I have always been a fan of crumb cake, and after trying this recipe, you will be too. I really like the crumb to cake ratio…yum!
There are a lot of different recipes out there for NY style crumb cake. Some use sour cream or whole milk instead of buttermilk. All-purpose flour is used in some recipes. I like the texture the cake flour gives this cake. The structure holds up to the topping while still having a light texture. Cake or all-purpose flour can be used in the crumb topping.
This New York-Style crumb cake was a hit at my bakery. I only sold it on weekends, and it would be gone as fast as I could put it out!!
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.
Add flour and stir with rubber spatula or wooden spoon until mixture resembles a thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
Adjust oven rack to upper-middle position and heat oven to 325° F.
Line 8X8 inch pan with parchment paper (this makes removing the cake easier).
Making the Cake:
In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining (1-2 minutes).
Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in an even layer over batter, beginning around the edge and working toward the center.
Bake for 30-35 minutes.
Cool on a wire rack for at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving. Enjoy!!
This recipe is inspired by Cook’s Illustrated (America’s Test Kitchen).
I hope you make this delicious cake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
Okay, this post goes out to all my dunkers out there (you know who you are). I think it’s safe to say this is one of the best biscotti recipes around. I love the combination of cranberries and pistachios. I also love my coffee black, and when I dip this delicious cookie down in my hot cup of java….YUMMMM!!!! Come on, you know what I’m talking about!
Well, let’s stop talking about it, and make these delicious gems…pronto!! You are going to be very happy you did!
2 cups all-purpose flour (279 grams)
1 1/2 teaspoons baking powder
3/4 cup sugar (150 grams)
1/2 cup (113 grams) unsalted butter, room temperature
zest of one orange
1 teaspoon vanilla bean extract
1/4 teaspoon fine kosher salt
2 large eggs, room temperature
3/4 cup pistachios, coarsely chopped (92 grams)
2/3 cup dried cranberries (106 grams)
2 cups white chocolate chips, melted (340 grams) This is used to dip the biscotti bottoms.
Preheat the oven to 350 degrees F.
Line a large baking sheet with parchment paper.
Whisk the flour and baking powder in a medium bowl to blend.
Using an electric mixer, beat the sugar, butter, orange zest, vanilla bean extract, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13″ long X 3″ wide log on the prepared baking sheet. Bake until light golden, about 25-30 minutes. Cool for 15 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices (I like to cut the ends off to have a little treat right away). Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 10-15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip bottom of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on a baking sheet lined with parchment until the chocolate is set.The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in plastic wrap and freeze in resealable plastic bags up to 3 weeks. Of course, I like to eat mine immediately:)! Go ahead…put your feet up, pour yourself a nice hot beverage, and dunk that biscotti. You have my full permission!!
I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
I have to honest with you. I love to drink my coffee black, absolutely no creamers, milks or sugar. But I have to tell you this iced coffee is so enjoyable and fit for a Queen (or King)!!
There are a lot of components to this exquisite treat, but trust me, it is sooo worth it! You can use regular ice cubes if you would like, but trust me, making them with coffee is the way to go!! It enhances the flavor and takes it to another level of delightfulness!
You can use store bought chocolate sauce and caramel sauce, but if you would like to make homemade, I have attached a link to my both of my homemade sauces in the recipe ingredients:).
Coffee Ice Cubes:
Pour cold coffee into ice cube trays and freeze overnight. Store in the freezer until ready to use.
Ingredients For One Iced Coffee:
5ouncescold brewed coffee
Coffee Ice Cubes
2tablespoonschocolate sauce (to drizzle down the inside of the glass)Chocolate Sauce
In a large measuring cup (or pourable container) mix together the coffee, sweetened condensed milk, 1 tablespoon of the salted caramel sauce, almond milk and vanilla. Stir until combined and smooth.
Dip top of glass into the other tablespoon of caramel sauce and then roll in the espresso sugar.
Drizzle the chocolate sauce down the insides of the glass. Place a few coffee iced cubes in the glass. Fill the glass with coffee and milk mixture. Top with *whipped cream, and drizzle with more caramel sauce (optional). Place a straw in the glass and a doughnut on the straw. This is such a fun (and delicious) treat!!
