Gruyere, Onion & Prosciutto Crustless Quiche

 

Life has been a little hectic around here lately. The most beautiful, magical wedding was held this past weekend on an absolutely gorgeous fall day in Wisconsin. Everything about the wedding venue and day of my favorite niece in the world and her bride could not have been more perfect. Seeing how blissfully happy and in love they both were made my heart almost want to burst. So how I managed to get through my reading during the ceremony without weeping was nothing short of a miracle. Keeping the image of my favorite nephew in the world walking down the aisle as the best ever flower 'boy' was probably my saving grace. And at the end of the evening all I could think of was that I couldn't have imagined a more wondrous, love filled wedding day for the girl whom I have loved ever since the day she was born.

When I woke up the next morning I almost wished I was having this incredibly scrumptious Gruyere, Onion & Prosciutto Crustless Quiche for breakfast. While the Eggs Benedict I had a restaurant nearby was really, really very good, I was craving this creamy, custardy, cheesey dish. This savory quiche is unfussy as there is no fretting over the making of a crust. For those of you who are quiche-crust adversives, today is your lucky day. Because in just one bite of this quiche, you won't miss it. Actually you might be happy to have the quiche paired with a croissant instead!

What makes this Gruyere, Onion & Prosciutto Crustless Quiche so exceptionally delicious and craveworthy are the cheeses, the heavy cream, the prosciutto, sautéed yellow onions, and the fresh thyme. The sweet, slightly sweet gruyere cheese and the sharp, nutty Parmigianno-Reggiano give the quiche an even more complex flavor. Rather than bacon, this quiche uses chopped prosciutto cooked just until slightly crispy. The sweet, salty flavor profile of the prosciutto adds a layer of incomparable flavor. You may never ever want bacon in your quiche again.

Although there are several steps in the making of this quiche, none of them take very long. And the pan used to saute the onions can be the same pan used to crisp up the prosciutto. 

Generously buttering your quiche dish will make the cutting and serving process almost effortless. Baking the quiche at the lower 325 degrees (F) temperature helps to create its' creamy, custardy texture. Low and slow have its' benefits, especially when it comes to baking a quiche. Always place your quiche dish on a baking sheet before putting it in the oven to prevent the bottom of the quiche from either burning or cooking too fast.

The key to successfully cutting the quiche is to give it a brief period of rest after it comes out the oven. Not to worry, because the quiche will still be warm after a ten minute rest period.

While it's true real men eat quiche, this Gruyere, Onion & Prosciutto Crustless Quiche just happens to be one of those perfect girl breakfasts, lunches or dinners. When serving for breakfast or brunch, all you might need is some fresh fruit to go along with it. But if serving the quiche for lunch or dinner, a green salad lightly dressed with a champagne vinaigrette would compliment it perfectly.

The speed at which everyone inhales this quiche will bring pure joy to your heart. Because nothing makes a cook happier than when plates are cleaned! 

Recipe

Gruyere, Onion & Prosciutto Crustless Quiche

Serves 4-6

Ingredients

1 medium onion, halved and thinly sliced

1 Tablespoon unsalted butter

3 1/2 ounces (99g) prosciutto, minced

1 cup heavy cream

3 large eggs, room temperature

3/4 cup (75g) Gruyere cheese, coarsely grated

1/4 cup 925g) Parmigiano-Reggiano, finely grated

1/2 teaspoon Kosher salt

1/4 teaspoon white pepper

1 teaspoon fresh thyme, minced

Directions

1. Preheat oven to 325 degrees (F). Generously butter a 7" ceramic quiche dish (see notes) and set aside.

2. In a medium sized non-stick skillet, melt the one Tablespoon of unsalted butter. Add in the sliced onions and cook over medium heat until soft and golden (approximately 10-12 minutes). Stir onions often. Remove onions and temporarily place in a bowl.

3. Add in the minced prosciutto to the same skillet. Cook until slightly crispy (about 4 minutes). Remove from the pan and temporarily set aside.

4. In a medium-large bowl, whisk the eggs. Add in the heavy cream and whisk until well blended.

5. Add in Gruyere cheese, Parmigiano-Reggiano, Kosher salt, white pepper, minced thyme, cooked prosciutto, and all but 1 Tablespoon of the sautéed onions. Use a spatula to blend.

