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.

Browned Butter Crumb Cake Muffins

These New York crumb cake muffins have a few qualities that elevate them a step above others. They not only incorporate lemon zest and browned butter, they also have additional crunchy crumbs hidden inside each muffin. Genius.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used the zest of an entire lemon and modified the baking time for a convection oven. They were quite large but baked perfectly in a standard muffin tin. Great.

Yield: 12 muffins

For the Topping:

• 1/2 cup/115 grams unsalted butter (1 stick)
• 1 1/3 cups/165 grams all-purpose flour
• 1/2 cup/110 grams dark brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice or cardamom
• 1/4 teaspoon fine sea salt

For the Batter:

• 3/4 cup/180 milliliters sour cream
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon finely grated lemon zest (I used the zest of 1 large lemon)
• 1 1/2 cups/190 grams all-purpose flour
• 2/3 cup/135 grams granulated sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened

1. Heat oven to 375 degrees, preferably on convection, and line a 12-cup muffin tin with liners.

Make the Topping:

1. In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it’s ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
2. Whisk together flour, sugar, spices and salt in a medium bowl.
3. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.

Make the Batter:

1. Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
2. In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds.
3. Add softened butter and beat for 20 seconds to work it into the flour.
4. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
5. Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. (I used a cookie scoop.)
6. Spoon the batter on top of the crumbs, dividing it evenly. (I used a large cookie scoop- plus a little bit extra- per well.
7. Bake muffins for 5 minutes to firm up the tops so the crumbs don’t sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees.
8. Sprinkle the remaining crumbs on top of each muffin. (I used 1 tablespoon per muffin, rationed with a cookie scoop.)
9. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 17 on convection or up to 30 minutes longer.
10. Cool on a rack for 15 minutes.
11. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

Raspberry Crumb Muffins

A couple of my friends thought that I was joking when I told them that I try not to bake that much! I am trying not to… 😉

That being said, I was dying to make these as soon as I saw them on Marisa’s Italian Kitchen.  She made them in the most darling muffin pan too. This recipe was adapted from New York City’s Clinton Street Baking Company Cookbook, via Marisa’s Italian Kitchen. I incorporated white whole wheat flour, modified the proportions, and reduced the baking time.

They were a very special breakfast. 🙂

Yield: 10 muffins

For the Crumb Topping:

• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon grated lemon zest
• 1/8 tsp cinnamon
• 2 T unsalted butter, cubed

For the Muffin Batter:

• 4 tablespoons unsalted butter, softened
• ½ cup granulated sugar
• ½ tsp vanilla extract
• 1 large egg
• a teaspoon grated lemon zest
• ½ cup all-purpose flour
• ½ cup white whole wheat flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ cup sour cream
• 1 cup fresh or frozen raspberries or blueberries, plus 10 additional raspberries for topping (or 20+ blueberries)
• Crumb Topping (above)

1. In a small bowl, mix together all the Crumb Topping ingredients using a pastry blender, until the mixture resembles coarse crumbs. Refrigerate the crumb mixture until your ready to use it. (This can be prepared in advance.)
2. Preheat the oven to 350 F, preferably on convection.
3. Line a muffin pan with 10 paper muffin cups or coat with cooking oil spray.
4. Using an electric mixer, cream together the butter, sugar and vanilla until light and fluffy, about 3 minutes.
5. Add the egg and the lemon zest to the mixture and blend until combined.
6. Whisk the flour, baking powder and baking soda in a separate bowl.
7. Mix in ¼ cup of the sour cream into the butter mixture, then half of the flour mixture and repeat with the rest of the sour cream and flour mixture. Do not over mix!
8. Gently fold in the 1 cup of raspberries with a rubber spatula until evenly distributed.
9. Scoop the batter into the muffin cups and top each muffin with 1 tablespoon of the Crumb Mix and a raspberry.
10. Bake for 20 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
11. Allow to cool, then serve.

