Baked Grapefruit Donuts

Baked Grapefruit Donuts

Ingredients

DONUTS

2 cups all-purpose flour

3/4 cups granulated sugar

2 teaspoons baking powder

1 teaspoon salt

2 egg whites, beaten

1 cup skim milk*

1 tablespoon vegetable shortening, melted

1 tablespoon fresh grapefruit zest

1 tablespoon fresh squeezed grapefruit juice, seeds removed

GLAZE

1-2 cups confectioners’ sugar

1-2 tablespoons fresh squeezed grapefruit juice, seeds removed

Instructions

DONUTS

Heat oven to 325 degrees F. Using a baking spray with flour grease each donut cavity; set aside.

In a large bowl whisk flour, sugar, baking powder and salt.

Add to the flour mixture, egg whites, milk, shortening and grapefruit zest and its juice, mix until just combined. Note: do not over mix as this could toughen the donuts.

Pour batter 1/2 full into each donut cavity, about 1/4 cup. Bake for 10-13 minutes until tops are lightly browned and a toothpick inserted in center comes out clean. Allow to cool over a wire rack to room temperature before pouring the glaze.

GLAZE

Meanwhile in a small deep bowl, whisk confectioners sugar and 1 tablespoon of grapefruit juice until well combined. If glaze is too thick, add a 1/2 tablespoon of grapefruit juice at a time and stir. If glaze is too thin, add 1/4 cup of confectioners sugar at a time and stir till combined.

Dip one half of each donut into the glaze and set to dry over a wire rack. Place a plate underneath to catch any drippings.

To make the zigzag lines of the glaze, pour excess glaze into one corner inside of a plastic sandwich/snack bag and cut a small hole at the corner. Gently push glaze through the opened hole to drizzle. Set to dry, about 5 to 10 minutes. ENJOY!

Notes

*Full fat version of ingredient(s) may be substituted.

Recipe Source: www.urbanbakes.com

Breakfast cake

Posted by mk in Breakfast, cake

Baked Grapefruit Donuts

Almond Butter Pumpkin Spice Breakfast Cake with Vanilla Bean Greek Yogurt Frosting

Almond Butter Pumpkin Spice Breakfast Cake with Vanilla Bean Greek Yogurt Frosting

YIELD: 8 slices PREP TIME: 10 minutes COOK TIME: 30 minutes TOTAL TIME: 40 minutes

Ingredients:

Almond Pumpkin Spice Breakfast Cake

3/4 cup white whole wheat flour (or whole wheat pastry flour)

1/2 cup quick oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

¼ teaspoon salt

1/2 cup pumpkin puree

2/3 cup creamy almond butter with sea salt

1/2 cup light brown sugar, packed

1 large egg

1/2 teaspoon almond extract

1 teaspoon vanilla extract

1/2 cup Greek yogurt (lowfat or full fat)

Vanilla Bean Greek Yogurt Glaze

1 1/4 cup plain greek yogurt (I like full fat for this)

1/3 cup powdered cane sugar

1 vanilla bean, split down the middle

Slivered almonds, for topping (optional)

Directions:

Preheat oven to 350 degrees.

Whisk together the flour, oats, baking powder, pumpkin pie spice, and salt. Set aside.

In another bowl, beat together the pumpkin and almond butter until smooth. Mix in the brown sugar, again until smooth. Whisk in the egg and extracts.

Gradually add the dry ingredients to the wet ingredients, scraping down the sides as necessary, until just incorporated. Mix in the Greek yogurt, again until just incorporated.

Line a 9-inch cake pan with parchment paper, and grease the whole pan liberally. Add the batter, using the back of a spoon or spatula to spread it out and push it into the sides. The batter is thick and doesn't spread much, so make it as even as possible.

Bake for 25-30 minutes, until a knife or toothpick inserted in the center comes out clean. Let cool until just slightly warm to the touch.

For the glaze, whisk together the yogurt and powdered sugar, then whisk in the vanilla bean seeds.

Top the cake with the glaze, and sprinkle on slivered almonds (optional, but pretty). Cut into 8 slices.

To make these into muffins, simply fill 12 greased muffin liners with the batter, and bake at 375 for 15-18 minutes.