6. Pour the quiche mixture into the prepared pan. Drop strands of the reserved one Tablespoon of onions over the top.

7. Place the quiche dish on a baking pan. Place in the oven. Bake for 40-45 minutes (beginning checking at 35 minutes) until the quiche is set in the center.

8. Remove from the oven. Let the quiche rest for at least 10 minutes before cutting.

9. Serve warm or at room temperature.

Notes: (1) When measuring a quiche pan, measure the bottom of the pan. A 7" quiche dish may will measure 9"-10" across the top. I used an Emile Henry Quiche Dish. (2) I bought a package of chopped prosciutto at my favorite Italian deli. If they don't it your grocery store, just ask for thicker slices of prosciutto to be sliced at your deli and chop them yourself. (3) Trader Joe's is one of my favorite places to buy cheeses, especially the ones at the more expensive end of the continuum.

Streusel Pumpkin Bread

Over the last few years the fall season has become synonymous with pumpkin spice season. For some it arrives too early, for others it doesn't last long enough. I am a member of the latter group. If there was ever a campaign to shift pumpkin spice from being a one season wonder to a year round one, I would gladly volunteer! To be able to satisfy a craving for a pumpkin confection in the middle of winter, on a chilly spring day, and yes, even during the summer months seems like something hardly anyone would object to and many would embrace. 

I have made a couple versions of pumpkin bread, but (you know what's coming next) I think I have now found the 'one' I can't live without and the one I would make for family and friends. The third time is the charm. Between the amounts of spice and pumpkin puree used along with the combination of sugars called for in the recipe, this is a densely crumbed, moist, tender, deeply spiced, and nothing short of being the most heavenly version of a pumpkin bread I have ever tasted. 

There are a myriad of both similarities and differences between the recipe for this Streusel Pumpkin Bread and the two others posted on the blog. But rather than go into detail about all of them, I would rather talk about what I love about this recipe. First, let me gush about the swoonworthy streusel topping. It's buttery, crunchy, and the closest thing to one found in fancy high-end bakeries. Second, the bread's almost melt in your mouth texture combined with its' the perfectly spiced, drop the mic flavor. And lastly, it's a reminder that simplicity almost always wins over complexity.

If you have mixing bowls, a whisk, a spatula, some measuring spoons, and a scale (and/or measuring cups), you have what you need to assemble the batter. If you have a metal 9" x 5" baking pan, some parchment paper, and a baking sheet, you have everything you need to create the perfect sized loaf of Streusel Pumpkin Bread.

Baking time for the Streusel Pumpkin Loaf ranges from 70-80 minutes (when baked in a preheated 350 degree F oven).  When testing for doneness, always insert your wooden skewer or toothpick in the center of the bread as that's the last place the bread sets up.

Pumpkin bread is meant to be cut into thick slices. This is not a 'please cut me a sliver' kind of bread. A thick slice of the bread will not only enable you to better experience the bread's tender, moist, plush crumb, but will allow you to be enchanted by its' perfectly spiced flavor. If I were you, I would stock up on cans of pumpkin puree now (they usually have a long expiration date) so you can make this Streusel Pumpkin Bread well past the fall season. Just imagine the intoxicating aroma created by this bread baking in the oven on a cold, windy, rainy, even snowy day. You too might be jump on the year-round pumpkin spice bandwagon too.

Recipe

Streusel Pumpkin Bread

Makes a 9" x 5" loaf - serves 10-12

Ingredients

Streusel

1/2 cup (65g) all-purpose flour

6 Tablespoons (80g) light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon Kosher salt

4 Tablespoons (57g) unsalted butter, melted

Pumpkin Bread

2 cups (260g) all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon Kosher salt

4 to 5 teaspoons cinnamon (strongly recommend you use 5 teaspoons)

1/2 teaspoon nutmeg

1/4 to 1/2 teaspoon teaspoon ginger (if you love the flavor of ginger, use 1/2 teaspoon)

1/4 teaspoon ground cloves

15 ounce can of pumpkin puree

3/4 cup canola or vegetable oil

1/2 cup (100g) granulated sugar

1/4 cup (50g) dark brown sugar

3/4 cup (150g) light brown sugar (see notes)

2 large eggs, room temperature

Optional: Confectionary sugar for dusting

Directions

Streusel

1. In a medium sized bowl, combine the flour, light brown sugar, cinnamon, Kosher salt, and melted butter. Mix until well blended.

