Which is your favorite fall ingredient:  apple or pumpkin?  I am pretty torn between the two, but when combined with brown sugar and nuts, apples might just win my vote.  Apple Streusel Cake is the epitome of fall.  A moist cake, stuffed with apples and topped with a generous amount of brown sugar streusel is perfect for breakfast as a coffee cake or for dessert with a scoop of vanilla bean ice cream.

Apple Streusel Cake {satisfymysweettooth.com}

Apple Streusel Cake {satisfymysweettooth.com}

No matter what kind of cake you make, if you make it in a bundt pan, the result is bound to beautiful and impressive.  This Apple Streusel Cake is no exception and will dazzle anyone who you place it in front of.  And this cake is huge so it’s great for a crowd.  I brought it into work for someone’s birthday and there was not a piece wasted.

Apple Streusel Cake {satisfymysweettooth.com}

No matter if your favorite fall ingredient is apple or not, this Apple Streusel Cake is worth a try.

Apple Streusel Cake {satisfymysweettooth.com}

Apple Streusel Cake

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: 12-16 servings

A moist cake packed with tart apples and crumbly brown sugar streusel


    For the cake
  • 3/4 cup (12 Tbsp) unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 (16-ounce) container plain greek yogurt (I used nonfat)
  • 3 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 2 tart apples, such as Granny Smith, peeled, cored and diced
  • For the streusel
  • 1 1/4 cups packed brown sugar
  • 3/4 cup flour
  • 1/2 cup (8 Tbsp) unsalted butter, cold and cubed
  • 2 tsp ground cinnamon
  • 1 cup chopped walnuts


    For the streusel
  1. In a medium bowl, combine al ingredients with a pastry cutter or your fingers until a coarse, crumbly mixture is formed. Set aside.
  2. For the cake
  3. Preheat oven to 350 degrees. Liberally grease and flour a 14-cup bundt pan.
  4. In a large bowl, cream together butter and sugars with an electric mixer. Add eggs, vanilla and yogurt and mix to combine. Mix in flour, baking powder and baking soda until well blended.
  5. Scoop half of the cake batter into the prepared pan. Top this batter with 1/4 cup of the streusel, the apples and another 1/2 cup of the streusel.
  6. Top with remaining batter. Sprinkle remaining streusel over the top evenly. Press the streusel down into the batter lightly with your hands.
  7. Bake 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool in the pan for at least 15 minutes before removing and serving.
  9. Recipe adapted from Woman's Day magazine

Apple Streusel Cake {satisfymysweettooth.com}

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I have told you before that I am not the biggest pie fan.  So when apple season comes around, apple pie is not high on my list of things to bake with apples.  Apple crisps on the other hand, I could make every week during the fall.  There is just something about the sweet crunchy topping over the warm tender apples that makes me happy.

When I first saw this recipe for an Apple Brown Betty, I thought that it looked very similar to an apple crisp.  The dessert does share many of the same textures of  a crisp, but the salty crackers that are used instead of the traditional oatmeal of a crisp gives it that perfect sweet and salty balance that I love.  And I love a recipe with some history and versions of this recipe date back to the 1800’s!

Apple Brown Betty
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Warm, tender apples topped with a sweet, crunchy and slightly salty topping
  • 4 cups chopped firm apples, such as Granny Smith or Pink Lady (about 3 whole apples)
  • juice from ½ lemon
  • ¾ cup sugar
  • 1½ cups crushed Saltine crackers
  • 4 Tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Ice cream or whipped cream, for serving
  1. Preheat oven to 350 degrees.
  2. Grease a pie plate.
  3. Place chopped apples into pie plate and pour lemon juice over apples. Toss to coat.
  4. In a medium bowl, combine sugar, crushed crackers, cinnamon and nutmeg.
  5. Take ⅓ cup of the cracker mixture and toss with apples.
  6. Bake apples until tender about 45 minutes.
  7. Melt the butter and pour over the remaining cracker mixer an mix to combine.
  8. Sprinkle cracker mixture over baked apples.
  9. Increase oven temperature to 400 degrees and bake for 15 minutes.
  10. Serve with ice cream or whipped cream.
  11. Recipe adapted from Sinfully Easy Delicious Desserts by Alice Medrich

toss apples with lemon juice and place into pie plate

in a small bowl, combine sugar, crushed crackers, cinnamon and nutmeg

combine 1/3 cup of the cracker mixture with the apples and bake

melt butter, pour over remaining cracker mixture and sprinkle over baked apples and bake again

serve with ice cream or whipped cream

 And there is still time to enter to win this Wilton Halloween Baking Package!  Enter HERE!

