streusel

Fun for Breakfast

Incorporate apples into these crumbly, yummy muffins.

Jewish Week Online Columnist

Cinnamony apple muffins aren't a brand-new idea, but they are a great way to use up all those apples you have lying around, and also a wonderful quick snack or breakfast to grab on the go. I made these with all-purpose flour, but you could use half white and half whole wheat to make them even healthier.

Ingredients
Ingredients: 
For the muffins:
1/2 cup (1 stick) butter or margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups chopped apples
1 1/2 cups shredded apples
2 cups flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the topping:
1/3 cup brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon
1 tablespoon butter or margarine, softened

Playing With Plums

Beautiful purple fruit is sandwiched between moist cake and sweet topping in this traditional German treat.

Jewish Week Online Columnist

Pflaumenkuchen. I don't think I can pronounce that, but it is German for plum cake, specifically a traditional Bavarian dish of a sturdy cake topped with fresh plums and optionally (but of course I went for it) a streusel crumble. As the plums cook they release their juices and seep into the cake below, adding color and flavor. Some recipes call for a yeast dough, but I went with a simpler type of cake.

Ingredients
Ingredients: 
Cake:
1/3 cup sugar
zest of one lemon
1/2 cup (1 stick) butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 tablespoon milk or soy milk
1/2 teaspoon salt
1 3/4 cups flour
1 teaspoon baking powder
Topping:
3 to 4 medium plums, sliced into wedges
6 tablespoons butter or margarine
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
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