2. Place in the refrigerator to chill while assembling the pumpkin bread.

Pumpkin Bread

1. Preheat oven to 350 degrees (F). Line the length of a 9" x 5" metal baking with parchment paper. Lightly butter the pan and paper. Set aside.

2. In a medium sized bowl, add in the flour, baking soda, baking powder, Kosher salt, cinnamon, nutmeg, ginger and cloves. Whisk until combined.

3. In a large bowl, whisk together the light brown sugar, dark brown sugar, oil, and pumpkin puree.

4. Whisk in eggs, one at a time.

5. Add in the dry ingredients. Use a spatula to combine. Be careful to not over mix.

6. Pour the batter into the prepared pan. Let rest for 10-15 minutes.

7. Break off pieces of the chilled streusel and sprinkle on top of the pumpkin bread.

8. Place the baking pan on a large baking sheet. Insert into the oven. Bake for 70-80 minutes (rotating the pan midway through the baking process) until a tester inserted into the center of the bread comes out clean. Note: If the streusel topping is getting too brown place a piece of aluminum foil over the top.

9. Allow the Streusel Pumpkin Bread to cool to room temperature before cutting into thick slices. Optional: Before cutting dust the top of the bread with confectionary sugar.

Notes: (1) The Streusel Pumpkin Bread will be good for at least days covered and stored at room temperature. To extend the life of the bread, cover and chill in the refrigerator. (2) Instead of using both dark brown and light brown sugars in the bread, you can use all light brown sugar. (3) Use only a metal baking pan. Do nut recommend baking this bread in a glass loaf pan. (4) Recipe strongly influenced by the Pancake Princess's Easy Streusel Pumpkin Bread.

Morton Arboretum, October 2023

Mushroom and Spinach Strata

Stratas are essentially breakfast casseroles. Being nothing more than a gussied up version of a savory bread pudding, they are hearty, easy to make, yet impressive, late morning breakfast, brunch, lunch and/or even late night dinner dishes. The foundational ingredients for all stratas are eggs, milk (and/or cream), toasted bread cubes, and cheese. When only fresh herbs and vegetables are added in, the result is a rich, deeply flavorful, vegetarian dish. This Mushroom and Spinach Strata (a vegetarian strata) is so satisfying, I promise that even your meat loving friends will be smitten with it.

There are an endless number of herb, vegetable, and cheese options and combinations when making stratas. Once you find the ones that appeal to your palate you will want to make stratas one of your go-to, signature dishes.

Stratas can be made either the night before or right before serving. Because I find them so easy to make, I tend to lean toward making them right before serving. From start to finish, it takes less than 40 minutes to make a strata. Note: If making the strata the night before I recommend baking the strata in a ceramic baking dish able to withstand a high level of heat. If serving immediately after making, I recommend using a cast iron pan.

Bread dried out in the oven is more absorbent than bread toasted in a toaster. It takes less than 5 minutes to dry out the bread cubes. A crusty baguette or sourdough are the ideal breads to use when making a strata. You might be inclined to want to use brioche bread, but it's richness will overpower the other flavors in the strata. So save the brioche for a french toast casserole.

Sautéed yellow onions, cremini mushrooms, baby spinach, garlic cloves, and fresh thyme get mixed into the egg, bread, milk and grated cheese mixture before being transferred to a buttered cast iron (or ceramic baking dish). The coarsely grated smoked Gouda cheese lends a hearty richness to the dish and pairs exceptionally well with the vegetables and herbs used here.

The total baking time for the Mushroom and Spinach Strata is somewhere between 16 and 18 minutes. For the first ten minutes, the baking dish must be covered so as to ensure the strata does not dry out. If you don't have a covered cast iron pan, use aluminum foil. For the last 6-8 minutes, the strata is baked without a cover.

There may be nothing more satisfying than having a warm meal or taking in the aroma of something savory baking in the oven on a chilly day. This Mushroom and Spinach Strata checks off all the boxes for me. It's gorgeous, mouthwateringly delicious, simple and relatively inexpensive to make, and a definite crowd pleaser. As an added benefit, your vegetarian friends will love you!

