I was almost pumpkin-ed out this season, but couldn’t resist making this pumpkin streusel coffee cake for our monthly book club meeting this past Friday. It’s similar to the Copycat Starbucks Coffee Cake recipe that I make (which people always devour!). It starts with a yellow cake mix, pumpkin puree is added, a few spices are thrown in, and a crumbly streusel topping finish it off to make this the perfect fall coffee cake. It does taste even better the second day, so resist temptation and do not eat this all in one sitting!

Pumpkin Streusel Cake

Cake

1 (18 ounce) package yellow cake mix

1 (16 ounce) can solid-pack pumpkin

3 eggs

1/4 cup butter, softened

Streusel

1 cup packed brown sugar

2 teaspoons ground cinnamon

1/3 cup butter, softened

1 cup chopped pecans

Directions

Preheat oven to 350°F.

Streusel: Combine brown sugar and cinnamon in a small bowl. Add butter and nuts. Set aside. Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread half of the batter into ungreased 13 in x 9 in x 2 in pan.

Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.

Bake 40 to 45 minutes or until toothpick test passes.

My coping mechanisms of choice are currently baking, sipping wine, and living in that lovely world called “denial” (ever been there?). So back to what’s really important - this coffee cake. Starbucks, unfortunately, did not make it into my weekly budget and I am a recovering addict (from Starbucks, just to be clear). My coffee frother made by Nespresso is amazing and has eased my Starbucks withdrawal through this recession. And now that I’ve discovered this copycat recipe, who needs Starbucks? 

I’m not going to hide it, the recipe starts with a cake box mix. I’m not ashamed.  That didn’t stop the crowd from devouring it a few days ago. The crumb topping is to die for and just like Starbucks crumb cake.  So when life hands you a lemon and you’re not in the mood for lemonade, make up a batch of this and join me in the land of denial! I’ll bring the whine (I mean wine!).

Copycat Starbucks Coffee Cake

Box Yellow Cake Mix (plus ingredients on back of box)

2 Sticks cold salted butter

   2 1/4 Cups flour

    1 1/2 Tablespoons cinnamon

    1 3/4 Cups brown sugar

    1 1/2 Tablespoons vanilla

    Powdered sugar (for dusting)

Prepare cake mix in large bowl according to directions on box. Spray 9 X 13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set. While cakes are baking, prepare crumb topping. In large bowl with electric mixer combine, butter, flour, cinnamon, brown sugar and vanilla until all crumbly. Immediately after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve. Cut into squares and serve.

In the process, I stumbled upon something better – Apple Struesel Cinnamon Swirl Cupcakes. The recipe comes from Cupcakes by Elinor Klivans. Coincidently, she also wrote one of my new favorite cookbooks The Essential Chocolate Chip Cookbook. I shared the cookie dough cheesecake bar recipe a few weeks back from her book and have a great cookie recipe to post later in the week.

These cupcakes did not disappoint! The crunchy streusel on top and the cinnamon sugar middle is awesome. I would definitely make these for breakfast, brunch, or dessert. The icing is optional and tastes great both ways. You can never go wrong with cream cheese frosting. The end result is more like coffee cake than cupcakes, but regardless of what you choose to call it, it’s delicious.

Apple Streusel Cinnamon Swirl Cupcakes

Swirl and Topping

• ½ cup sugar
• 2 Teaspoons ground cinnamon

Cupcakes

• 1 cup grated peeled apple (1 large apple)
• 2 tablespoons cinnamon sugar (from above)
• 1¼ cups unbleached all-purpose flour
• ¾ cup sugar
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 1 cup canola or corn oil
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted

Position a rack in the middle of the oven. Preheat the oven to 350°F. Line 12 muffin tin cups with paper cupcake liners.

Make the swirl and topping: In a small bowl, stir the sugar and cinnamon together.

Make the cupcakes: In a small bowl, mix together the grated apple and the 2 table spoons cinnamon sugar; set aside. In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until blended. Stir the reserved apple mixture, with any juice that bas been released. Spoon about 2 tablespoons of the batter into each paper liner. Sprinkle ½ teaspoon cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tablespoons of batter for each cupcake.

Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top of the cupcakes. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

The only tricky thing about french toast is getting just the right degree of crispiness on the outside, while still keeping it soft and moist, but not mushy on the inside. Well, what’s even better than french toast is french toast that you can make ahead the night before. This recipe has been given rave reviews on Epicurious, so I had to try it. I’m not a fan of egg nog and am not someone who enjoys fruit on my breakfast so I went into this a bit skeptical, but with an open mind.  

This was awesome – truly like eating dessert for breakfast. The french toast suprisingly baked up well in the oven and though the compote takes a little bit of time, it is what takes this recipe from good to outstanding. The eggnog flavor in the toast is subtle and the compote tastes like pie filling. The best part is that after the presents have been unwrapped, an amazing meal is ready without the mess. You’ve gotta love that!

The only changes I made to the original recipe below was using light eggnog and buying Texas french toast bread.  

Make Ahead French Toast With Apple-Cranberry Compote

(Bon Appetit 2001)

French Toast

4   cups purchased eggnog

4 large eggs

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)

1/4 cup (1/2 stick) unsalted butter, melted

Powdered sugar

Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.

Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote.

Cranberry-Apple Compote

4 cups purchased eggnog

4 large eggs

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)

1/4 cup (1/2 stick) unsalted butter, melted

Powdered sugar

Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.

Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

Start off with a clean room and fresh linens–that’s pretty obvious.  Next fill a crystal bowl with an apple and a bannana and scatter with chocolate kisses.  Place the bowl on the nightstand along with a magazine or book that may be of interest to your guest.  If you stay in our guest room you’ll find a People magazine and a book about our local Mission at San Juan Capistrano.

 I purchased two fluffy terrycloth robes on sale and  keep them just for guests.  I arrange them on the bed before my guests arrive and it brings a welcoming touch to the room.

In the bathroom travel size items they may have forgotten - a toothbrush and toothpaste, a comb and brush, shaving cream, shampoo and conditioner, bandades, Q-tips and cotton balls, asprin and Tums, are placed in a basket.  Some items are from hotels I’ve stayed in, but most were purchased at Target. 

Right before my guests arrive I cut a few flowers from the garden, put them into small vases, and place them in the bedroom and bathroom.  With these little personal touches my guests are reminded how special they are to me.

To be a truly good host or hostess you need to be organized.  I plan the meals ahead of time so I can spend the optimum time renewing friendships.  The following is a breakfast menu I’ve used several times.  It’s easy–and delicious.  Give it a try!

Ham and Cheese Strata

10 slices white bread

8 ounces cheddar cheese

4 ounces diced baked ham – purchase one piece 1/4-inch thick

6 eggs

3 cups whole milk

salt to taste

8 tablespoons butter, melted

1 teaspoon prepared mustard

4 tablespoons onion, finely chopped

Spray a 9 X 13 casserole pan with PAM.

Use a cookie cutter to cut bread slices.  For Christmas use the tree or star cutter.  Cut enough to top the casserole dish.

Place scraps of bread (tear into 1-inch pieces) in casserole dish.  Cover with cheese slices and top with ham.  Place cookie cutter bread on top of ham. 

Beat eggs.  Whisk in milk, salt, butter, mustard and onions.  Pour over casserole and cover with Saran wrap.  Refrigerate overnight.

Remove dish from refrigerator.  Preheat oven to 350 degrees.  Bake uncovered for one hour until puffed and golden.  Rest for 5 minutes before cutting. 

Serve with fresh fruit and our Christmas Bloody Mary.