Cinnamon Crumb Cake

So we have previously established that I am not a baker. So when I find a pastry or cake or sweet treat that turns out really well, I make it over and over again.  See Fresh Lemon Tarts or my favorite chocolate chip cookie recipe. Luckily, the folks in my house don’t mind.

We have also established that I love, love, love Cui.sine at H.ome magazines.  It is my favorite, by far, of any food related magazine I have ever received.  I’ve been getting these for years now.  It is completely ad free, the magazine teaches technique, offers unbiased kitchen equipment buying guides, tips tricks, etc. It is a full color, unpretentious cooking magazine! I totally fan girl over it.  Additionally, every recipe I have ever tried out of any of their issues has required very little tweaking and has always been delicious.

This crumb cake was one of those recipes that I make over and over again.  This easy and delicious cake was a hit with the elders for Mother’s Day and the sweet tooth fiends in my house. It is rich and moist and just plain old good!

Cinnamon Crumb Cake

Adapted from http://www.cuisinerecipes.com

What you need for the crumb topping:

• 1⁄2 cup packed light brown sugar
• 1⁄4 cup granulated sugar
• 2 1⁄2 tsp. ground cinnamon
• 1⁄2 tsp. salt
• 1 stick unsalted butter, melted and slightly cooled (8 Tbsp.)
• 1 1⁄2 cups all-purpose flour

What you need for the cake:

• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1⁄2 tsp. salt
• 1⁄4 tsp. baking soda
• 6 Tbsp. unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1⁄2 cup sour cream

What to do:

• Preheat oven to 325° with rack in center position
• Coat an 8×8-inch baking dish with butter and flour
• For the crumb topping, combine brown sugar, ¼ cup granulated sugar, cinnamon, and ½ tsp. salt; add melted butter and stir to combine. Stir in 1½ cups flour until mixture forms moist clumps.
• For the cake, whisk together 1¼ cups flour, baking powder, ½ tsp. salt, and baking soda in a bowl.
• Cream softened butter and 1 cup granulated sugar in a separate bowl with a mixer on medium-high speed until light and fluffy, 3–5 minutes. Beat in eggs, one at a time, then vanilla, beating just until incorporated. Add sour cream and beat just until blended.
• Beat in flour mixture in three additions on low speed just until incorporated.
• Transfer batter to prepared dish; smooth top. Crumble the topping evenly over the batter. Completely cover cake with crumbs (topping will be thick).
• Bake cake until topping is golden brown and a toothpick inserted into center of cake comes out clean, 45–50 minutes.
• Let cake cool completely before serving.

Cinnamon Loaf Cake

I love sending fresh baked goods with E when he goes to visit his mom.  The problem? He tells me at the last minute when he plans to visit.  Since MIL has a serious sweet tooth also, I never want him going over there empty handed! Enter the easy, typically one bowl, loaf cake!

What you need:

• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 eggs
• 2 teaspoons cinnamon or vanilla extract
• 3 Tablespoons melted butter
• 2 Tablespoons brown sugar
• 1 Tablespoon ground cinnamon

What to do:

• Preheat oven to 350°
• Grease one 9x5 inch loaf pan. 
• Whisk flour, sugar, baking powder, baking soda, cinnamon and salt
• Add buttermilk, oil, eggs and extract
• Mix just until combined
• Pour into prepared loaf pan. Smooth top
• In a small bowl, mix butter, brown sugar and cinnamon. Pour topping over batter
• Using knife, cut in a light swirling motion to give a marbled effect
• Bake for 50-55 minutes; until toothpick inserted comes out clean
• Let cool for a few minutes before removing from pan

Iced Cinnamon Roll Scones

This recipe was a total accident!  It started out as actual cinnamon roll dough. I failed to warm the buttermilk to activate the yeast before adding it to the flour.  When I realized it, I'd already poured the cold buttermilk into the flour. So I improvised.

I am happy to report these babies were a delicious mistake! I hate waste so much and just couldn't bare throwing away all of that flour and buttermilk! The dough was moist and full of so much cinnamon flavor. It seriously tasted like a cinnamon roll! Can't wait to make these again! Hope you enjoy!

