Eat.

I saw Ina Garten make this on Barefoot Contessa…and it’s delicious! Definitely a new favorite…

Ingredients
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling

Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

The best part of Thanksgiving at Gran’s was the dessert collection. I couldn’t ever decide, so I had small pieces of English Apple Pie, this, and this. Bliss, I tell you.

English Apple Pie

4 large apples (I use half Granny Smith, half Fuji.)
1 cup sugar
1 tsp. cinnamon

Butter a baking dish. Peel and thinly slice apples, place in dish. Mix sugar and cinnamon and sprinkle over apples.

Cover with crust:
1/2 cup butter, softened
1/2 cup brown sugar
1 cup self-rise flour
1 tsp. cinnamon
3 T. water
1/2 cup chopped pecans

Cream butter and sugar. Add other ingredients. Mix and spread over apples.
Bake 1 hour at 350 degrees.

Delicious served warm with high-quality vanilla ice cream.

1 stick butter
1/2 box brown sugar

Boil for 2 minutes.
Remove from heat.

Add 1/4 cup evaporated milk.
Return to boil.

Add:
1 cup powdered sugar
1 teaspoon vanilla
Mix well.

Excellent when you add 1 cup toasted chopped pecans and 1 cup toasted coconut.
Pour over this cake. Or, omit the coconut and pour over these.

3 cups peeled, finely chopped apples
2 cups sugar
1 cup oil
3 large eggs
2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped, toasted pecans

Combine sugar, oil, eggs, and vanilla in a large bowl. Add flour, cinnamon, soda, and salt, and stir until just blended. Stir in apples and pecans. (Batter will be stiff.) Spoon into foil or paper muffin cups. Bake at 350 degrees for 25 minutes or until toothpick comes out clean.

Delicious with Caramel Icing: