If you’re still working on your Christmas morning menu, this recipe for Cranberry Streusel Cake would be a good one to consider. The moist, festive cake is both easy to make and delicious. The sweet, brown sugar streusel is a nice balance to the tart cranberries.

To simplify things the morning of, have your cranberries chopped and measured, and your dry ingredients measured and combined. Now all you have to do Christmas morning is mix the  cake (wet and dry ingredients) and bake it.

I didn’t have plain yogurt so I used a combination of sour cream and buttermilk. The cake turned out great and several people asked me for the recipe. Enjoy!

Cranberry Streusel Cake
-recipe from Fine Cooking Magazine

Add the topping 40 minutes into baking rather than at the beginning, when it would sink too far into the cake, or at the end, when it wouldn’t sink in at all. Serves nine.
 
9 oz. (2 cups) all-purpose flour; more for the pan
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. table salt
4 oz. (1/2 cup) unsalted butter, well softened at room temperature; more for the pan
1-1/3 cups granulated sugar
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 cup plain, low-fat yogurt (or sour cream)
1/2 cup fresh cranberries, chopped

For the streusel:
1/4 cup packed light brown sugar
2 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
2 Tbs cold unsalted butter, cut into 4 pieces
1/4 cup chopped walnuts
1/4 cup fresh cranberries, chopped

Make the cake:
Position a rack in the middle of the oven and heat the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan. In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended. With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour. Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 min.

Make the streusel:
While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.

After the cake has baked for 40 min., sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 min. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.

The recipe calls for making a brown sugar glaze which I thought was totally unneccessary. The cake with the crumble topping is good as is, and doesn’t need more sweetness from the glaze. The cake is best the day it’s made. Enjoy!

Apple Coffee Cake with Crumble Topping
-recipe courtesy Emeril Lagasse, foodnetwork.com

Serves: 12 servings

Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze (optional):
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Here’s a simple recipe featuring my favorite summer fruit: peaches. The coffee cake is easy to make, delicious, moist and lightly spiced…and perfect with a cup of coffee or tea.

I added an 1/8 teaspoon of nutmeg to the batter, and omitted the pecans. The cake is best served the day it’s made, but leftovers are still tasty the next day. Enjoy!

Fresh Peach Cake
-Recipe from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (Fabulous Recipes and Easy Tips) by Ina Garten

Level: Easy
Makes 8 servings

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Chocolate Griddle Cakes
-recipe from Gourmet Magazine| January 2004

We recommend serving these griddle cakes with orange slices on the side. Makes 4 dessert or brunch servings.

Active time: 45 min Start to finish: 45 min

For sauce:
1 cup heavy cream
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

For griddle cakes:
1/2 cup Dutch-process unsweetened cocoa powder
1 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
2 whole large eggs
1 large egg yolk
3/4 cup well-shaken buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
Unsalted butter for greasing griddle

Make sauce: Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth. Keep warm or at room temperature.

Make griddle cakes: Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.

Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.

Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute more. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.

Serve cakes in stacks, topped with chocolate sauce (or berry syrup).

2 twists to try from dashrecipes.com:
-For a Breakfast Treat – cut the rich flavor of the cakes with slices of oranges, strawberries, or raspberries.
-For a Kid’s Party – top with your favorite ice cream flavors.

I’m not a fan of crystallized ginger so I didn’t use any in the tart filling or as a garnish. If you like it, use it. If not, the tart is still great without it. For the filling, be sure and buy plain ol’ pumpkin puree NOT pumpkin pie mix (the pre-sweetened, pre-spiced stuff).

I used graham crackers for the crust because that’s what I had on hand. The tart would also be really good with a  Nilla Wafer crust. Also, I thought the crust’s texture was best on the day the tart was made. It still tasted great on Day 2 and Day 3, but the crust is much softer.

I garnished each piece of pumpkin tart with a pretty swirl of freshly whipped cream from my handy whipped cream dispenser. Enjoy!

Note: Since I already had the food processor out for the cookie crumb crust, I decided to use it for making the filling, too, instead of using a mixer and having more stuff to clean up. However you decide to mix the filling, make sure it’s smooth before pouring it into the cooled crust. 

Double-Ginger Pumpkin Tart
-recipe by Abigail Johnson Dodge / Fine Cooking Magazine

Serves twelve.

Yields one 9-1/2-inch tart.

