Thursday, August 21, 2014

Black Bean and Quinoa Enchilada Bake

I cannot believe the summer is almost over!  I was in my classroom today, trying to get things ready for next week.  I always hate for summer to end, but even I have to admit that there have been so many changes in our school over the summer that it almost makes going back exciting.  Then again, I planned to get up early today and I got up at 10:30... 6:15 is not going to be pleasant!

Back to the food!  This quinoa bake is exquisite. Mark and I loved eating it for dinner as a main dish, but then we also ate it for a few days as a side dish.  We actually had enough left over that I was able to bring it for our family vacation at Seabrook.  My family is a bit less wild about quinoa than Mark and me, so it was a big deal that people ate it and enjoyed it!  They liked to eat it with tortilla chips as a dip.  Either way, it's excellent.

Besides tasting great (lime juice, cumin, chili powder, and fresh cilantro help to spice it up, not to mention enchilada sauce and lots of cheese melted over the top!), it's so colorful and pretty!  There are multiple colors of peppers, bright yellow corn, green cilantro and scallions - it's like a rainbow casserole.  Plus, it makes a huge amount (8 - 10 servings) and freezes well.  What's not to like?  I'd say this is a good dish for quinoa lovers and quinoa not-so-sure-about-its alike!


black bean and quinoa enchilada bake
from Two Peas and their Pod
serves 8 - 10

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional


1)  Preheat the oven to 350 degrees, and grease a 9x13 baking dish with cooking spray and set aside. 

2) Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3) In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4) In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
5) Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Saturday, August 16, 2014

Deconstructed Falafel Salad

I love falafel.  I've made my own baked version numerous times over the last few years.  What's not to like?  Savory little patties of chickpeas, parsley, cilantro, garlic, tahini and lemon juice, baked till they're crunchy on the outside and soft on the inside, served inside pitas with plenty of tzatziki.... mmmmm!  So I was very interested when one of the blogs I follow posted a recipe for a deconstructed falafel salad.  The ingredients are the same, but there are no patties, no baking or frying (except to make your own pita chips!), and no sandwich.  All the falafel makings get tossed together with a delicious dressing, and voila: a healthy, protein-packed salad, perfect for a June evening in your new house with your at-the-time almost-husband.  Yeah, this was another meal eaten on the deck, table-less :)

In addition to homemade pita chips and chickpeas, this salad adds to the party some tomatoes and cucumbers, which are excellent additions.  The dressing is made from lemon juice, olive oil and tahini, spiced with cumin and coriander.  And do not think you can leave out the fresh herbs: scallions, parsley, cilantro, and mint.  Are you getting hungry just hearing about these ingredients?

The awesome thing is, this is a salad.  It's so quick to make.  You just have to bake your pita chips (which by the way I ate way too many of before I added them to the salad) and then throw everything else together.  My one warning is that this salad doesn't keep very well if you add the pita chips right to the bowl as the recipe suggests.  Maybe next time, I will let people add their own chips and keep them separate; otherwise they get super mushy and not so appetizing in the refrigerator.  It can be made ahead - just leave out the chips!


deconstructed falafel salad
from Pink Parsley

3 whole wheat pita pockets (each 6 - 8 inches in diameter)
3 tablespoons olive oil
2 medium lemons
3 tablespoons tahini
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper (optional)
1 15-ounce can chickpeas, rinsed and drained
1 1/2 cups halved or quartered grape tomatoes
1 large english cucumber, halved lengthwise and thinly sliced
4 scallions
1/2 cup lightly packed fresh cilantro leaves, chopped
1/2 cup lightly packed fresh mint leaves, chopped
1/2 cup lightly packed fresh Italian parsley leaves, chopped


1) Preheat the oven to 400 degrees.  Cut each pita into 2 rounds.  Using 2 tablespoons total of the oil, lightly brush the pita rounds with the olive oil.  Cut each round into 8 wedges, and arrange in a single layer on a rimmed baking sheet.  Sprinkle very lightly with salt.  Bake the pita triangles for about 8 minutes, or until they are lightly crisped and beginning to brown.  Allow to cool at least 5 minutes.

2) Meanwhile, juice the lemons into a large bowl (you need about 1/3 cup of juice).  Add the tahini, the remaining tablespoon of oil, the cumin, coriander, salt, pepper, and cayenne if using.  Whisk well to combine.

3)  To the bowl, add the chickpeas, tomatoes, cucumber, scallions, cilantro, mint, and parsley.  Add the pita chips to the bowl and gently toss to combine everything with the dressing.  Serve immediately.