Paired with a lightly dressed salad and maybe even some wine, you have the makings of the loveliest of meals. Instead of ordering that late night pizza, make this elegant, almost effortless Mushroom and Spinach Strata instead. You can be enjoying a hot slice of strata before the pizza delivery vehicle even gets to your house.

Recipe

Mushroom and Spinach Strata

Serves 4-6

Ingredients

6 ounces (121g) crusty baguette or sourdough, cut into 1/2 inch cubes (about 1 9" long piece) - See Notes

1 1/2 Tablespoons butter

1 medium yellow or sweet yellow onion, halved and thinly sliced

6 ounces (171g) cremini mushrooms, stems removed, coarsely chopped

2 cloves garlic, minced

1 teaspoons fresh thyme, chopped

1 teaspoon Kosher salt

1/2 teaspoon black pepper

4 ounces (113g) fresh baby spinach

4 large eggs

1 cup whole milk

3 1/2 ounces (98g) smoked Gouda, coarsely grated

Optional: If serving for lunch or dinner, pair with a lightly dressed salad.

Directions

1. Preheat oven to 450 degrees (F).

2. Spread the bread cubes on a large, rimmed baking sheet. Toast in the oven until lightly golden and dry (approximately 4-6 minutes).

3. In a large bowl, whisk the eggs and milk. Add in the grated cheese and bread. Mix well. Let sit for at least 10 minutes, to ensure the bread becomes well hydrated.

4. In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and cook until they are tender (about 3-4 minutes).

5. Add in the mushrooms, garlic, thyme, Kosher salt and pepper. Cook until the mushrooms have softened (about 3 minutes).

6. Add in the spinach and cook until wilted (about 1-2 minutes).

7. Add the mushroom, onion and spinach mixture to the bread mixture. Give a quick stir.

8. Pour into a buttered 9" to 10" cast iron skillet (one with a lid). Press down on the mixture to flatten it a bit. Note: If you don't have a covered cast iron pan with a lid, use aluminum foil.

9. Bake covered for 10 minutes.

10. Remove the lid and continue cooking for an additional 6-8 minutes or until the strata has set in the center.

11. Remove from the oven and let set about 5 minutes before serving. The strata is best served warm, but still delicious either at room temperature or reheated in the microwave.

Notes: (1) I generally buy my smoked gouda cheese from Trader Joe's. (2) The strata can be made in one pan, but I found using two separate pans created a much better strata. (3) You can make a strata the night before. Just take the dish out the refrigerator at least 30 minutes before inserting the chilled pan into the hot oven. And make certain your ceramic dish can withstand temperatures at least up to 450 degrees F.

Apple Galette with Salted Caramel Sauce

On what began as a glorious fall day we made the ninety minute drive out to our favorite apple orchard. It took us less than twenty minutes to pick a half bushel of Honey Crisp apples.  After another twenty minutes was spent taking photos in the orchard, we headed into the barn to buy a half dozen of the best ever warm apple cider donuts (the donuts themselves are worth the ninety minute drive). It was one of those perfect, laid back, pinch yourself kind of days. The kind we remember, the kind we hope will always be an annual tradition. 

On the ride home I mulled over how the Honey Crisp apples might be best put to use. Other than saving some for eating, making a batch of my favorite Homemade Applesauce and maybe even an Apple Crisp, I thought I would make this Apple Galette with Salted Caramel Sauce. Not only do I love the rustic look of a galette, I love how unfussy and almost impossible they are to mess up. Some people like making crimped edge pies, but I like making galettes. Otherwise known as free form French pies, galettes have a casual, yet elegant quality to them. 

When topped with some vanilla ice cream and homemade salted caramel sauce, you have one of the most inviting, crowd-pleasing, mouthwatering desserts. One that completely embraces all of the feels and flavors of fall.

I used Honey Crisp in this galette, but you could use other apples having both tart and sweet like qualities to them. If I didn't have a half bushel full of Honey Crisp apples, I might use Pink Lady or Granny Smith apples in this galette. 

The dough for the galette comes together easily in a food processor. Once assembled the dough requires a chilling time of only thirty minutes. It can be chilled longer (and even overnight), but will need to be removed from the refrigerator for 10-15 minutes before rolling out. 

