Saturday, November 26, 2011

Pumpkin Streusel Bread and Apple Cream Cheese Bundt Cake

I thought I was finished posting Thanksgiving but I spent my Thanksgiving  morning baking and I wanted to share these delicious recipes....

Pumpkin Streusel Bread

Ingredients for Streusel:
2 1/2 Tbs. light brown sugar
2 1/2 Tbs. flour
1/2 tsp cinnamon
pinch of salt
2 tbs. cold unsalted butter

Ingredients for Bread:
1 cup canned pumpkin
1 1/2 cups light brown sugar
1/2 cup oil
2 eggs
1 tsp vanilla extract
1 1/2 cups flour
2 1/4 tsp pumpkin pie spice
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder

Position Rack in lower 1/3 of oven. Preheat 350.
Grease a 9 x 5 loaf pan.

Make streusel:
In medium bowl whisk sugar, flour, cinnamon and salt. Cut in butter with pastry blender or 2 forks until mixture resembles coarse meal. Reserve until later.

In large bowl whisk pumpkin, sugar, oil, eggs and vanilla. In medium bowl whisk together flour, pumpkin pie spice, baking soda, salt, baking powder. fold in pumpkin mixture with flour. Pour into greased pan. Sprinkle with Streusel.

Bake until pick inserted in center comes out clean and top is browned. 45 minutes to 1 hour. 
cool completely.

(this recipe is from Paula Deen in Woman's World Magazine)

Apple Cream Cheese Bundt Cake

1 (8-oz.) package cream cheese, softened 
1/4 cup butter, softened 
1/2 cup granulated sugar
1 large egg 
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 cup finely chopped pecans
3 cups all-purpose flour 
1 cup granulated sugar 
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon 
1 teaspoon salt 
1 teaspoon baking soda 
1 teaspoon ground nutmeg 
1/2 teaspoon ground allspice
3 large eggs, lightly beaten 
3/4 cup canola oil 
3/4 cup applesauce 
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.) 
1/2 cup firmly packed light brown sugar 
1/4 cup butter 
3 tablespoons milk 
1 teaspoon vanilla extract 
1 cup powdered sugar

1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. Prepare Batter: Preheat oven to 350┬║. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
4. Bake at 350┬║ for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Robert Kindred, Seagoville, Texas, Southern Living 

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