The desire to retreat into my cozy kitchen and comfort bake has been especially strong lately, but until recently it’s simply been too darn hot to turn on the oven. Now that the temperatures have dropped to a reasonable level we can finally start leaning into the coming season of sweaters and cider and warm spicy smells wafting from the kitchen.
Apple harvest is just beginning, with a wide array of local apples appearing at stores and farmstands throughout the area. Gala, Crimson Crisp, Jonathan and Honey Crisp varieties are usually the first to appear on the scene followed by Fuji, Granny Smith, Winesap and Pink Lady coming ripe closer to mid-October. When making an apple pie, I like to combine different varieties of apples for the contrasting flavors and textures they provide. However, for the apple streusel cake recipe below, I like to stick with firm, tart baking apples such as Pink Lady, Granny Smith and Jonagold because they have lower moisture content, which allows them to better hold their shape when baked. Lunchbox favorites Gala and Honeycrisp break down more quickly and are therefore better suited for use in cobblers and making apple butter.
For all the pumpkin lovers out there, these savory scones offer a different kind of pumpkin spice. A homey breakfast treat that’s equally at home on the dinner table alongside a steaming bowl of stew, they get a gentle kick of spice from freshly ground black pepper and nutmeg.
Savory pumpkin scones
Ingredients:
2 cups flour (I like to use a mixture of all-purpose and whole wheat.)
½ teaspoon salt
1 tablespoon baking powder
1 teaspoon sugar
¼ teaspoon freshly ground black pepper, to taste
¼ teaspoon freshly ground nutmeg
6 tablespoons cold butter
1 cup grated cheese (a combination of Parmesan and gruyere works especially well)
1 tablespoon finely chopped fresh sage or thyme
3 large eggs, divided
¾ cup canned pumpkin puree
16 whole sage leaves and pepitas, to garnish (optional)
Combine the flour, salt, baking powder, sugar and black pepper in a mixing bowl and whisk to combine. Grate the butter on the large holes of a box grater and add to the flour mixture. Using clean fingers or a fork, work the butter into the flour until the mixture is coarse and crumbly, with pea-sized lumps of butter remaining. Add the cheese and herbs and mix gently to combine. Whisk together two of the eggs along with the pumpkin puree, then add this to the flour-butter mixture. Mix gently with a spatula to create a shaggy dough, then turn the dough out onto a floured surface and knead lightly until it just comes together. Be careful not to overwork the dough.
Line a baking sheet with parchment paper. Divide the dough in half and pat it into two disks about ¾-inch thick. Place the rounds on the lined baking sheet and use a knife to cut them into eight wedges, separating the wedges just a bit on the sheet.
Beat the remaining egg with a tablespoon of water, then use a pastry brush to lightly coat the tops of the scones with the egg wash. Place a sage leaf on the top of each scone, then sprinkle with the pepitas. At this point the scones can be frozen and stored, well wrapped, in the freezer for several weeks.
When ready to bake, preheat the oven to 400 degrees. Bake for approximately 15 minutes (18 minutes if baking from frozen), until the scones are golden brown and spring back lightly when pressed with a finger.
Apple streusel cake
This cake packs in a lot of apples and makes a divine breakfast cake.
For the cake:
½ cup butter, softened
⅔-¾ cup light brown sugar, to taste (depending on the sweetness of the apples)
2 eggs
1 cup all-purpose flour (or use a mixture of all-purpose and whole wheat)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon or apple pie spice
2 or 3 large tart, firm apples such as Pink Lady or Granny Smith, peeled and sliced ¼-inch thick
For the streusel topping:
½ cup flour (all purpose, whole wheat or a mixture)
¼ cup each brown sugar and rolled oats
¼ cup softened butter
A pinch of salt
¼ teaspoon cinnamon
¼ cup sliced almonds
Preheat the oven to 350 degrees and lightly grease a 9-inch, round springform pan. Line the bottom of the pan with a round of parchment that’s been cut to fit, then lightly butter the parchment and sides of the pan.
Cream the butter and sugar in a mixing bowl until it just begins to lighten. Add the eggs and mix vigorously until glossy and pale. Whisk together the flour, baking powder, salt and spices and add this to the butter mixture. Mix gently to combine, then gently fold in the sliced apples. Scoop the apple batter into the prepared pan and roughly smooth the top.
Combine the streusel ingredients in a small mixing bowl and use your fingers or a fork to work in the butter until the mixture resembles a coarse meal. Sprinkle the streusel over the cake batter, then transfer the cake to the preheated oven and bake for 50-60 minutes, until a toothpick inserted into the center of the cakes comes out clean.
Let the cake rest for 20 minutes before running a butter knife around the edges of the pan before releasing the sides. Let rest another 20 minutes before cutting. Due to its high moisture content, this cake is best stored in the refrigerator.
Ashley Meyer is a chef, freelance writer and mom of two based in Springfield.
This article appears in September 25-October 1, 2025.
