Effortless Apple Coffee Cake

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My love of apples is calling me.

With the different varieties of apples I've been eating lately I'm on an apple kick.  I wanted to make something comforting and yummy, but I wanted something simple.  

This dish has all the flavors of my mom's homemade coffee cake without all the effort!  

The batter is quick to pull together and in no time you will have a house smelling delectable and a coffee cake just waiting to snack on!

This is so good that you'll want to make this incredibly delicious dish for your next brunch.  

EFFORTLESS APPLE COFFEE CAKE

An old-time coffee cake filled with cinnamonly tart apples and topped of with a delightful crumb topping. Perfect for breakfast, brunch, dessert, or a snack with coffee.  This cake will remind you of your mom's and grandmothers coffee cakes, bring back the nostalgia of long ago!

A dish the whole family will love.  You'll want to make this over and over again!

Effortless Apple Coffee Cake

Topping:

1/2 cup brown sugar

3 tablespoons flour

1 1/2 teaspoons cinnamon

1 tablespoon butter

Cake:

1 1/2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup butter, softened

2 eggs

3/4 cup milk

1/2 to 3/4 can of a 14oz can apple pie filling

 Preheat oven to 350 degrees.

In a small bowl, Add topping ingredients. Cut in butter with flour, sugar, and cinnamon until crumbly. Set aside.

In a large bowl, cream butter and sugar with a stand or hand mixer. Add the flour, baking powder, cinnamon and salt. Mix until blended. Add milk and eggs one at a time and mix until well combined.

Pour 1/2 of the batter in to a greased 9x9" pan.  Top the batter with the apple pie filling.  Pour the remainder of the batter over the apple pie filling trying to cover as best as you can.  Sprinkle with the topping mixture.

Bake for 45 - 50 minutes, or until a toothpick inserted in the middle comes out clean.  Cool 10 minutes, then slice and serve.

Apple Cinnamon French Toast

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Basic French toast is elevated a notch or two when topped with tender juicy apples and drizzled with a cinnamon syrup!

The best way to make your day start off right is to eat a hearty helping of French toast that is topped with soft tender apples dripping with a cinnamony syrup!  

Breakfast can be on the table in about 20 minutes with this quick Apple Cinnamon French Toast recipe.  Apples are in season right now and this is the perfect way to incorporate them into your diet.  This is indulgence at it's best!  There are so many wonderful apples to choose from so pick your favorite and enjoy a great breakfast at the start of a great day!

I love the apples and I look forward to them every year.  I also love trying new varieties of apples so I chose a Sugar Baby apple for today's dish, but use your favorite.  The apples will stew away while you cook the French toast so you want an apple that stays firm and won't fall apart.  I left the skin on the apples for the nutrients and structure but you can certainly peel them if you choose. 

This is a wonderful winter weekend end breakfast.  One that the whole family will love.  I love the combination of apples and cinnamon and this takes your basic French toast up a notch or two!  

Enjoy!





Apple Cinnamon French Toast

serves 2

Apples: 

1 large apple - choose your favorite firm apple 

1/4 cup white sugar 

1/4 tsp cinnamon 

1 1/2 tbsp butter 

2 tbsp water

French Toast: 

4 slices white bread , preferably slightly stale 

2 eggs 

1/4 cup milk 

2 tbsp butter

a pinch of salt

Place the sugar, butter and cinnamon in a small saucepan over medium high heat.  Cut the apple into 1/4" thick wedges, leaving the skin on.  Add the apple and water to the saucepan.  Allow to simmer until apple have softened and syrup thickens slightly.  Stir occasionally.  

Meanwhile in a small bowl whisk together the egg, milk, and salt.  Melt 1 tablespoon of butter in a large skillet, over medium high heat. 

Dip the bread into the mixture, then remove, allowing any excess egg to drip off. Place in the skillet and cook until golden brown on each side - about 1 1/2 minutes. Remove from the skillet and keep warm.  Repeat with the remaining butter and dipped bread.  

To serve, place French toast on a plate and top with the apple mixture, spooning over the syrup.

source:  Recipe Tin Eats

Apple Cider Sangria

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Want to discover the BEST fall sipping drink ever?