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Jan 03

Top 11 of 2011

When Satisfy My Sweet Tooth came into existence this past summer, I had no idea where this adventure would take me.  What I started as something to share recipes with friends and family and hone my photography skills has slowly developed into a full-time obsession that I just can’t get enough of!  Experimenting, writing, taking photos and sharing all of it with you has been such a pleasure and I thank you sincerely for following along with my on my culinary adventures!

I thought I would sum up my first 6 months of blogging with some highlight of my favorite recipes and yours.

1.  Possibly my most popular recipe are these Coffee-Spiked Chocolate Caramel Bars.  Rich and buttery graham cracker crust topped with homemade caramel, chocolate ganache and sea salt.  Need I say more?

On another note, did you know that “espresso” is one of the most commonly mispronounced words?  I read a list of words in the newspaper this week.  People usually stick a “c” in there to make it “ek-spress-oh”.  Just thought you would want to know.

2.  I was surprised how gaga you all went for these sweet and salty beauties.  I mean don’t get me wrong, I drool over these Peanut Butter, Pretzel and Chocolate Chip Cookies, but I am so happy at how many of you lovelies have let me know that you have made and enjoyed these as well.

3.  Next are these Coconut, M&M Cookie Bars.  These bars combine two of my favorite ingredients:  chocolate and coconut.  The flavor of these cookies is almost like the Samoas Girl Scout cookies and they are just so chewy and addicting.

4.  One of my favorite savory recipes that I have shared with you is this pasta with Red and Green Pesto.  I can’t believe I have only made it once and I also just realized that this would be a very festive Christmas recipe!  I really should start making a list for next year’s holiday season already…..


5.  And of course, my all-time favorite pasta, Grandma Suzy’s Fettucini Freddi.  This sauce is so clean and simple, yet every time I eat it, I cannot stop oohing and aahing over it.  And especially now that I received the pasta maker attachment for my mixer, I cannot wait to make homemade noodles with this silky, delectable sauce!

6.  I was so thrilled when I stumbled upon this Crock Pot Apple Butter this fall!  Talk about an easy food gift to share with others.  This will be a staple that I make every fall when friends and family give me apples from their fall harvests.

7.  Nothing really satisfied my craving for crunch like these Heath and Macadamia Nut Blondies.  Chocolate, toffee and nuts are such a rich combination and all of the textures together makes these bars particularly drool-worthy.

8.  I took my first cooking class in 2011 with Emily.  The recipe that I have made the most often from that evening of learning is these Fresh Spring Rolls.  I love how diverse they are because of all of the possible fillings and the sauce is so perfect that I do not even want to order them out at restaurants anymore!  And they are a perfect healthy recipe to start off 2012 right.

9.  I never realized how starting my own blog would lead to an obsession with other blogs!  There is just so much inspiration to be found by browsing through other people’s creative ideas.  No ingredient was more prominent in the blog world during the fall than pumpkin.  I have a few pumpkin classics that I make each year and possibly my favorite is this Pumpkin Chocolate Chip Cake.  It is so moist and incredible.

10.  Peanut Butter Chocolate Chip Granola Bars.  These bars are a perfect example of how i see a recipe and then brainstorm about how I can change it to fit my preferences.  These are chewy, nutty, filling and healthy.  A breakfast treat or snack that you can really feel good about.

11.  And finally, one of my favorite combinations, chocolate and peanut butter combined in these soft and chewy Chocolate Cookies with Peanut Butter Cups and Sea Salt.  Cookies are my absolute favorite dessert!  I’ll take a perfect cookie over a rich chocolate tart or cake any day.  They are also very dangerous though because I can never eat just one!  This is a cookie that you could easily put your own spin on with several different ingredients.  Let your creativity shine!

I am not big on resolutions, but a new year does make me think about what improvements I would like to make in my life.  As always, I know that I want and need to exercise more.  I actually feel excited about it after lounging non-stop and eating way too many holiday delights.

I have an email folder, Pinterest board and cookbooks full of recipes that I cannot wait to try this year.  I hope that you will continue to join me on my adventures in the kitchen.  I do so appreciate your readership and support.  I always love hearing from you and please let me know if there is anything special you would like me to share with you in 2012.  Happy New Year sweet teeth!

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How to Make Gougeres

I know, I know.  You do not need one more thing to do or make before Thanksgiving.