Monday, August 11, 2014

Simple Vegetable Paella

When you picture a young couple in their first home, less than a week after they move in, how do you imagine them eating dinner?  I always pictured people eating on the floor, drinking some wine as they open a box of pizza or some cartons of Chinese food.  This vision was actually pretty similar to Mark and me our first few weeks in our new house, except obviously with my cooking replacing the pizza and Kung Pao chicken.  And we usually ate sitting on the back deck rather than the dining room floor.  And I couldn't get Mark convinced to open one of his wine collection bottles.

Anyway, every time I hear the word "paella" now, I picture Mark and I devouring this delicious meal sitting outside on the deck floor, eating our first meal with just the two of us in our "starter castle" as Mark's friend Churchie calls it.  It's kind of a cute and homey picture, I think :)

Back to the paella: Mark is such a good sport eating my food without complaint.  I often beg him for meal requests but he never has any.  He says he doesn't know, or asks for things like frozen waffles and Greek yogurt.  Argh.  So when he randomly threw out the term "paella," I was on it.  I found this vegetarian version and decided to try it.  I had made green paella  before but wanted to try something new.  This one calls for brown arborio rice, which I knew Mark would appreciate (he's the weirdo who gets brown rice at Chinese food restaurants).  It also did not call for saffron, which is rather un-Spanish but also a heck of a lot cheaper, which was good for a brand new homeowner.  It has great things like shiitake mushrooms, artichoke hearts, and chard, plus chickpeas for protein.  We both really loved it.  I even packed the leftovers for Mark for our last week of school and he ate it - this from a man who hates leftovers.  Definitely a great paella if you're in the mood :)


simple vegetable paella
from A Couple Cooks
serves 4

4 cloves garlic, minced
1 yellow onion, chopped
8 ounces shiitake mushrooms, stems removed, tops cut into 1/4 inch strips
1 or 2 bunches chard (enough to make 2 cups chopped)
4 whole artichoke hearts (canned, but not in oil), quartered
1 cup brown arborio rice
2 1/2 cups vegetable broth
1 15-ounce can diced tomatoes
1 cup chickpeas (canned or cooked)
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon turmeric
1 teaspoon kosher salt
fresh ground pepper


1) In a large cast-iron skillet or frying pan, heat 2 tablespoons olive oil over medium heat.  Add the onions, garlic and mushrooms,  Saute for about 5 minutes, stirring occasionally.  Add smoked paprika, turmeric, and rice.  Stir for about 1 minute.

2) Add diced tomatoes and their liquid, chard, chickpeas, kosher salt, and fresh pepper.  Stir to combine, and cook for a few minutes.  Pour in about 2 1/2 cups vegetable broth (enough to fully cover the rice and vegetables, but not enough to overflow the pan!).  Place the artichoke quarters in an artistic manner over the top of the dish.

3) Bring to a boil.  Turn the heat down and simmer without stirring until the liquid has evaporated, about 40 minutes or so (it took far less on my gas stove).  You can add a bit more liquid (water or broth) if necessary if you find that the rice is not done.

4) After the liquid is mostly cooked out, remove from the heat and let sit for a few minutes - a little more of the liquid will absorb as it sits.  Make sure not to leave it on the heat too long, or it may burn.  Serve and enjoy!

Sunday, August 10, 2014

Mediterranean Eggplant Pasta Cake

Okay, this is my first blog post in nearly a month!  I apologize for the lapse in posting.  To be honest, I was so insanely busy, I was hardly cooking either.  I think I have an excuse - getting married and going on my honeymoon sort of kept me busy :)  It was truly one of the most exciting, wonderful, and exhausting month of my life, but now the Ajemian household is calming down ( a little bit!) and I can finally get around to sharing the Mediterranean eggplant pasta cake, which by the way is one of my favorite dishes of all time.

First, you know how much I adore eggplant.  So imagine this: thinly sliced eggplant (I used my new mandoline), quickly pan-fried until it is slightly crispy and insanely delicious (I may or may not have devoured too many of them before the meal was put together).  This eggplant is laid out in a cake pan, forming a crust almost, and then on top you pour spaghetti mixed with a quick homemade sauce, cheddar and parmesan cheeses, basil and parsley, and an egg to hold it all together.  Bake it, flip it upside down, remove the pan, and voila: you have a cake, made out of eggplant and pasta.  Can you seriously imagine how amazing this was?!

It was a huge hit here, and I happily ate the leftovers all week long until every bite was gone.  It's so flavorful, and the eggplant "crust" makes for a pretty impressive-looking (not to mention ridiculously delicious) dinner.  In fact, typing this up now, I am wondering why I haven't recreated this amazing dish.  Oh yeah, I was wedding planning.  Well, the next time I go grocery shopping (does anyone else miss Market Basket?) I am picking up some eggplant and making this cake again!


