Banana Bread Crumb Cake

I was planning to make banana bread but then told my husband about this cake. He did not hesitate before casting his vote. 😉 It was incredibly moist and delicious- and easy to make. I loved the crumb layer inside the cake.

This recipe was adapted from cookiesandcups.com. I weighed the ingredients, used unsalted butter, incorporated whole wheat pastry flour and cinnamon, omitted the glaze, and modified the baking time for a convection oven. We ate it for breakfast and dessert!

Yield: one 9×13-inch cake

For the Cake:

• 120 g (1 cup) all-purpose flour
• 120 g (1 cup) whole wheat pastry flour
• 3 tsp baking powder
• 1 tsp Morton kosher salt
• 1/2 tsp ground cinnamon
• 3 ripe medium-sized bananas, mashed
• 8 T (1 stick, 1/2 cup) unsalted butter, room temperature
• 400 g (2 cups) granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup milk (I used 2%)

For the Crumb Filling & Crumb Topping:

• 16 T (2 sticks, 1 cup) cold unsalted butter, cubed
• 432 g (2 cups) light brown sugar
• 120 g (1 cup) all-purpose flour
• 120 g (1 cup) whole wheat pastry flour
• pinch coarse salt

1. Preheat oven to 350°F. (I set my oven to true convection.)
2. Coat a 9×13 metal baking dish with baking spray, line with parchment paper (overhang on long sides), lightly coat with baking spray; set aside.
3. Make the Cake Batter: In a medium bowl whisk together flour, baking powder, salt, and cinnamon. Set aside.
4. In a large bowl stir together the mashed bananas, butter, sugar, eggs and vanilla until mixed well.
5. Add in the flour mixture and milk in alternating portions and stir until combined. Set batter aside while you make your crumb mixture.
6. Make the Crumb Filling & Crumb Topping: In a large bowl combine the cold, cubed butter, light brown sugar, and flours using a pastry blender or fork until a coarse crumb forms.
7. To Assemble: Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and then top with remaining crumb mixture.
8. Bake for 40 minutes on convection or up to 50-55 minutes in a conventional oven, or until the center is set and a toothpick comes out clean.
9. Serve warm or at room temperature. Store leftovers tightly wrapped at room temperature.

Apple-Cinnamon Pull-Apart Rolls with Apple Cider Glaze

One more apple treat to share. 🙂 We ate these rolls as a special snack and re-warmed them for breakfast the next day as well.

The recipe for these miniature “monkey breads” was adapted from King Arthur Flour.com, but I was inspired to top them with apple cider glaze from davebakes.com.

The apple cider glaze gave them an unexpected tanginess. Tasty and fun.

Yield: 16 rolls

For the Dough:

• 1 cup (113g) white whole wheat flour
• 2 cups (240g) unbleached all-purpose flour
• 1 1/4 teaspoons (8g) fine sea salt
• 3 tablespoons (32g) potato flour
• 3 tablespoons (50g) light brown sugar or dark brown sugar, packed
• 1/2 teaspoon baking soda
• 2 1/4 teaspoons instant yeast
• 4 tablespoons (57g) butter, room temperature
• 1/2 cup (113g) lukewarm milk (I used 2 percent milk)
• 1/2 cup (113g) lukewarm water

For the Topping:

• 1/4 cup (4 T) granulated sugar
• 2 tsp cinnamon
• 1 heaping cup (128g) cored, chopped apple, peeled or unpeeled (I used Pink Lady apples)
• raisins, optional (I omitted them)

For the Glaze:

• 2 cups apple cider, reduced, optional
• 2/3 cup (74g) confectioners’ sugar
• pinch of fine sea salt
• 1 T (14g) milk (I used 2 percent milk)
• 1 T unsalted butter, melted

To Make the Dough:

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
2. Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk). (I used a proofing oven.)
3. Lightly grease paper muffin cups, and use them to line 16 cups (8 cups in each) of two standard muffin tins.
4. Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces (44g). Round each piece into a flattened ball.
5. Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.

To Make the Topping and Form the Rolls:

1. Ration the chopped apple into 16 piles, each pile should be about a generous tablespoon.
2. In a small bowl, combine the granulated sugar and cinnamon with a whisk.
3. Roll or shake four dough pieces in cinnamon sugar, and place them into a muffin cup.
4. Sprinkle with raisins, if using, and chopped apple.
5. Roll the remaining four dough pieces in cinnamon sugar; top the filling with these remaining four pieces of dough.
6. Repeat with the remaining balls of dough, raisins, and apple.
7. Sprinkle the top of each roll with an additional 1/4 tsp cinnamon sugar.
8. Cover them lightly with lightly greased plastic wrap, and let them rise for about 2 hours, until they’re noticeably puffy. (I used a proofing oven.)
9. Toward the end of the rising time, preheat the oven to 350°F, preferably on convection.
10. Uncover the risen rolls, and bake them for 14 minutes, on convection, or up to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
11. Let the rolls cool in the pan for 5 minutes before removing and placing on a wire rack.

