Apple Cake and Streusel Topping

Apple Cake with Streusel Topping
Apple Cake with Streusel Topping             

 

 

 

 

 

 

 

 

 

 

Apple Cake and Streusel Topping

What to do? With three apples on the way out in the fridge, not enough to make a pie, and a can of apple pie filling but no flaky pie dough.  The answer –  Apple cake and streusel topping. 

This isn’t a traditional recipe since  I’m using pie filling but it did come out fairly well, and with the streusel topping it’s great.

Ingredients for Apple cake and Streusel Topping

For the Cake:

  1. 2 cups all purpose flour
  2. 2 tsp baking soda
  3. 2 tsp baking powder
  4. 1 can apple pie filling
  5. 1 cup suar
  6. 1 tsp cinnamon
  7. 1/2 cup butter melted
  8. 2 eggs
  9. 2 Tbsp butter to grease pan

For Streusel Topping

  1. 8 Tbsp butter melted
  2. 1/3 cup granulated sugar
  3. 1/3 cup brown sugar
  4. pinch table salt
  5. 1 Tbsp cinnamon
  6. 1 3/4 cups all purpose flour
  7. Powered sugar for topping (optional)

 

Directions for Apple Cake and Streusel Topping 

Prepare the topping first.  Place the sugars, cinnamon,salt and flour in a bowl and stir to combine.  Pour the melted butter in and stir with a fork until all is combined and you have small pea sized pieces throughout.  Don’t break the pieces any smaller, you want the clumps in the final product.

For the Cake:

You can make this in a mixer, but it works best with a large bowl and a large spatula.

Butter a 9 X 13 inch baking pan.

Preheat oven to 325°

In the bowl place the flour, baking soda, baking powder, salt, cinnamon and sugar into the bowl and combine.  Add the pie filling and stir until all the flour mixture is combined, then add the melted butter and eggs and mix completely.

Pour into the baking pan and smooth out, sprinkle the streusel topping over the top covering the cake completely.

Bake for about 60 minutes or until a toothpick placed into the center comes out clean.

Remove from the oven place on a wire rack and let cool completely.  If you want it sweet sprinkle the powdered sugar over all.

 

Here are few items to help make this recipe:
Anchor Hocking Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Even with the cinnamon, it’s apples and crunchy sweet stuff, I love it!  5 paws.

 

IMG

 

 

 

 

Apple Cake and Streusel Topping
Yields 16
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
For the Cake
  1. 2 cups all purpose flour
  2. 2 tsp baking soda
  3. 2 tsp baking powder
  4. 1 can apple pie filling
  5. 1 cup suar
  6. 1 tsp cinnamon
  7. 1/2 cup butter melted
  8. 2 eggs
  9. 2 Tbsp butter to grease pan
  10. For Streusel Topping
  11. 8 Tbsp butter melted
  12. 1/3 cup granulated sugar
  13. 1/3 cup brown sugar
  14. pinch table salt
  15. 1 Tbsp cinnamon
  16. 1 3/4 cups all purpose flour
  17. Powered sugar for topping (optional)
Instructions
  1. Prepare the topping first. Place the sugars, cinnamon,salt and flour in a bowl and stir to combine. Pour the melted butter in and stir with a fork until all is combined and you have small pea sized pieces throughout. Don't break the pieces any smaller, you want the clumps in the final product.
For the Cake
  1. You can make this in a mixer, but it works best with a large bowl and a large spatula.
  2. Butter a 9 X 13 inch baking pan.
  3. Preheat oven to 325°
  4. In the bowl place the flour, baking soda, baking powder, salt, cinnamon and sugar into the bowl and combine. Add the pie filling and stir until all the flour mixture is combined, then add the melted butter and eggs and mix completely.
  5. Pour into the baking pan and smooth out, sprinkle the streusel topping over the top covering the cake completely.
  6. Bake for about 60 minutes or until a toothpick placed into the center comes out clean.
  7. Remove from the oven place on a wire rack and let cool completely. If you want it sweet sprinkle the powdered sugar over all.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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  copyright © rantsravesandrecipes 2013 all rights reserved

Shortbread and Lemon Curd Bars

shortbread and lemon Curd
shortbread and lemon Curd

 

 

 

 

 

 

 

Shortbread and Lemon Curd Bars

Most of the recipes you”ll find for lemon bars have a “shortbread type” crust, so why not just make a batch of shortbread.  Some of the recipes use way too much sugar in the topping making it too sweet.  You can do a lemon filling, a lemon curd, homemade or canned whatever you find easiest for you. For this recipe I make my own curd, I like the slightly tart flavor it has.  The “must” is don’t use the bottled type of lemon juice, go with the real thing.  You’ll need the zest anyway.  I use our family favorite shortbread recipe, http://www.rantsravesandrecipes.com/worlds-best-shortbread-cookie-recipe , it will make 3 batches of bars, or make one and the rest cookies, or do a few different kinds of shortbread bar recipes.

