Two Years Ago: A Chocolate Review
Three Years Ago: Mini Oreo Cheesecakes
for the apples-
-2 tbsp unsalted butter
-3 large Granny Smith apples, peeled and diced
-3 tbsp sugar
-1 tsp ground cinnamon
for the cake-
-1 1/2 cups all-purpose flour
-1 cup brown sugar
-1/2 cup (1 stick) unsalted butter, cut into pieces, at room temperature
-1/2 tsp salt
-3/4 cup canned pure pumpkin
-1/3 cup sour cream
-2 tsp pumpkin pie spice
-1 tsp baking soda
-2 large eggs
1. To make the apples, melt butter in a large nonstick skillet over medium-high heat. Add apples and saute for 5 minutes, until apples soften and begin to brown. Add cinnamon and sugar and saute for an additional 3-5 minutes. Remove from heat.
2. Preheat oven to 350F. Grease a 9-inch springform pan. In a large bowl, combine the flour, butter, brown sugar, and salt. Beat with an electric mixer until coarse crumbs form. Remove 2/3 cup of the crumb mixture and set aside.
3. Add pumpkin, sour cream, pumpkin pie spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Pour batter into prepared pan and top with apples. Sprinkle reserved crumb mixture on top of the apples.
4. Bake for 45-55 minutes, until an inserted toothpick comes out clean. Cool in the pan on a rack for 20 minutes before running a knife around the sides of the cake to loosen. Release springform pan and cut into pieces. Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.