*Whipped Cream Ingredients:
1 cup heavy whipping cream (240 grams)
1/4 cup confectioners” sugar (30 grams)
1 teaspoon pure vanilla
Instructions for Whipped Cream:
Chill mixing bowl and whisk in freezer for 10 minutes.
Add whipping cream, confectioners’ sugar, and vanilla in chilled mixing bowl. Mix on low speed for 30 seconds until incorporated. Increase speed to medium/high and continue whipping until light peaks form. I like to put my whipped cream in a piping bag with a large star tip to pipe on top of the coffee, but you can certainly spoon it on if you would like:).
This iced coffee would taste delicious on it’s own, and the coffee doughnuts would be amazing on their own. But honestly, the two of them together is downright delectable!!
I hope you make this tasty treat! If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!
This was inspired by Teighan’s Coconut Iced Coffee @halfbakedharvest
I know a lot of people like to eat their doughnuts with a nice tall glass of cold milk. I’m one of those people, but sometimes I like to eat my doughnut with a cup of hot black coffee.
These doughnuts give you a the best of both worlds by adding instant coffee to the dough. This gives a subtle taste of brew that’s quite pleasant, even if you’re not a coffee lover.
2tablespoons (24 grams)plus 1 teaspoon (4 grams) active dry yeast
1cupwhole milk (240 grams), heated to 105-110°
2 1/2cupsbread flour (340 grams)
1teaspoon pure vanilla extract
3 large egg yolks, room temperature
2tablespoonsgranulated sugar (25 grams)
1/2teaspoon fine kosher salt
4tablespoonsunsalted butter, room temperature (57 grams)
1tablespoon instant coffee (3 grams)*
Peanut oil (for frying)
*These doughnuts can be made without the instant coffee and can be cut with a regular size doughnut cutter.
In a medium saucepan, heat the milk until warm (do not boil). Heat to 105-110° F.
In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir. Cover the bowl with plastic wrap and let rest in a warm place for 30 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour/yeast mixture along with the vanilla and egg yolks. Mix on low until the ingredients are incorporated and the dough is smooth (about 30 seconds). Add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it’s incorporated, about 30 seconds.
Remove the paddle attachment from the mixer, and switch to the dough hook. Add the remaining flour, 1/4 cup at a time, and the instant coffee.
Knead the dough on a medium speed until it completely pulls away from the bowl and is smooth and not too sticky (about 1 minute). The dough will be very soft, but not so sticky that you can’t roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After an hour has passed, gently press down on the dough to remove any air bubbles. At this point you can roll out the dough (or chill the dough, covered, for up 24 hours).
When you are ready to roll out the dough, line 2 baking sheets with parchment and lightly dust with flour. Lightly flour your work surface and roll out the dough to a 1/2-3/4 inch thickness. Using doughnut or cookie cutters, cut out 2 to 2 1/2-inch-diameter rounds. Cut out a small hole in the middle using the end of a pastry tip (or any other item you have that is about 3/4-1 inch).
Arrange the doughnuts on the prepared baking sheet, leaving a couple of inches between them. Cover loosely with plastic wrap or linen towel, and let them rise in a warm place until almost doubled in size, about 15 to 20 minutes.
In a heavy-bottomed pot or deep fryer, heat at least 2 inches of oil until a thermometer registers 350° F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Cook until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches.
Chocolate Glaze for Doughnuts:
1cup confectioners’ sugar (120 grams)
1tablespoonbrewed coffee (optional)
4ounces semi-sweet chocolate, melted (113 grams)
Melt the chocolate in the microwave (per chocolate instructions), or in a double boiler. If you don’t have a double boiler, simply place the chocolate in a heatproof bowl over simmering, not boiling water. Stir until the chocolate has melted and is smooth.
In a bowl mix together the powdered sugar, milk, coffee (optional) and vanilla until smooth. Whisk in the melted chocolate until smooth.
Let the doughnuts cool slightly before glazing. Dip the top of the doughnut into the glaze. Sprinkle with jimmies (optional). Enjoy, with a cold glass of milk, a hot cup of coffee, or with a glass of iced coffee (check out my Iced Coffee and doughnut post).
I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:)!!