Ingredients for Shortbread and Lemon Curd Bars

For the Shortbread:

  1. 1 pound butter softened
  2. 1 cup granulated sugar
  3. 1 egg yolk
  4. 2 tsp vanilla (optional)
  5. 4 cups all purpose flour

For the Lemon Curd:

  1. 5 large egg yolks
  2. 1/2 cup granulated sugar
  3. Zest of 4 lemons
  4. 1/2 cup lemon juice strained
  5. pinch of salt
  6. 6 Tbs butter cut into small cubes

Directions for Shortbread and Lemon Curd Bars

In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt.  Whisking constantly mix, until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl about 10 -15 minutes.  Don’t let the bowl come in contact with the water and keep the water from coming to a full boil or you might scramble the eggs.

Once the mixture thickens take the bowl off heat and add the butter, a little at a time, whisking the butter completely into the curd before adding more.

Strain the mixture through a fine mesh strainer into a clean bowl.  Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming).  Place in refrigerator to cool and thicken.  

Now begin the shortbread.

Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).

Preheat oven to 325°

In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.

Add the yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball.  Cut into 3 equal pieces.

Take a third of the dough and roll it out to a 7 1/2 inch square.  Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.

Bake in the center of a 325° oven for about 50 minutes until the top begins to lightly brown.  Remove pan to a wire rack to cool completely.

Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula.  Cover with plastic wrap touching the surface for a few hours, overnight better.

Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2″ squares.  Optional sprinkle a little powdered sugar over the top.  

 

Here are a few items to help with this recipe:
Cuisinart 7111-20 Chef’s Classic Stainless Universal Double Boiler with Cover
Wilton Perfect Results 8-Inch Square Cake Pan
StainlessLUX 73601 Brilliant Stainless Steel Juicer / Fruit Squeezer – Quality Houseware for Your Home

 

 

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

A slightly tart, delicious summery treat, I think I’d even like broccoli if you put it on shortbread!   5 paws.

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Shortbread and Lemon Curd Bars
A light summery treat for any time of year
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Ingredients
  1. For the Shortbread
  2. 1 pound butter softened
  3. 1 cup granulated sugar
  4. 1 egg yolk
  5. 2 tsp vanilla (optional)
  6. 4 cups all purpose flour
  7. For the Lemon Curd
  8. 5 large egg yolks
  9. 1/2 cup granulated sugar
  10. Zest of 4 lemons
  11. 1/2 cup lemon juice strained
  12. pinch of salt
  13. 6 Tbs butter cut into small cubes
Instructions
  1. In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt. Whisking constantly mix until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl.
  2. Take the bowl off heat and add the butter, a little at a time whisking the butter completely into the curd before adding more.
  3. Strain the mixture through a fine mesh strainer into a clean bowl. Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming). Place in refrigerator to cool and thicken.
  4. Now begin the shortbread.
  5. Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).
  6. Preheat oven to 325°
  7. In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
  8. Add the yolk and vanilla and continue to mix until completely incorporated.
  9. Slowly add the flour and mix until all combined.
  10. When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball. Cut into 3 equal pieces.
  11. Take a third of the dough and roll it out to a 7 1/2 inch square. Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.
  12. Bake in the center of a 325° oven for about 50 minutes unti the top begins to lightly brown. Remove pan to a wire rack to cool completely.
  13. Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula. Cover with plastic wrap touching the surface for a few hours, overnight better.
  14. Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2" squares. Optional sprinkle a little powdered sugar over the top.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
 

 

Autumn Cheesecake

Autumn Cheesecake
Autumn Cheesecake

 

 

 

 

 

 

 

 

Autumn Cheesecake

I had a friend ask if I could make her a dessert for her family for the day before Thanksgiving.  She had relatives coming into town on Wednesday and was planning a big dinner.  The first couple of ideas that came to mind would have required her to bake or prepare in some way so I crossed them off my list.  I thought of Tiramisu, but she was making a coffee gravy brisket so that would have been too much coffee.  I finally settled on an Autumn Cheesecake, it’s not a traditional Thanksgiving dessert and so it won’t compete with the next days offerings, yet it still is festive.

It is a fairly easy to make recipe, with great results.

Autumn Cheesecake Ingredients

For the crust

  1. 8-9 Graham crackers finely chopped to crumbs = 1+ cups
  2. 1/2 cup very finely chopped pecans
  3. 3 Tbs Sugar
  4. 1/2 tsp cinnamon
  5. 5 Tbs butter melted

For the Batter

  1. 2 -8oz packages cream cheese softened
  2. 1/2 cup sugar
  3. 2 eggs
  4. 1/2 tsp vanilla

For the apple layer

  1. 7-8 baking apples (ie: Granny Smith)
  2. 1/2 cup sugar
  3. 3/4 tsp cinnamon

For the topping

  1. 4-5 Tbs apricot preserve melted
  2. 1/4 cup chopped pecans (lightly toasted optional)

 

Directions for the Autumn Cheesecake 

For the Apple layer:

Peel and core the apples and slice thinly add to the sugar and cinnamon and mix well until all the apples are coated.  Set aside.

