Sweet Baked Life

my sweet journey through life…


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Fluffy Crumb Cake

Freshly baked Fluffy Crumb Cake, warm from the oven is the perfect weekend breakfast!

Fluffy Crumb Cake | Sweet Baked Life

Oh, and did I mention the topping? Well, it’s literally the best part of this crumb cake — it’s the crumbs of course!

And who could not resist these buttery, delicate sweet crumbs on top of a moist and fluffy breakfast cake?

Not me.

Not my family.

And surely not you! Or so I hope!

Fluffy Crumb Cake | Sweet Baked Life

This is probably the best crumb cake I have ever made. Seriously. It’s true.

The cake is scented with vanilla and not too sweet. And the topping…To. Die. For! It’s sweet and crumbly and will literally will make your heart jump a beat!  It’s stunning to look at; it stands up tall and the golden crumbs glisten in the morning light. And it’s even better to eat!

It’s an ideal breakfast for me to make for my family. You see, during the week, I usually grab some type of health bar, heat up some oatmeal, or sometimes even pack a couple of these mini frittatas, and I’m out the door. My days are long and eating happens quickly.

Fluffy Crumb Cake | Sweet Baked Life

So really, over the weekend is usually the only time when I get to enjoy my meals. And I do. Breakfast is one of my favorite meals of the day.

On Saturday and Sunday I still get up early (internal alarm clock!), which allows me to leisurely make something scrumptious. I whip up something quick, toss it in the oven, and wait for the amazing aroma to fill the house. Then, when my family wakes up, they immediately ascend to the kitchen to see what I have concocted.

It’s a dream to sit on the couch with my husband, indulge in the breakfast that I have baked, such as this Fluffy Crumb Cake, sip on a hot Cappuccino that he has generously made for me, and talk about our day or just life in general. It’s really the only time we do this — and I love each and every moment!

Fluffy Crumb Cake | Sweet Baked Life

FLUFFY CRUMB CAKE

  • Servings: 6-8
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Fluffy Crumb Cake | Sweet Baked Life

Ingredients:

Crumb Topping
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour

Cake
1 cup all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup whole milk

Instructions:

Heat oven to 350 degrees. Spray a 8×8-inch pan with non-stick cooking spray and set aside.

To make the crumb topping:  To a small bowl add the sugars, cinnamon and salt and stir to combine. Add the melted butter and stir until combined. Then add the flour and using a fork, gently stir until the topping until it looks crumbly. Set aside until ready to use.

To make the cake: In a medium bowl add the flour, baking soda, baking powder and salt. Whisk until combined then set aside.

Into a large bowl of an electric stand mixer with the paddle attachment, add the butter and sugar and beat until fluffy — about 2 minutes. Add the egg and vanilla and beat until well incorporated. With the mixer on low-speed, add 1/3 of the flour mixture and mix until just incorporated then add 1/2 of the milk and mix until blended. Repeat ending with the last 1/3 of the flour mixture.

Pour mixture into prepared pan and spread to create an even layer. Sprinkle the reserved crumb topping over the batter in an even layer. Bake for 30-40 minutes, until the top begins to brown and a toothpick inserted to the top is clean. Cool slightly, then cut into squares. Serve warm or room temperature.

Fluffy Crumb Cake | Sweet Baked Life

Fluffy Crumb Cake | Sweet Baked Life

I hope that you relax and savor weekend mornings with a big piece of this Fluffy Crumb Cake —  it’s a great way to start the day!

Sheila

 

{Recipe adapted from Cooking Classy}


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Baked Doughnuts

These Baked Doughnuts are the perfect weekend breakfast treat!

Pretty and delicious Baked Doughnuts | Sweet Baked Life

Or if you are like my husband and son, doughnuts are good just about any day of the week!

And if you are tired of getting up early on the weekend to venture out to your local doughnut shop to spend your cold hard cash on some super sweet, so-so doughnuts, now is the time to surprise your family and whip up some delectable doughnuts in your own kitchen.

You see, I bought a doughnut pan several years ago, with the hopes of baking some scrumptious little treats for my family. Well, I finally decided it was time to give the pan a try! And since I would be baking these, I couldn’t help thinking that they might be a bit healthier than the store-bought brand.

Pretty and delicious Baked Doughnuts | Sweet Baked Life

Yes, my family loves sweets. And soft baked gooey round dough, dipped and drenched in sugar, is one of their all-time favorite breakfast treats. Me, well, I’m not such a huge fan. Not sure why. Maybe too much sugar. I know, now that sounds strange coming from me. But it’s true.

