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Blueberry Crumb Cake

19 Mar

So crumb cakes, eh?

I love crumb cakes. They are light yet scrumptious, fluffy yet buttery. Do you know what I mean?

For some reason, crumb cakes always remind me of summer days down the shore. It makes the best breakfast, summer or winter, paired with coffee or hot tea. Oh, and it’s also a dessert, and snack, I guess.

I found this Ina Garten recipe for blueberry crumb cake. I had to make it. I love the role blueberries play in this delicious good. Sweet yet tart, combined with the heavenly crumbs with a hint of cinnamon. It’s quite perfect.

IMG_6194Ina Garten’s Blueberry Crumb Cake

Ingredients:

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling

Directions:

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

IMG_6187

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

IMG_6190IMG_6191IMG_6192

 

 

Chocolate Cupcake with Peanut Butter Icing

1 Mar

Peanut butter and chocolate are a classic combination. The nuttiness of peanut butter and the richness of chocolate just never go wrong together. I can now hear “We go together like  rama lama lama ka dinga da dinga dong”, Grease fans, anyone? No? okay.

I made these moist dark chocolate cupcakes and peanut butter icing with a pleasant surprise- mini Reese’s cups on the bottom.

IMG_6173

 

Ingredients:

1 3/4 cup flour

2 cup sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup almond milk (can replace with butter milk)

1/2 cup vegetable oil

2 tsp vanilla

1 cup warm coffee

Directions:

1. Preheat oven to 350 degrees. Line tin with cupcake cups. Place one mini Reese’s in each cup.

IMG_6170

2. Combine and mix in all dry ingredients- flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In a separate large bowl, with electronic mixer, mix together eggs, almond milk, vegetable oil, vanilla, and coffee.

4. Continue using the electronic mixer, mix in dry ingredients to the wet batch until incorporated.

5. Pour and divide batter in cupcake tin. Fill up about 3/4 full.

6. Bake for between 15-18 minutes.

IMG_6171

Peanut Butter Icing

Ingredients:

1 cup confectioner sugar

1 cup creamy peanut butter

5 tbs unsalted butter, room temperature

3/4 tsp vanilla

1/4 tsp salt

1/3 cup milk or heavy cream

With an electronic mixer, mix together all ingredients until fluffy and smooth.

Once the cupcakes are cooled, ice the frosting on top and decorate with sprinkles as you like.

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Enjoy!

IMG_6173

 

Weekend Eating

9 Apr

My family doesn’t celebrate Easter. Regardless, I did stuffed my face all weekend. Let’s let the pictures do the talking.

Fried chicken leg from the food court of H Mart, a famous chained Korean supermarket. Seriously the best fried chicken I have ever had. The skin is thin but crispy, with a little sweetness and a good amount of spice from the batter. Unbelievable.

This is the fries that come with the fried chicken. GREAT fries. Crispy and HOT. NoT SUre WhY I aM cApITAlinG thE LeTtErS LikE ThIS.

Bibimbap, one of my favorite Korean dishes.

My lovely cousin surprised me with half a dozen apple cinnamon donuts from Krispy Kreme. So bad but so good.

Went to one of my favorite restaurants, Martinos. Great Cuban food, buffet, $8.75. ‘nough said.

We ordered a Cuban sandwich on the side. They have amazing cuban sandwiches. The bread is so garlicy and was grilled to perfection.

Flan, our dessert for the buffet. Thick, thick thick. creamy. sweet.

Last, we have my love praying in honor of Easter. What an angel.

Liv Hambrett

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