Pumpkin Crumb Cake

I woke up on a cold and rainy morning and read a post about this delicious coffee cake…had to have it. 🙂 My daughter and I started making it almost immediately.

The recipe was adapted from Nancy-C.com. She makes all sorts of crowd-pleasers. I modified the technique used to make the streusel topping, making it with melted butter to replicate my favorite New York-style crumb cake. The original recipe makes one 8 x 8-inch coffee cake.  I doubled the recipe and baked it in a 9 x 13-inch pan. Next time, I may make two 8 or 9-inch rounds so that I could freeze one to enjoy later.

Yield: One 9 x 13-inch cake or Two 8 or 9-inch cakes, about 16 to 20 servings (see note)

For the Coffee Cake:

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2/3 cup canola oil
  • 4 large eggs
  • 1 1/2 cups light brown sugar, packed
  • 15 oz can pumpkin purée

For the Crumb Topping:

  • 1 1/2 cups light brown sugar, packed
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 8 T (1 stick) unsalted butter, melted
  • powdered sugar, for serving

To Make the Crumb Topping:

  1. In a medium-sized mixing bowl, whisk together the brown sugar, flour, salt, and cinnamon.
  2. Melt the butter in the microwave or small saucepan.
  3. Pour the butter mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture.  Set aside while you make the cake batter.

To Make the Cake Batter:

  1. Preheat oven to 350˚F. Grease or spray preferred baking pan, line with parchment paper, lightly spray parchment; set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
  3. In a medium bowl, whisk the oil, eggs, sugar, and pumpkin puree, blending everything well.
  4. Add the wet ingredients to the dry flour mixture, stirring until just combined.
  5. Spread batter into the prepared pan.
  6. Crumble the crumb mixture over the top, until the batter is completely covered.
  7. Bake at 350˚F for 20 to 25 minutes for 8 or 9-inch rounds, 30 to 35 minutes for a 9 x 13-inch pan, or until lightly browned on top and a toothpick inserted in center comes out clean or almost clean. (I rotated the pan halfway through the baking time.) 
  8. Remove the cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired. (I let the cake cool completely before dusting with confectioners’ sugar.)

Note: Half the recipe will fill an 8×8-inch pan. Use 1 cup of pumpkin purée. (Refer to the link above to the original recipe for proportions.)

Streusel Banana Bread

As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.

For the Streusel:

  • 6 T unsalted butter, room temperature, plus more for the pan
  • 1/2 cup all-purpose flour
  • 1/4 cup white whole wheat flour
  • 1/3 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp Kosher salt
  • 1/2 cup chopped pecans

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup buttermilk
  • 1 cup banana purée from 2-3 very ripe bananas, mashed
  1. Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
  2. Coat a 9-by-5-inch loaf pan or Pullman loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
  3. Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
  4. Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
  5. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
  6. Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
  7. Spoon half of the batter into the prepared pan.
  8. Sprinkle half of the streusel evenly over the batter.
  9. Add the remaining batter, then sprinkle remaining streusel over the top.
  10. Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes in a standard loaf pan (tenting with foil after 1 hour if browning too quickly), or 1 hour in a Pullman loaf pan.
  11. Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.

Chocolate Chip Streusel Brownies

My indecisiveness can be crippling- that’s why I really love recipes like this one. It’s perfect for those of us who can’t decide if we should make cookies or brownies. 😉 I am slightly more partial to brownies… and this brownie base was made even more delicious by incorporating dark chocolate.

This recipe is from Martha Stewart Living. Rich and amazing.

Yield: Serves 16+

For the Cookie Dough:

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)

For the Brownie Batter:

  • 1 stick unsalted butter, cut into large pieces
  • 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons unbleached all-purpose flour
  1. For the Cookie Dough: Preheat oven to 350 degrees.
  2. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides.
  3. Whisk together flour, baking soda, baking powder, and salt.
  4. In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes.
  5. Reduce speed to medium-low and beat in egg. Beat in vanilla.
  6. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate.
  7. For the Brownie Batter: Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth.
  8. Remove from heat; whisk in granulated sugar.
  9. Whisk in eggs, one at a time, until combined.
  10. Whisk in cocoa and salt.
  11. Fold in flour until combined.
  12. Pour brownie batter into prepared pan, smoothing top with an offset spatula.
  13. Crumble cookie dough evenly over batter.
  14. Cover with parchment-lined foil; bake until just set, 20 minutes.
  15. Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more.
  16. Let cool completely in pan on a wire rack. Lift brownies from pan using parchment; cut into 16 squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

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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.

