Category Archives: Rosh Hashanah

Apple Streusel Coffee Cake (Wild Huckleberry Streusel Sunday Coffee Cake)

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As my readers know, I participate in the Home Bakers group (when time allows) and we are cooking our way through the book Coffee Cakes, with a different blogger hosting each month. Well this month it’s my turn to host, so I am excited to share with you the recipe of the month, Wild Huckleberry-Streusel Sunday Coffee Cake.

Apple Streusel Coffee Cake

So why, might you ask, is this recipe titled Apple Streusel Coffee Cake? Easy answer. I have no idea where to find a huckleberry around here and honestly it’s the fall and blueberries and raspberries just aren’t really in season anymore and apples are delicious and abundant. I modified the original recipe to allow for apples, but I’ll share the original recipe here too in case you happen to have a supply of huckleberries.

Apple Streusel Coffee Cake

Regardless of the fruit, this cake is really amazing! The cake is moist and light and contrasts beautifully with the crunchy streusel topping. I brought it into to work for another brunch potluck and it was gone before lunch! And my family was quite jealous that I baked such a delicious cake to bring to work instead of share with them.

The main difference between the original recipe and my apple version was that I actually cooked the apples before adding to the batter which isn’t necessary for berries. I just wanted to make sure the apples wouldn’t be too crisp after baking. If you enjoy sauteed apples, that part of the recipe stands alone perfectly. You can adjust the spices a bit and serve it as a side dish or dessert.

Apple Streusel Coffee Cake

Feel free to check out everyone else’s interpretations of this recipe at the Home Bakers site. And don’t forget to come back to The Dinner Pages soon for another delightful fall recipe to add to your repertoire.

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Wild Huckleberry-Streusel Sunday Coffee Cake (adapted from Coffee Cakes)

Yield: one 9-inch round cake (serves 8)

For the cake

nonstick cooking spray

4 tablespoons (1/2 stick) unsalted butter, softened

6 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract

2 teaspoons grated orange zest

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk

1 1/2 cups fresh wild huckleberries, blueberries, blackberries, boysenberries, loganberries, raspberries, red currants, or pitted sour cherries

For the streusel topping

1/4 cup unbleached all-purpose flour

2 tablespoons cold unsalted butter, cut into bits

1/4 cup sugar

1 teaspoon ground cinnamon

1/3 cup chopped pecans or walnuts, plus 10 pecan or walnut halves

Directions:

1. Preheat the oven to 350F. Spray a 9-inch pie pan with nonstick spray (or butter and flour the pan).

2. Cream together the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg, vanilla, and orange zest and beat well.

3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture, alternating with the buttermilk, in 3 additions, starting and ending with dry ingredients, and beat until combined. Stir in the berries. Pour the batter evenly into the prepared pie pan.

4. Combine the flour, butter, sugar, and cinnamon in a small bowl, the cut in the butter and crumble the mixture between your fingers until it looks like coarse sand, then stir in the chopped nuts. Sprinkle over the batter and top with the nut halves.

5. Bake for 40-45 minutes, until a knife inserted into the center comes out clean. Let cool in the pan for at least 10 minutes. Then cut into wedges and serve warm or at room temperature.

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Apple Streusel Coffee Cake (adapted from Coffee Cakes)

Yield: one 9-inch round cake (serves 8)

For the cake

nonstick cooking spray

8 tablespoons (1 stick) unsalted butter, softened, divided

2 large crisp apples (I used Jonagold)

1/4 cup light brown sugar, packed

1/4 teaspoon cinnamon

6 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk

For the streusel topping

1/4 cup unbleached all-purpose flour

2 tablespoons cold unsalted butter, cut into bits

1/4 cup sugar

1 teaspoon ground cinnamon

1/3 cup chopped pecans or walnuts, plus 10 pecan or walnut halves

Directions:

1. Preheat the oven to 350F. Spray a 9-inch pie pan with nonstick spray (or butter and flour the pan).

2. Melt 4 tablespoons (1/2 stick) of the butter into a large deep skillet over medium heat. Then add the apples, coat with butter, turn the heat to low, then cover and cook for 10 minutes, stirring occasionally. After 10 minutes, add the brown sugar and cinnamon and raise the heat back to medium. Cook, stirring frequently, until the apples are tender and glazed, for about 10 minutes more. Let cool slightly.

3. Cream together the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg and vanilla and beat well.

4. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture, alternating with the buttermilk, in 3 additions, starting and ending with dry ingredients, and beat until combined. Stir in the apples. Pour the batter evenly into the prepared pie pan.

5. Combine the flour, butter, sugar, and cinnamon in a small bowl, the cut in the butter and crumble the mixture between your fingers until it looks like coarse sand, then stir in the chopped nuts. Sprinkle over the batter and top with the nut halves.

6. Bake for 40-45 minutes, until a knife inserted into the center comes out clean. Let cool in the pan for at least 10 minutes. Then cut into wedges and serve warm or at room temperature.

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Read more about coffee cakes on The Dinner Pages…

Apple Basil Potato Kugel

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Next week marks the start of the Jewish year, Rosh Hashanah. Apples are a traditional part of the holiday because they represent a sweet start to the year (especially when dipped in honey) and hark back to the Garden of Eden. Kugels, which are a baked pudding or casserole, are a traditional Jewish food as well. In my family, we enjoy potato kugel at least one night of Rosh Hashanah. So when I was brainstorming for this month’s Crazy Ingredient Challenge, where I had to come up with a recipe melding apples and basil, I decided to put a twist on my typical potato kugel with the addition of apples and basil.

Apple Basil Potato Kugel

This kugel recipe was my grandmother’s, though when she typed it out (as she did with many of her recipes…clearly the apple doesn’t fall far from the tree…) she attributed it to Margaret’s niece. So, Margaret’s niece, if you’re reading this, thanks for the great recipe. We enjoy it every year!

Apple Basil Potato Kugel

I used to grate potatoes and onions by hand, but really, there’s no need to work that hard…or add a hint of blood to the dish. This time I used my Cuisinart food processor with the grating blade and saved a ton of time! I highly recommend using the food processor for the grating step if you have one available.

Swapping out a potato for an apple makes this kugel, which can be on the heavier side, a bit lighter in taste. The basil adds a unexpected burst of freshness as well. Try this kugel as a side dish for your holiday dinner, or any meal. L’Shana Tova (have a good year)!

Apple Basil Potato Kugel

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Apple Basil Potato Kugel

Yield: 12 servings

nonstick cooking spray

3 large russet potatoes

2 medium apples (I used gala)

1 onion

3 large eggs

1/3 cup all-purpose flour

1 1/2 teaspoons salt

1/8 teaspoon ground black pepper

4 tablespoons extra virgin olive oil

1/4 cup lightly packed basil chiffonade (basil sliced into thin strips)

Directions:

1. Preheat the oven to 350F. Coat an 9×13-inch baking dish with nonstick cooking spray.

2. Grate peeled potatoes, peeled and cored apples, and the onion into a bowl. Beat the eggs and add to the potato mixture, along with the flour, salt, pepper, olive oil, and basil.

3. Place in the baking dish and bake for at least 1 hour or until light brown and crisp.

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HunngryLittleGirl
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