Apple Cinnamon Crumb Cake

IMG_2222I cannot believe it is almost November.  These past few months have flown by and I am having a hard time keeping up.  The weather is finally cooling down here in Texas so I am getting excited and feeling the holiday spirit.   We have been in full remodel mode over at my house and so I am trying to keep things as normal as possible and breakfast and snacks are our gathering time.  Before everyone runs out the door for school and when the kids get home and we can all sit and chat before the rest of the day takes over.  This busy season, cool weather and hungry kids calls for this scrumptious Apple Cinnamon Crumb Cake.  We are a big banana bread family, but I knew we needed to change things up and this is pulling through as a favorite!  

Weather you just grabbed extra apples at the grocery store or you have ventured out to an apple orchard and have a lot of apples to work with, this recipe is sure to win some points with your family. Enjoy! 


Apple Cinnamon Crumb Cake
Serves 15
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Cake Batter
  1. 2 cups all purpose flour
  2. 1 1/2 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1 tsp cinnamon, ground
  5. 1/2 tsp salt
  6. 1 1/2 cups granulated sugar
  7. 1/2 cup unsalted butter, melted
  8. 1 cup sour cream
  9. 3 eggs
  10. 2 tsp vanilla extract
Apple Topping
  1. 2 medium gala apples, peeled and finely diced
  2. 1 Tbsp Granulated Sugar
  3. 1 tsp cinnamon
Crumb Topping
  1. 1 cup all purpose flour
  2. 3/4 cup light brown sugar
  3. 1 tsp cinnamon
  4. 1/4 tsp salt
  5. 1/2 cup unsalted butter, melted
  1. Preheat oven to 350 degrees F and grease a 9x13 inch baking pan
  2. Whisk together the flour, baking powder, baking soda, salt and sugar in a large bowl
  3. Whisk in the melted butter, sour cream, eggs and vanilla extract until smooth
  4. Pour the batter into prepared pan
  5. Cut apples into 1" pieces and sprinkle with sugar and cinnamon, toss until fully coated
  6. Sprinkle the apples on top of the cake batter to cover completely
  7. In a small bowl, stir together the flour, brown sugar, cinnamon, salt and melted butter to make the crumb topping
  8. Sprinkle the crumb topping on top of the apples to fully cover
  9. Bake cake for 35-40 minutes until golden brown and knife comes out clean
  10. Serve warm and store in air tight container
INK foods : In Nanny's Kitchen
 IMG_2210Ink Foods Signature

Chocolate Spice Banana Bread

img_5068Fall is officially here and although I am ready to jump all over every pumpkin recipe, I know I have a lot of time for that.  I am loving the weather starting to change (just slightly here in Dallas) and the idea of fun fall flavors.  

Since banana bread is a family favorite and one of the easiest recipes to make, I decided to add chocolate and spices to welcome the new season.  


Chocolate Spice Banana Bread
Yields 1
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  1. 1 1/4 cups all purpose flour
  2. 1/4 cup cocoa powder
  3. 1/2 tsp baking soda
  4. 2 tsp cinnamon
  5. 1 tsp ginger
  6. 1 cup light brown sugar
  7. 1/2 tsp salt
  8. 2 eggs
  9. 3/4 cup vegetable oil
  10. 1 tsp vanilla extract
  11. 1 cup banana, mashed
  12. 1/2 cup chocolate chips
  1. sift dry ingredients into a mixing bowl
  2. whisk in eggs, oil, extract and mashed bananas until fully combined
  3. gently stir in chocolate chips
  4. pour into greased loaf pan
  5. bake at 350 degrees F for 45-55 minutes
INK foods : In Nanny's Kitchen

Chocolate Chip Zucchini Mini Loaf

SONY DSCSONY DSCSONY DSCOn a daily basis, I am looking for a great alternative for a quick snack that my girls will think is a little extra special, but also has some health benefits!  This recipe has a dense brownie texture, sprinkled with mini chocolate chips and loaded with shredded zucchini (a small amount of veggies goes a long way with kids!)  After a great day at school or eating all of their dinner, these mini loaves are perfect for the whole family to share.

In the spirit of Valentines day, I also love gifting these individual goodies!

I am addicted to my mini loaf pans because I can make some for my family and share the rest with others…the best of both worlds!  (our sweet 2 year old obviously couldn’t keep her hands off of them :)

Enjoy !