One Year Ago: Crisp Toffee Bars

Three Years Ago: Tate’s Shortbread and Gooey Cinnamon Squares

Four Years Ago:

• Vanilla Bean Macarons
• Warm Chocolate Puddings

Five Years Ago:

• Banana-Blueberry Buckwheat Pancakes
• Low-Fat Crumb Cake Muffins
• Blueberry Scones

Snickerdoodle Crumb Bars

I am drawn to cinnamon-sugary desserts in the fall. Especially if streusel is involved. 🙂 I wanted to bake this snickerdoodle-coffee cake hybrid dessert the second I saw the recipe. I was not disappointed! These cookie bars are not only delicious, they are versatile as well. They could be served for a special breakfast, snack, or dessert.

This recipe was adapted from Martha Stewart Living. We ate them for dessert. They were extra-fabulous served with a scoop of vanilla ice cream.

For the Streusel:

• 1/2 cup unbleached all-purpose flour
• 1/2 cup packed light-brown sugar
• 1/2 teaspoon kosher salt
• 1/2 stick cold unsalted butter (4 tablespoons), cut into pieces

For the Topping:

• 1 teaspoon ground cinnamon
• 2 tablespoons granulated sugar

For the Bars:

• 1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
• 1 1/2 cups unbleached all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 1/2 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs, room temperature

1. Make the Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
2. Make the Topping: Stir together cinnamon and granulated sugar; set aside.
3. Make the Bars: Preheat oven to 350 degrees, preferably on convection. Butter an 8-inch or 9-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. (I used cooking oil spray.)
4. Whisk together flour, baking soda, cream of tartar, and salt.
5. In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine.
6. Spread half of batter into bottom of dish.
7. Sprinkle with half of cinnamon sugar.
8. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon.
9. Sprinkle evenly with streusel, then remaining cinnamon sugar.
10. Bake until a tester inserted in middle comes out clean, 25 to 28 minutes in a convection oven, or 30 to 35 minutes in a standard oven.
11. Let cool completely. (In order to keep the layers intact, the cake must be completely cool before cutting it into bars.)
12. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.

One Year Ago:

• Churro Cupcakes with Cinnamon Cream Cheese Frosting
• Red Velvet Brownies

Two Years Ago:

• Buttermilk Biscuits

Three Years Ago:

• Oat Cake with Blackberries & Blueberries
• Cookies & Cream Ice Cream

Four Years Ago:

• Buttermilk Cake with Raspberries
• Giant Chocolate Chip-Oatmeal Ice Cream Sandwiches
• Biscoff Crunch & Swirl Vanilla Bean Ice Cream

Five Years Ago:

• Glazed Maple Cookies

Crumb Cake Muffin Tops

I have another special summer breakfast recipe to share- although I’m sure I’ll be making these year-round. 🙂 I have to make sure that I put my Mother’s Day muffin top pan to good use!

Everyone in my house absolutely loves crumb cake. The genius of making crumb cake in a muffin top form is portion control (which we need!) as well as a reduced baking time. This recipe was slightly adapted from Serious Eats.com; I incorporated whole wheat flour. This recipe would also work in a standard muffin pan, of course. Fabulous!

Yield: 12 muffin tops

For the Cake:

• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons melted butter
• 1 tablespoon canola oil
• 1 large egg
• 1/2 cup milk (I used 1 percent milk)
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon baking soda

For the Crumb Topping:

• 1 cup all-purpose flour
• 3/4 cup white whole wheat flour
• 2/3 cup (4 2/3 ounces) packed light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons (5 ounces) unsalted butter, melted
• 2 teaspoons vanilla extract
• Confectioners’ sugar, for dusting, optional

To Make the Cake:

1. Adjust rack to middle position and preheat oven to 350°F, preferably on convection. Grease muffin top pan with cooking oil spray.
2. Whisk sugar, salt, melted butter, and oil in a large bowl.
3. Whisk in egg, milk, sour cream, and vanilla.
4. Stir flour, baking powder, and baking soda in a small bowl.
5. Whisk into wet mixture until just combined.

