glazed pumpkin + cider pound cake

 

this cake mixes the two best ingredients of fall: pumpkin + apple. a pumpkin spiced based cake ft. an apple cider glaze! the batter is a simple one-bowl pound cake baked in the most gorgeous ciroa scallop decorative cake pan. designed in australia, the design of the pan is inspired by vintage tinware but made in durable cast aluminium. i think bundt cakes present so beautifully without any of the hassle that layer cakes bring. the cake is dense enough that it comes out of the pan very easily without any breakage, plus the pan has a non-stick surface. trust me, i know how it feels to bake up a gorgeous bundt cake, only for it to fall apart as you flip the pan. this recipe will ensure that doesn't happen, just be sure to grease & flour every nook of the pan before baking.

justin brought the leftovers into work the next morning & it didn't even last the hour! so many of his co-workers were asking (demanding) for the recipe. just be sure to use pure apple cider, not apple juice as the cider has a much stronger flavour & consistency. apple juice tends to be much more watered down. lastly, i recommend glazing the cake just before serving so the frosting is fresh.

as always, happy baking! xo

ingredients

for the pound cake

  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups turbinado sugar
  • 4 large eggs, room temperature
  • 1 cup pumpkin puree, fresh or canned
  • 1/2 cup apple cider
  • 2 3/4 cups all purpose flour, sifted
  • 1 teaspoon fine salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

for the glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons apple cider
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger

directions

for the pound cake

  • preheat oven to 350 degrees. grease & flour cake pan.
  • in a large bowl cream together the butter & sugar until fluffy, about 2 minutes.
  • add the eggs one at a time (until incorporated) followed by the pumpkin puree & apple cider. beat until well blended.
  • sift in the flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg & cloves. mix until batter is smooth, about 2 minutes.
  • transfer to prepared cake pan & bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. let cool completely before removing from pan & glazing.

for the glaze

  • in a medium size mixing bowl whisk together the sugar, apple cider, butter, vanilla, cinnamon & ginger until smooth. if mixture appears thick, add more cider. if mixture appears thin, add more sugar.
  • pour glaze over cake & serve!

apple pie yogurt parfait

 

declaring the month of september, the month of apple pie inspired recipes (that aren't actually apple pie). i can't stop eating ALL the apples & breakfast is no exception. i just love bringing fall flavours into my morning recipes too, so i can feel like i am eating apple pie for breakfast.

this yogurt parfait is like a pie in a jar! it features a stovetop apple pie filling (which if you double, you can make last weeks no-bake apple pie cheesecake.. just saying), maple sea salt granola & vanilla bean skyr. of course any yogurt will work, but i favour the creaminess & richness of skyr. the maple sea salt granola is from bob's red mill & it is so addicting. since justin wakes up first, i have to stop him from eating it all before me! the granola is pan-baked & made with whole grain oats, real maple syrup + coconut.

this parfait is one of those recipes you can assemble (#mealprep) sunday night & enjoy throughout the work week. however, unlike overnight oats it can be enjoyed immediately too. yay for fall breakfasts & crisp fall mornings!

ingredients

for the apple pie filling

  • 4 medium apples, peeled & thinly sliced

  • 1/4 cup turbinado sugar

  • 2 tablespoons pure maple syrup

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 2 tablespoons + 2 tablespoon water

  • 1 tablespoon lemon juice

  • 1/2 teaspoon lemon zest

  • 1 teaspoon vanilla extract

  • 1 pinch fine salt

  • 1 teaspoon cornstarch

for the apple pie parfait

directions

for the apple pie filling

  • in a skillet over medium heat add the apples, sugar, maple syrup, cinnamon, nutmeg, 2 tablespoons water & lemon juice. toss to coat.

  • cook until the apples begin to soften, about 8 minutes. add the lemon zest, vanilla extract & salt.

  • in a separate bowl whisk together the cornstarch & water to create a slurry.

  • pour mixture into pan & cook until thickened, about 2 minutes. remove from heat & let cool to room temperature. set aside until ready to use.

for the apple pie parfait

  • in desired glass or jar layer the apple pie filling, yogurt & granola. repeat once more. top with coconut whip & ground cinnamon.

  • cover & refrigerate. enjoy within 5 days!

no-bake apple pie cheesecake

 

apple picking season is here & i am so excited for fall! i seriously wait for this moment all summer long (sorry summer lovers). summer was amazing & went by rather quickly, but instead of being sad it's over let's just celebrate with pie. this pie is not your tradtional apple pie or traditional cheesecake. it is a no-bake recipe with a stove top apple pie topping! it brings the best of both worlds together.

for the crust i use diamond's of california prepared pecan crust. it makes this recipe extra simple, as you don't have to worry about preparing a crust from scratch. it also works as the perfect base for this fluffy cream cheese filling & has a great nutty flavour. i favour no-bake cheesecakes not just because they are easier to make, but i love the texture of them too. not dense like a baked cheesecake, more like biting into a cloud! diamond's crust comes in both pecan + walnut flavour, so either works for this recipe. for the apples, use any variety you like best for baking. the apples can be peeled or the skins left on (all about personal preference), but be sure to slice them evenly so they cook up at the same time.

ingredients

for the apple pie filling:

  • 2 tablespoons unsalted butter
  • 2 large apples, thinly sliced
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon lemon juice, freshly squeezed
  • 3 tablespoons + 1 tablespoon water
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of salt
  • 1/2 tablespoon cornstarch

for the cheesecake:

  • 16 ounces full fat cream cheese, room temperature
  • 1/3 cup + 1/3 cup white sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1 diamond of california's pecan pie crust
  • 1 batch apple pie filling (see recipe)
  • caramel sauce, for serving

directions

for the apple pie filling:

  • melt the butter in a medium skillet over low heat. add the apples & sugar, toss to coat.
  • stir in the lemon juice, 3 tablespoons of water, vanilla, cinnamon, nutmeg & salt. cook (continuously stirring) until the apples soften, about 10 minutes.
  • whisk together the cornstarch with the remaining water. add to skillet & stir to combined. once the filling begins to cool, remove from heat & let chill to room temperature.

for the cheesecake:

  • in a large mixing bowl beat together the cream cheese & 1/3 cup of sugar until fluffy.
  • in a separate large mixing bowl, whisk the egg whites to soft peaks. add the remaining sugar & vanilla extract. whisk to stiff peaks.
  • gradually add the whipped cream to the cream cheese mixture. beat until light & fluffy.
  • transfer mixture to prepared pecan pie crust & smooth the top flat with an offset spatula. refrigerate for a minimum of two hours.
  • when ready to serve, top with prepared apple pie filling.