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.

Butterscotch Pudding with Streusel Crumble & Pecans

Wow. We just loved this! The pudding was fabulously creamy and a little bit salty. The sweet streusel crumble and toasted pecan toppings complemented it perfectly.

This recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I weighed the ingredients, when possible, omitted the rum or bourbon in the pudding, and modified the method.

Yield: Serves 8

For the Butterscotch Pudding:

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup (99 g) granulated sugar
• 1/2 cup (99 g) packed light brown sugar
• 1 tsp fine sea salt
• 4 large egg yolks
• 1/4 cup (28 g) cornstarch
• 8 T (1 stick, 113 g) unsalted butter, room temperature, cut into 4 pieces
• 1 T pure vanilla extract
• 1 T blackstrap rum or bourbon, optional (I omitted it)

For the Streusel Crumble: (Makes 1 cup)

• 48 g (1/3 cup) all-purpose flour
• 33 g (2 1/2 T) granulated sugar
• 33 g (2 1/2 T packed) light brown sugar
• 25 g (1/4 cup) old-fashioned rolled oats
• 1/8 tsp fine sea salt
• 1/8 tsp ground cinnamon
• 3 T (43 g) unsalted butter, room temperature, cut into 3 pieces

To Serve:

• 1/4 to 1/2 cup (27 to 57 g) whole pecans, toasted and chopped into small pieces

To Make the Butterscotch Pudding:

1. In the bowl of a stand mixer fitted with a paddle, beat the granulated and brown sugars, salt, and egg yolks on low until combined.
2. Increase the heat to medium-high and beat until very thick, about 5 minutes.
3. Scrape down the sides and bottom of the bowl and add the cornstarch. Mix on low until combined.
4. Meanwhile, in a small saucepan over medium heat, heat the milk and heavy cream until just simmering. Remove from the heat and transfer to a medium liquid measuring cup with a pourable spout.
5. With the mixer running on low, slowly pour the hot milk-cream mixture into the egg yolk mixture. Beat until incorporated.
6. Transfer the mixture to a medium, heavy bottomed saucepan. Cook over medium heat, stirring or whisking constantly, until the mixture becomes thick and begins to boil, 3 to 4 minutes.
7. Whisk for an additional 3 to 4 minutes, until the mixture becomes the consistency of pudding and is glossy.
8. Remove from the heat and stir in the butter, vanilla, and rum, if using. Mix until the butter is completely melted.
9. Strain through a fine mesh strainer into a medium bowl.
10. Cover with plastic wrap, making sure the wrap sits directly on top of the pudding (this will help keep it from forming a skin).
11. Place the bowl in the freezer for 15 minutes, then transfer to the refrigerator until well chilled, at least 4 hours. While the pudding chills, make the streusel crumble.

To Make the Streusel Crumble:

1. Adjust an oven rack to the middle position. Preheat the oven to 350 degrees. Line a rimmed quarter sheet pan with parchment paper.
2. In a medium bowl, combine the all-purpose flour, sugars, oats, salt, and cinnamon.
3. Add the butter and incorporate using a pastry blender until the mixture comes together but is still quite crumbly.
4. Place the streusel on the prepared baking sheet in an even layer; press into the pan.
5. Bake for 10 to 12 minutes, until golden brown. Cool completely.
6. To serve, crumble into chunky pieces.

To Serve:

1. Divide the pudding between 8 ramekins and top with toasted pecans and streusel.
2. Pass additional streusel at the table, if desired.

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.)

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.

One Year Ago:

• Mark Bittman’s Chocolate Chip Cookies

Two Years Ago:

• Whole Wheat Gooseberry & Almond Squares

Three Years Ago:

• Flourless Chocolate Cookies
• Candy Corn Sugar Cookies

Four Years Ago:

• Skillet Chocolate Chip Cookie
• Browned Butter Chocolate Chip Cookies
• Gluten-Free Hazelnut & Dark Chocolate Brownies
• Chocolate Chip & Walnut Blondies

Five Years Ago:

• Potato Chip Cookie Ice Cream Sandwiches

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