To Make the Crumb Topping:

1. Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
2. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
3. Spoon 2 tablespoons batter into each cup and spread evenly.
4. Sprinkle with crumb mixture.
5. Bake until light golden and cakes are just firm, about 15 minutes.
6. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
7. Dust with Confectioners’ sugar, as desired.

One Year Ago:

• Oatmeal Blueberry Buttermilk Pancakes
• Tate’s Shortbread

Two Years Ago:

• Selma’s Plum & Cinnamon Cake
• Peach Pie Crumble Bars

Three Years Ago:

• Blueberry Buckle
• Whole Wheat Blueberry Muffins

Four Years Ago:

• Crumb Cake
• Blackberry Crumb Cake
• Oat Bran Blackberry Muffins

Warm Strawberry Crumb Cake

Our special springtime family tradition is to go strawberry picking. We love it. 🙂 This year, our favorite berry picking farm limited the quantity each person could pick because a cold snap in the early spring damaged a lot of their plants. I had to go pick on two separate occasions!

There is always a lot of pressure to put our pickings to good use. Along with my mandatory strawberry jam and pancakes, I also made strawberry muffins and this amazing dessert – my new addition this year. This recipe was adapted from Food and Wine, contributed by Gerard Craft. I made half of the recipe and modified the baking time accordingly. We ate it warm with vanilla ice cream. It could also be a very special breakfast. Fabulous!!

I’m joining Angie’s party with this one over at Fiesta Friday #125 co-hosted by my friends Quinn @ Dad What’s 4 Dinner and Elaine @ Foodbod. Check out their wonderful blogs & the fiesta!

Yield: Serves 6

For the Filling:

• 1 1/2 pounds strawberries, hulled and halved (4 cups)
• 1/4 cup granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 1/4 tablespoons cornstarch dissolved in 1 1/4 tablespoons of water
• 1/2 vanilla bean, split and seeds scraped

For the Crumb Topping:

• 1/4 cup lightly packed light brown sugar
• 1/4 cup plus 1 tablespoon all-purpose flour
• pinch of coarse salt
• 2 tablespoons unsalted butter, cubed and chilled

For the Cake:

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 tablespoon baking powder
• scant 1/2 teaspoon salt
• 1/2 stick, 4 tablespoons, unsalted butter, softened
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 1/2 large eggs (It’s a little tricky!)
• 3/4 teaspoons pure vanilla extract
• 1/4 cup plus 2 tablespoons buttermilk

For Serving:

• vanilla ice cream, optional

1. Preheat the oven to 350°, preferably on convection.
2. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
3. Pour the fruit filling into a 8×8-inch pan (9-by-13-inch if doubling the recipe) glass or ceramic baking dish set on a sturdy baking sheet.
4. In a medium bowl, mix all of the Crumb Topping ingredients with a pastry blender or your fingers until a coarse meal forms; press into small clumps. (I set this mixture aside in the refrigerator.)
5. To Make the Cake Batter: In a medium bowl, whisk the flour with the baking powder and salt.
6. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
7. Add the eggs, one at a time, beating well between additions.
8. Beat in the vanilla extract and scrape down the bowl.
9. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
10. Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping.
11. Bake in the center of the oven for 45 to 50 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. (I baked it for 45 minutes for the proportions in the recipe and with the recipe doubled and baked in an enameled cast iron baking dish.)
12. Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature.

Make Ahead: The crumb cake can be refrigerated overnight. Serve warm or at room temperature.
Note: The fruit filling can also be made with a combination of blackberries, raspberries and blueberries.

