Streusel, Art Projects, and Fall Photos

I look at the date of my last blog post (August 14, 2015) and wonder where the time went. It is hard to believe that it has been a little more than 3 months. And believe me it has not been an uneventful time in my life. There was a small catering job for a wedding; working as an assistant at a food photography workshop; and preparation for knee replacement surgery on October 2^nd.

It has been 7 weeks since my surgery and recovery has been taking one day at a time (mini steps). I won’t go into every little boring detail of my recovery; all I will say is it has been a while since I felt like writing. On the days I felt good I have taken to creating – baking, knitting, painting, and photographing. I did not completely stop working.

Each day that goes by I feel a little more like my old self. I feel like things are getting back to normal (well, at least my normal). Let me start off this week with an ‘Apple Streusel Cake’ baked in an iron skillet. A really great recipe I found while rummaging through some old papers. (I would create the person who gave it to me, but there was no name.)

Apple Streusel Cake
Servings: 8
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Streusel Topping:

1 cup light brown sugar

1 cup chopped apples

¼ cup all-purpose flour

1 teaspoon ground cinnamon

3 tablespoons butter, melted

Cake Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ cup (1 stick) butter, softened

½ cup granulated sugar

3 large eggs

½ teaspoon vanilla extract

1/3 cup orange juice

Glaze for top of cake:

½ cup confectioners’ sugar

2 ½ teaspoons orange juice

Making the Streusel Topping

1. Preheat oven to 350 degrees. Grease iron skillet (rub a little Crisco on bottom and sides). *If using a tube pan – 9 or 10 inch tube pan. Grease with cooking spray.

2. To prepare streusel, in a medium bowl, combine brown sugar, apples, flour, and cinnamon. Stir in melted butter until crumbs are formed.

Making the Cake

1. In a medium bowl, combine flour, baking powder and baking soda; mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla.

2. Set mixer to low; alternately beat flour mixture and orange juice into egg mixture. Spoon half of the batter into the iron skillet. Sprinkle with half of streusel mixture.

3. Spoon the remaining batter over the streusel, spreading to make an even layer. Swirl batter with knife to create a marble patter.

4. Bake for 15 minutes Remove cake over from oven; sprinkle top with remaining streusel. Return cake to the over; bake until a toothpick inserted in center comes out clean, about 30 to 35 minutes.**

5. Transfer to a wire rack; cool completely.

Making the Glaze

1. Combine confectioners’ sugar and orange juice. Mix well. If using an iron skillet drizzle glaze over cake; serve.

If using an tube pan, turn cake out onto a serving plate; drizzle glaze over cake; serve.

**if using a cast-iron skillet; watch closely while baking – cast iron absorbs and retains heat more efficiently. The cake may finish baking sooner that the time given.