Mud Pie Coffee Cake

Mud Pie Coffee Cake

225g / 1 cup butter, room temperature
200g / 1 cup white sugar 
200g / 1 cup soft light brown sugar
250g / 2 cups all-purpose flour

1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
230g / 1 cup sour cream
2 large eggs
1 tsp vanilla extract


1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish or generously butter a metal baking dish.

2) In a large bowl with a mixer, beat butter and sugars until light and fluffy.

3) In another bowl, sift together flour, baking powder, cinnamon and salt. Add this to the butter/sugar mixture and beat until combined. Set aside 1 cup of this mixture for the topping.

4) In a separate bowl, lightly beat together sour cream and eggs. Add to the sugar/butter mixture and stir to combine.

5) Pour the mixture into the prepared baking dish. Top with the 1 cup of crumb topping mixture, slightly pressing it down.

6) Bake 50-60 minutes. Let cool completely before cutting.

Recipe adapted from here.

Caramel Crumb Bars with Brown Butter

Caramel Crumb Bars with Brown Butter

1 can dulce de leche 

225g (1 cup) butter

2 tsp salt

200g (1 cup) sugar

1 egg

1 tsp vanilla extract

375g (3 cups) flour

1) Preheat oven to 180C / 350F. Grease a 20 x 20 cm / 8 x 8 inch metal baking pan or prepare a silicone baking pan.

2) In a small saucepan, place the butter and cook on medium high heat until browned and fragrant (You will see brown bits in the bottom of a saucepan. You don't want to burn it so remove it from heat when it turns golden brown).

3) Transfer the butter into a large bowl and mix in the salt and sugar. Whisk in the egg and vanilla extract. 

4) Add in the flour and mix just until it's incorporated. Press half of the dough into the bottom of a pan. Spread dulce de leche on top and crumble remaining dough on top of it, pressing it slightly.

5) Bake for 25-30 minutes or until the top is golden brown. Cool completely before slicing.

Recipe adapted from here. 

Apple Crisp Pie

I think I've never told you before how much I like warm desserts served with ice cream. And if it has a crunchy topping, a fruity filling and if it is an apple pie, it's a perfection. This one's packed with juicy apples, cinnamon and tastes very similar to an apple crisp. If you like apple crisp - you're going to like this pie too. Just don't forget to drizzle the topping with some maple syrup, agave syrup or caramel sauce. I used agave syrup but, I must confess, I prefer caramel sauce. Guilty!

Apple Crisp Pie

Crust:
1 1/4 cup (155g) flour
1 tbsp (15g) sugar
1/2 stick (56g) butter, cold
1/4 tsp salt
3 tbsp ice water

Topping:
3/4 cup (95g) flour
1/4 cup (50g) sugar
1 tsp cinnamon
1/2 tsp salt
1/2 stick (56g) butter, cold

Filling:
625g apples
2 tsp cinnamon
3 tbsp sugar
1 tbsp flour
1 tbsp lemon juice
1 tbsp lemon zest

Maple syrup, Agave syrup, caramel sauce, to serve
Vanilla ice cream, to serve

1) To make the crust, combine together flour, sugar and salt. Cut in the cold butter and mix with your fingertips until crumbs form. Add ice water (add 2 at first, you might not need the third one) and knead just until the dough forms into a ball. Roll out the dough into a circle and press into the bottom of a 18cm greased baking dish. Refrigerate while you prepare the filling and the crumb topping.

2) To make the crumb topping, combine together all the ingredients and mix using your fingertips until crumbly. Place in a refrigerator.

3) To make the filling, peel and cut the apples into thin slices. Add into a large bowl and squeeze in the lemon juice. Add the rest of the ingredients and mix to coat the apples.

4) Add the apples into the pie shell. Press down a little bit. Top with the crumbs.

5) Bake in a 200C (400F) preheated oven for 15 minutes. Reduce the heat to 180C (350F) and continue baking for another 20 minutes.

6) Serve warm with some vanilla ice cream and maple syrup, agave syrup or caramel sauce. I used agave but caramel sauce sounds even better, doesn't it?

Recipe by collecting memories

Salted Pumpkin Crumb Pie

Pumpkin craziness continues! The possibilities of incorporating pumpkin into every dish are endless. But this time - nothing super surprising. It's actually a ridiculously easy and simple pumpkin pie made using just a few basic ingredients. Personally, I've never made a pumpkin pie with a crumb topping before so this was kind of new to me. The crumbs and the crust are super soft. Although the crumbs have some nice crunch especially around the edges. The filling, of course, is creamy dreamy, and, what I found truly amazing, was the salt added to the crumbs & the crust. Don't try to omit salt here!!
This is not overly sweet but it's sweet enough. I think the flavors are balanced perfectly so I kept it simple but if you like making things a little bit more complicated, drizzling it with some caramel sauce or dusting with some powdered sugar sounds like a good idea.

Salted Pumpkin Crumb Pie

Crust:
125g (1 cup) flour
1/4 tsp salt
50g (1/4 cup) white sugar
56g (1/2 stick) butter, room temperature
1 egg

Crumb topping:
60g (1/2 cup) flour
55g (1/4 cup) white sugar
1/2 tsp salt
56g (1/2 stick) butter, room temperature

Filling:
425g (15oz) pumpkin puree
1 tsp cinnamon
150g (3/4 cup) white sugar
120ml (1/2 cup) milk
2 eggs, lightly beaten

1) Make the crust: In a medium bowl, cream together butter and sugar. Add egg and mix to combine. Add salt & flour and mix just until smooth. Press into a 18cm round baking pan and refrigerate while you make the topping and the filling.