The assembled galette bakes for 10 minutes in a preheated 425 degree (F) oven. After which the oven temperature is reduced to 375 degrees (F). The galette will continue to bake for an additional 30-35 minutes or until the crust is golden brown.

While the galette bakes, make the Salted Caramel Sauce. Unlike other caramel sauces, this one begins by toasting the granulated sugar until it's melted. Once the sugar has melted, the pan is removed from the heat and the room temperature butter is whisked in. Followed by stirring in the whipping cream, salt, and vanilla. To achieve a perfect sauce texture, the pan is returned to low heat and whisked until the desired consistency is reached (this should take only a few minutes). Immediately remove the pan from the heat and pour the sauce in a heatproof bowl or jar. Note: If you leave the sauce in the hot pan, it will continue to cook.

The galette can be served warm or at room temperature. Serving it with some vanilla ice cream is optional, but you absolutely must serve it with the heavenly salted caramel sauce. You can drizzle on some of the sauce over the top of the galette or you can let everyone drizzle on as much of the sauce as their caramel loving heart desires. Or drizzle some on and have the jar of sauce available on the side.

So whether you get your apples from an apple orchard, at the Farmer's Market, in your backyard, or from the grocery store, this is the season for turning apples into luscious desserts. Hopefully you are enticed to make this impressive Apple Galette with Salted Caramel Sauce for your family and/or friends. It's one destined to make your meal a memorable one.

Recipe
Apple Galette with Salted Caramel Sauce

Serves 8

Ingredients
Tart Dough
2 Tablespoons granulated sugar
1 teaspoon Kosher salt
2 cups (260g) all-purpose flour, plus additional for rolling out dough
12 Tablespoons (170g)chilled unsalted butter, cut into pieces 
1 large egg, lightly beaten

Apple Galette
1 1/2 pounds Honey Crisp or Granny Smith apples (3 to 4 medium sized apples), peeled, cored and cut into 1/4inch thick slices (or use any other baking apples of your choice)
1/4 cup (33g) all-purpose flour
1/4 cup (50g) sugar (plus additional for sprinkling on egg washed tart dough)
1/4 teaspoon Kosher salt
1 teaspoon cinnamon (recommend Saigon cinnamon)

1 large egg
1 teaspoon half-and-half, water or whipping cream
1 generous Tablespoon of sparkling sugar (or granulated sugar)

Salted Caramel Sauce

1 cup (200g) granulated sugar

6 Tablespoons (85g) unsalted butter

1/2 cup heavy cream

3/4 teaspoon flaky sea salt or Kosher salt

1 teaspoon vanilla

Optional: 

Good quality Vanilla Ice Cream OR

2 cups heavy whipping cream and 2 Tablespoons of pure maple syrup (for maple cream, beat to medium-soft peaks then fold in maple syrup)

Directions
Tart Dough
1. In a food processor, pulse together the sugar, salt and flour until combined.
2. Add butter and pulse until the mixture is crumbly.
3. Add egg and process until dough begins to come together and forms a loose ball.
4. Form dough into a disk, wrap in plastic wrap and chill until firm for at least 30 minutes or up to overnight. Note: Allow to sit out at room temperature for 5-10 minutes before rolling out to prevent cracking if refrigerated for more than an hour.

Apple Galette

1. Preheat oven to 425 degrees (F). 

2. On a lightly floured surface, roll out tart dough to a 14-16 inch, slightly less than a 1/4 inch thick, circle.

3. Transfer the dough to a parchment paper lined baking sheet.

4. Press a 9" pie pan lightly in the center of the dough to help guide where to place the apples.

5. Toss the sliced apples in the flour, sugar, Kosher salt and cinnamon.  Arrange the sliced apples within the 9' circle.

6. Lift edges of dough over apples, tucking and overlapping to create a rustic circle shape.

7. Brush edges of dough with egg wash, then sprinkle with sparkling sugar (or granulated sugar).

8. Place the baking sheet in center of oven. Bake at 425 degrees (F) for 10 minutes. Then immediately reduce the oven temperature to 375 degrees (F). Continue baking for an additional 30-35 minutes or until crust is a golden brown.

9. Let cool slightly before drizzling with the salted caramel sauce. Top or serve with scoops of vanilla ice cream.

10. Serve the galette warm or at room temperature.

Salted Caramel Sauce

1. In a heavy bottomed saucepan. Add in the sugar. Cook over medium-low heat, stirring often until the sugar melts and turns to a golden brown. Note: The sugar will clump up, but those clumps will dissolve as the sugar melts.