Mediterranean eggplant pasta cake
from Fast Fresh Vegetarian, by Bauer Media Limited, 2013 (thanks Allie!)
serves 8
14.1 grams fat, 336 calories, 37.8 carbohydrates, 11.6 grams protein, 4.9 grams fiber

12 ounces spaghetti
1 tablespoon olive oil
1 large yellow onion, chopped finely
2 cloves garlic, crushed
1 1/2 tablespoons tomato paste
12 1/2 ounces canned crushed tomatoes
vegetable oil, for shallow-frying
2 medium eggplants, cut lengthways into 1/2 inch slices
1 egg
1/2 cup finely grated parmesan
1/2 cup coarsely grated cheddar
1/4 cup loosely packed fresh basil leaves, chopped coarsely
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely


1) Preheat oven to 400 degrees.  Grease a deep 8-inch round cake pan.

2) Cook spaghetti in large saucepan of boiling salted water until just tender; drain.  Place in a large heatproof bowl.

3) Heat olive oil in a large saucepan over medium heat; cook onion and garlic, stirring, 5 minutes or until onion is softened.  Add paste and tomatoes, bring to a boil.  Reduce heat and simmer, uncovered, 10 minutes.  Season to taste.

4) Meanwhile, heat vegetable oil in a large deep frying pan; cook eggplant in batches until golden brown.  Drain on parchment paper.

5) Whisk egg, cheeses and herbs together with a fork in a medium bowl.  Stir warm tomato sauce, then egg mixture, through spaghetti.  Mix well.

6) Line cake pan with eggplant slices, overlapping slightly and allowing slices to hang 4 inches over edge of pan.  Pour pasta mixture into eggplant-lined pan; press mixture firmly into base and corners.  Fold overhanging eggplant over filling.  Cover top of pasta with remaining eggplant slices.  Cover pan tightly with foil.

7) Bake pasta cake 30 minutes or until heated through.  Stand 10 minutes.  Remove foil and invert pasta cake onto a serving plate.  Cut into wedges to serve.

Friday, July 18, 2014

Finiqe, or Albanian Filled Cookies!

These cookies actually have a rather funny story.  Mark's mother let me bother her mom's Albanian cookbook.  It's pretty awesome and old, and the recipes call for exotic things like "2 pounds of lamb, preferably leg," "a 4 or 5 pound fowl," "kadaif," , "flour - the green box," , and spices you've never heard of.  Evelyn caught me flipping through it and taking pictures of tons of recipes to try out, so she just told me to take the book!  I hadn't gotten a chance to give any of them a try because of the house and the wedding and all the life changes someone could stuff into 2 months, but then all of a sudden it was the night before our school's volunteer appreciation breakfast and I had no idea what to bring.  I had only cooked in my new kitchen once, so I decided to make something rather than grab donuts in the morning, and somehow I thought to flip through the Albanian cookbook.  I found basically only one recipe that called for ingredients that I had; they were called finiqe, or Albanian filled cookies in English.  They seemed simple enough (I love when the recipe says "mix all ingredients together" to start off), and I was intrigued that the dough had orange juice in it.  They are stuffed with walnuts and raisins, and then dipped into a hot sugar syrup once they're cooled.  Intriguing, right?  And while I was a bit nervous to try a weird recipe like this from a cookbook I hadn't yet learned to trust, I figured this was a perfect situation to try them out: after all, what were the chances someone at the volunteer appreciation breakfast would have tried finiqe before and would know whether or not mine were terrible?

So of course at the breakfast the next morning, a woman grabbed one off the plate as Mark was standing there telling people about them.  She heard him, walked right over to him, and started speaking in Albanian!  Drat!  He immediately mumbled something about not speaking the language, and so she switched to English and asked if he had ever visited Albania.  No again!  By then, he was desperate to pawn this woman off on me, so he introduced us and I had to accept the fact that my dream of introducing people to my finiqe was dead, since this woman was a legit Albanian who had just come back from working in orphanages there.

Oh well!  The good news?  She said the cookies were great.  And so did lots of other people, to the point where I was handing out the recipe to my coworkers, and they were all gone by the end of the day when I went to pick up my platter.  I was actually kind of surprised they were so popular, because I thought they were super crumbly, but apparently that's acceptable!  So anyway if you are feeling rather exotic this weekend, go ahead and make yourself some finiqe.

By the way, guess what I'm doing in a week from today!?!?!?


finiqe, or Albanian filled cookies
from Albanian Cookbook by the Women's Guild of St. Mary's Albanian Orthodox Church in Worcester, MA, 1977
yields 2 dozen cookies

4 cups flour
2 teaspoons baking powder
3 tablespoons sugar
2 cups oil
1 cup orange juice
1/2 cup raisins
1/2 cup walnuts
for syrup:
2 cups sugar
1 cup water


1) Preheat oven to 375 degrees.  Mix all ingredients together except raisins and nuts.

2) Form dough into oval balls and place a few raisins and nuts in center and fold.

3) Bake until golden brown, about 30 minutes.  While cookies bake, make the syrup by boiling the water and sugar together for 15 minutes.

4) Dip cooled cookies into hot syrup and sprinkle with crushed walnuts.

Thursday, July 10, 2014

Roasted Vegetable Burritos with Black Beans and Rice

This was my first meal cooked in the new house!!!!  Yay!  I made it on a night when I knew Mark's parents were coming over.  I was very excited to be cooking in my beautiful new kitchen, feeding my very-soon-to-be in-laws, even if we didn't have a table.

The experience turned out to not be quite what I had expected.  We didn't have a garbage disposal.  For someone that grew up with one, it was a very difficult thing to suddenly find myself peeling carrots into the trash.  No matter how careful I was washing pans, I still had to scoop out mushy beans and rice from the drain.  Thanks to my wonderful cousin Pat, I now have a disposal, so this problem no longer exists :)

Back to the burritos - I happily roasted carrots, cauliflower, broccoli, and onion, and cooked up some rice.  I added tofu (shhhh, I didn't tell anyone that was in there), black beans, and cheese, and used my new Griddler to make the burritos stiff enough to hold in your hand.  I was pretty pumped to serve these to the Ajemians!

And then the door opened.  And the first thing I heard was, "Oh, is that cauliflower? And broccoli?  Ugh."  I later found out that Mark's parents don't eat cooked cauliflower or broccoli.  Or many other cooked vegetables (apparently raw is fine!)!  And they walked in with aluminum pans full of ribs.  Ha!  Those two crack me up.  So my dreams of sitting my future in-laws at the table on the couch with healthy vegetarian burritos disappeared.  I suppose now that I will be cooking for them rather than the opposite, I will need to learn their likes and dislikes.  After all, they've done that for me over the past 5 years; Ed always makes sure to have vegetarian foods and "meat without bones"

Anyway - Mark, my mother and I did eat these burritos, luckily, because they were really good!  I love anything with roasted vegetables, and the tofu was masked by the flavors of all the other things going on so I didn't even have to tell anyone it was in there ;)  Obviously there were lots of leftovers, and Mark and I ate them for lunch at work for the rest of the week.  When we got sick of burritos, we ate the filling on top of rice.  After about 4 days, he begged me to stop serving him burrito filling, but still, that meant 5 days of this stuff before he got sick of it.  That definitely says something!

The cool thing about this recipe is that you can make it ahead of time.  It gives instructions on how to refrigerate or freeze them, which will definitely come in handy.  It even tells you how to heat them up if they're still frozen.  One last note: you can swap out the fillings if you're like Ed and Evelyn and broccoli and cauliflower aren't your things!  Just aim for a cup and a half of filling per burrito, and you can roast whatever veggies you'd like.  Swap the tofu for chicken, if you're a carnivore, or some sort of cooked meat. Use white or brown rice.  Choose your favorite cheese.  See what I'm saying here?  The choice is yours.  Make these ahead of time, make them for dinner tonight, swap out the ingredients; just make them and thank me later.  And use your garbage disposal.


roasted vegetable burritos with black beans and rice
from The Kitchn
makes 8 burritos with extra filling

1 small head broccoli (about 1/2 pound)
1 small head cauliflower (about 1/2 pound)
1 large carrot
1 yellow onion
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon chili powder
1 cup rice, brown or white
1 15.5-ounce can black beans, drained and rinsed (about 1 1/2 cups)
2 cups shredded cheese (5 to 6 ounces)
2 cups crumbled tofu, shredded chicken, or shredded beef (meat should be cooked prior to assembling the burritos)
8 large burrito-sized flour tortillas (9 to 10 inches wide)
Optional extras: sliced avocado, sour cream, salsa, hot sauce, sliced scallions
1) Pre-heat the oven to 450°F. Line a baking sheet with parchment or a Silpat.
2) Chop the broccoli and cauliflower into bite-sized florets and stems. Chop the carrot into small pieces. Slice the onion through the root into wedges.
3) Toss all the vegetables together with the olive oil and salt, then spread in a single layer on the baking sheet. Roast until the vegetables are tender but still have some bite and have developed brown spots, 15 to 20 minutes. Stir the vegetables occasionally while they're roasting.
4) Remove the wedges of onion and roughly chop them into small pieces. Return the onion to the vegetables. Taste and toss with chili powder and additional salt if desired. Set aside.
5) While the vegetables are roasting, prepare the rice according to your package directions. Once cooked, fluff and set aside.
6) To assemble the burritos, wrap one or more tortillas in a clean, damp dishcloth and microwave for about 20 seconds to soften. (This helps prevent the tortillas from cracking when you roll them.) Lay the tortilla on the counter and layer about 1/4 cup of cheese, about 1/4 cup rice, about 1/4 cup black beans, about 1/4 cup vegetables, and about 1/4 cup crumbled tofu on the lower third of the burrito. Any extras can go on top. Don't worry too much about the exact amount of each component: aim for 1 to 1 1/2 cups total filling per burrito.
7) Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up.  If you're not eating the burrito immediately, wrap it tightly in foil and refrigerate for up to 12 hours; don't refrigerate burritos for more than 12 hours or they start to get soggy. Burritos can also be assembled, wrapped in foil, and frozen for up to 3 months. Individual burrito components can be refrigerated for up to a week.
→ To heat just-prepared burritos or refrigerated burritos: cover with a damp paper towel and microwave at high power for 1 minute, until heated through. (Unwrap refrigerated burritos before heating.)
→ To heat frozen burritos, unwrap, cover with a damp paper towel, and microwave at high power for 2 minutes. Flip the burrito over, cover again, and microwave for another 1 to 2 minutes, until the burrito is heated through.

Tuesday, July 8, 2014

Strawberry Coffee Cake

This is the second new recipe I made to bring to my house closing, along with the delicious feta and chive sour cream scones and my good old pecan rolls.  As I said before, it may be bizarre to bring breakfast to a lawyer, but it made me feel good to do it.  As I also said in a previous post, I was a bit overwhelmed the day of the closing.  Overwhelmed, as in, I felt like I was maybe going to pass out when I emptied out my savings account at the bank.  As in, we bought a box of coffee from Dunkin' Donuts and proceeded to leave it in my car.  As in, I had already cried maybe two times by 10 AM.  I was excited and happy, but oh so overwhelmed with everything.  And so let me add: as in, I forgot this cake on the counter at home.  Oops.

But it ended up not being such a bad thing.  After all, my family is always happy when there is a cake around.  It got cut into later that afternoon when my aunt Linda came over to help us move.  We left it at my mom's house, since at this point, I didn't have plates or silverware yet (not till my shower 2 days later!).  Once I did have civilized items in the house, we brought the cake here and I served it up when people came to visit and check out the new place.

Now, if you bake often, you know that many baked goods, like cakes, don't last that long.  They get stale, or gummy, or just not so great.  But the weird part of this cake?  It stays good.  It stays good for a long time.  Like, I was still serving this just about a week after I baked it.  That is unheard of!!!  I am not sure what it was about the cake that kept it good (I was still getting compliments on it!) for so long; the cake has a lot of sour cream in it, which I am sure helped to keep it moist.  It has a flavor of vanilla mixed with a touch of almond from a drop of almond extract.  Then there is a layer of cooked-down strawberries  (delicious!) and topped with streusel.

Besides the fact that this cake was so good, you should make it just for its long-lasting quality!  Got a party this weekend?  Bake the cake tonight!  You can relax Friday night! :)


strawberry coffee cake
from Joy the Baker

1 heaping cup sliced strawberries
1/3 cup sugar
2 tablespoons cornstarch
2 teaspoons water
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract
a few drops of almond extract

3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar


1) Preheat oven to 350 degrees.  Make the topping: combine all the ingredients in a bowl and rub together with your fingertips until crumbly.  Set aside.

2) Make the strawberry mixture: combine the strawberries, 1/3 cup sugar, water, and cornstarch in a small saucepan.  Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down.  Set aside to cool.

3) Grease and flour a 10 x 10 inch baking dish, knocking out excess flour, and set aside.

4) Make the coffee cake: cream butter and sugar until light and fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition.  Add vanilla extract and almond extract.

5) Sift dry ingredients together.  Add the dry ingredients to the creamed butter in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the dry ingredients.  Beat until just combined.

6) Spoon 2/3 of the batter into the prepared pan.  Spread the cooled strawberry mixture over the batter.  Spoon the remaining batter onto the strawberries and spread evenly.  Top with streusel topping and bake in upper third of the oven.  Bake for 50 to 60 minutes, until a knife inserted into the center of the cake comes out clean.