I highly recommend using full-fat Greek yogurt for the frosting - it's thicker, creamier, and less tart than the lower-fat versions, so it results in a more frosting-like taste and consistency. You may use either fat-free, low-fat, or full-fat Greek yogurt in the batter with good results.

Breakfast cake

Posted by mk in Breakfast, cake

Almond Butter Pumpkin Spice Breakfast Cake with Vanilla Bean Greek Yogurt Frosting

Apple-Pie Cake

Apple-Pie Cake

INGREDIENTS

• 2 ½ cup all-purpose flour
• 1 ¼ cup brown sugar
• 3 teaspoon cinnamon (divided)
• 10 ounce cold unsalted butter (cut into ½-inch cubes)
• 3 pound crisp, tart apple (such as Granny Smith)
• ½ cup granulated sugar
• 2 tablespoon corn starch
• powdered sugar (as needed)

DIRECTIONS

In a large bowl of a food processor fitted with the blade attachment combine flour, brown sugar, and 2 teaspoon cinnamon. Pulse the mixture until well-combined. Add the cubed butter and pulse several more times until a course sandy texture with pea-sized pieces sprinkled throughout is achieved. You may alternatively use 2 knives or a pastry blade. Press ½ of the mixture onto bottom and halfway up the sides of a 10-inch springform pan. Place the remaining mixture into a medium bowl and put both the springform pan and the bowl into the refrigerator to chill at least 20 minutes.

Meanwhile, place the oven rack in the center position and preheat oven to 350 degrees.

Peel, halve lengthwise and core the apples, then thinly slice them (¼-inch, or preferably less). The food processor fitted with the slicing blade works very well for this job.

Remove the remaining crumb mixture and the prepared springform pan from the refrigerator. Set the springform pan on an aluminum foil-lined rimmed baking sheet.

Place the apple slices into a large bowl and toss them well with granulated sugar, corn starch, and remaining 1 teaspoon cinnamon. Once the cornstarch has moistened, pile the apple slices into the prepared springform pan, pressing down as you work to pack as many of them in as you can. You might not use all the apples, but do use enough that they mound about 1-inch above the edge of the pan. Sprinkle as much of the remaining crumb mixture on top as you can. Pressing it down to fill spaces before adding more.

Put the pan on its baking sheet in the oven; bake for 1 hour and 15 minutes, or until golden brown on top. Remove from oven. run a knife around the edge of the pan, and let the cake completely cool in the pan to set. Remove springform ring before slicing. Sprinkle with powdered sugar; serve immediately.

Breakfast cake

Posted by mk in Breakfast, cake

Apple-Pie Cake

Lemon Strawberry Loaf Cake

Lemon Strawberry Loaf Cake

Ingredients

• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 1/3 cup buttermilk
• 1/2 cup lemon juice
• 1 1/2 cups plus 2 tablespoons all purpose flour, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup diced fresh strawberries
• for glaze
• 1 1/2 cups powdered sugar
• 2 tablespoons lemon juice

Instructions

Cream butter and sugar together. add in eggs one at a time, making sure to scrap down sides of bowl. Add in vanilla.

Combine buttermilk and lemon juice.

Combine 1 1/2 cups flour, baking powder, baking soda and salt.

add flour mixture and buttermilk mixtures to batter, alternating the two until combined.

Shake diced strawberries with 2 tablespoons flour in a plastic bag until well coated. Fold strawberries into batter.

Spoon batter into a well greased and floured loaf baking pan. Bake in a preheated 350 degree oven for 45 minutes, until toothpick inserted in center, comes out clean. Let cake rest in pan for 20 minutes before removing. Cool completely on a wire rack.

Prepare your glaze. Combine powdered sugar and lemon juice, you want it on the thick side. Add more lemon juice if needed. Spread over top of cooled cake.

Notes

recipe source ChocolateChocolateandmore.com

Breakfast cake

Posted by mk in Breakfast, cake

Lemon Strawberry Loaf Cake

Molten Lava Cakes

Molten Lava Cakes

Ingredients

• 2 sticks unsalted butter, plus more for the ramekins
• 4 teaspoons granulated sugar
• 1/2 teaspoon ground cinnamon
• Pinch of cayenne pepper
• Pinch of nutmeg
• 12 ounces semisweet chocolate, chopped
• 1 cup all-purpose flour
• 2 1/2 cups confectioners' sugar, plus more for dusting (optional)
• 6 large eggs plus 6 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract

Directions

Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.

Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.

Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

Photograph by Gentl & Hyers

Recipe courtesy of The Neelys' for Food Network Magazine

Breakfast cake dessert

Posted by mk in Breakfast, cake, dessert

Molten Lava Cakes

Sandwich cookies glacé

Sandwich cookies glacé

Ingredients:

• -200 G wheat flour
• -100 G unsalted butter
• -80 G of brown sugar
• -60 G of sugar
• -2 eggs
• -1 Tsp yeast
• -80 G dark chocolate chips
• -1 Tub of ice cream with vanilla

Preparation:

-Préchauffer Oven to 180 ° C gas mark 6.

-In A large bowl, pour sugar butter and mix to a smooth paste.

-Incorporer Whole eggs, flour, yeast and mix all to obtain a homogeneous paste.

-Add Half the chocolate chips and stir again.

-Train small balls of dough with a spoon, place them on a sheet of parchment paper.

-Cook Cookies baked for 15 minutes.

-Procéder Mounting sandwiches alternating a cookie, a layer of vanilla ice cream and a cookie

-Parsemer Ice remaining chocolate chips.

-Serve Immediately.

Breakfast cake dessert

Posted by mk in Breakfast, cake, dessert

Sandwich cookies glacé

Chocolate Chip Crumb Cake

Chocolate Chip Crumb Cake

Ingredients (12 Servings)

Cake:

1 Cup sugar

1 Stick unsalted butter, at room temperature

2 Eggs

1 Teaspoon vanilla

1 Cup sour cream

2 Cups all purpose flour

2 Teaspoons baking powder

1/2 Teaspoon baking soda

1 Teaspoon salt

1 Cup semi-sweet chocolate chips

Crumb Topping:

1/2 Cup sugar

1 1/4 Cup all purpose flour

1/4 Teaspoon salt

1 Stick unsalted butter, melted

Chocolate Sauce:

1/3 Cup chocolate chips

2 Tablespoons unsalted butter

Instructions

Chocolate Chip Crumb Cake

Pre-heat the oven to 350 degrees and butter and flour a tube style (angel food) pan.

In a large bowl, cream together the butter and sugar using a stand or hand mixer. Mix in the eggs, vanilla and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Place the chocolate chips in a small bowl and mix with one tablespoon of the flour mixture. This will help the chips to not sink to the bottom of the cake in the oven.

Beat the flour mixture into the web batter just until incorporated and then fold in the chocolate chips. Pour into the prepared tube pan.

Make the topping by mixing together the sugar, flour, salt and melted butter in a small bowl. When fully incorporated, stick it together with your hands and crumble it over the top of the cake batter. Bake for 50 - 55 minutes or until the crumb is a light golden brown and a toothpick comes out clean. Allow to cool thoroughly before removing from the pan.

Melt the chocolate chips and butter together over a pot of steaming water or in the microwave and spoon over the cake, if desired.

Breakfast cake

Posted by mk in Breakfast, cake

Chocolate Chip Crumb Cake

Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

INGREDIENTS:

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

INSTRUCTIONS:

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Breakfast cake

Posted by mk in Breakfast, cake

Buttermilk-Blueberry Breakfast Cake

Lazy Day Oatmeal Cake

Lazy Day Oatmeal Cake

INGREDIENTS

BATTER

• 1 cup uncooked rolled oats (instant or regular, I used rolled oats)
• 1 1⁄4 cups boiling water
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1⁄2 cups flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg

TOPPING

• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1⁄2 cup brown sugar
• 3 tablespoons cream or 3 tablespoons milk
• 3⁄4 cup flaked coconut
• 1⁄3 cup chopped nuts (optional)

DIRECTIONS

1. In a shallow bowl soak oats in boiling water for 20 minutes.
2. Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
3. Beat in eggs and vanilla.
4. Sift and measure flour, sifting again with the soda and spices.
5. By this time the oats will be soaked and cool.
6. Remove beaters from creamed mixture and fold in soaked oats.
7. Sift flour mixture over and fold in.
8. Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
9. Mix all the topping ingredients.
10. Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
11. Watch carefully.

