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New York Style Crumb Cake

One of my favorite breakfast treats is Entenmann’s crumb coffee cake. It never lasts long in our house since I simply cannot control myself around it. I knew it was only a matter of time until I tried making one from scratch. For my first try, I went with Brown Eyed Baker’s recipe. It’s very straight forward and easy to put together.

Of course, there’s always the chance you’ll misread the ingredients during your prep and melt 1 3/4 cups of butter instead of 1/2 cup. Looks like I’ll be baking cookies later this week to use up the extra butter.
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New York Style Crumb Cake

Crumb topping:
1/3 cup (66 grams) granulated sugar
1/3 cup (66 grams) dark brown sugar
3/4 tsp ground cinnamon
1/8 tsp table salt
1/2 cup (113 grams) unsalted butter, melted and still warm
1 3/4 cups (198 grams) cake flour

Whisk the sugars, cinnamon, salt, and butter in a medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough. Set aside to cool to room temperature – about 10-15 mins.

Cake:
1 1/4 cups (142 grams) cake flour
1/2 cup (99 grams) granulated sugar
1/4 tsp baking soda
1/4 tsp table salt
6 Tbsp (85 grams) unsalted butter, cut into 6 pieces, softened but still cool
1 egg
1 egg yolk
1 tsp vanilla extract
1/3 cup buttermilk
Powdered sugar for dusting

Adjust oven rack to upper-middle position and heat oven to 325F. Spray 8-inch square pan with cooking spray and line with parchment paper, allowing excess to hang over the sides.

Using an electric mixer on low speed, mix the flour, sugar, baking soda, and salt to combine. With mixer continuing to run at low speed, add butter one piece at a time; continuing to beat until mixture resembles moist crumbs with no visible butter chunks visible – 1-2 mins. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 min, scraping once if necessary.

Transfer batter to baking pan using rubber spatula, spread the batter into an even layer. Break apart the crumb topping into large pea-sized pieces and spread in an even layer over the batter, beginning with the edges and then working toward the center. Be sure not to push the crumbs into the batter, just sprinkle on top. Bake until the crumbs are golden and a wooden skewer inserted into the center of the cake comes out clean – 35-40 mins.

Cool on wire rack at least 30 mins. Lift out of pan using parchment overhang. Dust with powdered sugar before serving.

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Angel Food Cake with Three Berry Compote

It has been a long time since I’ve made an angel food cake and I’ve had a recipe with a three berry compote earmarked from Food & Wine for a long time. Today just seemed to be the right day to give it a go. The recipe is straight forward and was very easy to execute.
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Angel Food Cake with Three Berry Compote

Cake
10 large egg whites at room temperature
1 1/2 tsp cream of tartar
3/4 cup granulated sugar
1/4 tsp vanilla extract
1 cup cake flour
3/4 cup confectioners (powdered) sugar
1/4 tsp salt

Preheat oven to 350F.

In the bowl of a stand mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm-peaks form. Add 3/4 cup of the granulated sugar, 2 Tbsp at a time, beating for 10 secs before adding more. Beat in the vanilla. Once the 3/4 cup of sugar has been added, best the whites at high speed until stiff, about 4 mins.

In a medium bowl, whisk the cake flour with the confectioner’s sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated.

Spoon the batter into an un-greased 10 inch angel food cake pan (do not use non-stick). Bake for 40 mins, until the cake is risen and golden. Invert the cake in the pan and let cool.

Compote
1/2 cup granulated sugar
2 pints (16 oz) strawberries, sliced
2 pints (16 oz) raspberries
1 pint (8 oz) blackberries
3 Tbsp lemon juice

In a large saucepan, simmer the berries with the 1/2 cup of granulated sugar and the lemon juice until the juices are released, 10 mins. Cool slightly.

Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.

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Maple Pecan Cake with Cinnamon Glaze

A neighbor recently had a birthday and had one request for me: one of my baked goods and maple flavor. Maple is a favorite of mine so I happily looked up several different maple desserts before finding a drool-inducing cake recipe from Betty Crocker: https://www.bettycrocker.com/…/7b978598-581f-4e07-9485-2e9f…. I knew I had to match the perfect glaze to this cake and found a cinnamon version of a glaze I had done before on Gonna Want Seconds: https://www.gonnawantseconds.com/…/pumpkin-cake-with-cinna…/. The feedback on this cake was amazing! It’s quick and easy to make with flavor that will put a smile on any maple-lover’s face.
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Maple Pecan Cake with Cinnamon Glaze

Cake:
1 box of yellow cake mix (regular or super moist)
2/3 cup water
1/3 cup butter, softened
3 eggs
1/2 cup maple syrup (or maple-flavored syrup)
1/2 cup chopped pecans, toasted

To toast pecans – Place pecans on a greased or parchment-lined cookie sheet. Bake at 350F for about 5 mins. Take them out when they become fragrant. Be careful not to over-bake as they burn easily.

Preheat or keep oven at 350F.

Generously grease and lightly flour a bundt pan. In a large bowl, beat cake ingredients on low speed for 30 seconds then on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into pan and bake for 47-53 minutes or until a toothpick inserted in the center comes out clean (mine was good after 47 mins). Cool for 10 mins before removing from the pan. Remove from the pan and let cool on a rack for about 2 hours.

Glaze:
1 cup powdered sugar
1 tsp ground cinnamon
1 tsp vanilla extract
2 Tbsp whole milk (1.5-2 Tbsp depending on desired consistency)

Combine all ingredients and mix until smooth. Drizzle over cake.

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Cinnamon Toast Crunch Cake

If you’re looking for a non-chocolate treat, check out this Cinnamon Toast Crunch cake recipe. This recipe from Sugar Geek Show can easily be modified and played with to make whatever type of cake you need.

For this bake, I kept my 8” rounds separate for smaller servings and frosted each with a basic icing sprinkled with cinnamon sugar. The site also had a suggestion of crumbling up Cinnamon Toast Crunch cereal and sprinkling on top.
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Cinnamon Toast Crunch Cake

12 oz all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
8 oz unsalted butter at room temperature
12 oz sugar
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
4 large eggs at room temperature
8 oz milk at room temperature

To get ingredients to room temperature, let them sit out on the counter for about an hour before use.

Preheat oven to 350°F. Grease two 8” rounds.

Whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter for 20 seconds until smooth. Sprinkle in the sugar and whip on medium-high speed until light in color and fluffy. About 8-10 minutes. Scrape the bowl halfway through mixing.

Bring mixer down to low speed and add eggs in one at a time. Let egg mix in fully for one minute before adding the next egg. The mixture should look smooth, not broken or lumpy. If it is, your eggs may have been too cold.

Add the vanilla extract to the milk.

Add the flour mixture in four parts, alternating with the milk. Start with flour, mix until just incorporated, then add 1/3 of the milk. Repeat. After you add the last bit of flour, STOP.

Take out about 1/3 of your batter and mix in your cinnamon. Finish the other batter by hand by mixing with a rubber spatula until everything is combined – about 3-4 strokes.

Spoon your batter into two pans, alternating between vanilla and cinnamon to get a nice swirl.

Bake for 25-30 mins or until a toothpick in the center comes out clean. Do not over bake or your cake will shrink and your sides will not be straight