brunch cake

Former Tri-State residents will appreciate this copycat Entenmann’s Crumb Coffee Cake recipe, a fabulously classic New York treat!

Copycat Entenmann’s Crumb Coffee Cake (Classic New York Recipe)

brown sugar (light

cinnamon

Kosher salt

(2 sticks) unsalted butter

all-purpose flour

baking powder

baking soda

(1 1/2 sticks) unsalted butter (softened to room temperature)

sugar

eggs

buttermilk

vanilla extract

Begin by melting two sticks of unsalted butter in a saucepan. Use a silicone pastry brush to grease the bottom and sides of the cake pan with a bit of the butter as it melts. Place the prepared pan into the refrigerator while preparing the remaining parts of the cake.

In a small bowl, combine brown sugar, cinnamon, and Kosher salt. Stir well breaking up all lumps. Scrape into the barrel of a food processor. Add melted butter. Pulse until mixed, about 3 to 5 pulses. Add the flour and pulse until large clumps form, about 5 to 8 pulses. The flour should just be moistened and have no visible dryness.  Spill the cinnamon sugar clumps out into a bowl and use your hands to squeeze some of the mixture together. The mixture should immediately hold together. If yours does not, add additional melted butter in 1-tablespoon increments.

Preheat oven to 350°F. Remove the prepared cake pan from the refrigerator. Combine flour, baking powder, baking soda, and salt. Whisk to combine.

make the cinnamon sugar streusel topping

In the bowl of a stand mixer fitted with the paddle attachment, add softened unsalted butter and whip until it&#39;s light. Add in granulated sugar and beat until light and fluffy.

Add the eggs, one at a time, blending after each addition. Add buttermilk and vanilla extract and blend until just incorporated, followed by flour mixture in two separate additions. Again, beat just until incorporated but no more.

make the buttermilk cake

Transfer cake batter to prepared baking pan spreading it into the corners and from side to side, end to end. Smooth the top with a rubber spatula or the back of a wooden spoon.

The streusel topping is considered the pinnacle of this bake, so it&#39;s important to evenly distribute so that each cut square will have a few lumps. Add large lumps of the streusel topping in each corner and along all the sides and in the middle. Follow with medium sized and small lumps the same way. Finally, spread all remaining cinnamon sugar crumbs atop the cake.

Bake in a preheated oven for 50 minutes to 1 hour or until the insertion and removal of a toothpick comes out clean. The streusel topping will be golden brown and slightly crunchy in spots.

Cool the cake in the pan atop a wire cooling rack for 1 hour, longer if you prefer to eat it completely cooled. Cut into thirds lengthwise and into fifths from side to side to yield 15 &#39;squares.&#39; Use a fine mesh sieve to dust with powdered sugar once cut, then use a spatula to remove individual pieces from the cake pan.

Plate individual squares and dust with additional powdered sugar to serve.

assemble for baking

A Fresh Fig Cake Recipe with Crumb Topping is perfect for fall brunches or tea time.  Light and moist cake combine with sweet sticky figs and a fantastic crumb topping!

Fresh Fig Cake with Crumb Topping

(240 milliliters) of vegetable oil

(100 grams) sugar

½ cup(90 grams) light brown sugar

(120 milliliters) water

½ tsp (7.5 milliliters) vanilla extract

(240 grams) all-purpose flour

¾ tsp (3.75 milliliters) salt

¼ tsp (6.75 milliliters) ground cardamom

(50 grams) crystalized ginger, diced

figs

½ cup (60 grams) all-purpose flour

salt

tbsp (25 grams) white sugar

tbsp (23 grams) brown sugar

tbsp (75 milliliters) melted butter

(75 grams) chopped walnuts

Preheat oven to 350F (175C)

Spray a 9” cheesecake pan with baking spray...

Spray a 9” cheesecake pan with baking spray and set aside.

In a large bowl combine eggs, oil, sugars,...

In a large bowl combine eggs, oil, sugars, water and vanilla extract.  Whisk to combine and set aside.

In a small bowl combine flour, baking powder,...

In a small bowl combine flour, baking powder, salt and cardamom. Whisk to combine.

Add the dry ingredients to the wet ingredients...

Add the dry ingredients to the wet ingredients and whisk slowly to combine.  Stir in the candied ginger.

Pour cake batter into pan, arrange figs cut...

Pour cake batter into pan, arrange figs cut side up, in a circle around the cake. Set aside.

To make crumble, whisk together the flour, baking...

To make crumble, whisk together the flour, baking powder, salt, sugars and cinnamon until combined. Add the melted butter and stir with a fork until a crumble forms. Then stir in the walnuts.

Sprinkle crumble on top of figs and cake,...

Sprinkle crumble on top of figs and cake, evenly distributed.

Bake cake for 50 mins or until a...

Bake cake for 50 mins or until a skewer comes out clean.  If top starts to brown too quickly cover with foil until fully baked through.  Allow to cool and serve for tea time or for Sunday brunch!

https://www.youtube.com/watch?v=cVnyUWeum5I

Learn how to make my "Fabulous Fig Cake" recipe!  A delicious fall breakfast treat that is made with fresh figs, a delicate cake batter and a crunchy addictive crumble! This breakfast cake recipe is perfect for a Sunday Brunch or a Tea Time Snack. Hope you enjoy! xx Beth

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BETH'S FABULOUS FIG CAKE
Serves 8-10

INGREDIENTS: 
3 eggs
1 cup (240ml) of vegetable oil
½ cup (100g) sugar
½ cup(90g) light brown sugar
½ cup (120ml) water
1 ½ tsp (7.5ml) vanilla extract
2 cups (240g) all-purpose flour
2 tsp (10ml) baking powder
¾ tsp (3.75ml) salt
1 ¼ tsp (6.75ml) ground cardamom
1/3 cup (50g) crystalized ginger, diced
5-10 fresh figs (depending on size) sliced vertically (or sliced pears or sliced apples would be great too!)