Breakfast cake

Posted by mk in Breakfast, cake

Lazy Day Oatmeal Cake

Healthy Breakfast and Brunch Recipes

Healthy Breakfast and Brunch Recipes

Ingredients

• 5.6 ounces all-purpose flour (about 1 1/4 cups)
• 1/4 cup chopped walnuts, toasted
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• Dash of ground cloves
• Dash of ground ginger
• 1/4 cup brown sugar
• 3/4 cup low-fat buttermilk
• 1 tablespoon canola oil
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, lightly beaten 
• 2 cups finely grated carrot (about 1 pound) 
• Cooking spray 
• 3 tablespoons butter, softened 
• 2 tablespoons honey

Preparation

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
----------------
Source myrecipes.com

Breakfast cake

Posted by mk in Breakfast, cake

Healthy Breakfast and Brunch Recipes

Buttermilk Cardamom Coffee Cake

Buttermilk Cardamom Coffee Cake

Makes: 12 servings

Active Time: 30 minutes

Total Time: 1 1/4 hours

INGREDIENTS

OATMEAL CRUMB

• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup packed light brown sugar
• 1 cup old-fashioned rolled oats, dividedc
• 1/4 cup white whole-wheat flour, or whole-wheat pastry flour
• 1/2 teaspoon ground cardamom, or cinnamon
• 1/4 cup chopped walnuts

CAKE

• 2 cups white whole-wheat flour, or whole-wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon ground cardamom, or cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup packed light brown sugar
• 1 cup nonfat buttermilk, (see Tip)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract

PREPARATION

1. To prepare oatmeal crumb: Combine butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.
2. To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
3. Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk eggs and 1/2 cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.
4. Spread half the batter in the prepared pan. Sprinkle half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.
5. Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes. Serve warm.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; add about 10 minutes to the baking time.
• Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Breakfast cake

Posted by mk in Breakfast, cake

Buttermilk Cardamom Coffee Cake

Buttermilk Banana Bread

Buttermilk Banana Bread

Ingredientes:

115g (1/2 cup) butter, softened

190g (1 cup) sugar (I used selfmade vanilla sugar – but you could add 1/2 teaspoon vanilla extract instead)

2 eggs

1 cup mashed banana (it is best if they already have brown sprinkles on their skin)

6 tablespoons buttermilk

200g (1 3/4 cups) flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

optional for glaze:

1-2 tablespoons powdered sugar

1-2 teaspoons milk

Directions:

1. Grease and maybe flour a big loaf pan, set aside. Preheat oven on 160°C (350° F).

2. First cream the butter in a bowl with a hand mixer for a bit, then add the sugar and whisk until well incorporated and creamy. Mix eggs in. Add mashed bananas, if used vanilla extract and buttermilk and mix the batter well

3. Now add flour, baking powder, salt and soda and mix on very slow speed. When all the white stuff is gone you can move on to a higher speed for a minute.

4. Put the batter into the loaf pan and then into the oven. Bake for approx. 60 minutes. When a toothpick comes out clean, it is ready.

5. Get the loaf pan out of the ofen and let it cool for 20 minutes. Then run a knife along the edges and loosen the bread. Put it out of the pan and onto a rack to cool completely. If you want you can decorate the cake with a little bit of glaze like I did. Just mix powdered sugar and the milk bit by bit until you have the consistency you like!

6. Enjoy – preferably with a lot of friends!! I can’t say how long it stays this beautifully moist because it was gone in a day!!
Source gingerlemonandspice.com

b cake

Posted by mk in b, cake

Buttermilk Banana Bread

Crumb Cake for breakfast

Crumb Cake for   breakfast

Total Time: 1 hr 5 min

Prep Time: 15 min

Oven Temp: 350

Ingredients

• Coconut-Pecan Topping:
• .5 cup(s) pecans, toasted and chopped
• .25 cup(s) unsweetened shredded coconut, toasted
• .25 cup(s) all-purpose flour
• .25 cup(s) packed dark brown sugar
• .25 teaspoon(s) ground cinnamon
• 2 tablespoon(s) butter or margarine

Banana Cake:

• 1.5 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• .5 teaspoon(s) baking soda
• .25 teaspoon(s) salt
• .125 teaspoon(s) ground cinnamon
• 4 tablespoon(s) butter or margarine, at room temperature
• .5 cup(s) packed dark brown sugar
• 3 tablespoon(s) pure honey
• 2 large eggs, lightly beaten
• 1 cup(s) mashed bananas (from 3 very ripe medium bananas)
• 1 teaspoon(s) vanilla extract

