Pineapple Crumbcake

So we're in the middle of #Blizzard2016 and I decided the best way to get through this snow-fest is by turning on the oven an making some yummy easy crumb cake with a little tropical flare because we all want be sitting somewhere warm with a pineapple cup cocktail right about now. This cake is fluffy, moist with a crunchy crumble on top. It has the right amount of density that makes it very dunk-able. The batter is very thick and spreadable while the crumble is very wet and needs to be pulled apart when applied to cakes or muffins. The pros of a wet crumble are a more crunchy texture without the mess of...well crumbs everywhere.

Pineapple Crumbcake

Cake batter:  preheat oven to 350dg F

• 4oz soften unsalted butter

• 6oz sugar

• 1 egg

• 3 egg yolks

• 1 tsp vanilla extract 

• 6 oz all purpose flour

• 1 tsp baking powder

• 1 lb fresh or canned pineapple 

Crumb Topping:

• 4oz all purpose flour

• 2 1/2 oz sugar

• 1/4 tsp cinnamon

• 4oz butter melted 

Procedure:

1. Butter a 10inch round cake pan, lined with a disk of parchment paper.
2. In a large mixer bowl, beat the butter and sugar until soft and light. 
3. Add the egg and continue beating until light. 
4. Add the yolks one at a time, beating well between each addition; add the vanilla. 
5. Sift together the flour an baking powder and stir into the batter. 
6. Spread batter evenly in the pan (you can place the pineapple on the bottom of the pan first) depends on where you want your pineapple. 
7. Place pineapple on the batter in concentric rows, overlapping slightly, leave about 1-inch around the edge bare. 
8. For the crumbs, mix the flour, sugar and cinnamon in a bowl. 
9. Melt the butter and stir it in evenly , rub and pull apart the mixture to carouse crumbs by hand. 
10. Scatter the crumbs over the pineapple and the batter as evenly as possible . 
11. Bake the cake for 50-60 minutes until knife pointed inserted comes out clean. 
12. Cool cake in pan then invert and serve.
    

    

    Pineapple bottom

    

    Batter.

    
    

    

    Cake assembled before baking

    
    

    

    Crumb cake after baking

    
    

    

    The cake after being cut into

Coffee Crumb Cake

Good evening everyone. We recently made this crumb cake recipe and we wanted to share it for all of you hard working folks who don't get a chance to sit down for a hot breakfast meal, just a cup of coffee with one of this babies will keep you full and satisfied until lunch break. Not only is it satisfying, crumb cake has a topping unlike most crumb cakes you've had before. This crumb form a nice crunchy sweet layer that won't fall all over your clothes.

Plain Crumb Cake

Ingredients:

Cake Batter:

• 8oz of soften butter
• 12oz of sugar
• 3 eggs
• 3 yolks
• 13oz of all purpose flour
• 2 tsp of baking powder
• 2 fl oz of milk or buttermilk
• 1 Tbsp of vanilla extract
• pint (16oz) of fresh fruit (Optional)

Crumb Topping:

• 10oz All purpose flour
• 2.5oz of granulated sugar
• 2.5oz of light brown sugar
• 1/2 tsp of cinnamon
• 1/4 tsp nutmeg
• 6oz of melted butter

It is a very wet crumb, so it is best to pull it apart with your hands and spread it across the cake.

Procedure: Preheat oven to 350 degrees F.
Batter:

1. Butter a half sheet pan and line the bottom with parchment.
2. In a large stand mixer bowl, beat the butter and sugar until soft and light, add the eggs one at a time, beating well during each addition. Don't forget to scrape the sides.
3. Sift together the flour and baking soda. Combine the milk and yolks. 
4. Add flour and baking soda mixture alternating it with the milk and yolk mixture. Beginning and ending with the flour. Should not take no more than 3 additions.
5. Spread the batter evenly in the prepared pan. 

Optional: if adding fruits, scatter all over the batter, pressing them in lightly. 

Crumb:

1. Add all dry ingredients together and pour the melted butter over them. 
2. Mix well until it forms a coarse crumb by hand.
3. Scatter on top of batter. 
4. Bake the cake for 40 minutes until batter is firm and crumbs are well colored. 

Optional: Sprinkle powder sugar on top. 

 
 

 

Bad bloggers BUT good recipes.

This all started with my clients love for lemon. Most of the times she asks for something with lemons so I figure, why not switch up a recipe instead of scurrying around looking for a recipe that fits her needs. If you have a good recipe base, the possibilities are endless. Like one of my instructors said, know the ratios and everything will fall in place.

This loaf came out amazing with a good flavor, not to tart, but a perfect balance of sweetness, lemon and moisture. I enjoyed a lot how the top caramelized. Looks similar  to a creme brule top.

Here is the recipe and I hope you enjoy.

