Apple Sour Cream Squares

As Fall weather approaches, apples start to become a main feature in food. This recipe for a small cake fits the Fall season nicely as the weather turns cooler. Cakes like this one could be a good addition to a breakfast or brunch and would pair well with coffee. The blend of apple, cinnamon, and walnuts creates a good flavor combination. It might not be the fanciest cake, but it is delicious. 

Despite the cake's name, I actually used Greek yogurt instead of sour cream. The recipe calls for walnuts, which was terrific. I also think hazelnuts would be delicious. This cake is best served warm. If you can't eat it shortly after it comes out of the oven, reheat it to enjoy it at its best.

Apple Sour Cream Squares 

• 1 1/2 cup flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 cup milk
• 1/4 cup butter, softened
• 1 egg, unbeaten
• 1 cup diced pared apple
• 1/2 cup sour cream
• 1 egg 
• 1/4 cup suger
• 1/2 cup chopped walnuts

Sift together flour, half cup sugar, baking powder, salt, and cinnamon. Add milk, butter, and one egg; beat until smooth. Stir in apples. Turn into a greased 9-inch round pan or 8x8 inch square pan. Prepare the topping by blending the sour cream and egg. Spoon over batter. Sprinkle with sugar and nuts on top. Bake at 375 for 30 minutes. Enjoy!

Fresh Strawberry Coffeecake

This delicious coffeecake is quick and easy to make. I recently made this coffeecake to bring to Mom's for a Labor Day get together. Because I was also making eclairs, I figured it would be fine that this recipe is just a small coffeecake. This coffeecake was so good that there was just one small piece left at the end of the party. 

The recipe calls for using fresh strawberries. In the summertime, fresh strawberries are plentiful and delicious. But I do think that this coffeecake would be just fine with frozen strawberries that should be thawed before being sliced. Or you could substitute another fruit and still have a delicious coffeecake.

Fresh Strawberry Coffeecake 

• 1 cup flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup milk 
• 1 egg
• 2 Tbsp. melted butter
• 1 1/2 cup fresh strawberries

Topping

• 1/4 cup butter, room temperature
• 1/2 cup flour
• 1/2 cup sugar

Sift flour, sugar, baking powder, and salt in a bowl. Add milk, egg, and butter; beat until blended. Spread in a buttered 8x8x2 pan. Top with strawberries. For the topping, mix butter, flour, and sugar until resembles course crumbs. Sprinkle over strawberries. Bake at 375 for 35 to 40 minutes. Enjoy!

Limoncello Cheesecake Cupcakes

Here is another delicious Golden Girls cheesecake recipe. The Golden Girls cookbook has provided a series of excellent cheesecakes, including this recipe. By making this recipe in a muffin tin, they are all set for immediate service. This lemony cheesecake is so delicious.

Limoncello is an intensely lemon alcohol that is often used as a palate cleanser. It can be enjoyed on its own or mixed with other ingredients. If you do not have limoncello, you could use more lemon juice or lemon extract in this recipe. I especially like the use of wafer cookies as a crust. The cookies, although hard, soften up when baked into the batter. 

Limoncello Cheesecake Cupcakes 

• 1 pound cream cheese, room temperature
• 1/2 cup sugar
• 2 tsp. cornstarch
• 1/4 tsp. salt
• 1 egg plus 1 egg yolk
• 1/2 cup heavy cream
• 3 tbsp. limoncello
• zest and juice of one lemon
• vanilla wafer cookies

Line the compartments of a standard 12-cup muffin tin with paper cupcake liners. Place a wafer cookie in each cup. Make the batter  by mixing the cream cheese, sugar, corn starch, and salt together until just creamy and lump-free. Beat in the egg and yolk. Blend in the heavy cream, limoncello, lemon juice and zest. Mix until well-blended. Spoon the batter into the cups. Place another wafer cookie on top of the batter. Bake at 325 for 10 minutes. Turn the pan around and bake for 5 to 10 minutes more. Turn off the oven and leave the cheesecake cupcakes inside with the door open for about an hour. Chill the pan in the refrigerator for at least 4 hours. Enjoy!