Iced Lemon Crumb Cake

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I’m baaack! Did you miss me? I feel like it’s been way too long since I made a post. I was going to blog about our trip to Cabo San Lucas but I may not. You guys let me know if you’re interested in that or not. It was so fun and we had a great return experience bringing Liam but I already posted pictures on Facebook and Instagram. I don’t want to over share if you know what I mean…?

Anyway, I have been baking, just not new stuff that I can blog about. There is always something at my house; cookies, bread, cake… but I finally got inspired to make something new with this nice weather we’ve been having! So, kicking off my posting slum with a delicious lemon cake! I’ll just sit here and eat the entire thing, thank you so much. Very summery and seriously, go ahead and eat it for breakfast as a coffee cake! I won’t judge ๐Ÿ™‚

So, go get some lemons, get your aprons on and let’s bake!

What you will need:

8 x 8 inch square bake dish, greased

For the crumb topping:

3/4 cup all-purpose flour
6 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon lemon zest
6 tablespoons unsalted butter cut into small pieces

For the cake:

1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temp
1 cup sugar
3 large eggs
3 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1/3 cup sour cream

For the glaze:

About 1 cup powdered sugar
Fresh lemon juice (I used about half a lemon)

Preheat oven to 350 degrees fahrenheit. First make the crumb topping. In a large bowl, whisk together the flour, brown sugar, salt and zest. With your hands or a pastry blender, cut in the butter until the mixture resembles coarse sand. Place the bowl in the fridge while you make the cake batter.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In another large bowl, beat butter and sugar until smooth and creamy. Add in eggs, lemon juice and zest and beat until combined. Fold in the sour cream with a spatula until combined. Fold in the dry ingredients until just combined. Pour into your prepared bake dish.

Take the crumb topping out of the fridge and evenly sprinkle it over the cake, breaking up any large pieces. Bake for about 40-45 minutes. Allow to cool completely on a wire rack before making the glaze.

Once cake is completely cooled, stir together powdered sugar and lemon juice in a small bowl until you reach a drizzly consistency. Drizzle over the cake with a spoon.

Enjoy! Store covered at room temperature.

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Pumpkin Coffee Cake

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Hooray for fall! All things pumpkin, get in my belly! This coffee cake does not disappoint. I will definitely be having a slice with my morning coffee ๐Ÿ˜‰ It seems like I haven’t posted in a while so I’m hoping this recipe helps with any baking beauty withdrawals. Let’s go start those ovens, put on our aprons and bake this delicious cake!

What you will need:

8 x 8 inch square bake pan sprayed with non-stick spray

2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
6 tablespoons unsalted butter at room temp
1 cup granulated sugar
2 large eggs
1 (15 oz) can of pumpkin

For the crumb topping:

4 tablespoons unsalted butter, cold
1/4 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon cinnamon

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, salt, baking powder, cinnamon and ginger. Set aside. In another bowl, beat the butter and sugar until creamy. Add the eggs and beat until incorporated. Add the pumpkin and beat until incorporated. Stir in the flour mixture until combined. Pour into prepared pan and even out the top. Set aside.

To make the crumb topping, put all ingredients in a bowl and mix with your fingers until it looks crumbly. Evenly spread of top the crumb cake batter. Bake for about 40 minutes. Allow to cool completely before enjoying!

I’m not sure why these pictures are coming in smaller and of less quality but I still wanted to share ๐Ÿ™‚

Dense, pumpkiny, crumbly goodness!

Double Crumb Coffee Cake

I know, I know. Another coffee cake recipe. But you guys! This one is my absolute favorite! I promise. And it’s so simple and so delish. I woke up this morning like, “I must bake something today.” And I always have these ingredients on hand. ย So, get the coffee brewing and let’s make this cake…

What you will need:

An 8 x 8 inch square bake pan sprayed with a non-stick spray (you could use a 9 x 13 but I like my crumb topping sky high so the smaller the better)

For the cake:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla extract

For the crumb topping:

2 1/2 cups all-purpose flour
1 cup light brown sugar
1 1/2 teaspoons cinnamon
1 cup unsalted butter, melted and cooled
Powdered sugar for dusting (optional)

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl, mix together the flour, sugar, baking powder and salt. Set aside. In a smaller bowl, mix egg, milk, oil and vanilla. Pour into the dry ingredients and mix until combined. Spread evenly into the prepared pan. Set aside to make the topping.

To make the crumb topping

In a large bowl, mix together flour, brown sugar and cinnamon. Pourย in melted butter and stir until combined and clumps begin to form. Sprinkle evenly over the cake batter.

Bake for about 30 minutes. Let cool on wire rack. Once cooled, sprinkle with powdered sugar and enjoy!

I mean… just look at that crumb!!

Banana Bread Coffee Cake

“If you don’t know me by now… you will never never never know me… ooooo oooh.” How’s that for a flashback? Hopefully you all will have that song stuck in your heads for the rest of the day because I’ve had it in mine for 3. But seriously, you should know I LOVE sweet breakfasts. Well, anything sweet, for that matter. I just love sugar. But just look at this coffee cake! The streusel topping is to die for. So here is how it’s done, folks…

What you will need:

9 inchย square bake pan

For the coffee cake:

6 tablespoons unsalted butter, browned and divided
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 egg
2 bananas, mashed
1/2 cup milk

For the streusel topping:

1/2 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons cinnamon
2 tablespoons reserved browned butter
1/2 cup chopped pecans or walnuts (optional but oh, so good)

To make the coffee cake:

Preheat oven to 350 degrees fahrenheit. Placeย 6 tablespoons of butter in a small frying pan. Cook over low heat, stirring constantly until it browns. It will foam up first and then brown. Remove from heat and set aside.

In a bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl, mix sugar, egg and 4 tablespoons of the browned butter. Stir in milk and mashed bananas. Add the dry ingredients and stir until combined. Spray pan with non-stick spray and then pour in batter.

To make the streusel:

In a bowl, stir together brown sugar, flour, cinnamon, 2 tablespoons browned butter and nuts (if using). Sprinkle evenly over batter.

Bake for 25-29 minutes. Let cool on wire rack. Slice, serve and enjoy!