breakfast

• Preheat oven at 350 degrees. Line a 9×13 pan with foil and add nonstick spray.
• In a big bowl, combine flour, oats, confectioners’ sugar, pie spice, baking powder, and salt. Use fingers or a knife with fork to mash in the butter until the mixture starts to turn clumpy.
• Press about 3/4 of the dough into the pan. Press down with hands, or use a piece of waxed paper and a heavy glass. Spread the pumpkin butter/spread on top using an uneven spatula. Crumble the reserved dough over the top.
• Bake for 40 to 45 minutes. Top should just be tuning golden and pass the toothpick test in the middle. Cool to room temperature, speeding process in fridge, if desired. Use foil sling to lift onto a cutting board to slice into bars.
• Store sealed at room temperature or in fridge. Best eaten within 2 days.

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• Preheat oven at 325 degrees. Generously coat interior of pan with nonstick spray with flour.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In a large bowl, beat together eggs, pumpkin puree, sugar, and butter. Combine the dry ingredients with the wet. Batter may be lumpy.
• Use the now-empty bowl from the dry ingredients to hold 3 cups of the batter. Stir in the sifted cocoa powder and vanilla, mixing until this portion of batter is one color.
• To the other portion of batter, add the cinnamon and stir to spread throughout.
• Add spoonfuls of each batter to the pan in an alternating pattern. Smooth out the top, but don’t swirl a knife through.
• Bake for 60-70 minutes, until a toothpick plunged into the cake comes out clean. Let cool in pan 20 minutes, then carefully invert onto a rack to cool completely.
• Before serving, sprinkle confectioners’ sugar over the top. Store covered at room temperature. Pieces can also be individually wrapped and frozen.

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• Preheat oven to 325 degrees. Coat the interior of a 10-cup bundt cake with baking spray with flour.
• Beat butter and almond paste together until smooth and creamy. Add sugar, beating until light and fluffy. Add eggs one at a time followed by the extracts. Scrape the bottom of the bowl to mix in everything.
• In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet alternatively with the half & half/milk. Scrape the bottom of the bowl again, mixing until just combined. Fold in chocolate chips.
• Scoop the batter into the prepared pan, leveling out the top.
• Bake for 1 hour 10 minutes to 1 hour 30 minutes. A thermometer plunged into the cake should read over 205 degrees.
• Let cake cool in pan for 10 minutes, then carefully invert onto a cooling rack. Cool completely, speeding in fridge, if desired.
• For the glaze, mix together the confectioners’ sugar, almond extract, and half & half, adding more sugar or liquid as needed to reach a good thick, oozy consistency. Dollop onto the cake so that it dribbles down the sides. Sprinkle sliced almonds on top.
• Store in a sealed container in the fridge or at room temperature. Cake can also be individually sliced and frozen for later.

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• Preheat oven at 325 degrees. Thoroughly coat the interior of a 10-cup bundt pan with baking spray with flour.
• In a large bowl, mix together melted butter and sugars. Add the eggs, cider, and vanilla.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and nutmeg.
• Dice up the apple into small pieces. This can also be done with a box grater.
• Mix half of dry mixture into the butter mixture. until just combined. Fold in apples along with any juice. Mix in remaining flour mixture. Scrape the bottom of the bowl, and make sure there are no white streaks.
• Scoop 2 cups of the batter into another bowl. Stir in the caramel sauce until the batter is fully incorporated and darker.
• Use two spring-loaded scoops or large serving spoons to dollop alternating lumps of the two batters into the prepared pan. Once all of the batter is inside lay out a folded kitchen towel and firmly tap the pan on it several times to help the dough settle and release air bubbles.
• Bake cake for an 1 hour and 15 minutes to 1 hour and 25 minutes; the middle needs to pass the toothpick test. Let cool in pan for 10 minutes, then invert the cake onto a wire rack. Cool completely.
• For glaze, if the caramel sauce is cold or stiff, measure it into a microwave-safe bowl and briefly and carefully zap in microwave to loosen. Mix in the vanilla.
• Place cake on a serving platter or plate. Drizzle caramel over top. If desired, sprinkle pecan pieces on top.
• Serve at room temperature; store for up to three days, covered. Leftover cake can be individually wrapped and frozen for later.

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Make the crust:

• Melt the butter, either in a microwave-safe bowl in the microwave or in a pot on the stove. Set aside to cool.
• Preheat oven at 350. Line an 8×8 or 9×9 baking pan foil to extends up all four sides. Apply nonstick spray to base and sides.
• Mix together the unsalted butter, brown sugar, egg, both extracts, and kosher salt. It will become smooth and glossy.
• Beat in the flour and baking powder to form a thick batter. Spread into an even layer.

Make the frangipane:

• Beat together the butter, white sugar, and kosher salt the mixture is pale and fluffy. Scrape the bottom of the bowl.
• Add the two extracts followed by the eggs one at a time. The mixture may look curdled. Scrape down the bottom of the bowl again. Fold in the almond flour, mixing until everything is smooth.
• Dollop the frangipane over the base layer and smooth out using an uneven spatula. Evenly sprinkle the sliced almonds over the top and gently press in.

Bake and finish:

• Bake until golden brown and passes the toothpick test in the middle, 38 to 42 minutes. Let cool completely. Speed process in the fridge.
• Use foil to lift the contents onto cutting board. Sprinkle on confectioners’ sugar, if desired. Cut into pieces. Store in a sealed container in the fridge.

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• The base recipe is written for the food processor, but the ingredients can be mixed by machine or hand as well, though the crumb will not be as fine.
• Preheat oven at 325 degrees. Use a baking spray with flour to fully coat every nook and cranny on the interior of the bundt or tube pan.
• Start by making the streusel. In the food processor, combine the flour, butter, brown sugar, cinnamon, and pecans. Pulse until everything is ground down. Transfer to another bowl. Wipe out food processor (no need to do a thorough wash).
• Now it's time for the cake batter. In a separate bowl, combine flour, baking powder, baking soda, and salt. In the bowl of the food processor, blend together sugar, eggs, sour cream, and vanilla until smooth. Gradually pour in the melted butter. Add the dry ingredient mix, pulsing until just combined.
• Pour about half the batter into the bundt pan. Sprinkle the streusel to cover. Pour on the other half of the batter. Smooth out the top.
• Bake for 50 to 60 minutes, until a toothpick plunged into the center comes out clean. Cool for about 20 minutes, then carefully invert onto a rack to cool.
• After the cake is fully cool, mix up the glaze. The result should be thick and smooth. Place cake on cutting board or serving dish. Drizzle glaze over cake so it oozes down the sides. Let set about 2 hours, speeding the process in fridge, if desired.
• Slice and serve. Keeps well at room temperature for at least 4 days. Cake pieces can also be individually wrapped and frozen.

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