To Make the Glaze & to Finish:

1. Place the cider in a pot over medium heat. Cook for 20-25 minutes, or until reduced to about 1/4 cup. Set aside. (If the cider cools, it must be rewarmed in order to add it to the glaze mixture.)
2. Combine the confectioners’ sugar, salt, milk, and butter. Add 2 to 4 tablespoons of reduced cider, to taste.
3. Adjust the consistency of the glaze by adding more milk or more reduced cider.
4. Using a spoon, drizzle the rolls with glaze.

Summer Fruit Buckle

This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.

Yield: one 9-inch cake

• 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
• 1/2 cup/100 grams granulated sugar, more for sprinkling
• 1/4 cup/55 grams light brown sugar
• 3 large eggs, at room temperature
• finely grated lemon zest from 1 large lemon
• 1 teaspoon/5 milliliters vanilla extract
• 1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
• 1/2 teaspoon fine sea salt
• 1/4 to 1/2 teaspoon grated nutmeg
• 1/4 teaspoon baking powder
• 4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
•  cinnamon, for dusting, optional
•  Confectioners’ sugar, for dusting

1. Heat oven to 375 degrees, preferably on convection.
2. Butter a 9-inch round cake pan. (or coat with cooking oil spray)
3. In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
4. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
5. In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
6. Add dry ingredients to egg mixture and mix until just combined.
7. Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
8. Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
9. Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.

Nigella Lawson’s Strawberry Sour Cream Streusel Cake

Every year, we make a double batch of strawberry shortcake cookies to share. This year, I had the intention of sharing this cake as well, but…oh my! We ate the entire cake (well, almost) in one sitting. Oops.

My husband said that it was one of his “favorites” and my son described it as “like our homemade strawberry ice cream- but warm.” ❤ It was slightly crispy on the outside, moist on the inside, and the strawberry filling oozed just perfectly.

The recipe was adapted from The New York Times, contributed by Nigella Lawson. I incorporated whole wheat pastry flour, unsalted butter, coarse salt, used homemade strawberry-vanilla bean jam in the filling, and modified the baking time.

Although similar to one of our favorites, warm strawberry crumb cake, it was different enough for me to justify indulging in both this strawberry season. 🙂

Yield: one 9-inch cake

For the Strawberry Purée:

• 8 ounces strawberries
• 3 tablespoons strawberry jam
• 2 teaspoons cornstarch
• 2 teaspoons pure vanilla extract

For the Cake:

• vegetable oil or cooking oil spray, for greasing the pan
• 1 cup whole wheat pastry flour
• 1 cup plus 2 T all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda, sifted
• scant 1/2 teaspoon coarse salt
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup sour cream
• 1 large egg
• 1 tablespoon pure vanilla extract

For the Crumb Topping:

• 2 teaspoons Demerara or turbinado sugar

To Prepare Strawberry Purée:

1. In a blender, combine strawberries and jam. (I used a Vitamix.)
2. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth. Set aside.

To Prepare the Cake:

1. Heat oven to 375 degrees, preferably on convection.
2. Grease a 9-inch springform pan and place on a parchment paper-lined, rimmed baking sheet; set aside.
3. In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
4. Sprinkle in butter cubes and incorporate with a pastry blender until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside.
5. Combine the sour cream, egg and vanilla in a glass measuring cup. Add to the large flour mixture. Mix well.
6. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
7. Add the strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.
8. Cover with remaining cake mixture.

To Prepare the Crumb Topping and Bake:

1. In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar or turbinado sugar.
2. Stir with a fork to mix. Sprinkle evenly over cake.
3. Bake cake until lightly golden, about 35 minutes in a convection oven or up to 45 minutes in a standard oven. (I baked mine for 37 minutes on convection.)
4. Cool completely before serving. (We ate it warm! This may have created the oozing filling- which we loved.)

Meyer Lemon & Orange Twist Bread

Happy Belated Easter! I made this elegant citrus twist bread for breakfast over Easter weekend. My daughter described it as similar to panettone but without the dried fruit. My son agreed but stated that this was much better. 🙂 It was very moist and tender.

This recipe was adapted from Food 52.com, contributed by Samantha Seneviratne. I used Meyer lemon zest and omitted the grapefruit zest. I also modified the method.