APPLE CIDER SANGRIA

Yes, this has got to be the best festive fall adult drink around.  Sangria is a classic cocktail that will serve a crowd.  This version puts a spin on the original and gives you warm and fruity autumn flavors.   In fact, I served this at our Thanksgiving bash and it was such a hit that we made more the next day!  Even though it is close to Christmas I still wanted to share this with you because this would be a PERFECT holiday drink.  It's still apple season and why not take advantage of it.  I like to make use of all the specialty varieties before they are gone.  Go forth I say, drink and be merry!

The best part is this sangria is it's infused with a combination of in-season apples and ginger.  Fragrant, light, and refreshing, this drink will remind you of a fresh picked apple with a little zing to it!

I used an Italian Pinot Grigio (Ruffino) for the wine as a base.  Then I added apple vodka, (great for apple martinis...) apple cider, plenty of fresh cut apples, then topped it with some ginger ale for sparkle.  No extra added sugar here, this is sweet enough with the cider.  

The assembly is quick.  You only need a nice glass pitcher to show off the pretty colors and fruit.  Mix it up just before adding the ginger ale and place it in the refrigerator to meld together.  Then top it with ginger ale just before serving.  

This truly is an amazing drink.  I hope that you will try this over the holiday season and come back and let me know what you think.

Enjoy!

Apple Cider Sangria

adapted from Home is Where the Boat Is

2 – 3 apples, diced ( I used 1 green - Golden Delicious and 2 red - Jazz)

1 bottle Pinot Grigio, (such as Ruffino)
1 cup Apple Cider
1/2 cup Apple Vodka (such as New Amsterdam)

1 can Diet Ginger Ale 

Dice the apples and add them to a large glass pitcher. Add in the wine, apple cider and vodka. Stir to combine.  Refrigerate at least 1-2 hours.

Add chilled ginger ale to the pitcher just before serving.  Stir to combine.  Add fruit to the glasses and fill with sangria.  

Bakery Style Apple Cinnamon Coffee Cake

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Let' celebrate Apple season! 

I know just the perfect way.  I'm going to make my mom's Bakery Style Apple Cinnamon Coffee Cake.  This coffee cake just screams comfort, and fall.  Just picture taking this coffee cake out of the warm oven.  The smells of cinnamon and apples fill the house.  Serve this as a morning treat, or warm it up in the evening and serve it with a scoop of vanilla ice cream for dessert.  This is the perfect autumn recipe!

Bakery Style Apple Cinnamon Coffee Cake

I found this recipe scribbled on an old recipe card in my mom's recipe box.  It was quite worn from years of reference.  I can remember mom making this many many times growing up and it brings back memories of raking leaves, and then jumping in them.  Oh!, the smells of fall. 

I sure have a love for apples which I got from my mom.  I love all varieties, but tend to gravitate more to the tart ones.  I can just hear mom saying "Eat an apple, they're good for you!".    So you can imagine my joy when I came across this recipe that brought back so many good memories.

Bakery Style Apple Cinnamon Coffee Cake is an easy one to make.  It bakes in one 9 inch cake pan, and the batter is light and crumbly instead of wet and well mixed like other cakes.  This produces a very light textured cake which you are sure to love.  It's topped with a wet crumb topping that gives it great flavor and that coffee cake style.  Filled with apples, this cake is light and delicious!

Enjoy your fall and have a piece of cake!





Bakery Style Apple Cinnamon Coffee Cake

Cake:
1 1 / 2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 / 2 teaspoon salt
1 / 4 cup (1/2 stick) butter, melted
1 egg
2 large Jazz apples, peeled, cored, and roughly chopped

Topping:
1 / 4 cup brown sugar
1 / 2 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Preheat oven to 350 degrees F.  Spray a 9 inch round cake pan with cooking spray.

In a large bowl, add flour, sugar, baking powder, salt, butter, and the egg.  Mix until crumbly.  Add apples and stir to blend.  Place mixture in prepared pan.  

