I bought cranberries this weekend with the intention of making some iteration of a cranberry-orange pound cake, but woke up with something different on the brain: apple cake.
Okay, I can just make that Autumn Apple Cake that’s already up on the blog, I reasoned sleepily, shuffling toward the computer in J’s bathrobe. But when I pulled up the recipe, streusel topping came to mind. Karina makes a great pecan streusel topping, maybe I’ll add some of that. And the cranberries, of course. Oh! We don’t have sour cream. But there’s canned pumpkin, maybe that would be a good substitute?
And so, in the slanted sunlight of an autumn morning, the “all the fall things” cake came to be: a gluten-free pumpkin coffee cake with apples, cranberries, and pecan streusel.