2. Remove the pan from the heat and add in the butter. Stir until it is completely melted. Note: The mixture will bubble up, so be careful.

3. Whisk in the heavy cream, salt and vanilla until completely blended.

4. Return the pan to a medium low heat. Continue cooking for another 3-4 minutes or until the desired sauce consistency is reached.

5. Immediately pour the salted caramel sauce into a heatproof jar or bowl to allow to cool slightly before serving. Store any leftover sauce in the refrigerator. Reheat before serving.

Notes: (1) Other than Honey Crisp apples, you could use Pink Lady or Granny Smith apples when making this galette. (2) To make the egg wash, whisk together an egg with a teaspoon of half and half, water or whipping cream until well blended.

Honey Crisp Apple Picking (September 2023)

Pumpkin Spice Snack Cake w/ Vanilla Bean Icing

Pumpkin spice season is here! While some of you might satisfy your cravings for pumpkin spice in liquid form, I much prefer to get my fix of those warm, comforting, fall flavored spices in doughnut, loaf, bars, muffins, cake, and sometimes pie form. It's about this time of the year when I buy more than my fair share of cans of pumpkin puree. Call it hoarding or call it a fear of shortages, the idea of the fall season without pumpkin spiced confections would be unfathomable. 

But there isn't a shortage of pumpkin recipes on the blog. There are twelve of them until this post. When you are someone who tries to follow and keep up with food trends, it's slightly alarming when you discover you don't have any recipes for a 'snack cake'! Snack or snacking cakes are typically single layer, almost effortless to make homemade cakes. Generally they aren't considered to be a celebration kind of cake, but rather the kind you make on a whim to satisfy your cravings for cake and icing. They are ones you don't have to wait for the weekend to make. If you want cake on a Tuesday, snacking cakes are for you! 

This moist, dense crumbed, comforting, satisfying, delicious Pumpkin Spice Snack Cake w/ Vanilla Bean Icing turned out to be everything a snack cake should be. 

By their very nature, snack cakes are made with simple, easily accessible ingredients. Because they are usually made with oil (canola or vegetable), you don't have to wait for your butter to come to room temperature. And other than a couple of bowls, a whisk and spatula, you don't need to pull out your standing or hand mixer to make them. Easy peasy!

The ingredient list calls for the use of both Pumpkin Pie Spice and Cinnamon. If you don't have pumpkin pie spice, not to worry. you can make your own! You can find the recipe for a homemade version of Pumpkin Pie Spice in the notes section below. 

Making a cake with oil ensures not only its' moistness, but its' ability to become even more flavorful days after the cake is baked. Which means the spices in this pumpkin spice snacking cake will intensify as the days go by (if it lasts that long!). 

Baking the cake in a nine inch springform pan makes it easy to unmold and transfer to a serving platter. If you don't have one, use a nine inch square pan (as the volumes between the two pans are similar). In a preheated 350 degree (F) oven, baking time for the cake will range somewhere between 48 and 53 minutes. But rather than going by time only, test for doneness by inserting a toothpick in the center of the cake. 

The cream cheese icing is the perfect compliment to the pumpkin spice cake. If you make the cake early in the day, take out the cream cheese and butter to give it time to soften up. Your icing will be creamier if those ingredients are nearing room temperature. I used vanilla bean paste to flavor the icing and because I wanted the flecks of vanilla to show. If you don't have it, use a good quality vanilla.

Technically I violated the 'rules' of snacking cakes by gussying it up by piping on, rather than slathering on the icing. While it's fun to do, you don't need to use a pastry tip and bag. You can create a beautifully icing swirled cake using an offset spatula, metal cake spatula, and/or even a large tablespoon. 

When I created this simple cake I wanted one fall flavored with lovely warm seasonal spices. More importantly I wanted a cake that felt like you were getting a big, warm comforting hug in each bite. As it turned out this Pumpkin Spice Snack Cake w/ Vanilla Bean Icing exceeded all of my hopes and expectations. I may never need to make a two layer pumpkin cake again! And I think I have now officially jumped on the snacking cake bandwagon!