Directions

1. Prepare Coconut-Pecan Topping: In medium bowl, combine pecans, coconut, flour, brown sugar, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resem­bles coarse crumbs with a few pea-size chunks remaining.
2. Prepare Banana Cake: Preheat oven to 350 degrees F. Grease 9-inch springform pan; line bottom with parchment paper and grease parchment. On sheet of waxed paper, mix flour, baking powder, baking soda, salt, and cinnamon until well blended. In large bowl, with mixer on medium speed, beat butter, sugar, and honey until light and creamy, about 5 minutes, scraping bowl occasionally. Gradually add eggs, beating after each addition. On low speed, add half of flour mixture, then mashed bananas, and vanilla. Add remaining flour mixture and beat just until smooth.
3. Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and remove. Cool completely.(Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.)
4. More from Good Housekeeping

Breakfast cake

Posted by mk in Breakfast, cake

Crumb Cake for breakfast

Banana Crumb Cake

Banana Crumb Cake

Recipe adapted from Cookies and Cups

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 mashed, ripe bananas
• 1/2 cup room temperature butter
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 tsp vanilla
• 3 tablespoons heavy cream

Streusel:

• 1/2 cup room temperature butter
• 1 cup packed brown sugar
• 1 cup flour
• 2 tsp cinnamon

Glaze:

• 1 cup powdered sugar
• 2 tablespoons butter, browned
• 2-3 tablespoons heavy cream

Directions:

Preheat your oven to 350°.  Spray a 9×13 pan with non-stick cooking spray and line with a parchment paper sling.

First make your cake batter.  Cream together butter and sugar.  Add eggs mix well.  Mash bananas really well and add to mixture.  Add vanilla and give it all a good stir.  Add dry ingredients and mix until just combined.  Add heavy cream last, mixing until just combined.

Pour into prepared pan.

Using your clean hands, mash together all of the streusel ingredients until the butter is combined throughout and you have nice crumbs.  Sprinkle evenly over the top of the cake.

Bake for 35-45 minutes (start checking at 30) until a toothpick inserted into the center of the cake comes out clean.

Brown your butter by placing it into a saucepan over low heat until it is a nice, golden brown color.  Add powdered sugar and cream to the browned butter and mix well.

Drizzle over warm cake.  Enjoy!

Breakfast cake

Posted by mk in Breakfast, cake

Banana Crumb Cake

Fresh Raspberry Coffee Cake

Fresh Raspberry Coffee Cake

Fresh Raspberry Coffee Cake

Element :

for the filing:

2 cups fresh raspberries

1/4 cup water

1/4 cup sugar

2 tablespoons corn starch

for the cake:

1 1/2 cups flour

3/4 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

4 tablespoons butter, cut into small pieces

1 egg

1/2 cup buttermilk (or 1/2 cup milk + a splash of vinegar)

1 teaspoon vanilla

for the topping:

1/4 cup flour

1/4 cup sugar

2 tablespoons butter, cut into small pieces

Method:

Preheat the oven to 350 and prepare a 9 x 9 baking dish by buttering or spraying with cooking spray. To make the filling, whisk together the water, sugar, and corn starch in a medium saucepan. Mix in the raspberries and heat over medium heat until the mixture reaches a simmer. Let simmer 4-6 minutes, or until thickened. Set aside.

To make the cake, in a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk, and vanilla, and add to the dry ingredients. Mix until just combined. Spread about half of the mixture in the prepared pan. Pour the raspberry filling over the batter, then drop remaining batter by spoonfuls over the raspberry filling.

To make the crumb topping, mix together the flour and sugar, then cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake 40-45 minutes or until light golden brown and cooked through.

adapted from Heather Homemade

cake

Posted by mk in cake

Fresh Raspberry Coffee Cake

Jaffa drizzle loaf

Jaffa drizzle loaf

Ingredients

• 140g butter, softened
• 200g self-raising flour
• 11⁄2 tsp baking powder
• 200g golden caster sugar
• 3 large eggs
• 6 tbsp milk
• finely grated zest 1 large orange
• To finish
• 3 tbsp orange juice
• 50g golden caster sugar
• 50g dark chocolate

Method

1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
2. Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
3. Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.