Crumble:
½ cup (60g) all-purpose flour
½ tsp (2.5ml) baking powder
pinch of salt
2 tbsp (25g) white sugar
2 tbsp (23g) brown sugar
¼ tsp (1.25ml) cinnamon
5 tbsp (75ml) melted butter
1/2 cup (75g) chopped walnuts



METHOD:
Preheat oven to 350F (175C)

Spray a 9” cheesecake pan with baking spray and set aside.

In a large bowl combine eggs, oil, sugars, water and vanilla extract.  Whisk to combine and set aside.

In a small bowl combine flour, baking powder, salt and cardamom. Whisk to combine.

Add the dry ingredients to the wet ingredients and whisk slowly to combine.  Stir in the candied ginger. 

Pour cake batter into pan, arrange figs cut side up, in a circle around the cake. Set aside.

To make crumble, whisk together the flour, baking powder, salt, sugars and cinnamon until combined. Add the melted butter and stir with a fork until a crumble forms. Then stir in the walnuts. 

Sprinkle crumble on top of figs and cake, evenly distributed. 

Bake cake for 50 mins-1 hour, or until a skewer comes out clean.  If top starts to brown too quickly cover with foil until fully baked through.  Allow to cool and serve for tea time or for Sunday brunch! 

NOTE: This cake reheats beautifully!  Just wrap tightly in foil and refrigerate, then place in oven (covered in the foil) and bake at 350F for 20 mins or until warmed through. 



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Beth's Fabulous Fig Cake Recipe | ENTERTAINING WITH BETH

This sticky buns recipe uses rich brioche dough and a homemade honey–brown sugar caramel to create classic, bakery-style sticky buns made completely from scratch. Soft, buttery, and perfect for Christmas breakfast, holiday brunch, or feeding a crowd.

Sticky Buns Recipe

480 g all-purpose flour

tsp active dry yeast

tbsp 25 g sugar

160 ml warm water (about 110°F / 43°C)

tbsp 155 g salted butter, room temperature, cut into pieces

150 g light brown sugar

100 g pecan halves, toasted and chopped (optional)

168 g salted butter

345 g light brown sugar

110 g honey

160 g heavy cream

tsp salt

Bloom the yeast by warming the water to about 110°F, warm to the touch but not hot. Stir in the sugar until dissolved, sprinkle the yeast over the top, and let sit for 5–10 minutes until foamy and bubbly. If the mixture does not foam, discard and start over with fresh yeast.

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture and eggs, mixing on low speed until the dough begins to come together.

Increase to medium speed and knead for about 5 minutes, until the dough becomes smooth and elastic.

Add the butter gradually, a few pieces at a time, mixing until each addition is fully incorporated before adding more. Continue mixing until the dough is silky and smooth, about 10–12 minutes total.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1½–2 hours.

Gently deflate the dough, cover again, and refrigerate overnight for best flavor and easier handling.

Make the caramel goo by melting the butter in a saucepan over medium heat. Stir in the brown sugar, honey, and salt, and cook, stirring constantly, until the mixture begins to bubble and the sugar is fully dissolved.

Remove the saucepan from the heat and carefully whisk in the heavy cream until smooth. Set aside to cool slightly.

Butter a 9x13-inch baking pan and spread the caramel goo evenly across the bottom. Sprinkle the chopped pecans evenly over the goo if using.

On a lightly floured surface, roll out half of the chilled dough into a rectangle about 12x16 inches.

In a small bowl, mix together the brown sugar and cinnamon, then sprinkle the mixture evenly over the rolled dough.

Roll the dough up tightly from the long side and pinch the seam to seal.

Slice the roll into 8 equal pieces and arrange them cut-side up in the prepared pan.

Cover the pan and let the buns rise until puffy and nearly doubled in size, about 1 hour.

Preheat the oven to 350°F (175°C).

Brush the tops of the buns with egg wash.

Bake for 35–40 minutes, until the buns are deep golden brown and the caramel is bubbling.

Let the buns cool in the pan for 5–10 minutes, then carefully invert onto a serving platter so the caramel runs over the top.

Serve warm.

A soft vanilla coffee cake baked in a 13 by 9 pan with two buttery layers of cinnamon crumb topping. Easy to make, feeds a crowd, and perfect for brunch, breakfast, or coffee time.

Two-Layer Coffee Cake with Extra Crumb Topping

vegetable oil

milk (whole

vanilla paste (or extract)

all purpose flour

butter (softened)

brown sugar

Preheat oven to 350 F. Grease or line a 13 by 9 pan with parchment.

In a medium bowl, whisk together eggs, oil, milk, and vanilla until smooth.

In a separate bowl, whisk flour, sugar, baking powder, and salt.

Fold dry ingredients into wet until just combined. Spread batter evenly in the pan.

For Topping 1, mix softened butter, brown sugar, and cinnamon. Crumble evenly over the batter.

For Topping 2, cut butter into brown sugar, flour, and cinnamon until crumbly. Sprinkle evenly over Topping 1.

Bake for 40 to 50 minutes, until edges are golden, the center springs back lightly, and a toothpick comes out mostly clean.

Cool for 15 minutes before slicing into squares.

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