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Blueberry Muffin Tops with Streusel Topping

Yes, it’s true… I’m still talking about Mother’s Day. 🙂

One of my special Mother’s Day gifts was a “Muffin-Top” pan. It’s genius. (My daughter only eats the top of her muffins, so this really was a perfect gift!) Needless to say, I already have a couple of muffin-top recipes to share. We enjoyed this version for our Memorial Day breakfast. They were fabulously loaded with fresh blueberries.

This recipe was adapted from Gourmet via Epicurious.com. I lowered the oven temperature, increased the vanilla, and reduced the flour in the topping. Next time I plan to incorporate some whole wheat flour. These muffins could also be made in a standard muffin tin, of course!

An absolute highlight in the original recipe was the informative explanation about the origin of the “Muffin-Top” baking pan. It was described as a TV triumph from a 1990’s Seinfeld episode. Here’s the recap:

“After Elaine exclaims that she only likes the tops of muffins (“The Muffin Tops” first aired on May 8, 1997), her former boss thinks Elaine has hit on a clever marketing idea. But when you only sell the tops, what do you do with the hundreds of muffin ‘stumps’ (bottoms) that are left? Elaine and her gang take to the streets with garbage bags of stumps, trying to pawn them off on anyone and everyone. There are no takers; even the homeless turn them down with disdain. It didn’t take long after the airing of the episode for muffin-top pans to appear on store shelves.”

LOVE it. 🙂

Yield: 12 muffin tops

For the Batter:

  • 3/4 stick (6 tablespoons) unsalted butter
  • 1/3 cup whole milk
  • 1 whole large egg
  • 1 large yolk
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (can use some white whole wheat flour, if desired)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 2 cups fresh blueberries (12 oz)

For the Topping:

  • 3 tablespoons cold unsalted butter, cut into bits
  • 1/4 cup all-purpose flour
  • 3 1/2 tablespoons sugar

Make the Batter:

  1. Put oven rack in the center or upper third of oven and preheat to 350°F, preferably on convection. Generously butter muffin pans. (I used cooking oil spray.)
  2. Melt butter in the microwave or in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
  3. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
  4. Fold in blueberries gently but thoroughly.
  5. Divide batter among 12 muffin cups, spreading evenly. (I used a large cookie scoop.)

Make the Topping and Bake the Muffins:

  1. Rub together all topping ingredients in a bowl with your fingertips or a pastry blender until crumbly, then sprinkle evenly over batter in cups, about 1 tablespoon per muffin.
  2. Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
  3. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.

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Cinnamon Swirl Bread

I had a very productive snow day… I made this amazing bread! 🙂 I was inspired to make it with my kids ever since I read this post from Quinn @Dad What’s 4 Dinner. I should have doubled the recipe as he suggested. It was beyond delicious.

I had delayed making it for such a long time, waiting for the perfect time to bake with both of my kids. On their second consecutive snow day, I decided it was the perfect time. What else did they have to do? Ironically, they weren’t really interested in my baking plans. 😦 As disappointed as I was, I really wanted to make it. What else did I have to do? 😉 and… In case you were wondering, yes, they were interested in eating it!

This recipe was adapted from King Arthur Flour.com. I made the dough in my bread machine before rolling it out for the filling. I also used a proofing oven for the loaf to rise prior to baking. Fabulous.

Baking Time: 45 min
Total Time: 3 hrs 40 min

Yield: 1 loaf

For the Dough:

  • 361 g all-purpose flour
  • 46 g potato flour (I used Bob’s Red Mill)
  • 35 g dry milk
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon cinnamon
  • 35 g granulated sugar
  • 2 1/2 teaspoons instant yeast
  • 57 g butter (about 4 T)
  • 227 g lukewarm water (about 1 cup)

For the Filling:

  • 50 g granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 35 g raisins or currants
  • 2 teaspoons all-purpose flour
  • 1 large egg beaten with 14 g water (about 3 tsp water)

For the Streusel Topping:

  • 28 g unsalted butter, cubed (about 2 T)
  • 28 g granulated sugar
  • 1/4 teaspoon cinnamon
  • 28 g all-purpose flour
  1. Add the liquid ingredients and butter to a bread machine pan and top with dry ingredients. (If not using a bread machine, combine all of the dough ingredients in a large mixing bowl, mixing until the dough begins to come away from the sides of the bowl.)
  2. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it’s smooth. If you’re kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. *You can also simply knead the dough using the dough cycle of your bread machine.*
  3. Transfer the dough to a lightly oiled bowl (if you’re not using your bread machine’s dough cycle), cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it’ll be puffy, if not doubled in bulk.
  4. Transfer the dough to a rectangular piece of plastic wrap or a lightly oiled work surface, and shape it into a long, thin rectangle, about 16″ x 8″.
  5. To make the filling, combine the sugar, cinnamon, raisins or currants, and flour in a food processor (mini preferred) or blender, processing until the fruit is chopped.
  6. Brush the dough with some of the egg/water, and pat the filling onto the dough. Reserve the egg wash for the streusel topping. img_8674
  7. Beginning with a short edge, roll the dough into a log.
  8. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan. img_8676
  9. Cover the pan with lightly greased plastic wrap, and allow the bread to rise for about 1 hour at room temperature or in a proofing oven, or until it’s crowned about 1″ over the rim of the pan. (Mine took 1 hour 15 minutes.) Towards the end of the rising time, preheat the oven to 350°F, preferably on convection. img_8678
  10. In a small bowl or mini processor, combine the streusel ingredients, cutting in the butter until the mixture is crumbly. If you’re using a mini processor, watch carefully; streusel will go from crumbly to a cohesive mass in just a second or so.
  11. Brush the loaf with some of the remaining beaten egg and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.
  12. Bake the bread for about 30 minutes, then tent the loaf lightly with aluminum foil and continue to bake 15 additional minutes.
  13. Remove the loaf from the oven, and after about 5 minutes, gently remove it from the pan. Some of the streusel will fall off, but you can alleviate this by first loosening all around the edges of the loaf with a knife, then turning the pan on its side and gently pulling it away from the loaf. Streusel will continue to fall off as you maneuver the bread — we’ve never figured out how they make that stuff adhere so nicely on the store-bought loaves! — but you’ll still be left with some nice, sweet topping.

Note: For a deep-dark, moist, cinnamon swirl inside the bread: Blend together sugar, cinnamon, raisins or currants, and flour until smooth. The addition of raisins or currants adds moistness, as well as subtle flavor.

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Whole Grain Blueberry Muffins With Orange Streusel

I love a good, hearty muffin for a special breakfast. Especially if it’s warm from the oven. 🙂 These muffins were moist, earthy, and wholesome. The recipe made 24 muffins- so I was able to freeze a dozen of them for a busy day. Woo hoo! Nice. 🙂

This recipe was adapted from the The New York Times, contributed by Julia Moskin. I weighed the dry ingredients, omitted the nuts, baked the muffins in one large oven in a single batch, and modified the baking time for a convection oven.

Yield: 24 standard muffins

For the Muffins:

  • 2 cups/240 g all-purpose flour, more as needed
  • ⅔ cup/75 g whole wheat flour or wheat germ, preferably toasted
  • ⅔ cup/92 g fine-ground yellow cornmeal
  • ⅔ cup/66 g rolled oats (not quick-cooking)
  • ⅔ cup/142 g packed light brown sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp cinnamon (or 2 tsp cinnamon & 2 tsp nutmeg or allspice)
  • ½ tsp coarse salt
  • 1 ¾ cups/414 ml buttermilk, more as needed
  • 1 ⅓ cup/315 ml coconut oil, or neutral oil like safflower or canola
  • ⅔ cup/158 ml maple syrup
  • 4 large eggs
  • 2 cups/198 g grated carrots or tart apple (I grated the carrots in a food processor.)
  • 1 ½ cups/255 g blueberries (I used frozen wild blueberries.)
  • 1 cup/113 g chopped toasted walnuts or pecans (optional)

For the Streusel:

  • ⅓ cup/71 grams packed light brown sugar
  • ½ tsp cinnamon
  • ¼ cup/59 ml coconut oil or cold unsalted butter
  • ½ cup/60 g all-purpose flour
  • finely grated zest from 1 large orange (about 1 1/2 T)
  1. Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
  3. Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don’t worry about a few lumps or streaks of flour.
  4. Stir in the carrots, blueberries and nuts if using. (If you’d like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
  5. Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
  6. Heat oven to 425 degrees, preferably on convection, and place rack in top third of oven.
  7. Butter or spray two muffin tins (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
  8. Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
  9. Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. Top with streusel, using your fingers to divide streusel over batter and press lightly onto the surface.
  10. Place one muffin tin in oven (or both tins if using a large oven) and reduce heat to 400 degrees. Bake for 17 minutes on convection, or up to 20 minutes in a standard oven, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking.
  11. Cool muffins in pan on rack, then remove from tin.
  12. If baking one batch at a time, repeat with remaining batter. (If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.)

Note: To freeze extra muffins, wrap them individually in aluminum foil. Reheat, still wrapped, in a 300-degree oven for about 20 minutes. Or unwrap and reheat in a microwave.

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