Instead of rushing out to the store to satisfy their sweet cravings, I would rather bake something for them. Now, you know, my guys are super picky. But much to my surprise, my husband raved about them as he downed one with his coffee, and my teen, well, he liked them but stated that they needed a bit more flavor. Such the food critic! Not sure what he meant, but I think they turned out great — yep, I liked them too!

So if your family loves sweets for breakfast, tempt them with these scrumptious, fresh Baked Doughnuts. They are fluffy, have the flavor of doughnuts, and have just the right amount of sweetness.

Pretty and delicious Baked Doughnuts | Sweet Baked Life

Baked Doughnuts

  • Servings: 16 doughnuts
  • Time: 1hr includes baking & glazing
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Pretty and delicious Baked Doughnuts | Sweet Baked Life

Ingredients:

Doughnuts:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup milk
1/2 cup plain yogurt
2 large eggs
4 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

Glaze:
1/2 cup milk
3 cups confectioners’ sugar
2 teaspoons pure vanilla extract
Red food coloring

Directions:
Heat your oven to 350 degrees. Prepare a doughnut pan with non-stick spray and set aside.

To make the doughnuts: Into a large bowl, add the flour, baking powder, baking soda, nutmeg, and granulated sugar and whisk until combined.

Then in a medium bowl, whisk together the milk, yogurt, and egg until fully combined. Add the melted butter and vanilla, and whisk until smooth. Make a well in the center of the dry ingredients, then pour the wet ingredients into the dry and stir gently with a spoon until just combined. The batter will be very thick, do not over mix.

Using a large zip baggie, spoon batter into the bag, seal, cut corner off the bottom of one side, and pipe the batter into each doughnut opening. Fill to about 3/4 full. Bake for 10-12 minutes or until the edges are lightly browned and spring back when lightly pressed. Cool the doughnuts slightly on a wire rack, then repeat the baking process until you use all the batter. Note, this recipe yields 16 doughnuts.

To make the glaze: add the milk, confectioners sugar and vanilla into a medium saucepan over low heat. Whisk until the glaze is fully combined and smooth. Note, if it seems too thick add a bit more milk, or if too runny, add more confectioners’ sugar.

Remove glaze from heat and pour half into a small bowl. To the bowl of glaze, add a couple of drops of red food coloring to create a pink color. Then take the doughnuts and dip them into the warm icing one by one. Do half your doughnuts in the colored glaze and half in the white glaze.

Place glazed doughnuts onto a wire rack over waxed paper to catch the drippings. Repeat until you have all the doughnuts covered. Then, dip each doughnut again in their respective glaze for a doubly delicious treat! Then with the tines of a fork (or you can use a plastic squeeze bottle), drizzle the pink doughnuts with the white glaze and drizzle the white doughnuts with the pink glaze. Store in an airtight container.

{recipe adapted from Sally’s Baking Addiction}

Pretty and delicious Baked Doughnuts | Sweet Baked Life

Pretty and delicious Baked Doughnuts | Sweet Baked Life

I hope these Baked Doughnuts please the doughnut lovers in your life! Enjoy!!

Sheila

 

{recipe adapted from Sally’s Baking Addiction}


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Snickerdoodle Apple Crumble

Warm up on a cold and rainy day with a big serving of this satisfyingly delicious Snickerdoodle Apple Crumble.

Snickerdoodle Apple Crumble | Sweet Baked Life

Yeah…and this is much needed around here! You see, my family had been taking turns with being sick. First it was my son. Poor kiddo was sick right before his winter break and had to endure finals while feeling miserable. Then my husband got the crud about a week later. And me, well, it finally hit me after all of the holiday celebrations and I still have the darn lingering cough!

For almost four weeks our household has been sluggish and under-the-weather. What about you guys? Anyone else sick out there? It’s also been raining here off and on, at times with hard rain and strong wind — not that I really like storms, but we so need the rain in Northern California! And today is no exception; forecast is for heavy rain the entire day.

So, for me, there’s nothing better than having a warm and wonderful treat to enjoy and to take the chill off your cold and tired bones!

Snickerdoodle Apple Crumble | Sweet Baked Life

That’s where this Snickerdoodle Apple Crumble comes into play. This recipe is pretty much an apple crumble, however I decided to replace my standard crumble topping with a snickerdoodle topping that is really out-of-this-world good!