Breakfast cake

Posted by mk in Breakfast, cake

Jaffa drizzle loaf

Rhubarb Upside-Down Cake, Redux

Rhubarb Upside-Down Cake, Redux

Ingredients:

For the crumb topping (bottoming?  it is upside-down, after all):

• 1/2 cup white whole wheat flour
• 3 Tablespoons sugar
• 1/4 teaspoon salt
• 3 Tablespoons unsalted butter, melted

For the cake:

• Unsalted butter to grease the pan + 3 Tablespoons + 1/2 cup unsalted butter, room temperature, divided
• 1 pound (or a little extra) rhubarb, ends trimmed and cut into lengths at an angle (vary the lengths between 3-6″)
• 1-1/4 cups sugar, divided
• 1-1/2 cups white whole wheat flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 2 eggs
• Zest of one medium-sized orange
• 1 Tablespoon freshly-squeezed orange juice
• 1 cup buttermilk

Instructions:

To make the crumb topping, stir the flour, sugar, and salt together in a bowl with a fork.  Pour the melted butter over the mixture, and stir it in with the fork.  Refrigerate until needed.

Preheat the oven to 350°.  Cut a circle of parchment paper to fit the bottom of a 9″ springform pan and place the paper in the pan.  Butter (or oil, if you’d prefer) the sides of the pan and the parchment on the bottom.  Dot the parchment paper with 3 tablespoons of the butter.

Toss the rhubarb in a bowl with 1/2 cup of the sugar and set aside.

Combine the flour, baking powder, salt, and orange zest in a bowl and set aside.

In the bowl of a stand mixer with the paddle attachment, beat the remaining 1/2 cup of butter and the remaining 3/4 cup sugar until light and fluffy, about a minute.  Add the eggs one at a time, beating after each one and scraping the bowl down as needed.  Beat in the orange zest and juice.  Beat in the flour mixture in three additions, alternating with the buttermilk in two additions.  Only beat until the batter is consistent and the ingredients are incorporated.

Toss the rhubarb and sugar again, then arrange the rhubarb sections on the bottom of the springform pan, all facing in one direction.  Sprinkle with the sugar that remained in the bowl.  Pour the batter evenly over the rhubarb stalks.  Remove the crumb topping from the fridge and use a fork to help break it up into pea-sized pieces.  Scatter the crumb topping evenly over the batter.  Bake for about an hour, until the top is lightly golden and a toothpick inserted near the center comes out clean.

Cool the cake in the springform pan on a wire rack for 10 minutes, then carefully remove the sides of the pan.  Flip the cake rhubarb-side-up onto another cooling rack (I did this by sandwiching the cake between the cooling racks and carefully flipping the whole works).  Remove the bottom of the pan, which is now on the top of the cake, and let the cake cool completely on the rack unless you’re serving it immediately.

The cake keeps for about 2-3 days in an airtight container at room temperature.

Breakfast cake

Posted by mk in Breakfast, cake

Rhubarb Upside-Down Cake, Redux

breakfast donut ball coffee cake

breakfast donut ball coffee cake

Ingredients

Cake

• 3/4 cup butter, room temperatire
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup sour cream or plain yogurt
• 1 1/4 cups milk
• 3 3/4 cups All-Purpose Flour

Filling

• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• Glaze
• 2 cups confectioners sugar
• 2-4 tablespoons milk
• 1 tsp vanilla (optional)
• 1 package donut balls

