October 1st, 2012
Hey hey hey! Look who decided to blog. But before you get too excited, let me be forthright and say that I am going to share a recipe that contains pumpkin. So if you like pumpkin, allow me say, “AREN’T YOU GLAD I’M BACK?” To the rest of, “I’ll try to blog about something other than pumpkin soon.”
But really, this recipe is worth ending my blog hiatus. It’s simply a stroke of genius–a stroke of genius that struck me while I was in the bathroom. But that’s not really a surprise. I’m currently making my way through my third trimester, so due to the fact that *someone’s* head is currently resting on my bladder, I spend most of my time in the bathroom.
Anyhow, I set out just to make a simple pumpkin cake, which I did, and after I put it in the oven, I went to the bathroom only to get THE BEST IDEA EVER. So I ran downstairs (don’t worry, I washed my hands), took the cake out of the oven, and created this:
Gluten Free Fall Coffee Cake (a.k.a. Pumpkin Cake with Apple Streusel)
-1 box Betty Crocker Gluten Free Yellow Cake mix
- 1 15 oz. can pumpkin
-3 egg whites
-1.5 tsp pumpkin pie spice
-1 large apple (I used a honey crisp, and it was about the size of my face)
-1/2 c. butter, softened
-1/2 c. white sugar
-1/2 c. brown sugar, packed
-2/3 c. gluten-free oats
-1 tsp. cinnamon
-1/2 tsp. nutmeg
Preheat oven to 350 degrees F.
Mix the cake mix, pumpkin, egg whites and pumpkin pie spice (note: don’t ever over-mix gluten free recipes!!). Place in a greased 8×8 or 9×9 pan. (I used a glass pan. If you’re using a dark pan, I believe you can lower the baking temperature to 325, according to Betty Crocker.)
Chop the apple into bite sized pieces.
Mix butter, white and brown sugars, oats, cinnamon and nutmeg to make your streusel topping.
Sprinkle about 1/3 of the streusel mixture onto the cake. Then add the chopped apple. Then top with the rest of the streusel.
Bake for 35-40 minutes.
This is super moist! The corner pieces are my favorite because they are the juiciest from the baked apple pieces. It’s obviously the best right out of the oven, but if you’re eating it after it has cooled, put in the microwave for a little bit. And I highly recommend enjoying it with a cup of coffee.
Now friends, it’s past my bedtime. And I haven’t forgotten about you. I just don’t have much to write about so I don’t want to bore you. But I’ll try to be more intentional.
P.S. I’ve been working on my photography a lot lately. You can see my latest photos at Abby Jackson Photography on Facebook!