6 oz. cream cheese, at room temperature
3/4 cup very firmly packed light  brown sugar
3/4 cup solid-pack pumpkin purée  (not seasoned pumpkin pie filling)
1-1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. table salt
1 large egg yolk
1 large egg
3/4 tsp. pure vanilla extract
1 Tbs. finely chopped crystallized ginger; more for garnish
1 Press-In Cookie Crust baked and cooled (recipe below)
Whipped cream for garnish (optional)

Position a rack in the center of the oven and heat the oven to 325°F. In a medium bowl, beat the cream cheese and brown sugar with a stand mixer or hand-held mixer on medium speed until smooth and lump-free, about 3  min. Add the pumpkin, cinnamon, ginger, and salt and continue beating until well blended, about 1 min. Add the egg yolk, egg, and vanilla and beat until just incorporated. Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.

Use the spatula to scrape the filling into the crust and spread it evenly. Bake the tart until the filling just barely jiggles when the tart pan is nudged, 25  to 30  min. Transfer the tart to a rack and let cool completely. Refrigerate the tart in the pan until chilled and firm, about 3  hours. Garnish with whipped cream and crystallized ginger, if you like.

Press-In Cookie Crust
by Abigail Johnson Dodge

Yields one crust for one 9-1/2-inch tart.

1 cup finely ground cookies (ground in a food processor); choose from one of the following: about 8 whole graham crackers, or 35 vanilla wafers
2 Tbs. granulated sugar
1-1/2 oz. (3 Tbs.) unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 350°F. Have ready an ungreased 9-1/2-inch fluted tart pan with a removable bottom.

In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened. Put the crumbs in the tart pan and use your hands to spread the crumbs so that they coat the bottom of the pan and start to climb the sides. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer. (I like to use a metal measuring cup with straight sides and a flat base for this task.)

Bake the crust until it smells nutty and fragrant (crusts made with lighter-colored cookies will brown slightly), about 10 min. Set the baked crust on a rack and let cool. The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

Tip: I prefer Nabisco Honey Maid Grahams and Nilla Vanilla Wafers for these crusts. If you don’t have a food processor, put the cookies in a zip-top bag and crush them with a rolling pin.

This classic recipe for German Chocolate Cake is special in Husband’s family because his mom used to make it for the family when they were growing up.  I chose to make this extremely moist and delicious cake for Father-in-law’s birthday celebration this weekend because I knew it would bring back fond memories of his beloved wife. With a smile, he took his first bite then told me it tasted just like hers. What better compliment is there?

Sure, I’ve seen recipes for updated versions of this cake, but the original recipe—the one printed on boxes of Baker’s brand German’s Sweet Chocolate—is the one I make for my family. The cake has nothing to do with Germany but was named after the man, Samuel German, who developed a type of baking chocolate for Baker’s Chocolate Company.

The recipe calls for baking the batter in three 9″ round cake pans but I made it in a 10″x15″ glass pan. It took longer to bake (approximately 50 minutes…give or take). For the frosting, make sure you buy evaporated milk not sweetened condensed milk (they are very different products).  The recipe calls for a 7-ounce bag of coconut but I’ve only seen the 14-ounce size…just measure out the needed 2-2/3 cups and you’re good to go. Enjoy!

Original BAKER’S GERMAN’S Sweet Chocolate Cake
-recipe from Baker’s Chocolate Company

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
1/2 cup  water
4 eggs, separated
2 cups  flour
1 tsp. baking soda
1/4 tsp.  salt
1 cup butter, softened
2 cups  sugar
1 tsp. vanilla
1 cup  buttermilk
Coconut-Pecan Filling and Frosting (recipe below)

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Substitute: If you don’t have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
Note: This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

Coconut-Pecan Filling and Frosting   
4 egg yolks
1 can  (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups  sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg.  (7 oz.) BAKER’S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups PLANTERS Chopped Pecans

BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

USE to frost your favorite cake or cupcake recipe.

Note: Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13×9-inch) cakes or 36 cupcakes.

This Chocolate Stout Cake is moist, rich and very chocolatey. Need I say more?

For some reason, some of the cake stuck to the pan when I unmolded it (probably user error because that didn’t happen last time I made it). Husband, however, had a cunning plan. He joked that I should spackle it together. We had a good laugh but then I took his advice and stuck the loose cake chunks back on the cake. The cake is moist enough so it worked. I then covered the newly spackled cake with the ganache. See…chocolate fixes everything! 