Iced Cinnamon Roll Scones

Adapted from: http://www.foodandwine.com/recipes/iced-cinnamon-bun-scones

What you need for the dough:

• 2/3 cup light brown sugar
• 2 tablespoons softened butter
• 1 stick (4 ounces) cold unsalted butter, diced 
• 1 1/4 teaspoons cinnamon
• 3 cups all-purpose flour, plus more for dusting
• 1 cup buttermilk
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 large egg
• 1 teaspoon pure vanilla extract

What you need for the icing:

• 1/4 cup cream cheese, softened
• 1 teaspoon fresh lemon juice
• 2 cups confectioners' sugar

What to do:

• Preheat the oven to 425°. 
• Line a large, heavy baking sheet with parchment paper. 
• In a small bowl mix the brown sugar and 2 tablespoons butter, set aside.
• In the bowl of a stand mixer fitted with the dough hook (remember my dough started as cinnamon rolls) combine the remaining dough ingredients and mix just until the dough comes together.
• Turn the dough onto a lightly floured surface and sprinkle the brown sugar mixture over the dough.  Gently knead it into the dough.
• Pat or roll the dough into an 8-inch round, about 1 inch thick disk. 
• Cut into 8 wedges (like you would a pie), then transfer the scones to the baking sheet and refrigerate for 10 minutes. 
• Bake for 18 to 20 minutes, or until browned. 
• Let cool slightly on the sheet, then transfer to a wire rack.
• In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. Spread the icing over the warm scones.

Easy Pumpkin Bread

I have been a little pressed for time lately but I don't want to neglect the masses (eyeroll...lol).  If I had a go to dessert or quick bread, this would be it. Always moist, always easy, always delicious.

Easy Pumpkin Bread
Adapted from http://simplyrecipes.com/recipes/pumpkin_bread/

What you need:

• 3 cups all purpose flour
• 1 teaspoon salt
• 2 cups sugar
• 2 teaspoons baking soda
• 1 15 oz can of pumpkin purée
• 1 cup olive oil (or canola, vegetable)
• 4 eggs, beaten
• 1/2 cup buttermilk
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon allspice

What to do:

• Preheat oven to 350°F
• In a large bowl sift together the flour, salt, sugar, and baking soda
• In a medium bowl mix the pumpkin, oil, eggs, water, and spices together
• Combine with the dry ingredients
• Pour evenly into two prepared loaf pan
• Bake 50-60 minutes until a cake tester poked in the center of the bread comes out clean

Moist Nutella Brownies

My Sweet B recently turned 12.  She is what my mother would call a "love child" According to my mother when a child is made while the parents are deeply in love, that love embeds itself within the child.  I would have to agree.  B is definitely our love child. She loves being loved on, hugs are her favorite, nothing is better than cuddling up to her dad or me.  She's not reached the age where she is ashamed to hold my hand in public, give me a kiss in front of her friends or any of those things pre-teens find gross.  I am completely enamored with her, even now.  She is very inquisitive, super intelligent and she cares about her mommy and daddy.  She has a "hardcore" love for us and we respect it and reciprocate it.  

The Gruesome Twosome, that's what I call B and E.  They are the funniest when they are dancing together.  They make up dances and songs all of the time.  E's been dancing with her since she was a baby.  Their song is My Girl by The Temptations. B thinks her daddy is every.single.thing; and he thinks his "Princess" can do no wrong.  

They are so much alike it's scary. She's emotional like E when it comes to me, she cocks her head to the side and watches TV like E, she is super silly like E and she has a ferocious sweet tooth like E.

One of our birthday traditions is dinner of choice, no matter what restaurant or cooked meal.  It will always be funny to me that my kids and E would prefer I cook for them instead of being taken out to dinner.  Is this not the most random birthday dinner request? LOL

 

Her latest favorite is Nutella.  If I let her she would eat a spoonful or three every day.  So when I received her birthday dinner list I was not surprised when she wanted Nutella as a part of her dinner. 

These brownies were very moist and rich and just plain old delicious.  I'm even thinking of adding them to my Cookie Boxes that I give as gifts during Christmas...never mind these aren't cookies. LOL The next time I whip these up I will be adding some actual hazelnuts to the batter!

Moist Nutella Brownies

Adapted from http://goddessofbaking.blogspot.com/2011/03/nutella-brownies.html

What you need:

• 1 Cup All Purpose Flour
• 3/4 Cup Cocoa Powder
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 1 Cup Unsalted Butter
• 1 Cup Sugar
• 1 Cup Brown Sugar
• 2 Teaspoons Hazelnut Extract (vanilla will work fine also)
• 4 Eggs
• 1 Cup Nutella, room temperature
• 1/2 Cup Semi-Sweet Chocolate Chips

What to do:

• Preheat oven to 350
• In a medium size bowl, whisk together the flour, cocoa, baking powder, salt, and cinnamon
• In a small sauce pan, melt the butter on low heat.  Then add the sugars and hazelnut extract.  Stir until combined 
• Remove from heat and move the mixture to the bowl of your mixer.  Let the mixture cool before adding the eggs
• Add one egg at a time, mixing completely before adding the next egg
• Add the dry ingredients, stir just to incorporate
• Add the room temperature Nutella and mix until incorporated  (Note: you can melt this in the microwave for about 30 seconds if you'd like, I didn't)
• Add the chocolate chips and stir with a rubber spatula 
• Pour the batter into a greased 9x13 pan
• Bake for 35-40 minutes.
• Remove from the oven and let cool before slicing.

