Foodieobsessed's Blog


Apple Crumble Cake

This recipe was originally for shortbread bars but I decided to make it into more of a cake. Totally delicious and easy! Great for pot lucks or the next time you have company for dinner. It would be delicious with a scoop of vanilla ice cream on top, if you go for that sort of thing. YUM

You will need a food processor for this recipe if you do it the way I did.

Apple Crumble Cake

For Cake:
2 cups flour
1 cup white sugar
2 tsp baking powder
1/2 tsp salt
4 TBS cold butter
1 egg (cold)
1/4 cup cold water (more or less)

For apple topping:
5 apples of your choice, pealed and sliced into thin pieces (I used a mixture of pink lady and gravenstein)
1/2 cup white sugar
1/4 cup turbinado *raw* sugar (if you don’t have this, just use more white)
2 tsp of cinnamon, divided
Dash of salt

Preheat oven to 350 degrees. Grease a 9×13 glass pan.

2. In your food processor combine flour, sugar, baking powder, and salt. Pulse several times to combine. Cut in 4 TBS of cold butter and pulse until the butter has disappeared into the flour (you may see small pieces), about 7-8 pulses.
3. Add egg to flour mixture and continue to pulse, slowly pouring in water until your mixture creates a VERY thick batter. Do not over pulse.
4. Spread batter into the bottom of your pan with a spatula. It will be thick. Tap the pan on your counter top to make sure there are no air bubbles.
5. Evenly layer apples on top of batter, pressing in slightly to make sure they are secure. Sprinkle with 1 tsp of cinnamon evenly.
6. Rinse out the food processor bowl and blade. Dry thoroughly. Place butter, sugars, and remaining cinnamon and pulse until it creates a crumbly mixture. Spread evenly over apples.
7. Bake at 350 for 40-50 minutes. Halfway through remove from oven and with a big spoon press down on the apples lightly to distribute the juices over the cake. Replace in oven and bake until golden brown and bubbly.

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Healthier Pumpkin Cream Cheese Bread with Cinnamon Glaze

This recipe was circulating all over the web this morning and I thought I would take it and twist it to be a little more healthful. I cut back on some of the sugar and oil and I hope that you will enjoy this!

PUMPKIN CREAM CHEESE BREAD

FILLING:

6 oz reduced fat cream cheese, softened
1/2 sugar
1 Tablespoon all-purpose flour
1 large egg
1/2 teaspoon vanilla extract

BREAD:

1/2 cup whole wheat flour
1 1/3 cup AP flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tsp pumpkin pie spice
1 1/2 pumpkin puree, canned or homemade
1/2 unsweetened applesauce
1 tsp softened butter
2 large eggs
1 cups sugar
2/3rd chopped pecans or walnuts

CINNAMON GLAZE:

1/2 cup powdered sugar
2 to 2 1/2 tsp fat free milk
1/2 to 1 teaspoon cinnamon

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend flour, baking soda, salt, pumpkin pie spice; set aside. In another medium bowl, combine the pumpkin puree, applesauce, butter, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

Bake in a preheated 325 degree oven for 60-70 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and milk, blending well; then add cinnamon and mix until smooth and creamy.

Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves.

If you get 16 servings out of this bread it is 221 calories per slice. Enjoy!

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German Red Cabbage

German food is truly a favorite in our house. Hubs is very tied to his German background and as much as I gripe about it I enjoy a good night out at a German restaurant. Our favorite restaurant in Maryland (where the Hubs is from originally) is called the Old Stein Inn. They have the most amazing authentic German food. Including my personal favorite, Sauerbraten.

Hubs learned how to make his favorite German dishes and they are still some of my favorite flavors. This red cabbage recipe is a mixture of his and my own new added twists.

German Red Cabbage

1 tbs butter

1/2 large onion, diced

2 Granny Smith (or other tart) apples, peeled and diced

1 large head red cabbage, cored and sliced into strips

2 bay leaves

1 tsp caraway seeds

1 tbs salt

1 tsp pepper

1/2 tsp ground cinnamon

1 tsp dried thyme

1/2 cup red wine

1/2 cup red wine vinegar (or apple cider, whichever you have)

1 tbs honey (or to taste)

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1. Melt butter in a deep pan with a tight fitting lid. Add apples and onions and sautee for 3-5 minutes or until the onions are translucent. Add bay leaves, cinnamon, caraway seeds, thyme, salt and pepper.

2. Pile in the cabbage. It will look like too much (at least in my pot). Stir it in with the cooking apples and onions. Top with the wine, vinegar, and honey and put a lid on it.

3. Let simmer on low heat for 2-5 hours or until it has cooked way down. You may need to add water at some point during this because you do not want it to become dry.

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Serve with your favorite German meat and potatoes (or spaetzle).  I personally top this with tons of spicey mustard because I always have mustard on my cabbage (weird, I know!).