Mmm crumb cake. Nom nom nom.
But before we get to that, let me tell you about something suspicious going on. There are rose bushes still blooming in our front yard, and it's November! I'm pretty sure most flowers die when it gets cold, but apparently not these. We even had sleet last week. I just don't understand it. I guess it's not freezing yet, so that's why they're still alive.
I like them; they make me cheerful whenever I go into the house every day. But I'm still awfully suspicious of them. I bet "roses blooming in November" is a bad omen in the Old Farmer's Almanac. You know what I mean? It probably means we're going to have a bad winter. Like that persimmon thing with the knife, fork, and spoon. Yeah? No? You have no idea what I'm talking about.
They're really pretty, aren't they? It turns out I take better pictures of flowers than of food. I think it's time I start a gardening blog.
A gardening blog where I take pictures of people gardening.
I'm going to wrap this up because I have some recipe contests to work on. It's kind of a secret little hobby of mine, if you didn't know that already. I would even consider myself a serial recipe contester. ;) I bet some of you who read this blog are contesters, too. Why did all of the sponsors decide to make their contest deadlines in the end of December, right around the holidays?
So maybe, just maybe, did I decide to enter this Pom Wonderful recipe contest. I could use the cash, and I also happen to love Pom. I wanted to use Pom Wonderful's juice and pomegranates in a dessert. I used Pom-soaked cranberries and pomegranate arils in a white chocolate-cream cheese swirled cake. The cake itself is very buttery and delicious, but when you add that cream cheese swirl... oh man. Then, when you think it couldn't get any better, I topped the cake with a macadamia crumb topping.
Oh. My. Gosh. It's incredible. I'm serious about that.
I'm serious about this cake. I love it.
Hey! Don't forget to check in on Wednesday for Thanksgiving dessert updates! See you then. Don't be late! Bring snacks. I could go for some kettle corn right now.
Pomegranate White Chocolate-Macadamia Crumb Cake (Recipe by Me)
Printable Recipe
1/2 cup POM Wonderful juice
1/2 cup sweetened dried cranberries
1/2 cup POM Wonderful pomegranate arils
1 teaspoon finely grated orange zest
2 1/2 cups all-purpose flour, plus 1 cup
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt, plus 1/4 teaspoon
1/2 cup unsalted butter, softened, plus 5 tablespoons, chilled
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg yolks
1 1/2 cups milk
8 ounces cream cheese, softened
1/2 cup white chocolate chips, melted
2/3 cup packed brown sugar
1/2 cup finely chopped macadamia nuts, toasted
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Coat bottom and sides of a 13x9-inch baking dish with cooking spray.
In a small saucepan, over medium heat, bring pomegranate juice to a boil; stir in cranberries and cook for 5 minutes, stirring frequently, until juice is absorbed. Stir in pomegranate arils and orange zest until combined; set aside.
In a medium bowl, sift together 2 1/2 cups flour, baking powder, baking soda and 1/2 teaspoon salt. In a large bowl, using a mixer on medium speed, beat together 1/2 cup butter and granulated sugar until creamy, about 1 minute; beat in vanilla and egg yolks until combined, about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined - about 2 minutes; set aside.
In a medium bowl, using a mixer on medium speed, beat cream cheese until creamy, about 30 seconds. Beat in melted white chocolate until combined, about 30 seconds. Stir in pomegranate-cranberry mixture until just combined.
Spread cake batter evenly into baking dish; place spoonfuls of cream cheese mixture on top, and lightly swirl into the batter using a knife.
To make the crumb topping, in a medium bowl, stir together additional 1 cup flour, additional 1/4 teaspoon salt, brown sugar, macadamia nuts and cinnamon until combined; cut up additional 5 tablespoons butter into small pieces, and knead into flour mixture until well incorporated, and clumps start to form. Evenly sprinkle crumb topping over cake batter.
Bake for 38-43 minutes or until well risen, golden brown, and a toothpick inserted comes out with moist crumbs attached.
Makes 15 servings
Printable Recipe
1/2 cup POM Wonderful juice
1/2 cup sweetened dried cranberries
1/2 cup POM Wonderful pomegranate arils
1 teaspoon finely grated orange zest
2 1/2 cups all-purpose flour, plus 1 cup
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt, plus 1/4 teaspoon
1/2 cup unsalted butter, softened, plus 5 tablespoons, chilled
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg yolks
1 1/2 cups milk
8 ounces cream cheese, softened
1/2 cup white chocolate chips, melted
2/3 cup packed brown sugar
1/2 cup finely chopped macadamia nuts, toasted
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Coat bottom and sides of a 13x9-inch baking dish with cooking spray.
In a small saucepan, over medium heat, bring pomegranate juice to a boil; stir in cranberries and cook for 5 minutes, stirring frequently, until juice is absorbed. Stir in pomegranate arils and orange zest until combined; set aside.
In a medium bowl, sift together 2 1/2 cups flour, baking powder, baking soda and 1/2 teaspoon salt. In a large bowl, using a mixer on medium speed, beat together 1/2 cup butter and granulated sugar until creamy, about 1 minute; beat in vanilla and egg yolks until combined, about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined - about 2 minutes; set aside.
In a medium bowl, using a mixer on medium speed, beat cream cheese until creamy, about 30 seconds. Beat in melted white chocolate until combined, about 30 seconds. Stir in pomegranate-cranberry mixture until just combined.
Spread cake batter evenly into baking dish; place spoonfuls of cream cheese mixture on top, and lightly swirl into the batter using a knife.
To make the crumb topping, in a medium bowl, stir together additional 1 cup flour, additional 1/4 teaspoon salt, brown sugar, macadamia nuts and cinnamon until combined; cut up additional 5 tablespoons butter into small pieces, and knead into flour mixture until well incorporated, and clumps start to form. Evenly sprinkle crumb topping over cake batter.
Bake for 38-43 minutes or until well risen, golden brown, and a toothpick inserted comes out with moist crumbs attached.
Makes 15 servings
35 comments:
Sup?