Lemon Poppy Seed Pound Cake

Sunday, November 11, 2012

Blackberry and Apple Cake Bake

Posted by Lisa
Adapted from : Easy Cranberry and Apple Cake
2010 Barefoot Contessa How Easy is that?

I saw Barefoot Contessa the other day and this recipe was being made and it looked delicious.  I knew my kids wouldn't come near it with cranberries so I switched it up a little and used some blackberries I had from the garden in my freezer.  I just tasted it and it was really good.  Ice cream with it would be great.  I did find it a bit sweet, so below I reduced the amount of sugar.  I am sure if cranberries had been used, the original sugar amount would have been just right.  This is a great comforting dessert for a cold evening inside with the family.  Enjoy!  Thanks Ina!


  • 12 ounces fresh or frozen blackberries (thawed) (she used cranberries)
  • 1 Granny Smith apple, peeled, cored, and diced
  • 1/4 cup light brown sugar, lightly packed (she used 1/2 c )
  • 1 tablespoon grated orange zest (2 oranges)
  • 1/4 cup freshly squeezed orange juice
  • 1 1/8 teaspoons ground cinnamon, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup plus 1 tablespoon granulated sugar
  • 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt


Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter.

 Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Sunday, November 4, 2012

Pumpkin Streusel Muffins

Submitted by Heather

Okay, this isn't really a brand new recipe, it's a variation of one I posted already on this site.  My family really loves these pumpkin muffins - they're moist and soft and turn out perfect every time.

I find, though, that for different people in my family, I have to modify them a bit.  The older kids like regular sized muffins with chocolate chips throughout the muffin.  My preschooler loves the mini muffins with mini chocolate chips.  Or maybe I love to give those to him because they fit so perfectly in his little fist, and the small chocolate chips make it so that he doesn't make quite so big a mess.  Then there's Daddy.  He doesn't really like the chocolate chips in the muffins at all.  Weird, I know.

So, years ago I found a streusel recipe and I've been topping these muffins with it ever since.  It's crunchy, has fiber and makes the muffin feel special (but maybe you don't care how the muffin feels).  The best combination, in my opinion, is a regular sized muffin with chocolate chips inside AND streusel topping.  Now everyone is happy!

Here's the link to my favorite pumpkin muffins:
Pumpkin Chocolate Chip Muffins

Streusel Topping:
3 T. flour
1/3 C. brown sugar
2 tsp. cinnamon
1/2 C. All-Bran (or you can use crushed bran flakes or even Cracklin' Oat Bran chopped up!)*
3 T. softened butter
1/4 C. chopped pecans (or walnuts if you prefer)

Mix all ingredients until crumbly and divide among muffins before baking.

*The muffins in this picture have streusel with Cracklin' Oat Bran in them.  It's all I had on hand and it worked great.  Chopping the cereal was a bit difficult but the chunks just lent to the crunchiness of the topping.

Source: unknown