beat for about 2 minutes until fully mixed. Add flour mixture into the pumpkin mixture and mix just until combined.
Fold in the pecans. Pour half of the pumpkin bread batter evenly into the loaf pan. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter. Bake in preheated oven for 90 minutes or until a knife inserted into the middle of the loaf comes out clean. Cool the bread in the pan for about 15 minutes and then remove to a cooling rack, let cool to room temperature. Serve. Eat.

Otehlia's Skillet Apple Cake
This is the best apple cake I have had. If I may say so myself.


4-6 medium apples, peeled, cored and slices.
1 cup sugar
1/4 cup Yahara Bay Apple Brandy

1 cup brown sugar
1/2 cup butter
2 eggs
3 tbsp vanilla or plain yogurt
1 tsp vanilla

2 cups flour
1 tsp baking powder
1/2 tsp soda
1 tsp salt

Crumble Topping

1/3 cup butter, cold
1/4 cup almonds
1/4 cup rolled oats
1/3 cup brown sugar
3 tbsp flour

Preheat oven to 350.

Mix apples pieces with 1 cup cane sugar and brandy, set aside.

Mix flour with dry ingredients in a bowl..

Mix wet ingredients in a separate bowl.

Pulse all crumble ingredients except butter in food processor until crumbly. Add butter and pulse til well mixed.

Mix wet ingredients into dry ingredients, then add apples.
Pour into 12 or 14" skillet. Top with crumble topping and put in oven for 30-40 minutes, until knife inserted into center comes out clean.
Let cool a few minutes, and serve (with whipped cream?).


Lo said...

I'm just going to sit here and OOOH and AHHH over both of these for just a little bit.

Love that cream cheese swirl... so the pumpkin might be winning. But, baked apple desserts are so... ugh, it's a tough call! said...

Good morning Othelia! These both look so ultra good... they are the "just right" desserts to go with this chilly fall weather. xo Meg

Otehlia said...

Thanks, ladies. It's so nice to enjoy this late season produce. I should try to move away from all these baked goods though....maybe.

Pam said...

Oh my gosh! They both sound absolutely great! They are mouthwatering delicious looking and I'd love to have a sample of both right now. Thanks for the recipes!

Linda said...

I am so happy you stopped by my blog so I could find your wonderful recipes! I just signed up to follow you!

Otehlia said...

Thanks Linda and Pam,
My husband just polished off the last small piece of cake last night, topped with whipped cream and homemade cajeta caramel. I better make another:)