Because of the rise times, I prepared the dough through the first rise two days in advance and completed the second rise and baked it one day prior to serving. We ate it reheated- which was essential. The original recipe suggests sprinkling the top with confectioners’ sugar or drizzling it with glaze. I opted for the simple sprinkling of confectioners’ sugar but know it would also be delicious with the glaze. Lovely.

Yield: 8 servings

For the Dough:

• 1/3 cup warm whole milk (110°F) (I used whole milk)
• 2 teaspoons active dry yeast
• 5 tablespoons granulated sugar, divided
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 large egg, plus 1 large egg yolk, lightly beaten, at room temperature
• 4 tablespoons (1/2 stick) butter, at room temperature, cut into cubes

For the Filling and to Finish the Bread: 

• freshly grated orange zest from 3 to 4 oranges (about 3 tablespoons)
• freshly grated zest from 3 Meyer lemons (about 2 tablespoons)
• 6 tablespoons granulated sugar
• 3 tablespoons unsalted butter, cut into cubes, at room temperature
• 1 pinch kosher salt
• 1 large egg, beaten
• confectioners’ sugar, for dusting, optional

To Make the Dough:

1. In a small bowl or liquid measuring cup, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Set aside until foamy, about 5 minutes.
2. In the bowl of a stand mixer with the dough hook attached, or a large bowl, combine the remaining sugar, flour, and salt.
3. With the mixer on low, add the yeast mixture, the egg, and the egg yolk, and mix until smooth and elastic, about 5 minutes. (Alternatively, knead this mixture by hand on a clean work surface.) 
4. Add the butter, a bit at a time, and continue to mix or knead the dough until the butter is fully incorporated and the dough is smooth, another 5 minutes. The dough will be sticky. If you’re doing this by hand, you can use a bench scraper to help scoop the dough up as you knead it. It may look like it’s never going to incorporate, but keep kneading and it will.
5. Once the dough is fully incorporated, gather it into a neat ball and place in a lightly greased bowl.
6. Cover the bowl with plastic wrap or a kitchen towel and set aside to rise in a warm place until doubled, about 1 to 2 hours. (I used a proofing oven.) After the dough has doubled, you can punch it down, wrap it well and refrigerate for up to 2 to 3 days. (I refrigerated it overnight.)

To Make the Filling and to Finish the Bread:

1. In a small bowl, combine the citrus zest, sugar, and salt together using your fingers to release some of the citrus oils. Add the butter and mix until well combined. (I reserved the soft room-temperature butter and spread it over the rolled out dough instead.)
2. Tip the dough out onto a very lightly floured surface and knead it once or twice to expel the air. Roll it out into an 8-inch by 17-inch rectangle.
3. Spread the filling evenly over the surface of the bread.
4. Starting from one of the long ends, roll the dough up into a tight coil. Pinch the ends to seal the roll.
5. Using a sharp knife, cut the dough in half lengthwise.
6. Transfer the two pieces of dough to a piece of parchment paper, cut sides up. Pinch the two pieces together at one end and then carefully twist the two pieces of dough together. Take care not to stretch the dough and to keep the cut sides up.
7. Coil the twist around to make a wreath and connect the ends, making sure to continue the twisting pattern.
8. Transfer the wreath, on the parchment, to a rimmed baking sheet. Cover lightly with plastic wrap and set aside in a warm place to rise. (I used a proofing oven.) It could take up to 2 hours for the wreath to puff so it’s better to keep an eye on the dough rather than the clock. You’ll know it’s ready when it looks puffed and and it rises back slowly when you gently press it with your finger.
9. Towards the end of the rise time, preheat the oven to 375°F, preferably on convection.
10. Carefully brush the wreath with the egg wash.
11. Bake until puffed and golden brown, 18 minutes, on convection, or up to 30 minutes in a standard oven. A thermometer inserted into the thickest part of the bread should register between 190°F and 200°F.
12. Transfer the wreath to a rack to cool slightly. Serve warm or at room temperature with a light dusting of confectioners’ sugar.

Notes:

The twist bread can also be drizzled with a simple glaze of room temperature cream cheese mixed with some warm milk and confectioners’ sugar.

The bread can be stored at room temperature in an airtight container for 2 days or frozen for up to 1 month.

Cinnamon Star Bread

I kept seeing various versions of this pretty pull-apart star bread and had to make one for myself. 😉 It’s so pretty and deceptively simple.

There are savory versions out there, but this variation of a classic cinnamon bun was the first choice for my crowd. The recipe is from King Arthur Flour. I weighed the dry ingredients and used fine sea salt. I made the loaf a day in advance and it was still tender, moist, and delicious.