This cake will definitely satisfy your craving for pumpkin spice. However, there it comes with two added bonuses. It will satisfy your sweet tooth and tantalize your sense of smell while it bakes in the oven. Which makes this Pumpkin Spice Snack Cake w/ Vanilla Bean Icing a winner in my world.

Recipe

Pumpkin Spice Snack Cake w/ Vanilla Bean Icing

Makes one 9" round cake

Ingredients

Cake

1 3/4 cups (228g) all-purpose unbleached flour

2 teaspoons Pumpkin Pie Spice (see notes)

1/2 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon Kosher salt

1 cup (200g) granulated sugar

1/2 cup (100g) light brown sugar

2 large eggs

1/2 cup vegetable or canola oil

1 1/2 cups (378g) pumpkin puree (see notes)

1 teaspoon vanilla

Icing

8 ounces (226g) cream cheese, room temperature

1/4 cup (56g) unsalted butter, room temperature

2 cups (250g) confectionary sugar, sifted

1 teaspoon vanilla bean paste or vanilla

1/8 teaspoon Kosher salt

Directions

Cake

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Generously butter and set aside. Note: If you don't have a springform pan, use a 9" square pan.

2. In a medium sized bowl, add in the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and Kosher salt. Whisk to combine. Set side.

3. In a medium-large bowl, add in the sugar, light brown sugar, oil, eggs, vanilla, and pumpkin puree. Whisk until smooth and creamy.

4. Add the dry ingredients to the bowl with the wet ingredients. Whisk until well blended. Batter should be thick and clump free.

5. Add the batter to the prepared pan. Smooth the top with an offset spatula.

6. Place the baking pan on a baking sheet. Place in the oven. Bake for 48-54 minutes or until a toothpick inserted in the center comes out clean.

7. Remove from the oven and place pan on a cooling rack. Allow cake to come to room temperature before icing.

8. Remove the cake from the can pan and place on a cake plate or cake stand.

Icing

1. In small standing mixer fitted with a paddle attachment or using a hand mixer, beat the cream cheese and butter until smooth and well blended.

2. Add in the confectionary sugar and vanilla bean paste (or vanilla). Starting the mixer on low, beat the icing until smooth and creamy.

3. If your cake has domed up during baking (and it should), use a serrated knife to remove the dome so you have a flatter surface when icing the cake (those pieces are the baker's reward). Ice the cake using either a pastry bag fitted with a tip of your choice (I used Ateco tip #827) or spoon on with a metal spatula.

4. Place the cake in the refrigerator to let the icing set up for about an hour before cutting. Or don't wait that long and just cut yourself a piece!

5. Store any leftover cake covered in the refrigerator.

Notes: (1) If you don't have a jar of Pumpkin Pie Spice, you can make your own. To make a batch (it will be more than you need for this recipe), mix together 1 1/2 Tablespoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, 3/4 teaspoon allspice and 3/4 teaspoon ground cloves. (2) You will use almost all of a 15 can of pumpkin puree. (3) The Ateco tip #827 is an open star tip.

Apple Fritter Cake

Apple season has officially arrived! Which means the consumption of fresh apples, apple desserts, apple cider donuts, apple appetizers, and apples in savory dishes over the course of the next couple of months will increase significantly!  Is anyone else as excited as I am for the return of apple-palooza? If you are, you are my kind of people! Last year we missed the Honeycrisp picking season at our favorite apple orchard (someone wasn't paying attention). That will NOT happen this year. Especially now that this scrumptious, moist crumbed Apple Fritter Cake is now in our lives.

As much as I love apple fritters, I don't love the mess created when deep frying them. I also don't love the fact that they are really best when eaten warm or at least a day within being made. So what does one do when they need to satisfy a craving for apple fritters? They make this heavenly, deeply flavorful Apple Fritter Cake! Yes, this cake is guaranteed to satisfy any lustful yearning one has for an apple fritter.

With apples available year round, the Apple Fritter Cake is not a seasonal one. However, it has all of the feels of autumn. From the cinnamon, to the nutmeg, to the Honeycrisp apples, there may be no better cake to welcome in the new season. 

To give the apples ample time to optimize their flavor, start by tossing the diced apples in a mixture of light brown sugar, dark brown sugar, cinnamon, Kosher salt, and flour. The batter for the cake comes together almost effortlessly. Especially when using a stand mixer fitted with a paddle attachment. 