But what if that thing is super easy, not labor intensive, involves minimal cleanup and will have your Thanksgiving dinner guests remembering how fabulous you are long after the tryptophan has worn off?  What if you had an adorable, bow-adorned jar of this Apple Butter sitting at each guest’s place setting for them to take away with their turkey coma?

I bet you would be the talk of the ‘hood, the toast of the town, the host(ess) with the most(est)!!  And I am telling you the truth (as usual):  this will not interfere with your other mealtime responsibilities because it cooks itself in the crock pot!  You can just set your pot, let it go and come back to warm, comforting, velvety apple butter!  Oh, and it gets bonus points for making your home smell exquisite which will get everyone excited about all of the other fall treats you have in store for them.

Some apple butter facts and tips:

-Apple butter as well as other fruit butters actually contain no butter at all and are actually quite healthy

-When making this Crock Pot Apple Butter, please spray your crock pot insert with nonstick cooking spray to make for easy breezy clean up

-How to serve apple butter:  on toast, english muffins, bagels (you get my drift), out of a spoon, on meat, in yogurt, or my favorite way:  over vanilla ice cream with walnuts and oatmeal sprinkled on top!  I know I have an amazing way of making a somewhat healthy snack naughty, don’t I?

Powered by Recipage
(recipe adapted from My Baking Addiction)
combine all other ingredients

add to crock pot and stir to combine

cook on low for 8 hours then blend until smooth

pour into jars and enjoy!

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One year ago......
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My Thanksgiving plans are somewhat up in the air right now due to the poor health of my grandfather.  If grandpa stays with us a few more weeks, then it will be a celebration with the in-laws.  However, if he is relieved from his suffering in the next few days, my husband and I will be heading home to be with my family under less than ideal circumstances.  Since my holiday meal plans are uncertain, I would like to share some wonderful tips, ideas and recipes from some fabulous fellow bloggers and vendors.

Is it your first time making the turkey this year?  I’m sure you want yours to look as gorgeous as perfectly golden bird from Simple Bites.  The post that accompanies this mouthwatering photo will give you day-by-day, step-by-step instructions for roasting the perfect turkey and even how to make gravy.


I love turkey but like many of you, I also go crazy for all of the wonderful sides!  Do these Parmesan Mashed Potatoes that Lacey whipped up not make you drool?  I would love the saltiness from that cheese and they just look so fluffy and light!


Don’t forget the brussels sprouts!  Are you a lover or do you need more convincing?  If you are on the fence, this brussels sprouts dish from A Cozy Kitchen might convert you!  Subtle sweetness from maple sugar and slight tang from balsamic vinegar.  Yes please.


Naturally Marla over at Family Fresh Cooking has got us covered for a healthier way to enjoy our sweet potatoes.  In this recipe, she incorporates coconut milk, cinnamon and maple syrup and suggests creative toppings for your mashed sweet potatoes such as coconut flakes, dried figs and nuts.  You know I love to use recipes simply as guides and them make them my own, and Marla allows you to adapt this recipe using the ingredients that you prefer.



No we have got to add a little salt to our sweet and one of my favorite salty sides is stuffing!  I don’t want sausage.  I don’t want oysters.  I want it straight up traditional just the way that Michelle that Brown Eyed Baker does it.  Her Classic Bread Stuffing Recipe has all you need:  bread, onions, sage and parsley.  What can I say?  I guess I am a traditionalist when it comes to stuffing!


And finally, you know what my top priority is:  dessert.  Cheesecake is a dessert that I would choose last in most cases.   There is one exception the I know of and that is this Marshmallow-Sour Cream Topped Pumpkin Cheesecake with Gingersnap Crust found on Epicurious.   I had it for the first time when I was in Guatemala on a mission trip over Thanksgiving week and it was love at first bite.  The gingersnap crust is enough to make me swoon and the cheesecake itself is lighter than most traditional cheesecakes which is why I believe it is the exception to my lack of enthusiasm about cheesecakes.


Then there is this Caramel Apple Pie that I made last year for Thanksgiving.  You incorporate some of the caramel into the the apple filling and then also drizzle the remaining caramel over each piece as you serve it.  It takes a little more effort than your average apple pie, but the results are so worth it.

 (source:  Williams-Sonoma)

There will inevitably be some Pumpkin Cookies lying around the house for post-food coma snacking.

And if you are looking for an easy fall cocktail to serve make some ginger simple syrup and combine it with some apple vodka and ginger ale for a festive and easy to sip on drink.

I wish you all safe travels and quality time with friends and family over this next week.  I am thankful for your readership and support.  

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