Chocolate Stout Cake
-recipe from Fine Cooking Magazine

Rich, dark, and toasty stout beer plus deeply flavored molasses give the chocolate flavor of this cake some wonderful nuance. With this recipe, you can bake one big beautiful cake, perfect for entertaining, or a dozen irresistible miniature bundt cakes, perfect for gift giving.

Yields 1 large bundt cake or 12 miniature bundt cakes.

For the cake
1-1/4 cups stout, such as Guinness (don’t include the foam when measuring)
1/3 cup dark molasses (not blackstrap)
7-1/2 oz. (1-2/3 cups) all-purpose flour
2-1/4 oz. (3/4 cup) unsweetened natural cocoa powder (not Dutch-processed); more for the pan
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
1-1/2 cups packed light brown sugar
3 large eggs, at room temperature
6 oz. semisweet chocolate, very finely chopped

For the glaze: (optional)
3/4 cup heavy cream
6 oz. semisweet chocolate

Position a rack in the center of the oven and heat the oven to 350ºF. Butter a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.

In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed. Beat in the eggs one at a time, stopping to scrape the bowl after each addition. With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Stir in the chopped chocolate.

Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes (about 35 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool until just barely warm.

Make the glaze, if using:
Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.

Drizzle the barely warm cake with glaze and then let cool to room temperature before serving.

Make Ahead Tips:
Wrapped tightly in plastic, the cake keeps for up to a week, or you can freeze it for up to a month. If you’re making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don’t glaze it until you’re ready to serve it or give it away.

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One of my weaknesses is a good, chewy chocolate chip cookie. It’s like my kryptonite. I’m not proud of it, but I’m pretty much defenseless around them, which is why I don’t make chocolate chip cookies very often. Recently, though, I was thumbing through the Grand Central Baking Book (from the popular Grand Central Bakery located in Portland and Seattle ) and saw the recipe for their delicious Oatmeal Chocolate Chip Cookies. “Oh yeah,” I thought, “I’m totally making these!” And, boy, do these chewy, chocolate-studded treats rock!

I’ve used a combo of semisweet and milk chocolate chips or all semi-sweet chocolate chips. Use what you have and/or like. My personal favorite is Guittard brand chocolate chips (creamy, smooth and absolutely delicious!).

My oven is goofy so I always have to play with the baking time a bit. Just watch for the cookies to have golden edges…the inside will still look a bit underdone. Let the cookies cool for a few minutes then pour a cold glass of milk and devour!

What’s your food kryptonite?

Oatmeal Chocolate Chip Cookies
-recipe from The Grand Central Baking Book by Piper Davis and Ellen Jackson

2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup (8 ounces, or 2 sticks) unsalted butter, at room temperature
1 cup (7 ounces) granulated sugar
1 cup (7 ounces) packed light brown sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2 3/4 cups (9 ounces) rolled oats (old-fashioned oats)
1 cup (6 ounces) bittersweet chocolate chips or chunks
1 cup (6 ounces) milk chocolate chips or chunks

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Measure the flour, baking soda, baking powder, and salt into a bowl and whisk to combine. (Put the dry ingredients through a fine-mesh sieve if the flour or baking soda is clumpy.)

Using a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed for 3 to 5 minutes, until lighter in color and fluffy. Scrape the bottom and sides of the bowl several times during the process.

While the mixer is running, crack the eggs into a liquid measuring cup and add the vanilla. Reduce the speed to low, then slowly pour in the eggs, letting them fall in one at a time incorporating the first egg completely before adding the next. Scrape the bottom and sides of the bowl once during the process.

Gradually add the dry ingredients (in 2 to 3 additions) with the mixer on low speed. Scrape the bottom and sides of the bowl once, to fully incorporate the butter and sugar. Combine the oats and chocolate in the same bowl used for the dry ingredients, then add them to the dough with the mixer on low speed, mixing just until everything is well distributed. Often it’s easier to finish mixing by hand using a stiff rubber spatula.

Scoop the dough into balls the size of ping-pong balls (about 1.5 ounces). Arrange the dough balls on the prepared pans, 6 per pan, then press into 1/2-inch-thick disks.

