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www.delish.com
David Guas, co-author of the cookbook DamGoodSweet, tops his apple Bundt cake with a nicely salty streusel of pecans and toasted rolled oats.
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Get Gluten-Free Pecan Pie Bundt Cake with Pecan Crumble and Praline Frosting Recipe from Food Network
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Get Borscht Cupcakes, Apple Pie Filling, Cinnamon Cream Cheese Frosting and Cheddar Cheese Pie Crust Moon Recipe from Food Network
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Get Michele Albano's Maple Pumpkin Pie with Pecan Streusel Recipe from Food Network
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Get Stuffed French Toast with Pickled Peaches and Bourbon Caramel Recipe from Food Network
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Get Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream Recipe from Food Network
cooking.nytimes.com
Emily Elsen and Melissa Elsen, sisters who run the Four & Twenty Blackbirds bakery in Brooklyn, hail from South Dakota, where their family ran a small restaurant Kuchen, a German cake topped with fruit that is a staple of the state’s Thanksgiving tables, is central to their childhood memories of the holiday Their recipe, topped with pears, “looks a little different than those traditionally found in local South Dakota church and community cookbooks,” Melissa Elsen wrote in an email, “but it tastes like it does in my memory (with the addition of cardamom).” That cardamom, it turns out, is key to the dish’s success, with citrus and savory notes that are as pleasant as they are unexpected.