Easy Banana Cake w/Browned Butter Frosting

Another one bowl cake that was a quick addition to our Sunday dinner table! All of these over ripened bananas don't stand a chance!  The browned butter frosting complimented the toasted pecans beautifully!

Easy Banana Cake w/Browned Butter Frosting

What you need for the cake:

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup granulated sugar
• 1/4 cup oil
• 1/4 cup buttermilk
• 2 eggs
• 2 teaspoons vanilla extract
• 2 large bananas, mashed

What you need for the frosting:

• 4 Tablespoons butter
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 tablespoon heavy cream
• 1/4 cup chopped and toasted pecans {optional}

What to do:

• Preheat oven to 325 degrees.
• Spray an 8" or 9" round cake pan or an 8×8 square dish with non stick cooking spray and set aside.
• In a large bowl, combine all the dry ingredients. Stir to combine.
• Stir in oil, buttermilk, eggs, vanilla and mashed bananas
• Mix just until combined.
• Pour into prepared dish and bake 25-30 minutes or until toothpick comes out clean when inserted. 
• Cool completely before frosting.

To make the frosting

• Place butter in a small saucepan over medium heat.
• Just after the butter melts, start swirling the pan in small circles.
• After a few minutes, the butter should start foaming then it will turn an amber color and start to smell nutty and delicious.
• Remove from heat and pour into a mixing bowl. Cool to room temperature.
• Once butter has cooled, whip together with vanilla, powdered sugar and cream until smooth and creamy.
• Spread over cooled cake and top with chopped, toasted pecans if using.

Cinnamon Swirl Banana Bread

In the never ending quest to not waste the over ripened bananas my family doesn't eat, I make quick breads.  Quick breads aren't really "breads" per se but one bowl loaf cakes.  This quick bread is a little upgrade from your basic banana bread with the addition of cinnamon sugar.  It smelled so good while it was baking and tastes even better!

Cinnamon Swirl Banana Bread Adapted from: http://lovintheoven.com/2010/03/cinnamon-swirl-banana-bread.html
What you need:

• 3 over-ripe bananas, smashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• 1/8 tsp salt
• 1 1/2 cups flour
• 1/3 cup sugar
• 1 Tbs cinnamon

What to do:

• Preheat oven to 350
• Spray non-stick spray in a 9 x 5 loaf pan
• In a medium bowl, mix bananas, butter, sugar, egg, and vanilla together
• Add baking soda and salt, then gently stir in flour. Gently mix until just combined
• In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon
• Add 1/2 of the batter to the loaf pan and then sprinkle half of the cinnamon-sugar mixture all over the batter in the pan
• Add the remaining batter, and then sprinkle the leftover cinnamon-sugar on top
• Bake for 50-60 minutes or until toothpick inserted in the center comes out clean

Vanilla Bean Scones

Love. Period.


See I am not a CrackBux junkie but on the rare occassion I partake, I always cop one of their pastries.  Their OK. So when I found this recipe over here I. Couldn't. Wait.

Eating this was like eating a warm, citrusy, sweet biscuit! The lemon was a WONDERFUL addition to this pastry.

I didn't use the glaze from her site (but I will the next time I make them). Since I ran out of powdered sugar I used a lemon simple sugar glaze (one part lemon juice to one part sugar, heated until dissolved). I'm going to whip up a batch for my cousin just so I can have an excuse to make them again...I can't have all that goodness all up in my house less I gain 50lbs!

The only change I made was I did not use vanilla bean paste. I used vanilla bean and I did not use the glaze. I also may have used a bit more lemon zest cause I love lemon in pastries!

Vanilla Bean Scones

Adapted heavily from http://amybites.com/?p=855

What you need:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 5 tablespoons cold, unsalted butter, cubed
• 1 cup sour cream (regular)
• 1 egg yolk
• 1 1/2 teaspoons vanilla bean paste or vanilla beans
• 1 teaspoon lemon zest

 What to do:

• Preheat oven to 400 degrees F.
• In a mixing bowl, combine dry ingredients (flour, baking powder, baking soda, and sugar) with cubed butter. Cut in butter until mixture resembles coarse meal (the dough will be kind of grainy).
• In a separate bowl, whisk together wet ingredients: sour cream, yolk, vanilla beas, and zest.
• Add wet ingredients to dry ingredients. Mix with a fork or whisk until dough comes together.
• Place dough on parchment lined baking sheet, then form with floured hands into an approximately 9 by 12 inch rectangle.
• Cut into 12 squares, then each in half diagonally until you have 24 wedges*.
• Bake for 17 minutes or until golden-brown. Let cool on wire rack before using glaze of your choice. 

*I actually got about 15-17 wedges.


 Cook.Eat.Repeat.

Originally posted February 2, 2011