no sour cream

Apple coffee cake with brown sugar glaze is a moist and crumbly coffee cake drizzled with glaze and loaded with apples. It is a perfect excuse to eat cake for breakfast.

Apple coffee cake with brown sugar glaze

egg (well beaten)

milk

butter

all-purpose flour

sugar

salt

baking powder

apple (chopped)

flour

brown sugar

vanilla extract

water

Preheat oven to 400 degrees F. Grease a 9-inch square pan with butter and set it aside.

In a large bowl, whisk the beaten egg, milk, butter till they are well combined.

In another bowl, combine the dry ingredients - flour, salt, sugar, and baking powder.

Add the dry ingredients and the apples to the wet ingredients and mix them till they are well combined. Pour the batter into the greased pan.

In another bowl combine flour,sugar, and butter to make the crumble topping. Sprinkle this crumble topping evenly over the batter.

Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Make the glaze - Combine brown sugar, vanilla extract, and water to make the glaze. Pour the glaze evenly over the cake. Let it harden slightly.

Serve the cake warm and store the leftovers in the refrigerator.

Thick, moist and chewy Banana Bread Brownies are a delicious mash up between banana bread and a blondie-style brownie. Absolutely delicious and so easy!

Banana Bread Brownies

walnut halves*

unsalted butter

banana (about 3 medium)

honey

white whole wheat flour (or swap additional all-purpose flour)

cinnamon

baking soda

pure vanilla extract (divided)

heavy cream

Toast

Heat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, so that two opposite sides overhang like handles, then coat the paper with nonstick spray. Set aside. Spread the walnuts on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and crisp, about 8 to 10 minutes, tossing once halfway through. Transfer to a cutting board and roughly chop.

Mash

In a large mixing bowl, mash your banana (double check to make sure you have 1 cup).

Brown

Brown the butter: Heat the butter in a small/medium light-colored saucepan over medium-low. This will take several minutes. Continue to heat until butter melts completely, foams and crackles, turns clear golden (the crackling will stop), then turns toasty brown, swirling the pan periodically. This entire process will take 3 to 5 minutes, depending upon your pan. Once the butter begins to smell lightly nutty, whisk it frequently, scraping up any browned bits from bottom. Watch the pan carefully in the last few minutes to ensure that the butter does not burn. As soon as the bits of butter in the bottom of the pan turn the color of a pecan, remove the butter from the heat and pour it immediately into the bowl with the banana to prevent the butter from burning, along with any toasted bits that are at the bottom. If you’ll be making the brown butter frosting, keep the pan handy.

Whisk

To the banana mixture, add the honey and brown sugar and whisk until smooth. At this point, the mixture should be cooled to lukewarm, but if it’s not, let it rest for a few minutes (or pop it into the fridge to cool it more quickly). Whisk in the egg and vanilla.

Stir

In a small mixing bowl, stir together the all-purpose flour, white whole wheat flour, cinnamon, baking powder, baking soda, and salt. Add to the banana mixture. With a rubber spatula, gently and slowly fold just until the flour disappears. The batter will look lumpy. Fold in the walnuts.

Bake

Scrape the batter into prepared pan and smooth the top with spatula. Bake for 22 to 25 minutes, until lightly browned at the edges and a toothpick inserted in the center comes out clean. Place the pan on a wire rack. Let cool in the pan completely if you will be frosting them. If not, wait at least 10 minutes before you lift the brownies from the pan using the parchment and cut them into squares. If they’re cool, the squares will be tidy; if they’re still warm, they’ll be messy. No one will mind.

Brown the butter in the same sauce pan you used previously (unless it is super tiny, in which case, switch to a larger one), following the directions in step 3 above (if there are any burned bits of butter on the pan, wash them out first. If your pan is relatively clean, no need to wash in between). As soon as the butter is browned, remove the pan from the heat. Immediately, begin to stir in the powdered sugar with a rubber spatula or whisk, 1/4 cup at a time. If at any point it becomes too thick to whisk (likely by the fourth or fifth addition of powdered sugar), switch to a rubber spatula and add 1 tablespoon of the cream, then continue adding the powdered sugar, until the frosting is thick but spreadable. Stir in the vanilla extract. If needed, continue adding cream, 1 to 2 teaspoons at a time, until the frosting reaches your desired consistency (the butter might look like it&#39;s separating but just keep stirring. As long as you combine everything well, it will all cool together beautifully as the bars sit). Frost the cooled bars. Slice and enjoy!

To Make the Frosting:

A creamy macaroni salad with Mexican-style flavors! Tossed in a flavorful southwest dressing and so easy to prepare. Great for picnics, potlucks, light lunches, etc.

Mexican Macaroni Salad (Oil-Free!)

elbow noodles*

black beans

sweet corn, cooked

orange bell pepper

roma tomatoes

green onions

cilantro

cashew mayo

salsa

lime juice

taco seasoning

Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).

Meanwhile, make dressing: Add all dressing ingredients to a small bowl and stir to combine.

Prepare salad: Dice bell pepper, tomatoes, and green onion. Roughly chop cilantro. Add to large bowl with black beans (rinsed and drained) and corn.

When pasta is done cooking, drain well and add to bowl. Immediately add dressing and toss well. Serve immediately or chill for at least an hour to let flavors further blend.

This was sooooo good!! I couldn't believe how easy it was to make and still be so delicious!  Total weeknight meal! Yay!  Loved the dressing and how it brought all the flavours together so well.  I used chickpea pasta (spirals) rather than macaroni.  Thanks for such an awesome recipe!!

Top 3 no sour cream recipes from across the web

The most viewed no sour cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apple coffee cake with brown sugar ...

Banana Bread Brownies

Mexican Macaroni Salad (Oil-Free!)

Top 3 no sour cream recipes from across the web

The most viewed no sour cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple coffee cake with brown sugar ...

Banana Bread Brownies

Mexican Macaroni Salad (Oil-Free!)

The most viewed no sour cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine