Recipes for "coffee cake"

Preheat the oven to 350 degrees F (175 degrees C).

Make the streusel: Mix brown sugar, flour, and cinnamon together in a medium bowl. Cut in butter until mixture is crumbly.

Make the cake: Generously spray a fluted tube pan (such as Bundt) with cooking spray. Whisk flour, baking powder, and salt together in a bowl.

Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until fluffy. Beat in egg and vanilla. Add flour mixture in two batches, alternating with milk, beating batter briefly after each addition.

Spread 1/2 of the batter in the prepared pan. Sprinkle blueberries over top, then add remaining batter, one spoon at a time.

Sprinkle streusel over top.

Bake in the preheated oven until deep golden brown, 55 to 60 minutes. Set on a wire rack to cool, about 30 minutes.

Invert cake onto a plate and dust with confectioners' sugar.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.

Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.

Mix 1 ½ cups flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries on top of batter.

Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries.

Spoon 1/2 of the batter into the prepared pan. Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan.

Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool briefly on a wire rack. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.

Serve and enjoy!

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with sour cream.

Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into batter. Repeat, ending with batter on top.

Bake in the preheated oven until golden brown, about 55 minutes.

Combine 2/3 cup sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries. Bring to a simmer over medium heat; cook until thickened, about 2 minutes. Remove from the heat, stir in lemon juice, and let cool.

While the filling cools, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in 1 cup cold butter using 2 knives or pastry blender until the mixture resembles coarse crumbs.

Whisk buttermilk, eggs, and vanilla together in a separate bowl; stir into flour mixture until just moistened. Spoon 2/3 of batter into the prepared pan; spread cooled filling over top, then cover with remaining 1/3 of batter.

Combine 3/4 cup sugar and 1/2 cup flour in a bowl. Cut in 1/4 cup cold butter using 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle over batter.

Bake in the preheated oven until topping is golden brown and a tester inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.

Combine flour, salt, and baking soda together in a medium bowl.

Beat brown sugar, oil, egg, and vanilla with an electric mixer in a large bowl until smooth. Add flour mixture and milk, alternately, until combined. Stir in rhubarb and 1/2 cup almonds until incorporated. Pour into the prepared pans.

Mix white sugar and melted butter together with a fork in a small bowl; stir in 1/4 cup almonds, then sprinkle over batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.

In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.

Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.

Bake for 1 hour in the preheated oven, until cake springs back to the touch.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch Bundt pan.

Make streusel: Combine brown sugar, flour, and cinnamon in a medium bowl. Cut in cold butter with a fork until crumbly. Stir in walnuts and set aside.

Make cake: Stir together flour, baking powder, and baking soda in a medium bowl. Set aside.

Cream together sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in yogurt and vanilla. Stir in flour mixture just until blended.

Pour 3 cups batter into the prepared Bundt pan. Sprinkle with 1/4 of the streusel, then layer with apples. Sprinkle with 1/2 of the remaining streusel. Pour in remaining batter and top with remaining streusel. Lightly pat down top layer of streusel into batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Place a cookie sheet over the pan and carefully invert both. Remove the pan; let cake cool completely.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.

For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended. Spread 1/2 the batter into prepared baking dish.

Melt remaining 3 tablespoons butter and transfer to a medium bowl. Add brown sugar, cinnamon, and remaining 1 cup flour. Stir until mixture resembles coarse crumbs. Sprinkle 1/2 of the crumbs, and 1/2 of the blueberries over batter in baking dish. Spread remaining 1/2 of the batter over blueberries and top with remaining 1/2 of the crumbles, 1/2 of the blueberries, and pecans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.

In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.

In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.

Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.

In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Stir flour, baking powder, and baking soda together in a medium bowl. Combine chocolate chips, 1/2 cup sugar, and cinnamon in a small bowl.

Cream remaining 1 cup sugar and butter in a large bowl with an electric mixer. Mix in eggs, sour cream, and vanilla until well combined. Mix in flour mixture until incorporated; batter will be thick.

Spread 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the chocolate chip mixture over top. Repeat layers once more.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.

Remove from the oven and place onto a wire rack to cool.

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with foil and coat with cooking spray.

Using large holes of a box grater, shred zucchini. (You should have 2 cups packed.) Transfer zucchini to a clean kitchen towel. Roll up; squeeze out as much moisture as possible.

Stir together flour, baking powder, and salt in a bowl.

In a large bowl, beat 1 cup softened butter with an electric mixer until light and fluffy.

Gradually beat in sour cream, then white sugar.

Beat in eggs, 1 at a time.

Stir in zucchini and vanilla.

Fold in flour mixture with a spatula, mixing just until incorporated.

Spread batter into prepared pan.

Stir together pecans, brown sugar, and cinnamon in a bowl. Stir in 2 tablespoons melted butter until crumbly.

Sprinkle topper over cake batter.

Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan 10 minutes before serving.

Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.

In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

1. Preheat the oven to 350° F. Butter a 9-inch bundt pan.

2. In a large mixing bowl, beat together the butter and brown sugar until combined. Add the sour cream, apple butter, and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Slowly mix in the apple cider and bourbon until just combined, being careful not to overmix.

3. To make the streusel. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

4. Spoon half the batter into the prepared pan. Sprinkle the apples over the batter, sprinkle half the crumble over the apples. Spoon the remaining batter over in an even layer. Evenly layer on the apple slices, then top with the remaining streusel mix.

5. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes and then invert the cake onto a plate, flipping it back upright onto a serving plate.

6. To make the glaze, add the butter and maple to a small pot set over medium heat to melt. Whisk in the powdered sugar, bourbon, and salt. Drizzle the glaze over the cake and let set 10 minutes. Serve the cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.

1. Preheat the oven to 350 degrees F. Line 12-16 muffin tins with paper liners.

2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.

3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined. Gently fold in the blueberries and blueberry jam, being careful not to over mix. Remember, you’re going for a blueberry swirl look.

4. Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

1. Preheat the oven to 350° F. Line a (9×9 inch) square pan or bundt cake pan with parchment paper.

2. To make the cinnamon swirl. In a bowl, combine the brown sugar, flour, and cinnamon. Pour over the butter and mix until you have clumps.

3. To make the batter. In a large bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined. Pour half the batter into the prepared pan.

4. Spoon or drizzle teaspoon size amounts of the cream cheese over the batter. Sprinkle half of the cinnamon swirl mix over the cream cheese, then sprinkle with 2 tablespoons of cinnamon sugar. Evenly spoon the remaining batter overtop. it's OK if all the cream cheese is not all covered.

5. take the remaining cinnamon swirl mix and sprinkle over the top of the cake, then sprinkle with cinnamon sugar.

6. Bake for 55-65 minutes, or until the center is just set. Let cool 10 minutes. Serve the cake slightly warm or at room temperature.

1. Preheat the oven to 350° F. Butter a 9-inch spring form pan.

2. In a large bowl, whisk together the butter, maple syrup, apple butter, vanilla, and eggs until smooth. Add the flour, baking soda, cinnamon, and salt. Mix in the chocolate chips.

3. To make the streusel. In a bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

4. Spoon the batter into the prepared pan. Top evenly with the buttery streusel mix.

5. Bake 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 or so minutes. Serve the cake slightly warm or at room temperature. Serve with salty honey butter spread over each piece. Trust me, make the honey butter (see notes).

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and generously flour an 8-inch square baking dish.

To make the cake: Stir flour, cinnamon, baking soda, and salt together in a bowl.

Beat brown sugar and butter with an electric mixer in a large bowl until light, fluffy, and noticeably lighter in color. Mix in egg, then mix in sour cream, yogurt, and vanilla until well incorporated.

Gradually mix in flour mixture, then fold in apples. Pour batter into the prepared baking dish.

To make the crumb topping: Mix brown sugar, flour, butter, and cinnamon together in a bowl with a fork until crumbly. Sprinkle over cake batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Butter an 8x10-inch baking dish.

Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.

Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.

Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.

Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.

Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes.

Let cool slightly before serving.

Grease and flour a 9x13-inch baking pan.

Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.

Beat eggs and sour cream into butter mixture until smooth.

Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.

Pour the batter into the prepared baking dish.

Mix brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.

Cover the baking dish with plastic wrap and chill 8 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

Make the cake: Combine flour, sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside for topping.

Add sour cream, egg, almond extract, baking soda, baking powder, and salt to the food processor. Process until batter is combined and smooth.

Pour into the prepared pan. Spread over the bottom and 2 inches up the sides.

Make the cream cheese layer: Beat cream cheese, sugar, and egg in a bowl with an electric mixer until smooth.

Pour over batter in the pan and spread evenly. Carefully spread preserves over top.

Make the topping: Stir 1 cup reserved crumb mixture and almonds together in a small bowl. Sprinkle over preserves.

Bake in the preheated oven until filling is set and topping is golden brown, 45 to 55 minutes.

Remove from the oven and cool in the pan for 15 minutes. Carefully remove the sides of the pan. Chill completely before serving, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Stir together cake mix and instant pudding mix in a large bowl. Add eggs, sour cream, and oil; mix until well blended. Combine sugar, cinnamon, and walnuts in a small bowl.

Pour 1/2 of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with 1/2 of the cinnamon-walnut mixture. Pour the remaining batter over the top and repeat with the remaining apples and cinnamon-walnut mixture.

Bake in the preheated oven for 60 to 70 minutes. Cool for 30 minutes before removing from the pan to cool completely.

Grease an 8" square pan or a 9" round pan.

In a large bowl, mix together the 2 cups of baking mix, water or milk, sugar, and egg until just combined. Spread the batter in pan. Insert the apple slices into the batter evenly throughout the cake.

In a medium bowl, combine the 1/3 cup of Bisquick mix with the brown sugar and cinnamon. Spread the topping mix over top of the batter in the pan. Place slices of the butter all over the top.

Bake 20 minutes at 400°F, or until golden brown, and a tester inserted in the middle comes out clean.

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Preheat the oven to 375°F (190°C). Grease a 9-inch pie pan (can use a springform pan or square baking pan)

In a medium bowl, whisk vigorously together the flour, baking powder, and salt.

In a separate small bowl, mix 2 tablespoons of the sugar with the cinnamon, set aside.

Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the eggs until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.

Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture. Spread the rest of the batter over the apples.

In a small bowl mix together the brown sugar, flour, and cinnamon for the streusel topping. Sprinkle over the cake and dot with butter.

Bake the cake at 375°F (190°C) for 30 to 35 minutes or until it is golden brown and a tester inserted into the center comes out clean.

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Butter or spray a 9 x 13-inch pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly. Set aside.

Simply Recipes / Cindy Rahe

Simply Recipes / Cindy Rahe

In another small bowl, combine the sugar, flour, and cinnamon. Set side, as well.

Simply Recipes / Cindy Rahe

Simply Recipes / Cindy Rahe

In the bowl of your mixer, add the flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer, stir on low to combine.

Add the softened butter and beat on medium-low speed for 2 to 3 minutes, or until all of the butter is mixed in, and the mixture resembles moist sand.

Simply Recipes / Cindy Rahe

In a medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined. Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. A few small lumps are totally fine.

Simply Recipes / Cindy Rahe

Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer. Spread the remaining batter over the top (this does require some patience since the batter likes to lift off the cinnamon-sugar layer). Top with the crumble mixture.

Simply Recipes / Cindy Rahe

Simply Recipes / Cindy Rahe

Simply Recipes / Cindy Rahe

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to room temperature) before serving.

Simply Recipes / Cindy Rahe

You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter at room temperature.

To freeze the cake, wrap it in plastic, followed by foil.

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Line an 8-inch square baking pan with a parchment paper sling. Grease the parchment and pan with cooking spray.

In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, baking soda, baking powder, and salt.

Mix the melted butter, eggs, and milk into the flour mixture. Stir in the shredded zucchini. Scrape the batter into the prepared pan. Rinse and dry the mixing bowl.

Whisk together the flour, brown sugar, and cinnamon. Use a fork to mix in the melted butter until crumbs form. Sprinkle the streusel over the batter.

Bake the cake until the edges are golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in the pan for 20 minutes before using the parchment paper sling to transfer the cake to a wire rack. Cool completely or serve warm.

Store leftover coffee cake covered or in an airtight container at room temperature for up to 3 days.

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1. Preheat the oven to 350° F. Butter a 9-inch bundt pan.

2. In a large mixing bowl, beat together the butter and brown sugar until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, cardamom, and salt. Slowly mix in the coffee until just combined, being careful not to overmix.

3. To make the streusel. In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon cinnamon. In a medium bowl, combine the flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

4. Spoon half the batter into the prepared pan. Sprinkle the cinnamon sugar evenly over the batter. Then, gently dollop the warmed cream cheese over the batter and spread in an even layer. Spoon the remaining batter over the cream cheese in an even layer. Top evenly with the buttery streusel mix.

5. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes and then invert the cake onto a plate, flipping it back upright onto a serving plate.

6. To make the glaze, whisk together the powdered sugar, milk, vanilla, and coffee powder. Add a pinch of flaky sea salt. Drizzle the glaze evenly over the cake and let set 10 minutes. Serve the cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.

1. Preheat the oven to 350 degrees F. Line 12-16 muffin tins with paper liners.

2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.

3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, baking powder, cinnamon, and salt, mix until just combined. Fold in the chocolate chips.

4. Divide half the batter among the prepared pan. Evenly sprinkle about 1/3 of the streusel over the batter. Add the remaining batter and then top evenly with the remaining streusel. Place the muffins on a baking pan and transfer to the oven. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

1. Preheat the oven to 400 degrees F. Grease a 9-10 inch spring form pan.

2. In a large bowl, cream together the butter, brown sugar and vanilla until fluffy, about 5 minutes. Add the eggs, one at a time, until fully incorporated. Add the yogurt and milk, beat until combined. The mixture will look curdled, this is fine. Add the flour, baking powder, and salt and mix on low speed until just combined, making sure the batter is completely mixed. Gently fold in the blackberries.

3. To make the streusel. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

4. Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle 3/4 of the streusel over top of the cream cheese. Spoon the remaining batter over the streusel and carefully spread in an even layer. Arrange the peach slices over the batter and then sprinkle on the remaining streusel. Transfer to the oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If needed, cover the cake with foil to prevent too much browning.

5. To make the glaze. In a small bowl, stir together the powdered sugar, butter, vanilla, and 1 tablespoon water until smooth. If needed, thin the glaze with a splash of water.

6. Drizzle the glaze evenly over the cake. Serve cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.

Preheat the oven to 350 degrees. Grease a square baking dish (see notes) with nonstick cooking spray or butter.

With an electric mixer (or with a large spoon, like I did) mix the butter, brown sugar, pumpkin, and eggs together until smooth. Add the flour, baking powder, salt, and spices. Mix until just combined and pour into the prepared baking dish.

To make the topping, mix all the ingredients together and crumble with your fingers until a fine-crumbed mixture forms. Sprinkle over the top of the cake.

Bake for 45 minutes – a little longer if the middle isn’t quite set. The cake should be firm and puffy as pictured.

For the topping, melt the butter in a small saucepan. Add the powdered sugar and stir it up – the butter will awkwardly soak into the sugar and that’s okay. Add the vanilla and maple syrup and stir it into a nice, smooth frosting, all while keeping it over medium low heat. If you need to, add a tiny bit more liquid to thin it out. When it’s smooth, drizzle over the cake.

Preheat the oven to 325 degrees.

Press or drain the excess moisture out of the zucchini shreds. Mix the cake ingredients in order given.

Combine the topping ingredients with your fingers or in a food processor to make a crumbly topping. Pour half of the batter into a greased 9×13 cake pan. Cover with half of the crumbs. Repeat with the remaining batter and topping.

Bake for 45 minutes. The top will be crunchy and textured and the cake will bounce back when you gently press it. And then it will be gone fast.

Preheat the oven to 350 degrees. Combine the flour, baking powder, and baking soda in a small bowl and set aside.

In a separate bowl, cream the butter, sour cream or yogurt, and vanilla. Whisk the egg into the mixture; add the sugar and mix until well combined.

Stir the flour mixture into the butter mixture until just moistened.

For the struesel, combine the brown sugar, flour, cinnamon, salt, and butter in a small bowl. Cut the butter into the sugar and flour until coarse crumbs form. You can also use a food processor for this.

Spoon the batter into buttered and floured jumbo muffin tins, filling about 1/3 of the way. Sprinkle a heaping tablespoon of crumbs (or more for a thicker struesel layer in the middle) on top of the batter. Cover with more batter until 3/4 of the way full and sprinkle struesel crumbs over the top of each muffin. Bake for 15+ minutes, depending on the size of your muffin tins.

Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.

Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.

Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.

Bake for 45-55 minutes until a knife inserted comes out clean.

Grease a 9×13-inch cake pan with butter.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.

In a separate small bowl, combine brown sugar and cinnamon together and set aside. This will make a layer in the middle of the cake and get sprinkled over the top.

Add the butter and sugar to a stand mixer or large bowl with a hand mixer. Cream the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes.

Add the eggs in, one at a time, mixing in between each until fully incorporated.

Add the bananas and vanilla and mix until smooth with just a few small chunks remaining. Scrape down the bowl.

Add 1/3 of the flour mixture to the banana mixture, mixing on low until just combined. Add half of the sour cream and mix on low until just combined. Repeat this process with the dry ingredients and then the sour cream, then mix in the rest of the dry ingredients just until combined.

Pour half of the batter into the prepared pan and smooth it out with an offset spatula or the back of a spoon.

Sprinkle half the brown sugar and cinnamon mixture over the batter, then sprinkle with half of the chocolate chips. Add the remaining batter in dollops, spread it as evenly as you can, and top with the rest of the cinnamon sugar, finishing with chocolate chips.

Transfer to the oven and bake, rotating halfway through, until deeply golden and a toothpick inserted into the center comes out with just a few crumbs and no wet batter, about 40 minutes.

Remove from the oven and let cool completely before serving.

Store leftover cake in the pan at room temperature with plastic wrap over the top for up to 4 days. Alternatively, cut it into slices, wrap individual slices in plastic wrap or aluminum foil, and place them in a freezer bag. Freeze for 3 to 4 months. Thaw at room temperature before eating.

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