New York Blueberry Crumb Cake

New York Blueberry Crumb Cake

Serves 8-10

Printable Recipe

 

Crumb topping

1/3 cup sugar (2 2/3 oz.)

1/3 cup dark brown sugar (2 2/3 oz..)
3/4 t cinnamon
1/8 t salt
8 T (1 stick) unsalted butter, melted and still warm
1 ¾ cup cake flour (7 oz.)

 

Cake

1 ¼ cup cake flour (5 oz.)

1/2 cup sugar (3 ½ oz..)
1/4 t baking soda
1/4 t salt
6 T unsalted butter, cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 t vanilla extract
1/3 cup buttermilk
1 ½ cup blueberries, frozen or fresh ok
Powdered sugar for dusting

 

Instructions

For the topping, Whisk sugars, cinnamon, salt and butter in a medium bowl to combine. Add flour and stir until mixture resembles a thick cohesive dough; set aside to cool, 10 minutes.

For the cake, heat oven to 325℉. Line bottom of a springform pan with parchment (you can also use an 8x8 baking dish). In the bowl of your mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. Add butter one piece at a time while mixer is running on low. Continue beating until mixture resembles moist crumbs and no visible chunks of butter remain, about 1-2 minutes. Add egg, yolk, vanilla and buttermilk; beat on med-high until light and fluffy about 1 minute. Be sure to scrape bottom and sides of bowl.

Transfer batter to the prepared pan and spread into an even layer, top with blueberries. Break up crumb topping into large, pea sized crumbs and spread evenly over batter. Bake until crumbs are golden and toothpick inserted into the center comes out clean, about 35 minutes.  Cool completely and dust with powdered sugar before serving.

 

Adapted from Cooks Illustrated

© 2012 - 2012 Mostly Sweet & Sometimes Salty - All Rights Reserved.

Peanut Butter Cookies with Honey Roasted Peanuts

Peanut Butter Cookies with Honey Roasted Peanuts
Yield: 18 - 20 cookies
Printable Recipe

Ingredients
1 cup peanut butter
1/2 cup (1 stick) softened butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 Tablespoons milk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup honey roasted peanuts, chopped

Directions
Preheat oven to 375 degrees F. In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg and milk. Add flour, salt and baking powder, stir to combine. Using approximately 3 T per cookie, roll into balls and then roll in chopped nuts. Place cookies 2 inches apart onto ungreased cookie sheets. These will not spread much so be sure to flatten slightly. Bake for 8 to 10 minutes until edges are lightly browned.

© 2012 - 2013 Mostly Sweet & Sometimes Salty - All Rights Reserved.

DIY Honey Roasted Peanut Butter

 

 

 

I've been on a nut butter making rampage. In addition to the honey roasted peanut butter I'm sharing today, I've made cashew butter, coconut butter, coconut pecan butter, maple cinnamon almond butter, chocolate almond butter, mixed nut butter, pistachio butter.... I know there are others that are not coming to mind, but do you believe me when I say I can't do anything in moderation? It's pretty much all or nothing around these parts. Anyway, these are all incredibly simple and in my opinion much better tasting than most of the butters you'll find on the market, not to mention at a drastically reduced price tag, especially once we are talking some of the more exotic nut butters. What started this obsession was that I paid $3 for one single serving of pistachio butter at a local co-op here. It was delicious but there was no way I was going to buy a full jar with a price tag of almost $15 bucks. No way. So I present to you less of a recipe and more of a method, the only essential tool would be a powerful food processor but I'm betting most of you already have one of those.

Homemade Honey Roasted Peanut Butter
 Printable Recipe

Ingredients:

• 2 cups dry roasted peanuts
• 1/4 cup honey
• Salt to taste
• Peanut oil or another oil of your choice (optional, I prefer not to use any oil)

Directions:
In a 350 degree oven, roast your peanuts for about 20 minutes, stirring half way through. You want to develop some color on the nuts but definitely don't want to let them get too dark, also keep in mind they will continue to cook a bit after they've been removed from the oven. Let cool for about 5 minutes before adding them to your food processor. Start by blending just the nuts by themselves, the whole process can take anywhere from 7 -20 minutes depending on your processor, the type of nuts (almonds usually take much longer) etc. They will go through a couple of stages, first you'll see ground nuts that appear fairly dry, continue processing and they will turn into a very thick paste, as you continue blending, this will eventually loosen up and become quite liquidy. I like to add my additional ingredients after it has just started to liquefy but is not yet to the consistency I like. The final consistency is a personal preference, stop when it's perfect for you. Some people prefer thick, others prefer it to flow from their spoon.

 

 

©  2012 Mostly Sweet & Sometimes Salty - All Rights Reserved.