Low Fat Greek Yogurt Lemon Pound Cake

Preheat Oven at 350 degrees F

Ingredients:
-1 ½ C all purpose flour
-2 tbsp  lemon zest
-3 tbsp juice
-1 tsp baking soda
-¾  tsp salt
-¼ tsp baking powder
-1 C sugar
-3 eggs whites
-¼ tsp vanilla extract
-½ tsp lemon extract
-8 oz Greek yogurt
-¼ C 2% Milk
-3 Tbsp oil

Procedure:
1) Coat 8 ½” x ½” loaf pan with cooking spray.
2) Combine flour, lemon zest, baking soda, salt and baking powder; reserve.
3) On medium speed, beat sugar, egg whites, ¼ tsp vanilla extract, ½ tsp lemon extract.
4) Beat in milk, lemon juice and oil until smooth.
5) Gradually add in flour mix until combine; pour into pan.
6) Bake for 50 min or until cake tester comes out clean. 
7) Cool on rack for 15 min. Remove from pan and cool completely.

Apple Crumble Cheesecake

 Hey everyone Antoinette here and we would love to share this awesome new recipe of ours!

  This recipe came up as a random idea for my Poppas 93rd birthday. It was something different. He always wanted me to make him apple turn overs but I couldn't just make him that for his birthday. He also likes cheesecake so why not combine them both?

My Poppa means a lot to me , He is a WWII Veteran  and a hard working no-frills kinda of guy. I wanted this cake to be special and I wanted him to enjoy every bit of it. Everything on this cheese cake is made from scratch, from the crust on the bottom to the crumble on top of the cake. The cake went over very well. I knew this when my Poppa who eats like a bird went in for a 2nd slice! I really hope you guys enjoy it as much as we did, it was soo good that I'm thinking about making it again for the 4th of July.

Apples
-2 apples (we used golden delicious) but you could use a different type like Granny smith.
-1 Tbsp light brown sugar.
-1 Tbsp granulated sugar
-2 tsp ground cinnamon.
-2 tsp corn starch.
-1/2 tsp ground ginger.
-1/4 tsp freshly grated nut meg.
-1/8 tsp ground clove.
-The juice of half a lemon. 
-A pinch of kosher salt.
-1 tsp of butter.

Apple preparation
1. Peel, core and slice the apples in to medium wedges.
2.Combine apple slices with the sugar,salt and spices, make sure they all get evenly coated.
3. Drain the excess liquid and place the apples with the butter in to a saute pan.
4. Add lemon juice then cook the apples till the become a bit softer and warm.
5. Add the 2 tsp of corn starch mix till it starts to stick to the apples.
Set apples aside till later.

Crumb topping
-1 1/4 all purpose flour
-2 1/2 Tbsp light brown sugar
-1/2 tsp cinnamon
-3/4 ounce butter  (0.75)

Crumb topping preparation
1. Combine all of the ingredients together until it resembles grated cheese.
Set aside till later

Pate Sablee ( bottom crust)
-3 1/2 ounces cold butter cut in to small cubes
-Pinch of salt
-1 1/2 ounces powdered sugar
-1/4 tsp vanilla extract
-5 1/2 ounces all purpose flour
-1   egg yolk

Pate Sablee ( bottom crust) preparation
1. Combine butter, salt, confectioners sugar and vanilla in a stand mixer with paddle attachment. Mix on a low speed till just about crumbly.
2. Beat in egg and half the flour, scrape down the sides of the bow.
3. Add the remaining flour and combine till fully incorporated.
4.Spread crust evenly with your hands across the bottom of a per-greased and parchment lined 8-inch cake pan.


Bake in the oven at 325 degrees F for about 20 to 25 minutes, until light golden and baked through.
Remove from oven an let cool completely.

Cheesecake batter  yields one 8 inch cheesecake
1 1/2 pounds of cream cheese
6 ounces of granulated sugar
1/4 fluid ounce of vanilla extract
1/4 fluid ounce strained fresh lemon juice
3 eggs

Cheesecake preparation
1. Grease the sides of your pan again
2.With the paddle on lowest speed,beat cream cheese smooth, stop mixer an scrape down bowl and beater.
3.With mixer running on the lowest speed, add sugar in a stream, stop and scrape.
4.Add vanilla, lemon juice and 1egg, mix only until absorbed.
5.Add the remaining eggs one at a time, scrape down bowl between each addition. Mix till well incorporated.
6. Take your pan with the pre-baked crust and start lining the bottom with the apple slices, start from the edges and worked in words until crust in completely covered.
7. Pour cheese cake batter in to the cake pan, then place the cheese cake in to a water bath. The water should come up to at least half way of the cake pan.
8. Bake at 325 degrees F for about 55 minutes or until light colored and firm except for the very center. 
9. 5 minutes before the bake time is up, slide the cheesecake out of the oven and liberally top it with the crumbs.
10. Wrap and cool for at least 3 hrs but is better if done overnight. 

Everyone said it was smooth, creamy, the richness was to die for, and the apples were crispy, tart from the lemon, and sweet from the apples themselves. The crust was delicious and with the apples it definitely added an extra dimension of flavor.

Apple Crumble Cheesecake

Apples cooking

Bottom Crust

Layered with apples

Cheesecake out of the oven

A slice from heaven

Happy Birthday Poppa!!