Yield: One Star Loaf, about 8 servings

For the Dough:

• 2 cups (241g) unbleached all-purpose flour
• 1/4 cup (46g) potato flour (I used Bob’s Red Mill) or 1/2 cup (46g) dried potato flakes
• 1/4 cup (28g) nonfat dry milk
• 3/4 cup + 2 to 4 tablespoons (198g to 227g) lukewarm water, enough to make a soft, smooth dough
• 4 tablespoons (57g) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons instant yeast
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon (6g) fine sea salt

For the Filling:

• 1 large egg, beaten
• 1/2 cup (99g) granulated sugar
• 1 tablespoon cinnamon

To Make the Dough:

1. Sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you’re using instant mashed potatoes rather than potato flour you can skip this sifting step.)
2. Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
3. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it’s nearly doubled in bulk. (I used a proofing oven.)

To Shape and Bake the Loaf: 

1. Divide the dough into four equal pieces. (I used a scale.) Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
2. On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle.
3. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4″ of bare dough around the perimeter.
4. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
5. Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
6. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
7. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter. ( Removed the cutter before joining the strips, which may have given the star an uneven appearance.)
8. Transfer the star on the parchment to a baking sheet.
9. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. (I used a proofing oven.)
10. While the star is rising, preheat the oven to 400°F, preferably on convection.
11. Brush the star with a thin coat of the beaten egg.
12. Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
13. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
14. Dust with confectioners’ sugar, if desired, and serve warm or at room temperature. (It could also be served drizzled with a confectioners’ sugar glaze, if desired.)
15. Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.

Note: To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it’s as hot as you like.

Caramel Apple Dapple Cake

I love a quick cake. I have made this one on a couple of occasions! It is a wonderful seasonal treat. Apparently, it is named a “dapple” cake because the apple chunks create a rippled effect on the surface of the cake where the glaze can settle. The coffee in the batter balances the sweetness and gives it a beautiful brown color.

This recipe is from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the ingredients and used heavy cream in the glaze. We ate it for dessert but it could also be served as a coffee cake. Super moist and yummy.

Yield: One 9×13 cake, about 12 to 15 servings

For the Cake:

• nonstick cooking for pan
• 320 g (2 1/2 cups) unbleached all-purpose, spooned and leveled
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 113 g (1/2 cup) unsalted butter, at room temperature
• 150 g (3/4 cup) granulated sugar
• 170 g (3/4 cup) firmly packed light brown sugar
• 2 tsp pure vanilla extract
• 1/4 cup (4 T, 57 g) canola or vegetable oil
• 2 large eggs, cold
• 3/4 cup (170 g) lukewarm brewed coffee
• 4 cups peeled, cored, and chopped Honeycrisp apples (cut into 1/2-inch/1.25 cm pieces)(I used 2 very large apples)

For the Glaze:

• 170 g (3/4 cup) firmly packed light brown sugar
• 4 T (57 g) unsalted butter, cut into small pieces
• 1/4 cup (57 g) whole milk or heavy cream
• 1/4 tsp fine sea salt
• 1/2 tsp pure vanilla extract

To Make the Cake:

1. Position a rack in the center of the oven and preheat to 350 degrees (180 C), preferably on convection.
2. Spray a 9×13-inch light-colored metal baking pan with nonstick cooking spray and line it with parchment paper. (I use binder clips to hold the parchment overhang in place to prevent it from falling onto the surface of the cake.)
3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
5. Add the granulated and brown sugars and vanilla; beat until light and fluffy, about 3 minutes.
6. Reduce the speed to medium-low and slowly stream in the oil until well blended.
7. One at a time, beat in the eggs.
8. On low-speed, spoon in half of the flour mixture.
9. Slowly pour in the coffee.
10. Stir in the remaining flour until the batter is smooth.
11. Fold in the apples by hand.
12. Scrape the batter into the prepared pan and smooth evenly.
13. Bake until the cake is deeply golden all over, begins to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. (I baked mine for 40 minutes but may check it even earlier next time.)
14. Let cool slightly in the pan set on a wire rack.

To Make the Glaze:

1. In a 1 to 1 1/2-quart (1 to 1.4 L) saucepan over high heat, combine the brown sugar, butter, milk, and salt.
2. Bring to a full rolling boil, stirring often, and boil until you can see it has thickened slightly, 2 to 3 minutes depending on your pan.
3. Remove the pan from the heat and stir in the vanilla. (I forgot to do this every time- by accident, of course )
4. Let the glaze cool just until it stops bubbling.
5. Pour the hot glaze over the still-warm cake. Working quickly, use a spatula to spread the glaze so thinly and evenly that it covers the entire the surface of the cake.
6. Let the cake cool completely, uncovered, on the rack.

Note: Leftover cake can be stored loosely covered at room temperature for up to 3 days.