This is what I will call a 'layered' cake. Half of the batter is spread on the bottom of an 8" square metal pan, then topped with half of the sugar and spice coated apples. Then you repeat the layers using the remaining batter and apples before baking in a preheated 350 degree (F) oven for 60-70 minutes. The intoxicating aroma created by this cake while it bakes may cause you to drool. 

Once the cake has cooled, it gets the classic apple fritter confectionary sugar glaze finishing touch.

The most challenging part of making this cake is waiting for the icing to set up before it's cut up into sixteen squares. 

If you are looking for a perfect, crowd pleasing, shareable cake to serve for either a weekend breakfast or brunch, this is the one! Unlike an apple fritter, this cake is as delicious on day one as it is on day three. It's a moist, dense, tender crumbed cake. One studded with an almost melt in your mouth spiced baked apples studded in the middle and on top!  With the confectionary sugar glaze bringing just the right amount of sweetness, there may be no better way to start off a fall weekend! Heck, there may be no better way to encourage you to go apple picking!

Recipe

Apple Fritter Cake

Makes 16 - 2" squares

Ingredients

Cake

3 cups (336g) peeled, cored and diced Honeycrisp apples (see notes)

1/4 cup (50g) light brown sugar

1/4 cup (50g) dark brown sugar

1 1/2 teaspoons cinnamon

1 Tablespoon all-purpose flour

pinch of Kosher salt

1 cup (226g) unsalted butter, room temperature

3/4 cup (150g) granulated sugar

3 large eggs

2 teaspoons vanilla

1 3/4 cup (228g) all-purpose unbleached flour

1 3/4 teaspoons baking powder

1 teaspoon Kosher salt

1/4 teaspoon nutmeg

1/2 cup whole milk

Icing

3/4 cup (85g) confectionary sugar, sifted

1 1/2-2 Tablespoons whole milk

pinch of Kosher salt

Directions

Cake

1. Preheat oven to 350 degrees (F). Line an 8" square metal baking pan with parchment paper. Butter the paper and set aside.

2. In a medium sized bowl, mix together the diced apples, light brown sugar, dark brown sugar, flour and salt. Stir until the apples are coated. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter (about 2 minutes).

4. Add in the granulated sugar and beat until light and fluffy (about 3-4 minutes).

5. Beat in the eggs one at a time. Blend until incorporated.

6. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and nutmeg. Then add into the mixing bowl. Mix on medium speed until the flour is blended in.

7. Mix the vanilla into the milk. With the mixer on low, slowly pour in the milk/vanilla. Mix until fully incorporated. You should have a thick, luscious matter.

8. Spread half of the batter in the prepared pan. Smooth with an offset spatula.

9. Evenly top the bottom layer with 1/2 of the apple mixture.

10. Spread the remaining batter over the first apple layer.

11. Evenly top the batter layer with the remaining 1/2 of the apple mixture.

12. Place the baking pan on a baking sheet. Insert into the oven. bake for 60-70 minutes or until done. Note: The cake should spring back when lightly pressed and the edges should be golden brown.

13. Remove from the oven and let cool completely.

Icing

1. In a small-medium sized bowl, whisk together the confectionary sugar and milk (begin with 1 1/2 Tablespoons) until the icing has a smooth, pourable consistency. If too thick add a little more milk. If the icing gets too thin, add a little more confectionary sugar.

Assembly

1. Remove the baked Apple Fritter Cake from the pan and place on a cutting board.

2. Drizzle the icing over the top of the cake. Let set before cutting.

3. Using a sharp or serrated knife, cut into 16 pieces. Transfer pieces to a serving platter or dish.

4. Serve and enjoy. Store any leftovers lightly covered and at room temperature.

Notes: (1) Dice the apples to somewhere between 1/4" and 1/2" size. Two large apples will yield more than enough for three cups of diced apples. (2) If you want more icing, go for it. Just increase the amount of ingredients proportionately. (3) I love baking this cake in an 8" square metal baking pan, but if you don't have one use a 9" round metal baking pan. I would still recommend you cut the cake in squares. Even though you won't get the same number of same sized squares. (4) To extend the life of the Apple Fritter Cake longer than 2 or 3 days, store covered in the refrigerator. Bring to room temperature before eating or eat chilled.