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
3 tbsp vanilla or plain yogurt
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp soda
1 tsp salt
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?).