One Year Ago:

• Strawberry Slab Pie
• Strawberry Cornmeal Griddle Cakes

Two Years Ago:

• Strawberry-Graham Scones
• Alton Brown’s Berry Muffins

Three Years Ago:

• Strawberry Summer Cake
• Strawberry Shortcake Cookies
• Strawberry-Vanilla Bean Jam

If you like this you may also like:

• Old Fashioned Strawberry-Rhubarb Crisp

Whole Wheat-Bartlett Pear Crumb Cake

This cake was nutty, earthy, and really really moist. The entire house smelled absolutely incredible while it baked- much of the credit should be given to the orange zest in the batter. Even more wonderful orange flavor was added after the cake was removed from the oven when fresh orange juice was drizzled all over the top. Fabulous!

This recipe was adapted from Huckleberry: Stories, Secrets, and Recipes from our Kitchen by Zoe Nathan with Josh Loeb and Laurel Almerinda. I weighed whole roasted almonds and then finely ground them in a mini food processor instead of using store-bought almond flour. I used fat-free Greek yogurt instead of whole plain yogurt. I also substituted oat bran for the toasted wheat germ in the original recipe. Wheat bran or ground flaxseed would also work as substitutes. I also baked the cake in a 9-inch springform pan instead of a 10-inch cake pan.

The authors offer seasonal adaptations to this recipe by substituting blueberries, raspberries, cranberries, apricots, peaches, or figs for the pears. Yummy!

Yield: Makes one 9-inch cake

For the Topping:

• 1/2 cup (110 g) unsalted butter, at room temperature
• 55 g (1/2 cup plus 2 T) almond flour
• 20 g (1/4 cup plus 2 T) rolled oats
• 50 g (1/4 cup) granulated sugar
• 30 g (1/4 cup) whole wheat flour
• 3 T all-purpose flour
• 2 T oat bran, toasted wheat germ, wheat bran, or ground flaxseed
• 2 T light brown sugar
• 1/4 tsp coarse salt
• 20 g (1/4 cup) sliced almonds

For the Cake:

• 170 g (3/4 cup) unsalted butter, cubed, at room temperature
• 200 g (1 cup) granulated sugar
• 2 T light brown sugar
• 3/4 tsp coarse salt
• 1 T pure vanilla extract
• 2 large eggs
• 160 g (1 1/4 cups) all-purpose flour
• 55 g (3/4 cup) oat bran, toasted wheat germ, wheat bran, or ground flaxseed
• 25 g (1/4 cup) almond flour
• 3 T rye flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup (240 ml) plain yogurt (I used fat-free Greek yogurt)
• zest of 1 orange, *fruit reserved*
• 3 pears, peeled and thickly sliced into 6 pieces each (I used Bartlett pears)

To Make the Topping:

1. In a medium bowl, combine the butter, almond flour, oats, granulated sugar, whole wheat flour, all-purpose flour, wheat germ, brown sugar, and salt. Blend with a pastry blender until homogenous.
2. Add sliced almonds and blend with your fingers. Refrigerate until needed.

To Make the Cake:

1. Position a rack in the middle of your oven and preheat to 350 degrees. Line and grease a 9-inch springform pan with parchment paper and cooking spray.
2. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium-high speed until light and fluffy, about 2 minutes.
3. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
4. Pause mixing and all the all-purpose flour, wheat germ, almond flour, rye flour, baking powder, baking soda, yogurt, and orange zest. Mix cautiously, just until incorporated. Do not over mix!
5. Scoop the batter into the prepared pan and cover evenly with the pears.
6. Top with the crumble, allowing a little fruit to poke through.
7. Bake for 1 hour 5 minutes or up to 1 hour 15 minutes, or until a cake tester comes out clean. Do not over bake!
8. Allow to cool for 15 minutes in the pan; then squeeze the orange over the entire cake.
9. Remove the side of the pan and gently pull the parchment paper from every nook and cranny of the cake.

Note: This cake is best served the day it is made, but it will keep, tightly wrapped, for up to 2 days at room temperature.

One Year Ago:

• Jacques Pepin’s Plum Galette
• Oat Cake with Blackberries & Blueberries

Two Years Ago:

• Buttermilk Cake with Raspberries
• Old-Fashioned Apple Crisp