Instead of the flour I normally use for my crumble topping, I added the contents of a boxed snickerdoodle cookie. And it worked. It brought that unique cinnamon/sugar flavor to a whole new level when combined with the tart apples.

Warm. Satisfying. Easy. Addicting!

Snickerdoodle Apple Crumble | Sweet Baked Life

Snickerdoodle Apple Crumble

  • Servings: 8-10
  • Time: 1 hour
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Snickerdoodle Apple Crumble | Sweet Baked Life

Ingredients:
1 box (17.5 oz.) Krusteaz Snickerdoodle Cookie mix plus the cinnamon/sugar topping included
1 cup old-fashioned oats
1/2 cup brown sugar
1/2 cup (1 stick) butter, melted
4 Granny Smith apples, pealed, cored and rough chopped

Instructions:
Turn your oven to 350 degrees.

In a large bowl add the cookie mix and cinnamon/sugar topping, oats and brown sugar and mix to combine. Pour the melted butter on top of the mixture and using a fork, lightly fluff until blended (until soft clumps form, do not over mix).

Put the chopped apples in the bottom of a 11×17-inch baking dish. Then evenly sprinkle the cookie mixture on top. Bake for 40-50 minutes, until hot and the apples are bubbling.

Cool slightly then scoop onto plate or bowl. Can be served warm or cold.

Snickerdoodle Apple Crumble | Sweet Baked Life

So if you’re in need of a little sweet warmth to make you feel better, this Snickerdoodle Apple Crumble is the way to go!

Happy rainy day!

Sheila


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Sour Cream Coffee Cake Muffins

Bring some sweet goodness into your mornings with these Sour Cream Coffee Cake Muffins!

Sour Cream Coffee Cake Muffins | Sweet Baked Life

Are you a fan of coffee cake and looking for an easy on-the-go breakfast? Great, as these Sour Cream Coffee Cake Muffins have all the reminiscent flavors of the coffee cake you love delicately wrapped up in a delicious single-serve muffin.

These gems are light and fluffy and the topping – well, let’s just say amazing!

My favorite part of these muffins is the streusel topping. As a matter of fact, I could probably just eat the brown sugary, buttery stuff all by its self and be a totally happy girl!

Sour Cream Coffee Cake Muffins | Sweet Baked Life

And, if you know me, you know that I am always looking for an easy breakfast that I can grab as I rush out the door.

For me and my family, these turned out to be the perfect, any day breakfast treat. Make them on Sunday and you’ll have something scrumptious to eat in the morning all week-long. That is, if they last that long! You may need to double or triple the recipe if you have several sweet lovers in your home!

Or, you can even make these for a brunch or special breakfast. It’s up to you, but no matter what, I think you will love them!

Sour Cream Coffee Cake Muffins | Sweet Baked Life

Sour Cream Coffee Cake Muffins

  • Servings: 12
  • Time: 40 mins
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Sour Cream Coffee Cake Mufffins | Sweet Baked Life

Ingredients:

Muffins
1/2 cup (1 stick) unsalted butter, softened
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs

Topping
3/4 cup packed light-brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Instructions:

Heat your oven to 350 degrees. Spray 12-cup muffin tin with non-stick cooking spray and set aside.

First, prepare the streusel topping by combining the brown sugar, flour, and salt in a medium bowl. Stir gently. Add the chilled butter and using a pastry blender or two knives, cut in butter until the mixture resembles large coarse crumbs. Or sometimes it’s easier to just use your fingers. Then pop in the refrigerator until ready to use.

To a small bowl, add the flour, baking powder, and baking soda; and whisk until incorporated. Then set aside until ready to use.

In a large bowl of an electric mixer using the paddle attachment, beat the butter, sour cream, granulated sugar and vanilla on medium-speed until light and fluffy. Then beat in the eggs, one at a time, until thoroughly incorporated. Turn your mixer to low, and slowly add the flour mixture until incorporated and smooth.

Divide the batter among prepared muffin cups (filling to 3/4 full). Top generously with the streusel mixture and bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

If you would like to add a simple drizzle; combine confectioners sugar and milk and mix until you get the consistency desired. Drizzle over cooled muffins.

Sour Cream Coffee Cake Muffins | Sweet Baked Life

If your family is anything like mine, they will devour these Sour Cream Coffee Cake Muffins in no time!

Sheila

 

{recipe inspired from Martha Stewart}