Chocolate Chip Zucchini Mini Loaf
Yields 6
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  1. 1 1/2 cups shredded zucchini, raw
  2. 1 cup all purpose flour
  3. 1/2 cup cocoa powder
  4. 3/4 tsp baking soda
  5. 1/4 tsp baking powder
  6. 1/4 tsp salt
  7. 1/4 tsp ground cinnamon
  8. 3/4 cup mini chocolate chips
  9. 2 large eggs
  10. 1/2 cup vegetable oil
  11. 1/2 cup granulated sugar
  12. 1/2 cup light brown sugar
  13. 1 tsp vanilla extract
  1. Preheat oven to 350 degrees F
  2. Grate the zucchini using a medium size grater or a food processor with attachment, set aside
  3. In a large bowl whisk together flour, cocoa powder, baking soda, baking powder, salt and cinnamon
  4. In another bowl, whisk together eggs, oil, sugars and vanilla extract
  5. Whisk the flour mixture into the egg mixture until combined
  6. Fold in the shredded zucchini and mini chocolate chips
  7. Grease the mini loaf pans and fill with batter 3/4 full
  8. Bake until toothpick comes out clean, approx. 20-25 minutes
  9. Let bread cool for 10 minutes before removing from the pans
  10. Store bread at room temperature for several days or freeze!
Adapted from Joy of Baking
Adapted from Joy of Baking
INK foods : In Nanny's Kitchen


Cinnamon Swirl Babka

SONY DSCA few weeks ago, we went to the most beautiful beach in Florida (Santa Rosa Beach) with my family.  We have been so fortunate to have many wonderful memories there as kids and now we get to bring our kids there….it is truly a blessing!  While we are there we usually have a great routine of cooking some and eating out a lot (some of the best seafood!).  This trip my mom and dad packed a crazy amount of snacks for the kids and they also brought this beautiful loaf of bread that I had never seen before.  My mom said that she grew up eating this cinnamon swirly flakey yummy bread and I wondered why I am just now getting introduced to it.  So we ate it for breakfast a lot (I might have had a few pieces throughout the day) and when we got home all I could think about was how I wanted that bread for breakfast.  So I pulled out my mixer and worked on a couple recipes and here is my version of this awesome bread called Babka!  It is very similar to brioche, but swirled with a gooey cinnamon center.  I hope you enjoy this as much as my family has! (Sophie and Adele love it! Yay!)SONY DSC SONY DSC SONY DSC SONY DSC

Cinnamon Swirl Babka
Yields 1
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For the Dough
  1. ½ cup whole milk, heated to 110 degrees F
  2. 2 egg yolks
  3. 1 tsp vanilla extract
  4. 2 cups all-purpose flour
  5. ¼ cup granulated sugar
  6. 1½ tsp instant or rapid-rise yeast
  7. ½ tsp salt
  8. 8 tablespoons unsalted butter, cut into 8 pieces and softened
For the Filling
  1. 1 cup light brown sugar
  2. ¼ cup all-purpose flour
  3. 1 tbsp ground cinnamon
  4. ⅛ tsp salt
  5. 3 tbsp unsalted butter, melted and cooled
  6. 1 egg white
  1. Combine all of the filling ingredients in a medium bowl. Set aside 1 tablespoon of the filling.
  1. Grease a large bowl and set aside
  2. Combine and whisk together the milk, egg yolks and vanilla extract.
  3. Using a stand mixer fitted with the dough hook, mix the flour, sugar, yeast and salt on low speed until combined, about 30 seconds
  4. Slowly pour in the milk mixture and mix until the dough comes together, about 3 minutes
  5. Increase the speed to medium-low and add the butter, one piece at a time, until they have all been incorporated
  6. Continue to mix until the dough is smooth and comes away from the sides of the bowl, 10 to 12 minutes
  7. Transfer the dough to the prepared bowl, cover with plastic wrap, and let rise at room temperature until risen slightly, about 1 hour.
  8. Place the bowl in the refrigerator until the dough is firm and has doubled in size, at least 1 hour.
Assemble the Babka
  1. Punch down the dough on a lightly floured work surface
  2. Roll out the dough to a 20 by 14-inch rectangle
  3. Spread all but the 1 tablespoon reserved filling over the dough, leaving a ½-inch border around the edges
  4. Working from the short side, roll the dough into a cylinder and pinch along the seam to seal
  5. Place the dough seam side up and roll back and forth until stretched to 18 inches long
  6. Spread the reserved filling over the top of the rolled out dough
  7. Fold the dough in half pinch the ends to seal
  8. Place the shaped dough seam side down into a buttered loaf pan, cover loosely with plastic wrap and let rise at room temperature until it doubles in size
  1. While the dough is rising, preheat the oven to 350 degrees F
  2. Sprinkle the top of the loaf with cinnamon sugar
  3. Bake until the loaf is deep golden brown, about 45 minutes
  4. Allow the bread to cool in the pan for 20 minutes, then remove the loaf from the pan and cool completely
  5. Store in airtight container for up to three days or freeze
  1. * Cinnamon sugar is equal parts of each ingredient
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
INK foods : In Nanny's Kitchen

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