In a small bowl, combine brown sugar, pecans, cinnamon, and butter.  Mix until blended.  Sprinkle over batter in the pan.


Bake 50 - 55 minutes, or until a toothpick comes out clean when inserted.  Serve warm or at room temperature.

Apple Crostata

Boy, do I have a dessert that is going to make you cheat on your diet!  I know, I know, most of us have a resolution that involves eating healthy, me included, but you will want to stray from the healthy bites for just a moment.

For New Year's Eve I made an Apple Crostata from the Ina Garten's cookbook "Barefoot Contessa Parties! and I noticed that I forgot to post it so that you can see for yourself how outstanding this dessert is.  It's heaven!

A crostata is a rustic pie.  It only has a bottom crust.  How easy is that?  Can't you just smell the scent of baked apples with gooey cinnamon?  Oh, it just fills your house with warm homey smells that remind me of my mom's baking.  I just love quick desserts that are easy to make.  This variation of a down home classic is a winner!

What drew me to this recipe was the method.  This is more of a "french crumble" apple pie.  Ina takes all the spices, flour, sugar, and butter and makes a crumb out of it, then just spreads it over the top of the apples.  So being completely different than most apple tarts, and pies, it was calling my name.   

Wow! Was this apple crostata good!  You just have to forgo the dieting and make this right now...I tell you it is worth cheating for.

Now, I did make a few adjustments from Ina's original recipe. Mainly the apples I used, which were Granny Smith.  I also left out the allspice (don't care too much for it) and I added just a touch of boiled apple cider.  This is completely optional, and it just provides you with a little more apple flavor, but you certainly don't have to have it.  Just so you know, you can purchase it here.

Take some time out to enjoy this scrumptious treat.  You can diet next week!



Apple Crostata (Serves 6)

slightly adapted from Barefoot Contessa Parties! by Ina Garten,


1 pre-made pie crust
1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large) (I used Granny Smith)
1/4 teaspoon grated orange zest
1 Tablespoon boiled cider
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 450 degrees.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest and boiled cider. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.


source: Copyright 2001, Barefoot Contessa Parties! by Ina Garten

Streusel Apple Pie Pancakes

My Sundays are lazy...

They are for making a great breakfast and doing things at your own pace at home.  I've been seeing so many different Bananas Foster variations around Pinterest and on all the blogs.  Have you seen them?  There's french toast, ice cream, parfaits, smoothies, and even pies.  So all these yummy dishes gave me inspiration to take a favorite dessert of mine and turn it into something different. 

Like pancakes.

Not just any pancakes, but some worthy of the season, and a lazy Sunday.  

One of my favorite desserts for this time of year is Apple Crisp.  I love the tartness of the apples along with the streusel crumble crust.  A match made in heaven for me!  So why not turn this into some scrumptious pancakes.  Let's do it!

These pancakes are bursting with apples and one side is topped with a traditional streusel filled with brown sugar, oatmeal and butter.  This can't be beat!  Once you top on side of the cooking pancakes with the topping and then flip it over to cook....oh my!  You get a crunchy caramelized side to your pancake.  It's just perfect!

These are pancakes the whole family will love.

Enjoy your lazy Sunday!

Streusel Apple Pie Pancakes 

Streusel Topping

1/4 cup packed brown sugar

1/4 cup flour

1/4 cup quick-cooking oats

3 tablespoons cold butter

Basic Pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons vegetable oil
1 large egg
1 large apple, cored, peeled and diced
3 Tablespoons butter

In medium bowl, mix your topping brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.

In large bowl, stir all pancake ingredients up to the butter, until well blended. Heat a nonstick griddle or large skillet over medium-high heat. 

Once heated add 1 Tablespoon of butter and swirl around to coat the pan.  Pour 1/4 cup of batter onto the pan to form a pancake.  Continue making 3 or 4 pancakes at a time. 

Sprinkle each pancake evenly with about 2 Tablespoons of the topping. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Flip and cook the streusel side until light golden brown around edges about 1 minute to 1 minute 30 seconds. 

Add additional butter between batches of pancakes. Continue with additional batches of pancakes.  

Serve streusel side up with warm syrup and butter.

 

Breakfast Baking with King Arthur Flour: Sausage, Apple, and Cheddar Pocket Pies

The other day I told you that I recently took a class at our new Sur La Table.  They partnered with King Arthur Flour to present a fun, hands-on class featuring Breakfast Baking.

King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 bringing top-quality flours to bakers in the United States. Today they reside in Vermont and produce some of the best flours I've ever used.

I was so excited to have the chance to attend a backing class in conjunction with King Arthur Flour.  It was fabulous.  We made 3 different baked items in about 2 1/2 hours. Today I'm bringing you the second item we made, Sausage, apple, and Cheddar Pocket Pies.  

When I saw this on the menu I was thinking "Seriously? what a strange combination of items.  Apples and Sausage?  I don't think I'm going to like this....."  But we made them and I was the first to try them.  I think others in the class were thinking the same thing a me as they all watched me take a bite.  O M G...you would not believe the flavor profile.  Totally savory, with a smoky, onion flavor.  Subtle cheese for some gooey texture and then barely a hint of sweetness from the apple.  Excellent!

These are perfect for lunch, snacks on the go, or even a light dinner with a salad. You can make them as suggested in a 6" circle, or make them with a 3" circle for appetizers or snacks.  Whatever you like, it's very versatile, but make them you must!

Enjoy!


My previous item from this Breakfast Baking with King Arthur Flour is here. (Pumpkin Streusel Coffee Cake)




Sausage, Apple, and Cheddar Pocket Pies

source: adapted from King Arthur Flour

PREP     30 mins. to 40 mins.
BAKE     30 mins. to 35 mins.
TOTAL   1 hrs 30 mins. to 1 hrs 45 mins.
YIELD    8 pocket pies


Pastry
2 1/2 cups King Arthur Perfect Pastry Blend
1/2 teaspoon salt
1 cup (16 tablespoons) cold unsalted butter
1/4 to 1/2 cup ice water

Filling
10 ounces sausage meat, uncooked
1 cup peeled and diced Granny Smith apple
1 cup diced onion
1/2 cup (2 ounces) grated cheddar cheese
1/4 teaspoon ground black pepper

Directions
1) To make the pastry: Combine the flour, cheese powder, and salt.

2) Work in the butter until larger, pea-sized clumps form.

3) Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.

4) Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.

5) To make the filling: Stir together all the ingredients.

6) Preheat the oven to 400°F.

7) Roll out each disk on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.

8) Place a heaping 1/4 cup filling in the center of eight pastry circles.

9) Dampen the dough around the filling with water, and top with an unfilled circle.

10) Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.

11) Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown.

12) Remove the pies from the oven, and serve warm. Refrigerate any leftovers.

Day After Christmas Breakfast: Harvest Apple Muffins

Christmas isn't over...until the fat lady sings!

One remembrance of Christmas that I have is receiving an orange and an apple in my stocking each year.

It's a tradition that my mom started and that I've maintained. Some traditions bring back the best memories and are just worth continuing don't you think?

With that, I'm sharing a recipe with you today to use those apples in a wonderful day after Christmas breakfast.  YUM YUM!  Full of fresh tart, sweet, apples and cinnamon....to DIE for!

This recipe makes 6 but you can certainly double it for a dozen.  As for the apple, I found a new apple at the store the other day.  It comes from New York and it's call Macoun.  I must say it is a tasty apple...a little tart, a little sweet, but nice and crisp, I just loved it!  You can use your favorite apple as long as it is a good firm apple.  Ones like red delicious tend to be a little mushy for baking, so choose a firm one like, Jazz, Pink Lady, Pippin, or Granny Smith.

I hope you all had a wonderful Christmas.  Try these muffins today to extend that holiday feeling a little bit longer.

Enjoy!


Harvest Apple Muffins

Makes: 6 muffins

1/4 cup canola oil
1/4 cup granulated sugar
2 T brown sugar
1 large egg
1/2 cup milk
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 1/2 teaspoons ground cinnamon
1 cups peeled, cored, and chopped apples; about 1 large apple

Topping:  1/4 cup brown sugar

Preheat the oven to 375°F. Grease 6-cup muffin pan.

