How to make: blueberry crumb cake, with Jane Hornby
Baking queen Jane Hornby shows us how to bake the perfect blueberry crumb cake. She talks family, feeding and layering textures.
Malted milk coffee cake
Thanks to Sensodyne for sponsoring this video! Drink coffee without fear. Brush with Sensodyne Repair and Protect with Deep Repair toothpaste twice a day to repair and relieve the sensitive areas of your teeth:
***RECIPE, MAKES 9 SLICES***
For the cake:
1.5 sticks (170g) butter
2 eggs
2.25 (270g) cups flour
2 teaspoons baking powder
1 cup (140 mL) buttermilk (can use equal parts regular milk and yogurt or sour cream instead)
vanilla
1 cup (200g) brown sugar (or white sugar + dab of molasses)
1/2 cup (60g) malted milk
1/2 teaspoon salt (if using unsalted butter)
For the streusel:
1/2 stick (60g) butter
1/2 cup (60g) flour
1/2 cup (100g) sugar
1/2 cup (60g) malted milk
1 tablespoon ground cinnamon
1/2 teaspoon salt (just a pinch if using salted butter)
Take out two sticks of butter (130g, total), the two eggs and the buttermilk and let them all come up to room temperature. If you don't want to weight, you can at least warm up the butter on very low power in the microwave until it's just soft, but not melted.
Heat oven to 350ºF/180ºC, reduce 10-15 degrees if using convection.
Combine all the ingredients for the streusel in a bowl and mix them roughly with your fingertips — it should be a heterogeneous crumb.
Use some of your remaining softened butter to grease the inside of a cake pan — I used a 9 inch (23 cm) square pan, but you could use something a little smaller.
Get a mixing bowl for the batter and whip the butter and sugar for a few minutes until fluffy. Beat in the eggs one at a time, followed by the buttermilk and as much vanilla as you want (I use at least a tablespoon). Beat in the dry ingredients a little at a time until everything is in.
Pour all the batter into the pan and smooth it out. Sprinkle on the streusel and bake until a skewer or knife to the center comes out clean, maybe 50 minutes. The crumb on top will be crunchy when fresh-baked, but will soften up considerably in a day.
Easy Skillet Cookie Recipe
Soft and gooey, this Skillet Cookie is perfect for cookie lovers. It’s warm, sweet, and made with pantry staples. Baked in a cast-iron skillet then topped with scoops of ice cream, this skillet chocolate chip cookie will melt in your mouth. It’s the ultimate dessert for any occasion.
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Lazy Chocolate Chip Cookie Bars (4 Ingredient Recipe- SO Easy, SO good!)
If you want to make a super quick and easy pan of bars, we've got you covered! This recipe is fast and easy enough for our kids to make! You can find the recipe and free printable recipe card here:
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Claire Saffitz Makes Coffee Coffee Cake | Dessert Person
Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer
Ingredients:
Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules
Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature
Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature
Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Crumble Topped Chocolate Peanut Butter Cake
Crumble-Topped Chocolate Peanut Butter Cake
PREP TIME
15 MINUTES
COOKING TIME
40 MINUTES
SKILL LEVEL
INTERMEDIATE
MAKES
15
SERVINGS
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INGREDIENTS
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels, divided
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
1 cup water
24 pieces NESTLÉ BUTTERFINGER BITES Candy, coarsely chopped
--
INSTRUCTIONS
PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan.
MICROWAVE 1 cup peanut butter and milk chocolate morsels and semi-sweet morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted morsels. Gradually beat in flour mixture alternately with water until smooth. Spread into prepared pan.
BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle remaining peanut butter and milk chocolate morsels. Let stand 5 minutes or until morsels are shiny; spread evenly. Sprinkle with BUTTERFINGER® pieces. Cool completely in pan on wire rack.
Crumble-Topped Chocolate Peanut Butter Cake