2) To make the crumb topping, mix together flour, sugar and salt. Add butter and using your fingertips, knead to make large crumbs. Refrigerate while you prepare the filling.

3) For the filling, mix together pumpkin puree, cinnamon and sugar. Add eggs and milk. Pour the mixture onto the pie crust and top with crumbs. Do not press.

4) Bake in a 180C/350F preheated oven for 1 hour. Cool before slicing.

Recipe by collecting memories

Pumpkin Crumb Coffee Cake

It's fall and I haven't been posting any pumpkin recipes. What a shame. So when I realized that, I bought a ton of pumpkin and started experimenting. First, I made my own pumpkin puree as it's much healthier and cheaper than the store-bought one. I accidentally made way too much. It's still in the fridge and I can't manage to use it up. Anyway. One day, I decided to make a coffee cake. Pumpkin coffee cake. To be honest, I'm not a fan of coffee cakes and I usually make it once or twice a year. I mean, I like it, but I will better make brownies, oatmeal bars or apple pie instead of a coffee cake. But, as you know, pumpkin makes magic happen in desserts. So I thought a pumpkin coffee cake would be different. And I was right. This was the moistest coffee cake EVER. I even wasn't sure if I can call this a coffee cake. This is insanely moist. And It keeps moist for days (Well, I guess. This cake was finished in one day). It wasn't too sweet, too spicy, too dry, too moist. It had a perfect texture and a sweet, crunchy crumb topping. What else could you want??

Pumpkin Crumb Coffee Cake

Cake:
250g (2 cups) flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
225g (1 cup) white sugar
84g (3/4 stick) butter, softened
2 eggs
425g (15 ounces) pumpkin puree

Crumb topping:
56g (1/2 stick) butter, cold
70g (1/4 cup + 1 tbsp) white sugar
1 tsp cinnamon
93g (3/4 cup) flour

1) Preheat oven to 180C (350F). Grease a 20x20cm (8x8inch) metal baking dish or prepare a silicone baking dish. 

2) In a small bowl, combine together flour, baking powder, cinnamon, salt and ginger. 

3) In a large bowl, beat butter with sugar until light and fluffy. Add eggs and beat to incorporate. Add pumpkin puree and mix to combine. 

4) Add the dry ingredients into the wet mixture and mix with a metal spoon just until smooth. Pour the batter into the baking dish. 

5) Make the crumb topping: combine all the ingredients and mix with your fingertips until crumbly. Sprinkle onto the batter. Don't press.

6) Bake for 40-45 minutes. Cool at least 1 hour before slicing. 

Recipe by collecting memories

Blueberry Crumb Bars

My 100th post!!! Finally! I can't believe I've already posted so many recipes and I'm so happy that this collection is growing. So these blueberry crumb bars took this honorable post and I'm glad because they are really worth it. These bars are packed with blueberries and that buttery base & crumb topping takes them to the top. I'm sure these should find place on your Easter table! I have already tested some more recipes for Easter and I can't wait to post them. For now, bake a batch of these bars and indulge in this blueberry goodness.

Blueberry Crumb Bars 

Crust & Crumbs
1 cup/125g flour
1/4 cup/56g sugar
1/4 tsp salt
115g cold butter  

Filling
250g/1 1/2 cup blueberries
1 egg
1/3 cup sugar
30g/3 1/2 tbsp all purpose flour
60g/1/4 cup sour cream
pinch salt
1 tsp vanilla

1) Grease 20x20cm baking dish and set aside.  Preheat oven to 180 degrees.

2) In a medium bowl, mix the flour, sugar and salt together. Add cubed butter and mix until crumbly.

3) Take 1/2 cup of mixture & set aside. Take remaining mixture and firmly press into the bottom of your baking dish. Bake for 10-12 minutes until lightly brown on top.

3) While the crust is baking, whisk the egg. Add sugar, sour cream, vanilla, flour and salt. Mix until well combined. Gently fold in the blueberries. 

4) Pour the filling onto the crust. Take the remaining crumbs and sprinkle evenly over the top. Bake for 45-50 minutes or until the top is lightly browned. Cool before slicing and serve.

Blueberry Crumb Cake

I've already started planning my must-bake holiday dessert list. Although this blueberry crumb cake is not a Christmas dessert, it's always nice to have a crumb cake for breakfast. 

Ok, this cake is really delicious but there's one bad thing which you might have already noticed. 

Why did my blueberries sink??!  I was quite shocked after I saw this. Well, it didn't really matter because it tasted good anyway, but that's strange. I did everything correctly except for... flouring the blueberries. I don't know if this could be the reason but I don't have any other explanation. So if you decide to make it, do FLOUR the blueberries.

 

Blueberry Crumb Cake

 

Recipe from food network.

For the streusel:
1/4 cup/50g granulated sugar
1/3 cup/70g light brown sugar, lightly packe
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 stick/113g unsalted butter, melted
1 1/3 cups/167g all-purpose flour 

For the cake:
6 tbsp/85g unsalted butter, at room temperature 
3/4 cup/170g granulated sugar
2 extra-large eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp grated lemon zest
2/3 cup/150g sour cream
1 1/4 cups/156g all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup fresh blueberries (I used frozen)
Confectioners' sugar for sprinkling (optional)

1) Preheat the oven to 180 degrees C. Butter and flour a 23cm/9-inch round baking pan.

Make the streusel:
2) 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.

Make the cake:
3) 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. 

4) 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.

5) Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. 

6) Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.