Mix together the oil, granulated sugar, and brown sugar, beating until fluffy. Add the egg and milk and mix well, stopping once to scrape the sides and bottom of the bowl. Stir in the flour, baking powder, baking soda, salt, and cinnamon. Fold in the chopped apples.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven, cool them for 5 minutes in the pan, then remove from pan.  

Honeycrisp Apple and Romaine Salad

I like to shop at grocery stores that I don't frequent often to see the different variety of items they sell.

The problem with that is that I'm usually there for hours on end checking out all the food. Mouth watering as I discover new items, and a cart so full of ingredients for new dishes, that I don't know what came over me!

On one such shopping expedition, I came a across some salad kits by Dole. I had seen these being used around the blogesphere and spotted one that I recall being praised as particularly good. Dole's Endless Summer Salad Kit. I don't care if it isn't summer any longer, I wanted to try this salad kit and that's what I did. So I grabbed some really nice Honeycrisp Apples and headed for home with a Harvest salad idea in mind.

Soooo glad I bought this kit. I must say that it's the bomb with the flavors and the freshness! Filled with Red Cabbage, Romaine, Carrots, a Summer Vinaigrette, Swiss and Gruyere Cheeses, Roasted Sunflower Kernels, Artisan-Style Croutons, Pepper and Herb Seasoning. You don't need much more than this. Just a small addition of some sliced apples, candied walnuts, and some red pepper for a little zip, and you have a wonderful summer turned harvest salad!

It was perfect to use what was included in the kit. I only left out the croutons and fresh herb seasoning, which I kept for another use. Their summer vinaigrette is also a winner! The perfect accompaniment for the apples in the salad.

Thanks to Dole for making such a great salad kit. I hope to try other versions soon. I hope you enjoy a nice harvest salad this fall.

Honeycrisp Apple and Romaine Salad

serves 4

1 pkg. Dole Endless Summer Salad Kit
Swiss and Gruyere Cheese, Shredded (from salad kit)
Roasted sunflower kernels (from salad kit)
1/4 cup roughly chopped candied walnuts
1 Honeycrisp apple
Summer Vinaigrette (from the kit)
About 1/4 tsp. kosher salt
About 1/4 tsp. pepper
red pepper, a pinch

Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. 

Place salad greens into a large bowl.  Add cheese, and sunflower seed from the kit to the bowl.  Add the candied walnuts as well.  Dress salad with Summer Vinaigrette tossing to coat.  

Add sliced apples to salad and toss to coat. Season with salt, pepper, and a pinch of red pepper.  Serve.

Fall Flavor Profiles: Apples

It's apple season and I'm in heaven!

Always one of my favorite foods, apples are wonderful ingredients to many of our fall favorites.  I usually try to pick several new apples each year to try.  This year I've been eating a lot of Envy apples.  Nice, crisp, and sweet/tart.  I've also devoured my share of Jazz apples, and just recently bought several Honeycrisps.

Have you been apple picking?  This is something I want to do this year!  I've found a town outside of Los Angeles, that has many different farms that produce an array of apples. I'm on my way!

I've gathered some of my favorite apple recipes to share with you today to get you in the mood.  The mood for cooking with apples that is.  Or, the mood for fall...your pick!  (oops a pun, 'pick' apples...get it?)
Anyway, I hope you try a recipe or two and let me know what your favorite apple dish is.

Apple Cider Quick Bread - so moist an delicious.  One of my favorite fall breakfast dishes...or dessert...or with tea!

Crispy Chicken, Apple, and Spinach Salad - oh my this is a good salad.  A must try!

Fuji Apple Chicken Salad- another great salad that's very, very popular.  My version of Panera's salad by the same name (copycat recipe)

Apple Cider Iced Tea - boy do I love this tea.  Just a hint of apples makes this tea extra special.

Honey Apple Pancakes - one of the best comfort foods for breakfast!

Verna's Apple Crisp - a down home country favorite.  YUM YUM!

Happy picking!