For the crust:

Preheat oven to 350°

In a small sauce pan melt the butter

In the food processor add the pecans and chop until very fine, add the Graham crackers and pulse until finely chopped and put mixture into a bowl.  Add the butter and with a fork stir to combine, until all the cracker is wet with butter and no dry parts are still visible.

Place the mixture into the bottom of a 9 inch springform pan and press down to form a solid bottom crust.  Place into the center of the oven and bake for about 10 minutes, remove to a wire rack to cool..

For the batter:

In the bowl of the mixer place the softened cream cheese and the sugar and on medium speed cream until well  combined, scrape down the sides of the bowl and the blades of the mixer add the vanilla and on medium low add the eggs one at a time and continue to beat until each is well incorporated.  Pour into the cooled springform pan and smooth the mixture level.

Apples:

Arrange the apples in decorative layer over the batter and then place the pan into the oven and bake for about 70 minutes.

Remove to a wire rack to cool.

In the mean time melt the preserve and once the apples a lightly cooled brush the preserve over apples to coat all and give a nice sheen to the top.  Sprinkle the pecans over the apples.  Now carefully run a knife around the edges of the cake to loosen from the sides of the pan and then cover and refrigerate for at least 5 hours, overnight even better.

Remove from the refrigerator about an hour before serving and remove the sides of the springform  pan. Sit back and wait for the Ohhs and Ahhs!

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

I’m a very spoiled SAP (Scottish American Princess) and I don’t care for cinnamon, but the cheese and cake layers are divine!  So a reluctant 5 paws for the effort.

 

IMG

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Autumn Cheesecake
Serves 8
Write a review
Print
Prep Time
50 min
Cook Time
1 hr 10 min
Total Time
2 hr
Prep Time
50 min
Cook Time
1 hr 10 min
Total Time
2 hr
Ingredients
  1. FOR THE CRUST
  2. 8-9 Graham crackers finely chopped to crumbs
  3. 1/2 cup very finely chopped pecans
  4. 3 Tbs Sugar
  5. 1/2 tsp cinnamon
  6. 5 Tbs butter melted
  7. FOR THE BATTER
  8. 2 -8oz packages cream cheese softened
  9. 1/2 cup sugar
  10. 2 eggs
  11. 1/2 tsp vanilla
  12. FOR THE APPLE LAYER
  13. 7-8 baking apples (ie: Granny Smith)
  14. 1/2 cup sugar
  15. 3/4 tsp cinnamon
  16. FOR THE TOPPING
  17. 4-5 Tbs apricot preserve melted
  18. 1/4 cup chopped pecans (lightly toasted optional)
FOR THE APPLE LAYER
  1. Peel and core the apples and slice thinly add to the sugar and cinnamon and mix well until all the apples are coated. Set aside.
FOR THE CRUST
  1. Preheat oven to 350°
  2. In a small sauce pan melt the butter
  3. In the food processor add the pecans and chop until very fine, add the Graham crackers and pulse until finely chopped and put mixture into a bowl. Add the butter and with a fork stir to combine, until all the cracker is wet with butter and no dry parts are still visible.
  4. Place the mixture into the bottom of a 9 inch springform pan and press down to form a solid bottom crust. Place into the center of the oven and bake for about 10 minutes, remove to a wire rack to cool..
FOR THE BATTER
  1. In the bowl of the mixer place the softened cream cheese and the sugar and on medium speed cream until well combined, scrape down the sides of the bowl and the blades of the mixer add the vanilla and on medium low add the eggs one at a time and continue to beat until each is well incorporated. Pour into the cooled springform pan and smooth the mixture level.
APPLES
  1. Arrange the apples in decorative layer over the batter* and then place the pan into the oven and bake for about 70 minutes.
  2. Remove to a wire rack to cool.
  3. In the mean time melt the preserve and once the apples a lightly cooled brush the preserve over apples to coat all and give a nice sheen to the top. Sprinkle the pecans over the apples. Now carefully run a knife around the edges of the cake to loosen from the sides of the pan and then cover and refrigerate for at least 5 hours, overnight even better.
  4. Remove from the refrigerator about an hour before serving and remove the sides of the springform pan. Sit back and wait for the Ohhs and Ahhs!
Notes
  1. 8-9 Graham crackers equals approximately 1+ cups
Rants Raves and Recipes https://www.rantsravesandrecipes.com/