Instructions

1. Preheat the oven to 350°F. Prepare two 8-inch round cake pans.
2. Prepare the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set aside.
3. Cake
4. In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
5. Add the eggs one at a time, beating well after each addition.
6. In a separate bowl, whisk together the sour cream or yogurt and milk till well combined.
7. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
8. Pour/spread half the batter, roughly 1 1/3 cups, in each pan.
9. Sprinkle the filling evenly atop the batter.
10. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
11. Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, 50 to 55 minutes for the 8" round pans. When pressed gently in the middle, the cake should spring back. If the cake starts to get too brown, cover with aluminum foil for remaining cooking time.
12. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
13. To assemble cake:
14. Prepare glaze. You will want the glaze to be slightly firm, much like a thick pancake batter. The thicker the glaze is the most white it will appear, the runnier it is the more translucent it will become. Vanilla is options for purely vanity reasons. Omit if you prefer a bright white glaze.
15. Place one layer of coffee cake on cake stand and cover in about 1/4 cup of glaze.
16. Place other layer of coffee cake on top of that. Cover in about 1/4 cup of glaze, letting some spill over sides.
17. Let glaze set for about 15 minutes or long enough that it is no longer wet to the tough.
18. Starting at the center, place a donut ball on the cake. Nestle it into the glaze and make sure it is stuck.
19. Start placing donut balls around center ball until you can covered the cake.
20. Take remaining glaze and add up to 1 teaspoon more of milk. It will spill over the donut balls easier if it is runny. Pour about 1/4 cup of glaze over layer of donut balls letting it spill over and down sides of cake.
21. Place another layer of donut balls on top of existing layer and add more glaze. Go as high as you are comfortable with.
22. When all done pour remaining glaze over cake (or not, it just depends on how much glaze you want!) and then refrigerate until ready to serve. The fridge helps the glaze to set quickly so that the donut balls do not slide off.
23. When read to serve, cut into cake with a sharp knife and then place piece on plate. Heat piece of cake for 15-30 seconds or until warm and gooey.

Breakfast cake

Posted by mk in Breakfast, cake

breakfast donut ball coffee cake

One-Bowl Blackberry Cake

One-Bowl Blackberry Cake

Ingredients:

*1 cup all-purpose flour

*1/2 tsp. baking powder

*1/2 tsp. baking soda

*1/4 tsp. salt

*2/3 cup sugar (plus 1 1/2 Tbsp. extra for top)

*1/2 stick (4 Tbsp.) butter, melted

*1 large egg

*1/2 cup milk (I use 2%)

*1 tsp. almond extract

*1 tsp. lemon juice

*1 cup fresh blackberries 

Instructions:

*Preheat oven to 400*F. Butter and flour a 9-inch cake pan (I used a 10-inch tart pan, which worked nice, too). 

*In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. 

*Add the melted butter, egg, milk, almond extract, and lemon juice to the bowl and stir (by hand) until ingredients are well-combined and batter is smooth.

*Pour batter into the cake pan. Top with the blackberries and sprinkle the top of the cake with 1 1/2 Tbsp. sugar. 

*Bake for 20 to 25 minutes, until a wooden pick comes out clean when inserted into the center. (For the 10-inch tart pan, bake 18-20 minutes.) Cool on wire rack.

Happy Baking!

Breakfast cake

Posted by mk in Breakfast, cake

One-Bowl Blackberry Cake

Paleo Marble Cake

Paleo Marble Cake

Ingredients

• 1½ cups almond flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 tablespoons butter, room temperature
• ¼ cup organic coconut palm sugar
• ½ cup full fat coconut milk
• 2 teaspoons vanilla extract
• 1½ tablespoons raw cacao powder
• 2 large eggs
• ¼ to ½ cup chopped macadamia nuts
• chocolate chips to garnish (Enjoy Life Chocolate Chips)

Instructions

• in a medium bowl, mix the almond flour, baking soda and salt
• in a separate bowl, beat together the butter and coconut palm sugar with an electric mixer until fluffy
• add the eggs, one at the time, beating after each addition, then mix in the coconut milk, and vanilla extract until smooth
• using a rubber spatula, gently mix in the almond flour mixture with the wet ingredients
• gently fold in the macadamia nuts and reserve some to garnish the top of the cake
• remove about ½ cup of the batter and place it in a separate bowl. Add the cacao powder and mix to combine
• line an 8½ x 4½-inch medium loaf pan with parchment paper and pour in half the vanilla batter, evenly coating the bottom of the pan. Then pour in the chocolate batter and top it off with the remaining vanilla batter
• using a knife swirl the chocolate and vanilla batter together
• sprinkle the reserved macadamia nuts and chocolate chips on top
• bake at 350°F until a toothpick inserted into the center of the cake comes out clean, approximately 30 minutes
• cool on a wire rack completely before serving

I used this awesome 8 ½” x 4 ½” loaf pan to make the Paleo Marble Cake:

cake

Posted by mk in cake

Paleo Marble Cake