Bake for 10 minutes, rotating the pans halfway through the baking time. The edges of the cookies should be golden brown, while the centers will appear blond and slightly underdone. Let the cookies cool on the baking sheets.

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Rich and deliciously smooth, even the busiest of cooks has time to make this quick dessert. Pots de crème (prounounced poh-duh-KREHM), is French for “pot of cream”. Unlike traditional recipes for pots de crème which require baking in a water bath, this simplified version cuts out that step. The pudding cooks quickly then needs to chill for an hour or so in the refrigerator.

Use the best chocolate chips you can find. My favorite is Guittard brand chocolate chips because they are smooth, high quality and really delicious. For this recipe, I used ¼ cup of Guittard Semisweet Chocolate Chips and ¼ cup of Guittard Extra Dark Chocolate Chips. If you can’t find bittersweet chocolate chips, use good quality semisweet chocolate chips.

Garnish the pots de crème with a dollop of freshly whipped cream and fresh berries, or enjoy as is! It’s perfect for Valentine’s Day or any time you need a quick dessert that only makes a few servings.

Bittersweet Chocolate Pots de Crème
-recipe from Fine Cooking Magazine (February/March 2011) 

This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner. Makes 2 servings.

1/2 cup half-and-half
1/4 cup whole milk
2 large egg yolks
1/2 cup bittersweet chocolate chips
2 Tbs. granulated sugar
Kosher salt

Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.

Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.

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Everyone needs an apple cake in their baking repertoire, and this recipe is excellent! The cake is super moist, velvety, slightly tangy from the cream cheese, and loaded with apples…YUMM!

The recipe calls for a 12-cup Bundt pan. My Bundt pan doesn’t say how many cups it holds but rather gives the size (9 3/4″ x 3 3/8″). It can hold 12 cups of water but it’s filled to the rim of the pan. This recipe has a bit too much batter for my pan so I spooned as much into the pan as I could without filling it to the very top (leaving some room for it to expand while baking). Any extra batter can be baked in greased and floured ramekins or muffin tins (they’ll bake in less time, of course).

If you don’t have a Bundt pan, you can use a different baking pan but your baking time will vary. Check out this link for different baking pan size equivalents. Because my oven is old and tempermental, I use the baking time in a recipe as a guideline. Sometimes the item in the oven needs less time, sometimes more time. If you use a different pan size, you’ll need to adjust the baking time.

The apple cake keeps covered at room temperature for several days. Enjoy!

Cream Cheese Apple Cake 
-recipe from The Grand Central Baking Book by Piper Davis and Ellen Jackson

Grand Central has baked this cake in every shape and size imaginable: as cupcakes with maple cream cheese frosting, in rounds baked in springform pans, as classic Bundt cakes and currently in long Pullman loaf pans. Because it stays moist for several days, this large cake is tailor-made for a long weekend with friends, providing dessert the first night and leftovers to nibble on for several days to come.  Serves 14 to 16.

3 cups (15 ounces) flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup (8 ounces, or 2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
2 1/2 cups (1 pound, 1.5 ounces) granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 pounds tart apples (3 or 4 apples), peeled and diced into 1/2-inch chunks
Confectioners’ sugar, for dusting

Pre-heat oven to 350 degrees. Grease and lightly flour a 12-cup Bundt pan.

Sift the flour, baking powder, salt, and cinnamon into a bowl.

Using a stand mixer with the paddle attachment, beat the butter, cream cheese, and sugar on medium-high speed until the mixture is very light in color –almost white–and the texture is fluffy, about 8 minutes. Scrape the bottom and sides of the bowl once during the process to ensure that the butter is evenly incorporated.

Crack the eggs into a liquid measuring cup and add the vanilla. With the mixer on low speed, slowly pour in the eggs, letting them fall in one at a time and incorporating each egg completely before adding the next. Scrape the bottom and sides of the bowl once or twice during the process. 

With the mixer on low speed, add the dry ingredients; stop mixing as soon as the flour is incorporated. Fold the apples in by hand using a stiff spatula, then scrape the batter into the prepared pan.

Bake for 60 to 75 minutes, rotating the pan halfway through the baking time. The cake is ready when a wooden skewer inserted in the middle comes out clean. Let the cake cool for 15 minutes before removing it from the pan. Cool completely, then cover with a thick dusting of confectioners’ sugar.

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